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1.137 Aktuelle Fachpublikationen zum Thema Addition

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Pasting, Thermal and Rheological Properties of Rice Starch in Aqueous Solutions with Different Catechins

18.02.2015 | Yue Wu, Hongli Xu, Qinlu Lin, Wei Wu, Yaqing Liu, Journal of Food Processing and Preservation, 2015

Abstract Addition of catechins significantly affected the properties of rice starch (RS), especially (−)‐epigallocatechin gallate (EGCG). RS with EGCG exhibited the highest peak viscosity as well as maximum effects on increasing breakdown value and reducing setback value, implying that RS ...

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Hibiscus sabdariffa Leaf Polyphenolic Extract Induces Human Melanoma Cell Death, Apoptosis, and Autophagy

17.02.2015 | Chun‐Tang Chiu, Shu‐Wen Hsuan, Hui‐Hsuan Lin, Cheng‐Chin Hsu, Fen‐Pi Chou, Jing‐Hsien Chen, Journal of Food Science, 2015

Abstract Melanoma is the least common but most fatal form of skin cancer. Previous studies have indicated that an aqueous extract of Hibiscus sabdariffa leaves possess hypoglycemic, hypolipidemic, and antioxidant effects. In this study, we want to investigate the anticancer activity of ...

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Antibacterial Properties of Nutmeg Oil in Pork and Its Possible Mechanism

16.02.2015 | Haiying Cui, Xuejing Zhang, Hui Zhou, Chengting Zhao, Zhihong Xiao, Lin Lin, Changzhu Li, Journal of Food Safety, 2015

Abstract The aim of this study is to investigate the antibacterial characteristics and mechanisms of nutmeg oil. In this paper, 54 chemical compositions of nutmeg oil were analyzed by gas chromatography–mass spectrometry (GC–MS). The major volatile components of nutmeg oil were sabinene ...

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Steady Shear Flow Behavior and Thixotropy of Wheat Starch Gel: Impact of Chemical Modification, Concentration and Saliva Addition

16.02.2015 | A.R. Yousefi, S.M.A. Razavi, Journal of Food Process Engineering, 2015

Abstract The rheological properties of native wheat starch (NWS), cross‐linked wheat starch (CLWS) and hydroxypropylated wheat starch (HPWS) gels at two concentrations (8 and 12%) and in the presence and absence of saliva at 37C were investigated. More decrease in viscosity was observed for ...

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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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