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1.102 Aktuelle Fachpublikationen zum Thema Addition

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Potentiality of Neem (Azadirachta indica) Powder in Rheology Modification of Oil‐in‐Water Emulsion

23.10.2014 | Nasir Mehmood Khan, Farman Ali Khan, Tai‐Hua Mu, Zia Ullah Khan, Midrarullah Khan, Shujaat Ahmad, Tayyeba Behram, Journal of Food Process Engineering, 2014

Abstract Rheology modification of the complex fluids has been addressed using the competency of the selected natural materials. This article reports the efficacy of the microparticles of the naturally available material neem (Azadirachta indica) powder as rheology modifier, which in turn ...

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Fermentation Control in Baker's Yeast Production: Mapping Patents

20.10.2014 | Pierre Gélinas, Comprehensive Reviews in Food Science and Food Safety, 2014

Abstract During baker's yeast manufacturing, the fermentation process must be thoroughly controlled. This review of the patent literature provides new information on the early development of industrial fermentation processes. As shown by a review of 199 patents filed between 1900 and 2009, ...

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Enteropathogenic Yersinia in the Pork Production Chain: Challenges for Control

20.10.2014 | Riikka Laukkanen‐Ninios, Maria Fredriksson‐Ahomaa, Hannu Korkeala, Comprehensive Reviews in Food Science and Food Safety, 2014

Abstract Enteropathogenic Yersinia comprising pathogenic Yersinia enterocolitica and Yersinia pseudotuberculosis, are zoonotic pathogens causing foodborne intestinal illness in humans. Y. enterocolitica is common in pork production and pork is associated with infections in humans. Therefore, ...

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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 ...

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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 ...

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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 ...

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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 ...

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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 ...

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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 ...

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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 ...

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