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1.330 Aktuelle Fachpublikationen zum Thema Addition

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Effect of oven temperature profile and different baking conditions on final cake quality

16.10.2014 | Nur Syafikah Shahapuzi, Farah Saleena Taip, Norashikin Ab Aziz, Anvarjon Ahmedov, International Journal of Food Science & Technology, 2014

Summary This study discusses the effect of airflow on oven temperature profiles, the internal cake temperature and the final cake quality. It was found that the presence of airflow reduced the oscillation in the oven temperature profile from 12.98–30.27% to 3.17–4.02%. The bottom of the oven ...

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Optimisation of production yield by ultrasound‐/microwave‐assisted acid method and functional property of pectin from sugar beet pulp

16.10.2014 | Xiao‐Yan Peng, Tai‐Hua Mu, Miao Zhang, Hong‐Nan Sun, Jing‐Wang Chen, Ming Yu, International Journal of Food Science & Technology, 2014

Summary Response surface methodology was used to optimise pectin recovery from sugar beet pulp using ultrasound‐/microwave‐assisted acid method (UMAAM). The independent variables were microwave heating temperature, microwave heating time and solid‐to‐liquid ratio. From the results, the ...

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Phytosanitary irradiation in ports of entry: a practical solution for developing countries

16.10.2014 | Emilia Bustos‐Griffin, Guy J. Hallman, Robert L. Griffin, International Journal of Food Science & Technology, 2014

Summary The advantages of using ionising irradiation as a phytosanitary treatment have been demonstrated commercially in the past two decades and several countries currently use the technology for commercial treatments to meet plant quarantine requirements. Although many countries have ...

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Oligosaccharide production by hydrolysis of polysaccharides: a review

16.10.2014 | Fernanda A. Moura, Fernanda T. Macagnan, Leila P. Silva, International Journal of Food Science & Technology, 2014

Summary Oligosaccharides are carbohydrates with a low molecular weight, which, when nondigestible, can produce bifidogenic activity and several other effects to human health. Oligosaccharides can be found naturally in foods or are produced by the synthesis from disaccharide substrates or by ...

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Identification of key sensory attributes for consumer acceptance and instrumental quality of aseptic‐packaged cooked rice

16.10.2014 | Han Sub Kwak, Misook Kim, Youngseung Lee, Yoonhwa Jeong, International Journal of Food Science & Technology, 2014

Summary The objectives of this study were to identify the relation between consumer acceptance and instrumental quality measurements, and to investigate the drivers of liking and disliking descriptive attributes for seven samples of aseptic‐packaged cooked rice. Nineteen descriptive attributes ...

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Study of the fermentation conditions and the antiproliferative activity of rapeseed peptides by bacterial and enzymatic cooperation

16.10.2014 | Huihui Xie, Yumei Wang, Jing Zhang, Jingyi Chen, Ding Wu, Lifeng Wang, International Journal of Food Science & Technology, 2014

Summary Based on previously determined preparation conditions of rapeseed peptides by mixed solid‐state fermentation, the optimisation of the fermentation conditions of rapeseed meal to obtain rapeseed peptides using the cooperation of mixed bacteria and a neutral protease was studied. The ...

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Extrusion of Antarctic krill (Euphausia superba) meal and its effect on oil extraction

10.10.2014 | Fa‐Wen Yin, Xiao‐Yang Liu, Xin‐Ru Fan, Da‐Yong Zhou, Wen‐Si Xu, Bei‐Wei Zhu, Yoshiyuki Murata, International Journal of Food Science & Technology, 2014

Summary Antarctic krill meal as well as mixed krill meal and starches were extruded through a twin‐screw extruder. The extrudates were hard and porous agglomerates. The pellets still showed intact structure without obvious disintegration in response to hexane extraction. The oil recovery rates ...

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Characterisation of the hypoglycaemic activity of glycoprotein purified from the edible brown seaweed, Undaria pinnatifida

08.10.2014 | S.M. Rafiquzzaman, Jong Min Lee, Raju Ahmed, Jong‐Hee Lee, Jin‐Man Kim, In‐Soo Kong, International Journal of Food Science & Technology, 2014

Summary Seaweed has been reported to control postprandial hyperglycaemia in various ways. We recently reported the characterisation of a glycoprotein from Undaria pinnatifida (UPGP) with antioxidant activities. In this study, we characterised the hypoglycaemic effect of UPGP through monitoring ...

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Purification and characterisation of antioxidant and nitric oxide inhibitory peptides from Tilapia (Oreochromis niloticus) protein hydrolysate

07.10.2014 | Sureeporn Kangsanant, Chakree Thongraung, Chaweewan Jansakul, Michael Murkovic, Vatcharee Seechamnanturakit, International Journal of Food Science & Technology, 2014

Summary Nitric oxide (NO)‐inhibitory and antioxidative activities of tilapia hydrolysates were prepared using ultrasound pretreatment at 70W for 30 and 45min, respectively, followed by Flavourzyme hydrolysis for 1h. Both hydrolysates were fractionated using size exclusion chromatography on ...

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The antioxidant activities and the xanthine oxidase inhibition effects of walnut (Juglans regia L.) fruit, stem and leaf

03.10.2014 | Xiao Wang, Mouming Zhao, Guowan Su, Mengsen Cai, Chunming Zhou, Jiayi Huang, Lianzhu Lin, International Journal of Food Science & Technology, 2014

Summary The antioxidant activities and xanthine oxidase inhibition effects of walnut fruit, stem and leaf were studied in this work. The total phenolic contents were in a descending sequence: shell extract > leaf extract > stem extract > defatted walnut kernel (DWK) extract > green husk ...

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