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1.133 Aktuelle Fachpublikationen zum Thema Addition

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Chemical Composition, Antimicrobial Activity and Mechanism of Action of Essential Oil from the Leaves of Macleaya Cordata (Willd.) R. Br

29.12.2014 | Chun‐Mei Li, Jian‐Ping Yu, Journal of Food Safety, 2014

Abstract The essential oil from the leaves of Macleaya cordata R. Br. obtained by hydrodistillation was analyzed by gas chromatography/mass spectrometry (GC/MS). Sixty‐eight compounds consisting up to 92.53% of the essential oil were identified by GC and GC/MS analysis. The antibacterial ...

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Pulsed‐CO2 Laser Beam Photothermal Technology Combined with Conjugated Gold Nanoparticles for the Selective Elimination of Surface Escherichia Coli K12 from Fresh Fruits

29.12.2014 | Grace Chee, Timothy Shafel, Sung Hee Park, Soojin Jun, Journal of Food Process Engineering, 2014

Abstracts Postharvest methods for microbial decontamination of fresh produce are limited, and chemical treatment is less popular with growing concerns over toxic residues. A photothermal guiding system was developed with a pulsed‐CO2 laser and adjustable two‐ZnSe lens beam expander. The ...

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Critical Assessment of the Time‐to‐Detection Method for Accurate Estimation of Microbial Growth Parameters

29.12.2014 | Maria Baka, Estefanía Noriega, Ioanna Stamati, Filip Logist, Jan F.M. Van Impe, Journal of Food Safety, 2014

Abstract The time‐to‐detection (TTD) method is a rapid and high throughput approach for the estimation of microbial growth parameters (maximum specific growth rate μmax and lag phase duration λ), which relies on optical density (OD) measurements. The performance of this method depends on ...

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Trans‐fatty acid promotes thrombus formation in mice by aggravating anti‐thrombogenic endothelial functions via toll‐like receptors

25.12.2014 | Kensuke Kondo, Tatsuro Ishida, Tomoyuki Yasuda, Hideto Nakajima, Kenta Mori, Nobuaki Tanaka, Takeshige Mori, Tomoko ..., Molecular Nutrition & Food Research, 2014

Abstract Scope Because excessive intake of trans‐fatty acid (TFA) increases the risk of myocardial infarction, we investigated the effects of TFA on thrombus formation using animal and cell culture experiments. Methods and Results C57BL/6 mice were fed a diet containing TFA or ...

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Comparative biokinetics and metabolism of pure monomeric, dimeric and polymeric flavan‐3‐ols: a randomized cross‐over study in humans

25.12.2014 | Stefanie Wiese, Tuba Esatbeyoglu, Peter Winterhalter, Hans‐Peter Kruse, Stephanie Winkler, Achim Bub, Sabine E. Kulling, Molecular Nutrition & Food Research, 2014

Abstract Scope Flavan‐3‐ols are abundant polyphenols in human nutrition and are associated with beneficial health effects. The aim of this study was to comparatively investigate the metabolic fate of (‐)‐epicatechin, procyanidin B1, and polymeric procyanidins in a randomized cross‐over study ...

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Application of Autochthonous Mixed Starter for Controlled Kedong Sufu Fermentation in Pilot Plant Tests

22.12.2014 | Zhen Feng, Miao Xu, Shuang Zhai, Hong Chen, Ai‐li Li, Xin‐tong Lv, Hong‐ling Deng, Journal of Food Science, 2014

Abstract Traditional sufu is fermented by back‐slopping and back‐slopping has many defects. The objective of this study was to apply autochthonous mixed starter to control Kedong sufu fermentation. Sufu was manufactured using back‐slopping (batch A) and autochthonous mixed starter (batch B) ...

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Effect of waxy flour blends on dough rheology and bread quality

22.12.2014 | Laura H. Blake, Colin F. Jenner, Andrew R. Barber, Robert A. Gibson, Brian K. O'Neill, Q. Dzuy Nguyen, International Journal of Food Science & Technology, 2014

Summary Although much research has been conducted on wheat flour dough rheology, the principal focus has been the role of the protein fraction. Starch is the main component of flour and plays a key role in dough dynamic properties, particularly during heating. This study assesses the effect of ...

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Impact of Processing Condition on Nutraceutical Potency of Soy Whey Hydrolysate

13.12.2014 | Anshu Singh, Sunita Adak, Sandipan Karmakar, Rintu Banerjee, Journal of Food Quality, 2014

Abstract The present investigation aims to study the nutraceutical potency of soy whey hydrolysate, which can be incorporated as an antioxidant supplement in food products. The hydrolysate was passed through a series of ultrafiltration membranes (30 and 10 kDa MWCO) out of which only 10 kDa ...

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Correlation between instrumental texture and colour quality attributes with sensory analysis of selected cheeses as affected by fat contents

05.12.2014 | A. Półtorak, J. Wyrwisz, M. Moczkowska, M. Marcinkowska‐Lesiak, A. Stelmasiak, U. Ulanicka, M. Zalewska, A. Wierzbic ..., International Journal of Food Science & Technology, 2014

Summary This study evaluated several physical and sensory parameters of different types of cheese available in the Polish market. The measurements of textural properties were conducted in an Instron universal testing machine, while the colour properties of cheeses were measured using a Minolta ...

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Copper(II) addition to white wines containing hydrogen sulfide: residual copper concentration and activity

05.12.2014 | A.C. Clark, P. Grant‐Preece, N. Cleghorn, G.R. Scollary, Australian Journal of Grape and Wine Research, 2014

Abstract Background and Aims The long‐term effectiveness of copper(II) to remove sulfidic off‐odours remains the subject of debate. This study was undertaken to assess the extent of copper removal after its addition to white wine that contained a variable concentration of hydrogen sulfide ...

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