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154 Aktuelle Fachpublikationen zum Thema Addition

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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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Gac fruit (Momordica cochinchinensis Spreng.): a rich source of bioactive compounds and its potential health benefits

04.12.2014 | Hoang V. Chuyen, Minh H. Nguyen, Paul D. Roach, John B. Golding, Sophie E. Parks, International Journal of Food Science & Technology, 2014

Summary Gac (Momordica cochinchinensis Spreng.) is a tropical vine originating from South and South‐East Asia. Gac fruit has traditionally been used in Asia to provide red colour for cuisines and enhance visional health. Recently, Gac fruit has emerged as a potential source of carotenoids, ...

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Effect of proteins on the formation of starch–lipid complexes during extrusion cooking of wheat flour with the addition of oleic acid

05.11.2014 | Teresa De Pilli, Jack Legrand, Antonio Derossi, Carla Severini, International Journal of Food Science & Technology, 2014

Summary The formation of starch–lipid complexes plays an important role in extruded products. The effect of gluten proteins on thermal conditions at which the starch–lipid complexes formed during extrusion cooking of wheat flour with the addition of oleic acid was evaluated, considering wheat ...

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Bioactive compounds and sensory attributes of sour cherry puree sweetened with natural sweeteners

03.11.2014 | Paulina Nowicka, Aneta Wojdyło, International Journal of Food Science & Technology, 2014

Summary The aim of this study was to describe a phytochemical profile, including phenolic compounds, antioxidant capacity, colour and sensory quality attributes (colour, aroma, consistency, sweetness intensity and desirability) of a sour cherry puree (SCP) supplemented with different natural ...

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Increasing the oxidative stability of soybean oil through fortification with antioxidants

03.10.2014 | Anwesha Sarkar, Pierre‐Alain Golay, Simone Acquistapace, Brian D. Craft, International Journal of Food Science & Technology, 2014

Summary Vegetable oils high in polyunsaturated fatty acids (PUFA), like soybean oil (SO), are known for lowering the risk of consumers for contracting cardiovascular disease as well as improving cognitive health. However, they are more susceptible to lipid oxidation than recently introduced ...

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Acid‐soluble and pepsin‐soluble collagens from grass carp (Ctenopharyngodon idella) skin: a comparative study on physicochemical properties

03.10.2014 | Ye Chen, Ran Ye, Yan Wang, International Journal of Food Science & Technology, 2014

Summary In this study, acid‐soluble (ASC) and pepsin‐soluble (PSC) collagens with triple helical structures were successfully extracted from the skin of grass carp (Ctenopharyngodon idella) by two different extraction approaches. SDS‐PAGE pattern revealed that ASC and PSC are type I collagens ...

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