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1.452 Aktuelle Fachpublikationen zum Thema Addition

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Changes in Organoleptic, Physicochemical and Nutritional Qualities of Shoots of an Edible Bamboo Dendrocalamus hamiltonii Nees and Arn. Ex Munro During Processing

22.04.2016 | Harjit Kaur Bajwa, C. Nirmala, Ashwani Koul, M.S. Bisht, Journal of Food Processing and Preservation, 2016

Abstract Bamboo shoot has attracted significant attention worldwide due to its nutritive value and health promoting properties. But, a limitation is the short shelf life of the shoots which requires the shoots to be processed for long‐term usage. Processing brings about changes in ...

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Effects of Vacuum Impregnation with Sucrose Solution on Mango Tissue

22.04.2016 | Xian Lin, Cailian Luo, Yulong Chen, Journal of Food Science, 2016

Abstract The influences of vacuum impregnation (VI) on the tissue of mango cubes during atmospheric immersion in sucrose solution were investigated. Results showed that VI effectively facilitated water loss (WL) and sugar gain (SG) during the 300min immersion process, with increases of 20.59% ...

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Impact of Spirulina platensis on Physicochemical Properties and Viability of Lactobacillus acidophilus of Probiotic UF Feta Cheese

21.04.2016 | Sedigheh Mazinani, Vajiheh Fadaei, Kianoush Khosravi‐Darani, Journal of Food Processing and Preservation, 2016

Abstract The impact of addition of powdered Spirulina platensis on the physicochemical properties and microbiological of cheese containing Lactobacillus acidophilus and Mentha longifolia L. was studied during the refrigerated storage. Cheese starter cultures (1% w/v) and L. acidophilus (2% ...

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Ultraviolet‐C Light Sanitization of English Cucumber (Cucumis sativus) Packaged in Polyethylene Film

20.04.2016 | Abdussamad R. Tarek, Barbara. A. Rasco, Shyam S. Sablani, Journal of Food Science, 2016

Abstract Food safety is becoming an increasing concern in the United States. This study investigated the effects of ultraviolet‐C (UV‐C) light as a postpackaging bactericidal treatment on the quality of English cucumber packaged in polyethylene (PE) film. Escherichia coli k‐12 was used as a ...

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Antimicrobial Activities of Nisin, Tea Polyphenols, and Chitosan and their Combinations in Chilled Mutton

20.04.2016 | Li He, Likou Zou, Qianru Yang, Jinghua Xia, Kang Zhou, Yuanting Zhu, Xinfeng Han, Biao Pu, Bin Hu, Wenwen Deng, Shul ..., Journal of Food Science, 2016

Abstract Antimicrobial activities of nisin, tea polyphenols (TPs), and chitosan, and their combinations were evaluated against both Gram‐positive bacteria (GPB) and Gram‐negative bacteria (GNB) by the agar dilution method. Results showed that the MIC of nisin was 2.44 to 1250 mg/L for GPB and ...

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Evaluation of the Effect of Different Sweetening Agents on the Polyphenol Contents and Antioxidant and Starch Hydrolase Inhibitory Properties of Kombucha

20.04.2016 | Mindani I. Watawana, Nilakshi Jayawardena, Shakkya J. Ranasinghe, Viduranga Y. Waisundara, Journal of Food Processing and Preservation, 2016

Abstract Kombucha is a fermented beverage prepared from infusing tea leaves with a symbiotic association of bacteria and yeasts. While white sugar is the commonly known as energy source for this beverage, the usage of other sweeteners has not been studied. In this investigation, the following ...

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Use of Lysozyme and Oligomeric Proanthocyanidin to Reduce Sulfur Dioxide and the Evolution of Volatile Compounds in Italian Riesling Ice Wine During Aging Process

20.04.2016 | Kai Chen, Shun‐Yu Han, Min Li, Wen‐Jun Sheng, Journal of Food Processing and Preservation, 2016

Abstract In order to reduce sulfur dioxide (SO2) level in ice wine making, the effects of low SO2, lysozyme and oligomeric proanthocyanidin (OPC) on the volatile compounds were, respectively, studied during 1 year aging process. Based on the previous study, seven treatments of Italian ...

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Changes in Biogenic Amines Levels of Lakerda (Salted Atlantic Bonito) During Ripening at Different Temperatures

20.04.2016 | Hasan Basri Ormanci, Fatma Arik Colakoglu, Journal of Food Processing and Preservation, 2016

Abstract This study aimed to examine the content of biogenic amines (BAs) throughout the manufacture of lakerda. The effect of different ripening temperatures (+4, 15 and 20C) on BAs formations during producing of lakerda, as well as the relationship between productions of BAs and chemical ...

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Replication Improves Sorting‐Task Results Analyzed by DISTATIS in a Consumer Study of American Bourbon and Rye Whiskeys

19.04.2016 | Jacob Lahne, Thomas S. Collins, Hildegarde Heymann, Journal of Food Science, 2016

Abstract In consumer food‐sensory studies, sorting and closely related methods (for example, projective mapping) have often been applied to large product sets which are complex and fatiguing for panelists. Analysis of sorting by Multi‐Dimensional Scaling (MDS) is common, but this method ...

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Effect of Selected Physico‐Chemical Factors on Bacterial Β‐Cryptoxanthin Degradation: Stability and Kinetic Study

16.04.2016 | Ruchira Mitra, Amit Kumar Samanta, Surabhi Chaudhuri, Debjani Dutta, Journal of Food Process Engineering, 2016

Abstract Carotenoids are promising dietary supplements to human population due to its potential nutraceutical benefits. Their stability in food system is a big concern for food industry. In this study, stability of β‐cryptoxanthin (β‐CRX), a yellow colored pro‐vitamin A xanthophyll, extracted ...

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