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1.228 Aktuelle Fachpublikationen zum Thema Addition

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Influence of different pulsed electric field strengths on the quality of the grapefruit juice

20.07.2015 | Rana M. Aadil, Xin‐An Zeng, Amjad Ali, Feng Zeng, Muhammad A. Farooq, Zhong Han, Saud Khalid, Saqib Jabbar, International Journal of Food Science & Technology, 2015

Summary Grapefruit juice was investigated using pulsed electric fields (PEF) with (electric field strengths: 0, 5, 10, 15, 20 and 25kVcm−1; flow rate: 80mLmin−1; pulse frequency: 1kHz at 40°C for 600μs). Total phenolics, DPPH, total antioxidant capacity (TAC), total anthocyanins, total ...

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Preparation of High‐Grade Powders from Tomato Paste Using a Vacuum Foam Drying Method

18.07.2015 | Martin Sramek, Ralf Martin Schweiggert, Andreas Kampen, Reinhold Carle, Reinhard Kohlus, Journal of Food Science, 2015

Abstract We present a rapid and gentle drying method for the production of high‐grade tomato powders from double concentrated tomato paste, comparing results with powders obtained by foam mat air drying and freeze dried powders. The principle of this method consists of drying tomato paste in ...

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Non‐Isothermal Kinetic Models of Degradation of S‐Methylmethionine

14.07.2015 | Yarong Huang, Johannes Tippmann, Thomas Becker, Journal of Food Process Engineering, 2015

Abstract Dimethyl sulfide (DMS), which has a characteristic taste and aroma of cooked celery, is one of the most studied off‐flavors in wort and beer. Although there have been many kinetic studies conducted with different wort boiling systems under isothermal conditions, the results are ...

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Determination of the potential bioavailability of plant microRNAs using a simulated human digestion process

06.07.2015 | Anna Philip, Valerie A. Ferro, Rothwelle J. Tate, Molecular Nutrition & Food Research, 2015

Scope : The “dietary xenomiR hypothesis” proposes that microRNAs (miRNAs) in foodstuffs survive transit through the mammalian gastrointestinal tract and pass into cells intact to affect gene regulation. However, debate continues as to whether dietary intake poses a feasible route for such ...

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Effect of Novel Starter Culture on Reduction of Biogenic Amines, Quality Improvement, and Sensory Properties of Doenjang, a Traditional Korean Soybean Fermented Sauce Variety

04.07.2015 | Shruti Shukla, Jong Suk Lee, Hae‐Kyong Park, Jung‐Ah Yoo, Sung‐Yong Hong, Jong‐Kyu Kim, Myunghee Kim, Journal of Food Science, 2015

Abstract To select appropriate microorganisms as starter cultures for the reliable and reproducible fermentation of soybean fermented products of Korean Doenjang, various ratios of fungi (Aspergillus oryzae J, Mucor racemosus 15, M. racemosus 42) combined with Bacillus subtilis TKSP 24 were ...

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The Effect of Direct Addition of Conjugated Linoleic Acid on the Formation of Heterocyclic Aromatic Amines in Beef Chops

02.07.2015 | F. Oz, M. Kizil, I.H. Cakmak, M.I. Aksu, Journal of Food Processing and Preservation, 2015

Abstract The effect of direct addition of conjugated linoleic acid (CLA) (0.05, 0.1, 0.25 and 0.5%) to beef chops on the formation of heterocyclic aromatic amines (HCAs) was investigated. Chops were cooked at three different temperatures (150, 200, 250C). CLA addition had no significant ...

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The Effect of Different Packaging Conditions, pH and Lactobacillus spp. on the Growth of Yersinia enterocolitica in Pork Meat

01.07.2015 | Jelena Ivanovic, Jelena Janjic, Vesna Ðorđević, Marija Dokmanović, Marija Bošković, Radmila Marković, Milan Baltić, Journal of Food Processing and Preservation, 2015

Abstract The growth of Yersinia enterocolitica and lactic acid bacteria in minced pork meat stored at 4C under vacuum and modified atmosphere packaging (MAP) was determined. In addition, the influence of different pH values and total volatile basic nitrogen (TVB‐N) on the growth of ...

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The Fate of Organophosphorus Pesticides during Camellia Oil Production

01.07.2015 | Yihua Liu, Runhong Mo, Donglian Zhong, Danyu Shen, Zhanglin Ni, Fubin Tang, Journal of Food Science, 2015

Abstract The purpose of this study was to investigate the fate of organophosphorus pesticides (OPs) during camellia oil production process, from camellia fruit to the final oil product. The results showed that the OPs were mainly distributed in the peel of camellia fruit, basically above 40% ...

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Screening of β‐Glucosidase and β‐Xylosidase Activities in Four Non‐Saccharomyces Yeast Isolates

01.07.2015 | María Consuelo López, José Juan Mateo, Sergi Maicas, Journal of Food Science, 2015

Abstract The finding of new isolates of non‐Saccharomyces yeasts, showing beneficial enzymes (such as β‐glucosidase and β‐xylosidase), can contribute to the production of quality wines. In a selection and characterization program, we have studied 114 isolates of non‐Saccharomyces yeasts. Four ...

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Effect of Ultraviolet‐C Radiation Combined with Unconventional Atmosphere Packaging on the Quality of Fresh‐Cut Arugula (Eruca Sativa Mill.)

25.06.2015 | Ana Cecilia Silveira, Andrea Baeza, Víctor Hugo Escalona, Journal of Food Safety, 2015

Abstract The combined effects of ultraviolet (UV) light C (0.34 to 20.13 kJ/l2) and superatmospheric O2 (>85%) packaging on the respiration rate, atmospheric composition, microbiological growth and nutritional quality of fresh‐cut arugula stored for 10 days at 5C were studied. All treatments ...

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