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144 Aktuelle Fachpublikationen zum Thema Addition

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Effects of tomato pulp addition on the extrudate quality parameters and effects of extrusion on the functional parameters of the extrudates

07.09.2013 | Cagla Caltinoglu, Bade Tonyalı, Ilkay Sensoy, International Journal of Food Science & Technology, 2013

Summary Effects of addition of tomato pulp on the quality parameters of the extrudates, and effects of extrusion on the functional properties of the extrudates were investigated. Bulk density, volume expansion index, longitudinal expansion index and porosity did not indicate a significant ...

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Flour and anthocyanin extracts of jaboticaba skins used as a natural dye in yogurt

19.08.2013 | Ana Paula Carvalho Alves, Angelita Duarte Corrêa, Ana Carla Marques Pinheiro, Flávia Cíntia Oliveira, International Journal of Food Science & Technology, 2013

Summary This study used the flour and anthocyanin extracts from jaboticaba skins as a dye in yogurt. Jaboticaba skins were lyophilised and ground. Yogurt that was made in the conventional fashion was treated with the addition of flour from jaboticaba skins in the concentrations of 0.1%, 0.5%, ...

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Antipathogenic activity and preservative effect of levan (β‐2,6‐fructan), a multifunctional polysaccharide

08.08.2013 | Bo Young Byun, Su‐Jin Lee, Jae‐Hyung Mah, International Journal of Food Science & Technology, 2013

Summary The objective of this study was to investigate the antibacterial activity of levan compounds, including high‐molecular‐weight levan, low‐molecular‐weight levan and difructose dianhydride IV (DFA IV). The levans exhibited broad antibacterial spectra against foodborne pathogenic ...

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The effect of pH, salts and sugars on the rheological properties of cress seed (Lepidium sativum) gum

07.08.2013 | Fataneh Behrouzian, Seyed M. A. Razavi, Hojjat Karazhiyan, International Journal of Food Science & Technology, 2013

Summary Effect of shear rate (15–600s−1), gum concentration (1–2%), pH (3–9), sucrose (10–40%), lactose (5–15%), NaCl (100–300mm) and CaCl2 (5–50mm) was evaluated on apparent viscosity (ηa), flow behaviour index (n), consistency coefficient (K) and yield stress (τ0) indices of cress seed ...

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Characterisation of zero‐trans margarine fats produced from camellia seed oil, palm stearin and coconut oil using enzymatic interesterification strategy

05.08.2013 | Xia Ruan, Xue‐Mei Zhu, Hua Xiong, Shen‐qi Wang, Chun‐qing Bai, Qiang Zhao, International Journal of Food Science & Technology, 2013

Summary Zero‐trans interesterified fats were produced from camellia seed oil (CSO), palm stearin (PS) and coconut oil (CO) with three weight ratios (CSO/PS/CO, 50:50:10, 40:60:10 and 30:70:10) using Lipozyme TL IM. Results showed that the interesterified products contained palmitic acid ...

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Study of different nectarine cultivars and their suitability for fresh‐cut processing

05.08.2013 | Sergio Nogales‐Delgado, María del Carmen Fuentes‐Pérez, Concepción Ayuso‐Yuste, Diego Bohoyo‐Gil, International Journal of Food Science & Technology, 2013

Summary Nectarine [Prunus persica (L.) Batsch] is a sought‐after fruit due to its properties. In addition, minimally processed produces are more and more accepted by consumers. Four nectarine cultivars (‘Early Top’, ‘Nectaprima’, ‘Big Top’ and ‘Venus’) were selected to study their suitability ...

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Influence of the addition of lupin sourdough with different lactobacilli on dough properties and bread quality

05.08.2013 | Elena Bartkiene, Gerhard Schleining, Toma Rekstyte, Vita Krungleviciute, Grazina Juodeikiene, Lina Vaiciulyte‐Funk, ..., International Journal of Food Science & Technology, 2013

Summary The aim of this research was to study the effects of solid‐state fermentation (SSF) with Lactobacillus sakei, Pediococcus pentosaceus and P.acidilactici on lupine sourdough parameters and lupine sourdough influence on the physical dough properties and wheat bread quality. The results ...

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Consumers' acceptance and quality stability of olive oil flavoured with essential oils of different oregano species

05.08.2013 | Claudia M. Asensio, Valeria Nepote, Nelson R. Grosso, International Journal of Food Science & Technology, 2013

Summary The objective of this study was to evaluate chemical and physical stability and consumers' acceptance of olive oil flavoured with oregano essential oils (EOs; Compacto, Cordobes, Criollo and Mendocino). Samples of olive oil were added with 0.05% EO and stored in dark (D) and light (L) ...

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Effect of pH, biopolymer mixing ratio and salts on the formation and stability of electrostatic complexes formed within mixtures of lentil protein isolate and anionic polysaccharides (κ‐carrageenan and gellan gum)

01.08.2013 | Felix N. A. Aryee, Michael T. Nickerson, International Journal of Food Science & Technology, 2013

Summary Associative phase separation within lentil protein isolate (LPI), polysaccharide (κ‐carrageenan (κ‐CG) and gellan gum (GG)) mixtures was investigated as a function of pH (1.50–8.00) and mixing ratio (1:1–30:1; LPI/polysaccharide) by turbidity and electrophoretic mobility. Effects of ...

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Effect of dietary olive leaves (Olea europaea L.) on lipid and protein oxidation of refrigerated stored n‐3‐enriched pork

31.07.2013 | Evropi Botsoglou, Alexander Govaris, Andreana Pexara, Ioannis Ambrosiadis, Dimitrios Fletouris, International Journal of Food Science & Technology, 2013

Summary The objective of this study was to evaluate the effect of dietary olive leaves versus α‐tocopheryl acetate on lipid and protein oxidation of raw and cooked longissimus dorsi muscle from pigs fed diets supplemented with fish oil. Enrichment of pork with the very long chain n‐3 fatty ...

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