Meine Merkliste
my.bionity.com  
Login  

185 Aktuelle Fachpublikationen zum Thema Addition

rss
mit folgenden Suchkriterien:

Incorporation of canola proteins extracted by electroactivated solutions in gluten‐free biscuit formulation of rice–buckwheat flour blend: assessment of quality characteristics and textural properties of the product

18.01.2016 | Alina Gerzhova, Martin Mondor, Marzouk Benali, Mohammed Aider, International Journal of Food Science & Technology, 2016

Summary Canola proteins extracted by electroactivated solutions were incorporated to gluten‐free biscuits made from blend of rice and buckwheat flours. Physical and textural properties were significantly influenced by these proteins. Isolates and concentrates did not behave in a similar way. A ...

mehr

Improved analysis of sinigrin in Ethiopian mustard

18.01.2016 | Deyun Yuan, Youn Young Shim, Martin J.T. Reaney, Venkatesh Meda, International Journal of Food Science & Technology, 2016

Summary An ion‐pair reversed‐phase high‐performance liquid chromatography (HPLC) method was developed for the analysis of sinigrin in Ethiopian mustard (Brassica carinata A. Braun) seed and seed fractions. Separation was compared on several RP‐HPLC columns (Inertsil® ODS‐4 C18 and ZORBAX® ...

mehr

Phosphorylation of peptidoglycan from Lactobacillus acidophilus and its immunoregulatory function

18.01.2016 | Zhen Wu, Daodong Pan, Xiaoqun Zeng, Yangying Sun, Jinxuan Cao, International Journal of Food Science & Technology, 2016

Summary Peptidoglycan (PG) is available from a wide variety of lactic acid bacteria (LAB) and is the main structure of cell wall components. Phosphorylated modification would bring new properties such as the potential antioxidant activities and antiviral capability to an organic molecule. In ...

mehr

Enzymatic synthesis of mannitol dioctanoate and its utilisation in the preparation of structured edible oil

19.12.2015 | Xiaohui Zhang, Cheng Yang, Jing Li, Qingran Meng, Husnain Raza, Lianfu Zhang, International Journal of Food Science & Technology, 2015

Summary The medium‐chain dialkanoate of low‐calorie sugar and fatty acids which can be easily released is normally regarded as a potential candidate of gelator in structured edible oil preparation. This study focused on the synthesis, purification of mannitol dioctanoate and its utilisation in ...

mehr

Effect of heat, nisin and ethylene diamine tetra‐acetate treatments on shelf life extension of liquid whole egg

15.12.2015 | Shokouh Ahmadi, Sabihe Soleimanian‐Zad, Mahmoud Sheikh‐Zeinoddin, International Journal of Food Science & Technology, 2015

Summary This study examined the effect of nisin alone or in combination with pasteurisation or ethylene diamine tetra‐acetate (EDTA), on the shelf life of unpasteurised liquid whole egg (LWE) stored at refrigerator temperature for a period of 21days. The shelf life of samples was determined ...

mehr

Effect of fermentation by Aspergillus oryzae on the biochemical and sensory properties of anchovy (Engraulis japonicus) fish sauce

14.11.2015 | Jianan Sun, Xiaohang Yu, Bohuan Fang, Lei Ma, Changhu Xue, Zhaohui Zhang, Xiangzhao Mao, International Journal of Food Science & Technology, 2015

Summary This study obtained an anchovy flavourful fish sauce by a bioprocess of aerobic fermentation with Aspergillus oryzae OAY1 in a period of time as short as 3days. Amino nitrogen of the fish sauce increased to 7.35mgmL−1 by optimisation with response surface methodology (RSM). Results ...

mehr

Effects of pulsed electric fields on the survival behaviour of Saccharomyces cerevisiae suspended in single solutions of low concentration

14.11.2015 | Man‐Sheng Wang, Xin‐An Zeng, Charles S. Brennan, Margaret A. Brennan, Zhong Han, International Journal of Food Science & Technology, 2015

Summary This paper investigates the survival behaviour of Saccharomyces cerevisiae cells suspended in NaCl solutions with various low concentrations after exposure to pulsed electric field (PEF) treatments. The input and heat‐generation pulse power during each PEF treatment experiment were ...

mehr

A feasibility study of Lactobacillus plantarum in fruit powders after processing and storage

03.11.2015 | Sandra Borges, Joana Barbosa, Joana Silva, Ana M. Gomes, Manuela Pintado, Cristina L. M. Silva, Alcina M. M. B. Mora ..., International Journal of Food Science & Technology, 2015

Summary The aim of this study was to develop fruit powders (apple, banana and strawberry) enriched with a probiotic strain (Lactobacillus plantarum 299v). Two methodologies were proposed: (i) drying of the fruit with probiotic culture incorporated (by convection) or (ii) drying of fruit (by ...

mehr

Anthocyanin profile of young red wines of Tannat, Syrah and Merlot made using maceration enzymes and cold soak

31.10.2015 | Gustavo González‐Neves, Guzmán Favre, Diego Piccardo, Graciela Gil, International Journal of Food Science & Technology, 2015

Summary Anthocyanins are the main pigments of young red wines. The aim of this work was to evaluate the anthocyanin composition of red wines produced by alternative procedures of winemaking and different grape varieties. For this purpose, wines of Tannat, Syrah and Merlot were made by ...

mehr

Smoking and polyphenols’ addition to improve freshwater mullet (Mugil cephalus) fillets’ quality attributes during refrigerated storage

31.10.2015 | Olfa Bouzgarrou, Nadia El Mzougui, Saloua Sadok, International Journal of Food Science & Technology, 2015

Summary The combined effects of hot smoking and added quince polyphenol (0.8% and 1.6% v/w) on the quality attributes of mullet (Mugil cephalus) fillets were evaluated. Biochemical parameters that were monitored in the fillets during 75days of storage (4±1°C) included trimethylamine ...

mehr

Seite 1 von 19
Suche per e-Mail abonnieren

Sie erhalten passend zu Ihrer Suche die neusten Suchergebnisse per E-Mail. Dieser Service ist für Sie kostenlos und kann jederzeit abbestellt werden.

Ihr Bowser ist nicht aktuell. Microsoft Internet Explorer 6.0 unterstützt einige Funktionen auf Chemie.DE nicht.