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1.149 Aktuelle Fachpublikationen zum Thema Addition

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Association Between Modification of Phenolic Profiling and Development of Wine Color during Alcohol Fermentation

21.03.2015 | Si‐Yu Li, Pei‐Tong Liu, Qiu‐Hong Pan, Ying Shi, Chang‐Qing Duan, Journal of Food Science, 2015

Abstract To solve the problem of wine color instability in western China, different additives (the maceration enzymes Vinozym G and Ex‐color, yeasts VR5 and Red Star, and commercial tannins) were added during alcoholic fermentation of Syrah (Vitis vinifera L.). The phenolic profile and color ...


The role of taurine in the pathogenesis of obesity

19.03.2015 | Shigeru Murakami, Molecular Nutrition & Food Research, 2015

Taurine is a sulfur‐containing amino acid that is present in mammalian tissues in millimolar concentrations. Taurine is involved in a diverse array of biological and physiological functions, including bile salt conjugation, osmoregulation, membrane stabilization, calcium modulation, ...


Isomaltooligosaccharide increases the Lactobacillus rhamnosus viable count in Cheddar cheese

18.03.2015 | Lu Liu, Xiaodong Li, Weiwei Bi, Ling Zhang, Liyuan Ma, Hongjing Ren, Minghao Li, International Journal of Dairy Technology, 2015

Five batches of Cheddar cheese were manufactured containing different levels of isomaltooligosaccharide (IMO) and a probiotic strain of Lactobacillus rhamnosus to study the effect of IMO on the survival of starter lactococci and probiotic micro‐organisms, on proteolytic patterns, cheese ...


Assessing the Value and Role of Seafood Traceability from an Entire Value‐Chain Perspective

17.03.2015 | Brian Sterling, Martin Gooch, Benjamin Dent, Nicole Marenick, Alexander Miller, Gilbert Sylvia, Comprehensive Reviews in Food Science and Food Safety, 2015

Abstract The traceability practices and systems of 48 separate seafood businesses were assessed as part of an evaluation of 9 global seafood value chains (from catch to point of sale to the consumer). The purpose was to gain insights and provide knowledge about the impact of traceability on ...


Quality Characteristics of Wheat Germ Oil Obtained by Innovative Subcritical Butane Experimental Equipment

10.03.2015 | Bin Xu, Jihua Han, Shilong Zhou, Qifei Wu, Fen Ding, Journal of Food Process Engineering, 2015

Abstract Subcritical butane extraction (SBE) was used to extract oil from wheat germ and was compared with conventional n‐hexane extraction (CHE) and supercritical CO2 extraction (SC‐CO2E) methods. By analyzing the extraction yield, composition of fatty acids and characteristic functional ...


Effect of the addition of whole‐grain wheat flour and of extrusion process parameters on dietary fibre content, starch transformation and mechanical properties of a ready‐to‐eat breakfast cereal

09.03.2015 | Ludmilla C. Oliveira, Cristina M. Rosell, Caroline J. Steel, International Journal of Food Science & Technology, 2015

Summary This study evaluates the effect of the incorporation of whole‐grain wheat flour (WGWF) and of extrusion process parameters on the nutritional and technological quality of breakfast cereals. The corn flour‐based breakfast cereals were elaborated in a twin‐screw extruder following a ...


Protein hydrolysate from tilapia frame: antioxidant and angiotensin I converting enzyme inhibitor properties

09.03.2015 | Piyanan Chuesiang, Romanee Sanguandeekul, International Journal of Food Science & Technology, 2015

Summary The effect of varying the aminopeptidase concentration and hydrolysis time in the production of a protein hydrolysate from tilapia frame (TFPH) was evaluated in terms of the obtained antioxidant and angiotensin I converting enzyme (ACE) inhibitor activities. Minced tilapia frame was ...


Effect of Wheat Bran Stabilization Methods on Nutritional and Physico‐Mechanical Characteristics of Cookies

05.03.2015 | Nilgün Ertaş, Journal of Food Quality, 2015

Abstract Wheat bran (WB) stabilized with hot‐air oven; microwave and autoclave, and all three stabilized WB (SWB) were added to cookie mix at the three different levels (10, 20 and 30% w/w). The changes in physical, chemical, nutritional and sensorial properties of the cookie samples were ...


α‐Glucosidase Inhibitory Activities of Fatty Acids Purified from the Internal Organ of Sea Cucumber Stichopus Japonicas

04.03.2015 | T. H. Nguyen, S. M. Kim, Journal of Food Science, 2015

Abstract α‐Glucosidase inhibitory activities of the various solvent fractions (n‐hexane, CHCl3, EtOAc, BuOH, and water) of sea cucumber internal organ were investigated. 1,3‐Dipalmitolein (1) and cis‐9‐octadecenoic acid (2) with potent α‐glucosidase inhibitory activity were purified from the ...


Biogenic Amines as a Quality Index in Shredded Cooked Chicken Breast Fillet Stored Under Refrigeration and Modified Atmosphere

03.03.2015 | M.B.R. Rodriguez, C.A. Conte‐Junior, C.S. Carneiro, C.A. Lázaro, S.B. Mano, Journal of Food Processing and Preservation, 2015

Abstract This paper reports on the effect of carbon dioxide concentration on the formation of biogenic amines (BAs) in shredded cooked chicken breast fillet packed in modified atmosphere stored at 4C. The samples were grouped as follows: T1 (packed under atmospheric air), T2 (vacuum ...


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