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1.166 Aktuelle Fachpublikationen zum Thema Addition

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Evaluation of the effect of Ultra Rice® EDTA supplementation on the soluble iron, visual acceptance and vitamin A stability of commercial milled rice blends

17.04.2015 | Paul W. Johns, Gaurav C. Patel, Megan E. Parker, John B. Lasekan, Peiman Milani, Melissa K. Nixon, Maryann Tigner, D ..., International Journal of Food Science & Technology, 2015

Summary The addition of NaFeEDTA at only 5% of total iron to ferric pyrophosphate‐fortified Ultra Rice® increased the in vitro soluble iron ten‐fold. Ultra Rice® formulated with NaFeEDTA at 2–7% of total iron, or with Na2EDTA·2H2O at 0.5× the total iron equivalents, increased the soluble iron ...


Effects of extrusion cooking on the dietary fibre content and Water Solubility Index of wheat bran extrudates

16.04.2015 | Summer Rashid, Allah Rakha, Faqir M. Anjum, Waqas Ahmed, Muhammad Sohail, International Journal of Food Science & Technology, 2015

Summary Instant study was an attempt to elucidate the suitability of wheat bran for extrusion cooking and to check the effect of different extrusion parameters on the dietary fibre profile as well as on water solubility index. Response surface methodology was used to optimise the extrusion ...


Properties of Sugar‐Free Cookies with Xylitol, Sucralose, Acesulfame K and Their Blends

08.04.2015 | Edyta Maja Kutyła‐Kupidura, Marek Sikora, Magdalena Krystyjan, Anna Dobosz, Stanisław Kowalski, Mirosław Pysz, Piotr ..., Journal of Food Process Engineering, 2015

Abstract Recipes were designed for cookies with sucrose substituted with alternative sweeteners such as xylitol, sucralose and acesulfame K applied either separately or in blends. Rheological and textural properties of resulting doughs were examined. Sensory and textural parameters of cookies ...


High‐intensity sweeteners in espresso coffee: ideal and equivalent sweetness and time–intensity analysis

07.04.2015 | Bruna M. Azevedo, Flávio L. Schmidt, Helena M. A. Bolini, International Journal of Food Science & Technology, 2015

Summary The efficient substitution of sucrose by a sweetener in beverages requires the application of some sensory techniques. First, one must determine the concentrations of the sweeteners under study, equivalent in sweetness to the ideal sucrose concentration. In addition, it is fundamental ...


Microbial Ecology of Watery Kimchi

07.04.2015 | Kyu Hang Kyung, Eduardo Medina Pradas, Song Gun Kim, Yong Jae Lee, Kyong Ho Kim, Jin Joo Choi, Joo Hyong Cho, Chang ..., Journal of Food Science, 2015

Abstract The biochemistry and microbial ecology of 2 similar types of watery (mul) kimchi, containing sliced and unsliced radish and vegetables (nabak and dongchimi, respectively), were investigated. Samples from kimchi were fermented at 4, 10, and 20 °C were analyzed by plating on ...


Biochar Mitigates Salinity Stress in Potato

06.04.2015 | S. S. Akhtar, M. N. Andersen, F. Liu, Journal of Agronomy and Crop Science, 2015

Abstract A pot experiment was conducted in a climate‐controlled greenhouse to investigate the growth, physiology and yield of potato in response to salinity stress under biochar amendment. It was hypothesized that addition of biochar may improve plant growth and yield by mitigating the ...


Changes in the physical properties of honey powder during storage

03.04.2015 | Katarzyna Samborska, Elwira Langa, Sławomir Bakier, International Journal of Food Science & Technology, 2015

Summary Honey powders produced by spray drying with the addition of Arabic gum and sodium caseinate were characterised in terms of the influence of storage time on the following physical properties: particle size, moisture content, water activity, bulk density, flowability and hygroscopicity. ...


Effects of fat replacement and fibre addition on the texture, sensory acceptance and structure of sucrose‐free chocolate

03.04.2015 | Natália V. Rezende, Marta T. Benassi, Fernanda Z. Vissotto, Pedro P. C. Augusto, Maria V. E. Grossmann, International Journal of Food Science & Technology, 2015

Summary Dietary fibre has been employed as a sucrose and fat replacement in chocolates and can influence the physical and sensory characteristics of the resulting product. Formulations of sucrose‐free chocolates were developed with the addition of inulin and β‐glucan concentrate as partial ...


Proteolysis and Biogenic Amine Formation in Sterilized Edam‐Type Curd Slurry Inoculated with Probiotic Strains

31.03.2015 | Mohamed Abdel Hamid Rabie, Ali A. Abdel Galeel, Francisco Xavier Malcata, Journal of Food Processing and Preservation, 2015

Abstract Edam‐type curd slurry inoculated with 1% Lactococcus lactis subsp. lactis KF147 as control and further added with Propionibacterium shermanii PS‐4 + Bifidobacterium bifidum DSM 20082 (1:1), P. shermanii PS‐4 + Lactobacillus acidophilus ATCC4356 or P. shermanii PS‐4 + B. bifidum DSM ...


Effects of Blueberry, Grape Seed Powder and Poppy Seed Incorporation on Physicochemical and Sensory Properties of Biscuit

28.03.2015 | Zeynep Aksoylu, Özlem Çağindi, Ergun Köse, Journal of Food Quality, 2015

Abstract Blueberry, defatted grape seed powder and defatted poppy seeds were incorporated into biscuits at a level of 5%. Some physicochemical and sensory characteristics were evaluated during 5 months storage period. Diameter, a* (−a = greenness, +a = redness) values, ash, fat, crude fiber, ...


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