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164 Aktuelle Fachpublikationen zum Thema Addition

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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 ...

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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 ...

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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 ...

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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 ...

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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 ...

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Effects of extrusion cooking on the dietary fibre content and Water Solubility Index of wheat bran extrudates

16.04.2015 | Summer Rashid, Allah Rakha, Faqir M. Anjum, Waqas Ahmed, Muhammad Sohail, International Journal of Food Science & Technology, 2015

Summary Instant study was an attempt to elucidate the suitability of wheat bran for extrusion cooking and to check the effect of different extrusion parameters on the dietary fibre profile as well as on water solubility index. Response surface methodology was used to optimise the extrusion ...

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High‐intensity sweeteners in espresso coffee: ideal and equivalent sweetness and time–intensity analysis

07.04.2015 | Bruna M. Azevedo, Flávio L. Schmidt, Helena M. A. Bolini, International Journal of Food Science & Technology, 2015

Summary The efficient substitution of sucrose by a sweetener in beverages requires the application of some sensory techniques. First, one must determine the concentrations of the sweeteners under study, equivalent in sweetness to the ideal sucrose concentration. In addition, it is fundamental ...

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Changes in the physical properties of honey powder during storage

03.04.2015 | Katarzyna Samborska, Elwira Langa, Sławomir Bakier, International Journal of Food Science & Technology, 2015

Summary Honey powders produced by spray drying with the addition of Arabic gum and sodium caseinate were characterised in terms of the influence of storage time on the following physical properties: particle size, moisture content, water activity, bulk density, flowability and hygroscopicity. ...

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Effects of fat replacement and fibre addition on the texture, sensory acceptance and structure of sucrose‐free chocolate

03.04.2015 | Natália V. Rezende, Marta T. Benassi, Fernanda Z. Vissotto, Pedro P. C. Augusto, Maria V. E. Grossmann, International Journal of Food Science & Technology, 2015

Summary Dietary fibre has been employed as a sucrose and fat replacement in chocolates and can influence the physical and sensory characteristics of the resulting product. Formulations of sucrose‐free chocolates were developed with the addition of inulin and β‐glucan concentrate as partial ...

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Viscoelastic properties and textural characterisation of high methoxyl pectin of hawthorn (Crataegus pubescens) in a gelling system

03.04.2015 | José Antonio Linares‐García, Emma Gloria Ramos‐Ramírez, Juan Alfredo Salazar‐Montoya, International Journal of Food Science & Technology, 2015

Summary The viscoelastic behaviour and texture profile of gels composed of the high methoxyl pectin in hawthorn (HMPH) were studied, and these gels were compared with commercial citrus gels (HMPC). The values of G′ (elastic component) for the HMPH and HMPC gels (1% pectin and pH 3.0) were 2567 ...

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