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174 Aktuelle Fachpublikationen zum Thema Addition

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Effects of branched‐chain amino acid addition on chemical constituents in lychee wine fermented with Saccharomyces cerevisiae

12.08.2015 | Dai Chen, Weng Chan Vong, Shao‐Quan Liu, International Journal of Food Science & Technology, 2015

Summary This study investigated the impact of single branched‐chain amino acid addition (L‐valine, L‐leucine, L‐isoleucine) on nonvolatile and volatile constituents in lychee wine fermented with Saccharomyces cerevisiae MERIT.ferm. The individual addition of branched‐chain amino acids ...

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Effect of chitosan on Bacillus cereus inhibition and quality of cooked rice during storage

31.07.2015 | Chitsiri Rachtanapun, Juthamas Tantala, Phatthranit Klinmalai, Savitree Ratanasumawong, International Journal of Food Science & Technology, 2015

Summary Improper cooling of cooked rice at an inappropriate temperature or leaving cooked rice at room temperature can cause food poisoning attributed to Bacillus cereus. Natural food preservative of either squid or crab polymer chitosan solution was added to examine their antibacterial ...

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Nutrient and functional properties of composite flours processed from pregelatinised barley, sprouted faba bean and carrot flours

31.07.2015 | Kumera Neme, Geremew Bultosa, Negussie Bussa, International Journal of Food Science & Technology, 2015

Summary Mixture response surface methodology was used to study the effects of blending ratio (barley, faba bean and carrot) and faba bean sprout durations (1, 2 and 3days) to improve nutrients and functional properties of bassoo (a traditional food in Ethiopia). Addition of sprouted and ...

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Effects of external shear forces on crystallisation kinetics of model fat blends

30.07.2015 | Xun Shi, Farnaz Maleky, International Journal of Food Science & Technology, 2015

Summary The effects of different shearing conditions on the crystallisation of cocoa butter (CB) with the addition of other confectionery ingredients (sugar and lecithin) were investigated. Differential scanning calorimetry (DSC), X‐ray diffraction (XRD) and polarised light microscopy (PLM) ...

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The impact of collagen on softening of grass carp (Ctenopharyngodon idella) fillets stored under superchilled and ice storage

30.07.2015 | Xiaoqing Jiang, Yanshun Xu, Lihong Ge, Wenshui Xia, Qixing Jiang, International Journal of Food Science & Technology, 2015

Summary The objective of this work was to study the impact of collagen on softening of grass carp (Ctenopharyngodon idella) fillets during chilled storage. The fillets were stored under superchilling (−1.5±0.2°C) and with ice (0.2±0.1°C) for 21days, and texture properties, collagen and ...

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Influence of different pulsed electric field strengths on the quality of the grapefruit juice

20.07.2015 | Rana M. Aadil, Xin‐An Zeng, Amjad Ali, Feng Zeng, Muhammad A. Farooq, Zhong Han, Saud Khalid, Saqib Jabbar, International Journal of Food Science & Technology, 2015

Summary Grapefruit juice was investigated using pulsed electric fields (PEF) with (electric field strengths: 0, 5, 10, 15, 20 and 25kVcm−1; flow rate: 80mLmin−1; pulse frequency: 1kHz at 40°C for 600μs). Total phenolics, DPPH, total antioxidant capacity (TAC), total anthocyanins, total ...

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Evaluating the effects of herbal essences from spearmint and wild thyme on the quality of camel's milk

20.06.2015 | Seyyed H. Maaroufi, Karamatollah Rezaei, Zeynab Raftaniamiri, Farhad Mirzaei, International Journal of Food Science & Technology, 2015

Summary The aim of this study was to improve the sensory and physicochemical properties of camel's milk using two essential oils (EOs), spearmint (Mentha spicata) and wild thyme (Zataria multiflora). Total bacterial counts in the flavoured milks were lower than those of the plain milk, and ...

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Optimisation of process parameters to develop nutritionally rich spray‐dried honey powder with vitamin C content and antioxidant properties

30.05.2015 | Yogita Suhag, Vikas Nanda, International Journal of Food Science & Technology, 2015

Summary The aim of present research was to optimise the conditions to develop nutritionally rich honey powder using honey, whey protein concentrate (WPC), aonla (Emblica officinalis. Gaertn) and basil (Ocimum sanctum) extract with the help of co‐current spray drier. Response surface ...

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Acid hydrolysis of kappa‐carrageenan as a way of gaining new substances for freezing process modification and protection from excessive recrystallisation of ice

27.05.2015 | Anna Kamińska‐Dwórznicka, Andrzej Antczak, Katarzyna Samborska, Andrzej Lenart, International Journal of Food Science & Technology, 2015

Summary The effects of κ‐carrageenan and its hydrolysates on modification of the freezing process and also on inhibition of excessive recrystallisation of ice in sucrose solutions during storage were compared. Acid hydrolysis of κ‐carrageenan was carried out using sulphuric (H2SO4) and ...

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Effect of the main ingredients of Rhizoma gastrodiae on mycelial biomass and exopolysaccharide productions by submerged culture of Grifola frondosa

20.05.2015 | Cai‐Yun Wu, Tian‐Xiang Wu, International Journal of Food Science & Technology, 2015

Summary Various concentrations of the main ingredients of Rhizoma gastrodiae including gastrodin (GA) and p‐hydroxybenzyl alcohol (HA) as well as p‐hydroxylbenzaldehyde (HBA) were separately added into the cultural medium of Grifola frondosa in submerged culture. The results showed that the ...

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