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196 Aktuelle Fachpublikationen zum Thema Addition

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Effects of different osmo‐dehydrofreezing treatments on the volatile compounds, phenolic compounds and physicochemical properties in mango (Mangifera indica L.)

08.04.2016 | Jin‐Hong Zhao, Fang Liu, Xue‐Li Pang, Hong‐Wei Xiao, Xin Wen, Yuan‐Ying Ni, International Journal of Food Science & Technology, 2016

Summary The influences of different osmotic solution pretreatments (sucrose, glucose and maltose with concentration of 45%) on the volatile compounds, phenolic compounds and other physicochemical parameters in frozen mangoes were studied. Volatile and phenolic compounds were measured using ...

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Moisture profiles of wheat noodles containing hydroxypropylated tapioca starch

05.04.2016 | Soma Fukuzawa, Takenobu Ogawa, Kyuya Nakagawa, Shuji Adachi, International Journal of Food Science & Technology, 2016

Summary Wheat noodles were prepared using flour to which hydroxypropylated tapioca starch was added, and the effect of this addition on the moisture distribution within the noodles during cooking was examined using a digital image processing technique. The addition of the modified starch ...

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Improvement of the quality of gluten‐free sponge cake using different levels and particle sizes of carrot pomace powder

24.03.2016 | Mahsa Majzoobi, Zahra Vosooghi Poor, Jalal Jamalian, Asgar Farahnaky, International Journal of Food Science & Technology, 2016

Summary In this study, carrot pomace powder (CPP) with particle sizes of 210μm (CPP210) and 500μm (CPP500) was added in the gluten‐free sponge cake recipe. Flour (rice and corn flour, 1:1, w/w) was replaced with 0, 10, 20 and 30% CPP. With increasing the level and particle size of CPP, ...

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Comparing the differences of characteristic flavour between natural maturation and starter culture for Mucor‐type Douchi

19.03.2016 | Guiqiang He, Jun Huang, Ru Liang, Chongde Wu, Rongqing Zhou, International Journal of Food Science & Technology, 2016

Summary In this research, effects of maturation times on volatiles of Mucor‐type Douchi were investigated. Results showed that 2‐year matured sample exhibited higher concentrations of characteristic flavours including alcohols, esters, phenols, ketones and pyrazines. Additionally, effects of ...

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Effects of aqueous ozone treatments on microbial load reduction and shelf life extension of fresh‐cut apple

29.02.2016 | Chenghui Liu, Tao Ma, Wenzhong Hu, Mixia Tian, Lu Sun, International Journal of Food Science & Technology, 2016

Summary Aqueous ozone was first used to take the place of chlorine as fresh‐cut apples sanitiser. Aqueous ozone (1.4mgL−1) treatments were evaluated for their effectiveness on microbial growth, quality attributes and shelf life of fresh‐cut apples. The results indicated that aqueous ozone ...

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Preparation of double‐network tofu with mechanical and sensory toughness

22.02.2016 | Jun‐Jie Hou, Xiao‐Quan Yang, Shi‐Rao Fu, Meng‐Ping Wang, Fan Xiao, International Journal of Food Science & Technology, 2016

Summary In this study, sugar beet pectin and soy protein were used to prepare the double‐network (DN) modified‐tofu by sequential laccase and microbial transglutaminase treatments. The mechanical properties of modified‐tofu were analysed by uniaxial compression test and texture profile ...

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Effects of silica gel on reduction in gluten during several beer brewing stages

22.02.2016 | Elisa I. Benítez, María R. Acquisgrana, Nélida M. Peruchena, Gladis L. Sosa, Jorge E. Lozano, International Journal of Food Science & Technology, 2016

Summary Beer is an alcoholic beverage made with barley as a basic raw material, and therefore, it is not suitable for people with coeliac disease. During the brewing process, the elimination of the haze‐active precursor is performed at the stabilisation stage. Some breweries use silica gel ...

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Effects of protein–lipid and starch–lipid complexes on textural characteristics of extrudates based on wheat flour with the addition of oleic acid

19.02.2016 | Teresa De Pilli, Roma Giuliani, Alain Buléon, Bruno Pontoire, Jack Legrand, International Journal of Food Science & Technology, 2016

Summary The knowledge of biopolymer changes by extrusion is very important for a wide range of industrial applications that spreads from extruded food to biodegradable packaging. In this article, the formation of starch–lipid and lipid–protein complexes that occurred during the extrusion ...

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Functional properties of protein hydrolysates from Riceberry rice bran

16.02.2016 | Parichart Thamnarathip, Kamolwan Jangchud, Anuvat Jangchud, Bongkosh Vardhanabhuti, International Journal of Food Science & Technology, 2016

Summary Protein hydrolysate from pigmented Riceberry rice bran has great potential to be used in food products due to its protein content and antioxidative activities. In this study, characteristics, solubility, heat stability and emulsification properties of protein hydrolysates from the bran ...

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Improvement of Chinese noodle quality by supplementation with arabinoxylans from wheat bran

15.02.2016 | Ling Fan, Sen Ma, Xiaoxi Wang, Xueling Zheng, International Journal of Food Science & Technology, 2016

Summary This study was performed to investigate the effects of arabinoxylans on Chinese noodles quality. Unmodified arabinoxylans (UAX) and modified arabinoxylans (MAX) were added to wheat flour at 0.25–2.0% (w/w), and noodle samples were evaluated in terms of colour, free sulfhydryl groups, ...

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