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4 Newest Publications about the topic vacuum concentration

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Comparison of Solid‐Liquid Separation (SLS) and Vacuum Concentration of Tomato Juice

26-Sep-2012 | Nutsuda Sumonsiri, Sheryl A. Barringer, Journal of Food Processing and Preservation, 2012

Abstract Hot break, cold break and commercially canned tomato juice was concentrated by vacuum concentration and solid‐liquid separation (SLS). Tomato products from vacuum concentration had higher soluble solids than those from SLS because of loss of soluble solids into the filtrate. Most ...

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Removal of Chloramphenicol by Macroporous Adsorption Resins in Honey: A Novel Approach on Reutilization of Antibiotics Contaminated Honey

17-Aug-2012 | Ni Cheng, Hui Gao, Jianjun Deng, Bini Wang, Ruihan Xu, Wei Cao, Journal of Food Science, 2012

Abstract:  The effects of different steps in honey production on chloramphenicol (CAP) levels and CAP removal from honey using macroporous adsorption resins (MARs) were investigated in this study. CAP residues in honey were quantified by enzyme‐linked immunosorbent assay after each processing ...

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Process optimisation of the bitter gourd (Momordica charantia) concentrated juice preparation for a freeze‐dried powder

01-Dec-2010 | Wu, Maoyu; Hu, Xiaosong; Ge, Bangguo; Zhao, Guanghua; Wang, Zhengfu, International Journal of Food Science & Technology, 2010

Summary Bitter gourd (Momordicacharantia), a commonly consumed vegetable in South Asia, eastern‐South Asia, China, Japan, Korea peninsula, Caribbean Sea isles etc., is used as an adjunct in the management of diabetes mellitus. In this study, in order to find the effective ways of producing ...

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STUDIES ON UTILIZATION OF INDIAN COTTAGE CHEESE WHEY IN WHEAT BREAD MANUFACTURE

01-Dec-2010 | DIVYA, N.; RAO, K. JAYARAJ, Journal of Food Processing and Preservation, 2010

ABSTRACT Indian cottage cheese (paneer) whey (6.39% total solids [TS]) was vacuum concentrated to 15 and 26% TS levels and utilized in wheat bread manufacture. The bread prepared from the dough incorporated with 26% TS concentrated paneer whey (CPW) was yellowish and possessed a firm and ...

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