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159 Aktuelle Fachpublikationen zum Thema Addition

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Evaluation of the effect of Ultra Rice® EDTA supplementation on the soluble iron, visual acceptance and vitamin A stability of commercial milled rice blends

17.04.2015 | Paul W. Johns, Gaurav C. Patel, Megan E. Parker, John B. Lasekan, Peiman Milani, Melissa K. Nixon, Maryann Tigner, D ..., International Journal of Food Science & Technology, 2015

Summary The addition of NaFeEDTA at only 5% of total iron to ferric pyrophosphate‐fortified Ultra Rice® increased the in vitro soluble iron ten‐fold. Ultra Rice® formulated with NaFeEDTA at 2–7% of total iron, or with Na2EDTA·2H2O at 0.5× the total iron equivalents, increased the soluble iron ...

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Effects of extrusion cooking on the dietary fibre content and Water Solubility Index of wheat bran extrudates

16.04.2015 | Summer Rashid, Allah Rakha, Faqir M. Anjum, Waqas Ahmed, Muhammad Sohail, International Journal of Food Science & Technology, 2015

Summary Instant study was an attempt to elucidate the suitability of wheat bran for extrusion cooking and to check the effect of different extrusion parameters on the dietary fibre profile as well as on water solubility index. Response surface methodology was used to optimise the extrusion ...

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High‐intensity sweeteners in espresso coffee: ideal and equivalent sweetness and time–intensity analysis

07.04.2015 | Bruna M. Azevedo, Flávio L. Schmidt, Helena M. A. Bolini, International Journal of Food Science & Technology, 2015

Summary The efficient substitution of sucrose by a sweetener in beverages requires the application of some sensory techniques. First, one must determine the concentrations of the sweeteners under study, equivalent in sweetness to the ideal sucrose concentration. In addition, it is fundamental ...

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Changes in the physical properties of honey powder during storage

03.04.2015 | Katarzyna Samborska, Elwira Langa, Sławomir Bakier, International Journal of Food Science & Technology, 2015

Summary Honey powders produced by spray drying with the addition of Arabic gum and sodium caseinate were characterised in terms of the influence of storage time on the following physical properties: particle size, moisture content, water activity, bulk density, flowability and hygroscopicity. ...

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Effects of fat replacement and fibre addition on the texture, sensory acceptance and structure of sucrose‐free chocolate

03.04.2015 | Natália V. Rezende, Marta T. Benassi, Fernanda Z. Vissotto, Pedro P. C. Augusto, Maria V. E. Grossmann, International Journal of Food Science & Technology, 2015

Summary Dietary fibre has been employed as a sucrose and fat replacement in chocolates and can influence the physical and sensory characteristics of the resulting product. Formulations of sucrose‐free chocolates were developed with the addition of inulin and β‐glucan concentrate as partial ...

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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 ...

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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 ...

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Effect of waxy flour blends on dough rheology and bread quality

22.12.2014 | Laura H. Blake, Colin F. Jenner, Andrew R. Barber, Robert A. Gibson, Brian K. O'Neill, Q. Dzuy Nguyen, International Journal of Food Science & Technology, 2014

Summary Although much research has been conducted on wheat flour dough rheology, the principal focus has been the role of the protein fraction. Starch is the main component of flour and plays a key role in dough dynamic properties, particularly during heating. This study assesses the effect of ...

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Correlation between instrumental texture and colour quality attributes with sensory analysis of selected cheeses as affected by fat contents

05.12.2014 | A. Półtorak, J. Wyrwisz, M. Moczkowska, M. Marcinkowska‐Lesiak, A. Stelmasiak, U. Ulanicka, M. Zalewska, A. Wierzbic ..., International Journal of Food Science & Technology, 2014

Summary This study evaluated several physical and sensory parameters of different types of cheese available in the Polish market. The measurements of textural properties were conducted in an Instron universal testing machine, while the colour properties of cheeses were measured using a Minolta ...

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Effects of lupin incorporation on the physical properties and stability of bioactive constituents in muffins

04.12.2014 | Rumiyati Rumiyati, Anthony P. James, Vijay Jayasena, International Journal of Food Science & Technology, 2014

Summary Germinated Australian sweet lupin (ASL) flour (after germination for 7days) was incorporated into muffin formulation at 0%, 2%, 4%, 6% and 8% of dried muffin weight. The effect on the physical characteristics of muffins including height, diameter, colour and texture (hardness, ...

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