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1.334 Aktuelle Fachpublikationen zum Thema temperature

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Dehydration Kinetics and Changes of Bioactive Compounds of Tulip and Poppy Petals as a Natural Colorant under Vacuum and Oven Conditions

12.03.2015 | Salih Karasu, Mahmut Kilicli, Mehmet Baslar, Muhammet Arici, Osman Sagdic, Mustafa Karaagacli, Journal of Food Processing and Preservation, 2015

Abstract The aim of this study was to investigate the drying kinetics and thermal degradation of anthocyanin and other phenolic compounds of tulip and poppy petals, as potential source of natural colorant, under both oven and vacuum drying processes at 45, 55 and 65C. The novelty of the study ...

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Effects of Core/Wall Ratio and Inlet Temperature on the Retention of Antioxidant Compounds during the Spray Drying of Sim (Rhodomyrtus Tomentosa) Juice

12.03.2015 | Le Phuc Ho, Anh Huy Pham, Van Viet Man Le, Journal of Food Processing and Preservation, 2015

Abstract Sim (Rhodomyrtus tomentosa) fruit is rich in antioxidants including phenolics and ascorbic acid. In this study, maltodextrin was used as encapsulating agent in spray drying of sim juice to yield the powder. The effects of core/wall ratio and inlet temperature of drying agent on the ...

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Influence of Fast Cold Chain and Modified Atmosphere Packaging Storage on Postharvest Quality of Early Season‐Harvested Sweet Cherries

11.03.2015 | Okan Özkaya, Aysun Şener, Mehmet Ali Saridaş, Ümit Ünal, Adel Valizadeh, Ömür Dündar, Journal of Food Processing and Preservation, 2015

Abstract The effects of fast cold chain alone and combination with modified atmosphere–modified humidity packaging (MA/MH) on the fruit quality, the activities of polyphenol oxidase (PPO), polygalacturonase (PG), individual sugars, organic acids and total anthocyanin amount of early‐harvested ...

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Quality Characteristics of Wheat Germ Oil Obtained by Innovative Subcritical Butane Experimental Equipment

10.03.2015 | Bin Xu, Jihua Han, Shilong Zhou, Qifei Wu, Fen Ding, Journal of Food Process Engineering, 2015

Abstract Subcritical butane extraction (SBE) was used to extract oil from wheat germ and was compared with conventional n‐hexane extraction (CHE) and supercritical CO2 extraction (SC‐CO2E) methods. By analyzing the extraction yield, composition of fatty acids and characteristic functional ...

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Impact of Combination Treatments of Modified Atmosphere Packaging and Refrigeration on the Status of Antioxidants in Highly Perishable Strawberries

10.03.2015 | Rajeev Bhat, Rainer Stamminger, Journal of Food Process Engineering, 2015

Abstract Strawberry fruits are highly appreciated for their distinctive aroma, mouthfeel and exceptional organoleptic properties. However, owing to their perishable nature, preservation and extension of shelf life of strawberries has been a major challenge. In this study, for the first time, ...

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Effect of high pressure processing on yield, quality and storage stability of peanut paneer

09.03.2015 | Om Prakash Chauhan, Sumeet Kumar, Roopa Nagraj, Ravi Narasimhamurthy, Pakalapati Sinivas Raju, International Journal of Food Science & Technology, 2015

Summary Paneer was prepared from peanuts by soaking the nuts for 8h followed by removal of skin, grinding, extraction of milk and coagulation using calcium sulphate (1% solution). In another method the peanut milk was high pressure processed at 600 MPa for 5min before coagulation. The ...

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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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Degradation Kinetics of Gamma Amino Butyric Acid in Monascus‐Fermented Rice

05.03.2015 | Washim Khan, Prakash C. Bhatt, Bibhu P. Panda, Journal of Food Quality, 2015

Abstract The present study investigated the effect of heat on the reaction kinetics of γ‐amino butyric acid (GABA) degradation in Monascus‐fermented rice (MFR). At pH 8.0 and 121C temperature, the GABA content decreased rapidly (from 57.1 ± 0.2 to 6.9 ± 0.2) as the time interval was increased ...

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Effect of Intensification of Vaporization by Decompression to the Vacuum as a Pretreatment for Roasting Australian Chickpea: Multiple Optimization by Response Surface Methodology of Chemical, Textural and Color Parameters

05.03.2015 | Rachelle Mrad, Rabih El Rammouz, Richard G. Maroun, Nicolas Louka, Journal of Food Quality, 2015

Abstract Intensification of vaporization by decompression to the vacuum was applied on Australian chickpea as a pretreatment for roasting. The aim was to obtain crunchy roasted chickpeas having good expansion and nice color without loss of polyphenols. The study was realized in function of ...

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Optimizing the Enzymatic Elimination of Clogging of a Microfiltration Membrane by Parellada Grape Cake

05.03.2015 | Jordi Pagán, Josep Conde, Ana Paola Echavarría, Albert Ibarz, Journal of Food Process Engineering, 2015

Abstract Clogging of the filtration membranes is one of the main problems in the process of obtaining grape must for white wine; therefore, clogging must be reduced to the maximum. The aim of this work was to find the optimal values of the temperature, time and enzyme solution concentration ...

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