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1.244 Aktuelle Fachpublikationen zum Thema Addition

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Effect of Process Parameters on Foam Mat Drying Kinetics of Yacon (Smallanthus sonchifolius) and Thin‐Layer Drying Modeling of Experimental Data

17.08.2015 | Talita Szlapak Franco, Camila Augusto Perussello, Luciana Neves Ellendersen, Maria Lucia Masson, Journal of Food Process Engineering, 2015

Abstract Because of the health benefits provided by the consumption of yacon and its perishability, the foam mat drying (FMD) was applied in order to increase its shelf life. Yacon juice foams formed by the addition of two different foaming agents (emulsifier and egg albumin) and ...

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Fluorescence‐Based Detection of Aflatoxin M1 in Milk using Immobilized Spores

17.08.2015 | V.K. Singh, N.A. Singh, H.V. Raghu, N. Kumar, K.P. Singh, P.K. Sharma, N. Raghav, Journal of Food Safety, 2015

Abstract Spores of Bacillus megaterium were immobilized on a sensor disk by entrapment method followed by addition of pretreated milk and fluorogenic substrate, i.e., diacetate fluorescein with a response time of about 20 ± 5 min with ≥0.25 μg/L detection limit. Fluorescence was measured ...

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Biocontrol of Shiga Toxigenic Escherichia coli O157:H7 in Turkish Raw Meatball by Bacteriophage

17.08.2015 | Yilmaz Emre Gencay, Naim Deniz Ayaz, Gizem Copuroglu, Irfan Erol, Journal of Food Safety, 2015

Abstract With an Escherichia coli O157:H7 virulent bacteriophage, M8AEC16, biocontrol efficiency of phages on a highly risky, ready‐to‐eat, traditional delicacy food called “raw meatball” under different storage conditions was investigated. Phage, belonging to the Myoviridae family, was ...

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Comprehensive Phytochemical Analysis, Antioxidant and Antifungal Activities of Inula viscosa Aiton Leaves

17.08.2015 | Hela Mahmoudi, Karim Hosni, Wafa Zaouali, Ismail Amri, Hanene Zargouni, Nesrine Ben Hamida, Rym Kaddour, Lamia Hamro ..., Journal of Food Safety, 2015

Abstract In this study, a detailed phytochemical analysis of the medicinal herb Inula viscosa leaves was performed. Furthermore, in vitro antioxidant and antifungal properties of its methanolic extract were evaluated and compared with the corresponding phenolic profile obtained by ...

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The Antimicrobial and Antioxidant Effects of Citrus aurantium L. Flowers (Bahar Narang) Extract in Traditional Yoghurt Stew during Refrigerated Storage

17.08.2015 | Seyed Mohammad Bagher Hashemi, Razieh Amininezhad, Elham Shirzadinezhad, Mina Farahani, Seyed Hossein Asadi Yousefabad, Journal of Food Safety, 2015

Abstract The antimicrobial and antioxidant effects of Citrus aurantium L. flowers (Bahar narang) extract (BE; 500, 1,000 and 2,000 ppm) were studied in traditional yoghurt stew during storage at 4C for 28 days. The contents of total phenolics and flavonoids in BE were 81 ± 1.8 and ...

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Discovery of urinary biomarkers of whole grain rye intake in free‐living subjects using non‐targeted LC‐MS metabolite profiling 1–9

12.08.2015 | Kati Hanhineva, Carl Brunius, Agneta Andersson, Matti Marklund, Risto Juvonen, Pekka Keski‐Rahkonen, Seppo Auriola, ..., Molecular Nutrition & Food Research, 2015

Scope : Whole grain (WG) intake is associated with decreased risk of developing colorectal cancer, type 2 diabetes and cardiovascular disease and its comorbidities. However, the role of specific grains is unclear. Moreover, intake of specific WG is challenging to measure accurately with ...

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Effects of branched‐chain amino acid addition on chemical constituents in lychee wine fermented with Saccharomyces cerevisiae

12.08.2015 | Dai Chen, Weng Chan Vong, Shao‐Quan Liu, International Journal of Food Science & Technology, 2015

Summary This study investigated the impact of single branched‐chain amino acid addition (L‐valine, L‐leucine, L‐isoleucine) on nonvolatile and volatile constituents in lychee wine fermented with Saccharomyces cerevisiae MERIT.ferm. The individual addition of branched‐chain amino acids ...

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The Effects of Stress Factors on the Growth of Spoilage Yeasts Isolated From Apple‐Related Environments in Apple Juice

11.08.2015 | Huxuan Wang, Zhongqiu Hu, Fangyu Long, Chunfeng Guo, Chen Niu, Yahong Yuan, Tianli Yue, Journal of Food Safety, 2015

Abstract This study aimed to evaluate the effects of temperature, pH, sugar content and antimicrobial components on the growth of 11 yeast isolates in apple juice (12 °Brix, pH 4.0). The results showed that reduction of the storage temperature to 4C could achieve a complete inhibition of test ...

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Ripened Semihard Cheese Covered with Lard and Dehydrated Rosemary (Rosmarinus officinalis L.) Leaves: Processing, Characterization, and Quality Traits

11.08.2015 | Marina Tolentino Marinho, Acácio Antonio Ferreira Zielinski, Ivo Mottin Demiate, Luciano dos Santos Bersot, Daniel G ..., Journal of Food Science, 2015

Abstract This study aimed to establish a manufacturing protocol and to characterize semihard cheese covered with lard and rosemary during ripening. After the manufacturing protocol was defined, the cheeses were produced with pasteurized and raw milk from Holstein cows, with and without ...

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Taste Detection Thresholds of Resveratrol

01.08.2015 | Clarissa C. Koga, Alexandra R. Becraft, Youngsoo Lee, Soo‐Yeun Lee, Journal of Food Science, 2015

Abstract Resveratrol is a polyphenol that is associated with numerous health benefits related to heart disease, cancer, diabetes, and neurological function. The addition of this compound to food products would help to deliver these health benefits to the consumer. However, bitterness ...

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