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1.099 Aktuelle Fachpublikationen zum Thema Addition

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Effect of Hydrocolloids on the Pasting Profiles of Tapioca Starch Mixtures and the Baking Properties of Gluten‐Free Cheese Bread

16.10.2014 | Eduardo Rodriguez‐Sandoval, Misael Cortes‐Rodriguez, Katherine Manjarres‐Pinzon, Journal of Food Processing and Preservation, 2014

Abstract The effect of guar gum and a guar gum/hydroxypropyl methylcellulose (HPMC) blend on the pasting profile of a tapioca starch–precooked corn flour mixture was assessed. Moreover, the baking quality characteristics of gluten‐free (GF) cheese bread with these hydrocolloids added were ...


Bael Pulp Residue as a New Source of Antioxidant Dietary Fiber in Goat Meat Nuggets

16.10.2014 | Arun K. Das, Vincent Rajkumar, Arun K. Verma, Journal of Food Processing and Preservation, 2014

Abstract The present study was carried out to evaluate the antioxidant potential of bael (Aegle marmelos L.) pulp residue (BPR) and its influence at two different levels (i.e., 0.25 and 0.5%) as an antioxidant dietary fiber on the quality of goat meat nuggets. The antioxidant potential (total ...


Stereo and Scanning Electron Microscopy of In‐Shell Brazil Nut (Bertholletia excelsa H.B.K.): Part Two—Surface Sound Nut Fungi Spoilage Susceptibility

15.10.2014 | Vildes M. Scussel, Daniel Manfio, Geovana D. Savi, Elisa H.S. Moecke, Journal of Food Science, 2014

Abstract This work reports the in‐shell Brazil nut spoilage susceptible morpho‐histological characteristics and fungi infection (shell, edible part, and brown skin) through stereo and scanning electron microscopies (SEM). The following characteristics related to shell (a) morphology—that allow ...


Enhancing Antioxidant Activity of Sesamol at Frying Temperature by Addition of Additives through Reducing Volatility*

14.10.2014 | Hong‐Sik Hwang, Jill K. Winkler‐Moser, Karl Vermillion, Sean X. Liu, Journal of Food Science, 2014

Abstract Additives were evaluated to investigate their effects on volatility of sesamol at frying temperature with the hypothesis that the interaction between an additive and sesamol would reduce sesamol volatility. Twenty‐two additive : sesamol combinations were examined by thermogravimetric ...


Effect of Soybean Lecithin on Iron‐Catalyzed or Chlorophyll‐Photosensitized Oxidation of Canola Oil Emulsion

13.10.2014 | Jeesu Choe, Boyoung Oh, Eunok Choe, Journal of Food Science, 2014

Abstract The effect of soybean lecithin addition on the iron‐catalyzed or chlorophyll‐photosensitized oxidation of emulsions consisting of purified canola oil and water (1:1, w/w) was studied based on headspace oxygen consumption using gas chromatography and hydroperoxide production using the ...


Production of Volatiles in Fresh‐Cut Apple: Effect of Applying Alginate Coatings Containing Linoleic Acid or Isoleucine

08.10.2014 | Irma O. Maya‐Meraz, Miguel Espino‐Díaz, Francisco J. Molina‐Corral, Gustavo A. González‐Aguilar, Juan L. Jacobo‐Cuel ..., Journal of Food Science, 2014

Abstract One of the main quality parameters in apples is aroma, its main precursors are fatty acids (FA) and amino acids (AA). In this study, alginate edible coatings were used as carriers of linoleic acid or isoleucine to serve as precursors for the production of aroma in cut apples. Apple ...


Novel Application of Freeze‐Dried Amaranth Sourdough in Gluten‐Free Bread Production

03.10.2014 | Renata Różyło, Stanisław Rudy, Andrzej Krzykowski, Dariusz Dziki, Journal of Food Process Engineering, 2014

Abstract The purpose of this study was to describe the freeze‐drying of amaranth sourdough. Also, changes in the physical properties of bread caused by the addition of fresh or freeze‐dried amaranth sourdough were determined. Control gluten‐free bread was prepared from corn, rice and amaranth ...


Increasing the oxidative stability of soybean oil through fortification with antioxidants

03.10.2014 | Anwesha Sarkar, Pierre‐Alain Golay, Simone Acquistapace, Brian D. Craft, International Journal of Food Science & Technology, 2014

Summary Vegetable oils high in polyunsaturated fatty acids (PUFA), like soybean oil (SO), are known for lowering the risk of consumers for contracting cardiovascular disease as well as improving cognitive health. However, they are more susceptible to lipid oxidation than recently introduced ...


Acid‐soluble and pepsin‐soluble collagens from grass carp (Ctenopharyngodon idella) skin: a comparative study on physicochemical properties

03.10.2014 | Ye Chen, Ran Ye, Yan Wang, International Journal of Food Science & Technology, 2014

Summary In this study, acid‐soluble (ASC) and pepsin‐soluble (PSC) collagens with triple helical structures were successfully extracted from the skin of grass carp (Ctenopharyngodon idella) by two different extraction approaches. SDS‐PAGE pattern revealed that ASC and PSC are type I collagens ...


Conjugated linoleic acid content in fermented goat milk as affected by the starter culture and the presence of free linoleic acid

03.10.2014 | Lorena Trigueros, Xavier Barber, Esther Sendra, International Journal of Dairy Technology, 2014

The effect of yoghurt starter cultures and probiotic Lactobacillus casei on the formation of conjugated linoleic acid (CLA) and microbial populations of fermented goat milk was investigated during 35days of cold storage. The addition of hydrolysed sunflower oil as a source of free linoleic acid ...


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