Meine Merkliste
my.bionity.com  
Login  

169 Aktuelle Fachpublikationen zum Thema Addition

rss
mit folgenden Suchkriterien:

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 ...

mehr

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 ...

mehr

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 ...

mehr

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 ...

mehr

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 ...

mehr

Assessment of chemically characterised Rosmarinus officinalis L. essential oil and its major compounds as plant‐based preservative in food system based on their efficacy against food‐borne moulds and aflatoxin secretion and as antioxidant

09.05.2015 | Bhanu Prakash, Akash Kedia, Prashant K. Mishra, Abhishek K. Dwivedy, Nawal K. Dubey, International Journal of Food Science & Technology, 2015

Summary The study explores antifungal, anti‐aflatoxigenic and antioxidant efficacy of Rosmarinus officinalis essential oil (ROEO) and its major compounds. In addition, the mode of action of ROEO and its practical efficacy as preservative have been assessed. GC‐MS analysis of ROEO identified 16 ...

mehr

Quantification of oxytocin residues in dairy milk from Sindh, Pakistan

09.05.2015 | Sana Jawaid, Farah N. Talpur, Shafique M. Nizamani, Nusrat Naeem Memon, Abid A. Khaskheli, International Journal of Food Science & Technology, 2015

Summary In this study, a total of 84 milk samples (60 nonbranded and 24 branded) were analysed for occurrence of oxytocin (OT) residues by ELISA. OT level was detected in the range of 39.29–456.55pgmL−1 with mean value of 138.53ngL−1. In branded milk samples, OT residues were minimal as ...

mehr

Characterisation of jellyfish protein films with added transglutaminase and wasabi extract

21.04.2015 | Ji‐Hyun Lee, Ji‐Hyeon Lee, Hyun‐Ju Yang, Misun Won, Kyung Bin Song, International Journal of Food Science & Technology, 2015

Summary The physical, optical, antimicrobial and antioxidant properties of jellyfish protein (JFP) films with added transglutaminase (TGase) and wasabi extract (WE) were studied. Among the plasticisers, 30% sorbitol was the most desirable. The optimal physical properties of the JFP films were ...

mehr

Evaluation of red bean protein [Vigna angularis] isolate on rheological properties of pork myofibrillar protein gels induced by microbial transglutaminase

20.04.2015 | Ho S. Jang, Hong C. Lee, Koo B. Chin, International Journal of Food Science & Technology, 2015

Summary The effects of 1% red bean protein isolate (RBPI) on the gel properties of myofibrillar protein (MP) in various levels of microbial transglutaminase (MTG: 0%, 0.1%, 0.5%, & 1%) were evaluated. The cooking yield (CY) of the MP gels decreased with increasing MTG level, while the addition ...

mehr

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 ...

mehr

Seite 1 von 17
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.