Meine Merkliste  

1.126 Aktuelle Fachpublikationen zum Thema Addition

mit folgenden Suchkriterien:

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 ...


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 ...


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 ...


Effects of lupin incorporation on the physical properties and stability of bioactive constituents in muffins

04.12.2014 | Rumiyati Rumiyati, Anthony P. James, Vijay Jayasena, International Journal of Food Science & Technology, 2014

Summary Germinated Australian sweet lupin (ASL) flour (after germination for 7days) was incorporated into muffin formulation at 0%, 2%, 4%, 6% and 8% of dried muffin weight. The effect on the physical characteristics of muffins including height, diameter, colour and texture (hardness, ...


Gac fruit (Momordica cochinchinensis Spreng.): a rich source of bioactive compounds and its potential health benefits

04.12.2014 | Hoang V. Chuyen, Minh H. Nguyen, Paul D. Roach, John B. Golding, Sophie E. Parks, International Journal of Food Science & Technology, 2014

Summary Gac (Momordica cochinchinensis Spreng.) is a tropical vine originating from South and South‐East Asia. Gac fruit has traditionally been used in Asia to provide red colour for cuisines and enhance visional health. Recently, Gac fruit has emerged as a potential source of carotenoids, ...


Optimization of Supercritical Fluid Consecutive Extractions of Fatty Acids and Polyphenols from Vitis Vinifera Grape Wastes

03.12.2014 | Oier Aizpurua‐Olaizola, Markel Ormazabal, Asier Vallejo, Maitane Olivares, Patricia Navarro, Nestor Etxebarria, Ares ..., Journal of Food Science, 2014

Abstract In this study, supercritical fluid extraction has been successfully applied to a sequential fractionation of fatty acids and polyphenols from wine wastes (2 different vitis vinifera grapes). To this aim, in a 1st step just fatty acids were extracted and in a 2nd one the polyphenols. ...


Mechanical and Microstructural Properties of “Wet” Alginate and Composite Films Containing Various Carbohydrates

03.12.2014 | B. Allison Harper, Shai Barbut, Alexandra Smith, Massimo F. Marcone, Journal of Food Science, 2014

Abstract Composite “wet” alginate films were manufactured from alginate–carbohydrate solutions containing 5% alginate and 0.25% pectin, carrageenan (kappa or iota), potato starch (modified or unmodified), gellan gum, or cellulose (extracted or commercial). The “wet” alginate films were used as ...


Effect of Natural Additives on the Fatty Acid Signatures of Green Mussel Perna viridis L. in a Time‐Dependent Accelerated Shelf Life Study

27.11.2014 | Kajal Chakraborty, Selsa J. Chakkalakal, Deepu Joseph, Journal of Food Quality, 2014

Abstract The present study identified the freeze‐dried concentrate of green mussel to possess valuable nutritional properties with respect to long‐chain polyunsaturated fatty acids. The freeze‐dried concentrate (C0) was stabilized with different ratios of naturally derived antioxidative ...


Galacto‐oligosaccharides may directly enhance intestinal barrier function through the modulation of goblet cells

25.11.2014 | Shikha Bhatia, P. Nagendra Prabhu, Ann C. Benefiel, Michael J. Miller, JoMay Chow, Steven R. Davis, H. Rex Gaskins, Molecular Nutrition & Food Research, 2014

Scope : Here we have tested the hypothesis that prebiotic galacto‐oligosaccharides (GOS) may enhance mucosal barrier function through direct modulation of goblet cell function. Methods and results : Human adenocarcinoma‐derived LS174T cells, which exhibit an intestinal goblet cell‐like ...


Effect of β‐Glucan–Rich Barley Flour Fraction on Rheology and Quality of Frozen Yeasted Dough

17.11.2014 | Abdelmagid Hamed, Sanaa Ragaee, El‐Sayed M. Abdel‐Aal, Journal of Food Science, 2014

Abstract Research has shown that prolonged frozen storage of bread dough reduces the quality of the end product. In this study, the effect of air‐classified barley flour fraction rich in β‐glucan (approximately 25%) on rheology and quality of frozen yeasted bread dough was investigated. Wheat ...


Seite 1 von 113
Suche per e-Mail abonnieren

Sie erhalten passend zu Ihrer Suche die neusten Suchergebnisse per E-Mail. Dieser Service ist für Sie kostenlos und kann jederzeit abbestellt werden.

Ihr Bowser ist nicht aktuell. Microsoft Internet Explorer 6.0 unterstützt einige Funktionen auf Chemie.DE nicht.