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1.086 Aktuelle Fachpublikationen zum Thema Addition

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Spray‐Dried Structured Lipid Containing Long‐Chain Polyunsaturated Fatty Acids for Use in Infant Formulas

11.09.2013 | Supakana Nagachinta, Casimir C. Akoh, Journal of Food Science, 2013

Abstract Human milk fat (HMF) analogs are structured lipids (SLs) modified to have palmitic acid content at the sn‐2 position of the triacylglycerol (TAG) and fatty acid composition comparable to HMF. Some of these SLs are also designed to incorporate long‐chain polyunsaturated fatty acids ...

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Guiding Criteria for Hygienic Design of Food Industry Equipment

11.09.2013 | Carlos Alberto Costa, Marcos Alexandre Luciano, Andrei Marcos Pasa, Journal of Food Process Engineering, 2013

Abstract Equipment design for food industry should consider, in addition to performance, cost and quality requirements, further aspects regarding to hygiene and food safety. This paper discusses how information associated with hygiene aspects can be used as orientation criteria for equipment ...

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Flowability and Homogeneity of Food Powders with Plated Oil Ingredient

10.09.2013 | Ewa Domian, Jan Cenkier, Journal of Food Process Engineering, 2013

Abstract The present study was conducted to analyze flowability and homogeneity of single and multi‐ingredient bulk carriers with plated oil ingredient, including the influence of mixing parameters in a ploughshare mixer, addition of silica and composition of a plator. Powder flowability was ...

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Application of Flavoring Active Films of Low‐Density Polyethylene in Sugar Biscuits

09.09.2013 | Marali V. Dias, Nathália R. Melo, Nilda de Fátima F. Soares, João de Deus S. Carneiro, Soraia V. Borges, Hiasmyne S. ..., Journal of Food Process Engineering, 2013

Abstract Active packaging is used to preserve food, maintaining or improving its features and microbiological safety. In this research was developed flavoring films and evaluated changes in the films as function of the addition of active agents and their contact with food. We determined the ...

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Effects of tomato pulp addition on the extrudate quality parameters and effects of extrusion on the functional parameters of the extrudates

07.09.2013 | Cagla Caltinoglu, Bade Tonyalı, Ilkay Sensoy, International Journal of Food Science & Technology, 2013

Summary Effects of addition of tomato pulp on the quality parameters of the extrudates, and effects of extrusion on the functional properties of the extrudates were investigated. Bulk density, volume expansion index, longitudinal expansion index and porosity did not indicate a significant ...

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Comparison of sensory attributes of fresh and frozen wine grape berries using Berry Sensory Assessment

03.09.2013 | S.M. Olarte Mantilla, C. Collins, P.G. Iland, C.M. Kidman, C. Jordans, S.E.P. Bastian, Australian Journal of Grape and Wine Research, 2013

Abstract Background and Aims We examined whether a sensory difference between fresh and frozen berries could be detected using Berry Sensory Assessment (BSA). If no sensory difference was detected, then fresh berries could be frozen and assessed later, thus reducing the problem of palate ...

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Quality Evaluation of Wheat Germ Cake Prepared with Different Emulsifiers

03.09.2013 | H. Levent, N. Bilgiçli, Journal of Food Quality, 2013

Abstract Wheat germ (coarse and fine) was replaced with wheat flour at levels of 0, 10, 20 and 30% for cake making. Sodium stearoyl‐2 lactylate (SSL) and diacetyl tartaric acid esters of mono (and di) glyceride (DATEM) were used as emulsifier at 0.5% level. The effects of wheat germ particle ...

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Ribose‐Induced Maillard Reaction as a Quality Index in Frozen Minced Chicken and Pork Meats

03.09.2013 | Thuan‐Chew Tan, Abbas F.M. Alkarkhi, Azhar Mat Easa, Journal of Food Quality, 2013

Abstract Minced meats underwent denaturation, oxidation and aggregation during frozen storage, causing decrease in denaturation enthalpy, sulfhydryl contents and protein solubility, as well as increase in protein carbonyl and disulfide contents. These changes were more evident in samples ...

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Antifungal Bioassay‐Guided Fractionation of an Oil Extract of Propolis

03.09.2013 | Daiane Finger, Christiane Schinieder Machado, Yohandra Reyes Torres, Sueli Percio Quináia, Amanda Cristina Godot Tho ..., Journal of Food Quality, 2013

Abstract The study aimed to evaluate the antifungal potential of an extract of propolis obtained with edible vegetable oil (ODEP) and to identify antifungal compounds in this extract. Propolis sample was extracted with canola oil. After filtration, the oily liquid extract was submitted to ...

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Screening the Vitis genus for tolerance to boron with and without salinity

30.08.2013 | J.M. Pech, R.M. Stevens, G.J. Grigson, J.W. Cox, G. Schrale, Australian Journal of Grape and Wine Research, 2013

Abstract Background and Aims Alternative sources of irrigation water can contain excess boron. Twenty‐six grapevine genotypes were assessed for their tolerance to excess boron under non‐saline and saline conditions. Methods and Results Rootling vines received one of three irrigation ...

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