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148 Aktuelle Fachpublikationen zum Thema Addition

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Effect of proteins on the formation of starch–lipid complexes during extrusion cooking of wheat flour with the addition of oleic acid

05.11.2014 | Teresa De Pilli, Jack Legrand, Antonio Derossi, Carla Severini, International Journal of Food Science & Technology, 2014

Summary The formation of starch–lipid complexes plays an important role in extruded products. The effect of gluten proteins on thermal conditions at which the starch–lipid complexes formed during extrusion cooking of wheat flour with the addition of oleic acid was evaluated, considering wheat ...

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Bioactive compounds and sensory attributes of sour cherry puree sweetened with natural sweeteners

03.11.2014 | Paulina Nowicka, Aneta Wojdyło, International Journal of Food Science & Technology, 2014

Summary The aim of this study was to describe a phytochemical profile, including phenolic compounds, antioxidant capacity, colour and sensory quality attributes (colour, aroma, consistency, sweetness intensity and desirability) of a sour cherry puree (SCP) supplemented with different natural ...

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Increasing the oxidative stability of soybean oil through fortification with antioxidants

03.10.2014 | Anwesha Sarkar, Pierre‐Alain Golay, Simone Acquistapace, Brian D. Craft, International Journal of Food Science & Technology, 2014

Summary Vegetable oils high in polyunsaturated fatty acids (PUFA), like soybean oil (SO), are known for lowering the risk of consumers for contracting cardiovascular disease as well as improving cognitive health. However, they are more susceptible to lipid oxidation than recently introduced ...

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Acid‐soluble and pepsin‐soluble collagens from grass carp (Ctenopharyngodon idella) skin: a comparative study on physicochemical properties

03.10.2014 | Ye Chen, Ran Ye, Yan Wang, International Journal of Food Science & Technology, 2014

Summary In this study, acid‐soluble (ASC) and pepsin‐soluble (PSC) collagens with triple helical structures were successfully extracted from the skin of grass carp (Ctenopharyngodon idella) by two different extraction approaches. SDS‐PAGE pattern revealed that ASC and PSC are type I collagens ...

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Effects of tomato pulp addition on the extrudate quality parameters and effects of extrusion on the functional parameters of the extrudates

07.09.2013 | Cagla Caltinoglu, Bade Tonyalı, Ilkay Sensoy, International Journal of Food Science & Technology, 2013

Summary Effects of addition of tomato pulp on the quality parameters of the extrudates, and effects of extrusion on the functional properties of the extrudates were investigated. Bulk density, volume expansion index, longitudinal expansion index and porosity did not indicate a significant ...

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Flour and anthocyanin extracts of jaboticaba skins used as a natural dye in yogurt

19.08.2013 | Ana Paula Carvalho Alves, Angelita Duarte Corrêa, Ana Carla Marques Pinheiro, Flávia Cíntia Oliveira, International Journal of Food Science & Technology, 2013

Summary This study used the flour and anthocyanin extracts from jaboticaba skins as a dye in yogurt. Jaboticaba skins were lyophilised and ground. Yogurt that was made in the conventional fashion was treated with the addition of flour from jaboticaba skins in the concentrations of 0.1%, 0.5%, ...

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Antipathogenic activity and preservative effect of levan (β‐2,6‐fructan), a multifunctional polysaccharide

08.08.2013 | Bo Young Byun, Su‐Jin Lee, Jae‐Hyung Mah, International Journal of Food Science & Technology, 2013

Summary The objective of this study was to investigate the antibacterial activity of levan compounds, including high‐molecular‐weight levan, low‐molecular‐weight levan and difructose dianhydride IV (DFA IV). The levans exhibited broad antibacterial spectra against foodborne pathogenic ...

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The effect of pH, salts and sugars on the rheological properties of cress seed (Lepidium sativum) gum

07.08.2013 | Fataneh Behrouzian, Seyed M. A. Razavi, Hojjat Karazhiyan, International Journal of Food Science & Technology, 2013

Summary Effect of shear rate (15–600s−1), gum concentration (1–2%), pH (3–9), sucrose (10–40%), lactose (5–15%), NaCl (100–300mm) and CaCl2 (5–50mm) was evaluated on apparent viscosity (ηa), flow behaviour index (n), consistency coefficient (K) and yield stress (τ0) indices of cress seed ...

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Characterisation of zero‐trans margarine fats produced from camellia seed oil, palm stearin and coconut oil using enzymatic interesterification strategy

05.08.2013 | Xia Ruan, Xue‐Mei Zhu, Hua Xiong, Shen‐qi Wang, Chun‐qing Bai, Qiang Zhao, International Journal of Food Science & Technology, 2013

Summary Zero‐trans interesterified fats were produced from camellia seed oil (CSO), palm stearin (PS) and coconut oil (CO) with three weight ratios (CSO/PS/CO, 50:50:10, 40:60:10 and 30:70:10) using Lipozyme TL IM. Results showed that the interesterified products contained palmitic acid ...

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Study of different nectarine cultivars and their suitability for fresh‐cut processing

05.08.2013 | Sergio Nogales‐Delgado, María del Carmen Fuentes‐Pérez, Concepción Ayuso‐Yuste, Diego Bohoyo‐Gil, International Journal of Food Science & Technology, 2013

Summary Nectarine [Prunus persica (L.) Batsch] is a sought‐after fruit due to its properties. In addition, minimally processed produces are more and more accepted by consumers. Four nectarine cultivars (‘Early Top’, ‘Nectaprima’, ‘Big Top’ and ‘Venus’) were selected to study their suitability ...

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