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1.595 Aktuelle Fachpublikationen zum Thema temperature

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Influence of Water Activity on Thermal Resistance of Microorganisms in Low‐Moisture Foods: A Review

06.02.2016 | Roopesh M. Syamaladevi, Juming Tang, Rossana Villa‐Rojas, Shyam Sablani, Brady Carter, Gaylon Campbell, Comprehensive Reviews in Food Science and Food Safety, 2016

Abstract A number of recent outbreaks related to pathogens in low‐moisture foods have created urgency for studies to understand the possible causes and identify potential treatments to improve low‐moisture food safety. Thermal processing holds the potential to eliminate pathogens such as ...


Optimisation for resveratrol accumulation during peanut germination with phenylalanine feeding & ultrasound‐treatment using response surface methodology

05.02.2016 | Miao Yu, Hongzhi Liu, Ying Yang, Aimin Shi, Li Liu, Hui Hui, Qiang Wang, International Journal of Food Science & Technology, 2016

Summary Germinated peanut has been used as a novel functional food these days, which has almost six times trans‐resveratrol to peanut seeds. Resveratrol is a natural occurring stilbene phytoalexin phenolic compound produced in response to a variety of biotic and abiotic stresses. In this ...


Effect of Extrusion Cooking on Physical Properties and Chemical Composition of Corn‐Based Snacks Containing Amaranth and Quinoa: Application of Partial Least Squares Regression

05.02.2016 | Jose Martin Ramos Diaz, Lakshminarasimhan Sundarrajan, Susanna Kariluoto, Anna‐Maija Lampi, Seppo Tenitz, Kirsi Jouppila, Journal of Food Process Engineering, 2016

Abstract The effects of amaranth and quinoa supplements and extrusion‐cooking on the physical properties and chemical composition of corn‐based extrudates were investigated by using PLSR and L‐PLSR. Grain type, content of amaranth or quinoa flour (20–50% of solids of blend), temperature of ...


The Incidence of Superficial Scald in “Wujiuxiang” Pears (Pyrus Pyrifolia Cv. Wujiuxiang) during and after Controlled Atmosphere Storage

04.02.2016 | Limei Li, Yufeng Xia, Cailing Xu, Jingang He, Junfeng Guan, Journal of Food Quality, 2016

Abstract This work is aimed to assess the effect of the low temperature controlled atmosphere (CA) storage on reducing the incidence of fruit superficial scald in “Wujiuxiang” pears (Pyrus pyrifolia cv. Wujiuxiang). We set up four low temperature CA storage conditions with pCO2 0.03 kPa, 1 ...


Effect of preparation and storage of khoa on physicochemical properties of milk fat

03.02.2016 | Amit Kumar, Neelam Upadhyay, Darshan Lal, Anil Kumar, Kamal Gandhi, Vivek Sharma, International Journal of Dairy Technology, 2016

The changes in milk fat during the preparation and storage of khoa were studied in three different seasons. Milk fat was extracted from the samples with chloroform using Soxhlet extraction. The solvent was evaporated using a vacuum evaporator followed by nitrogen flushing. The extracted fat ...


Effect of Storage Time and Temperature on the Quality of Fruit Nectars: Determination of Nutritional Loss Indicators

02.02.2016 | Noureddine Touati, Francisco José Barba, Hayette Louaileche, Ana Frigola, Maria José Esteve, Journal of Food Quality, 2016

Abstract In this study, the stability of different physicochemical and nutritional parameters of fruit nectars was monitored during storage for 28 days at 4, 25 and 37C. Moreover, potential indicators for evaluating and predicting the quality deterioration of the nectars were evaluated. For ...


Growth and Physiological Responses of Quinoa to Drought and Temperature Stress

29.01.2016 | A. Yang, S. S. Akhtar, M. Amjad, S. Iqbal, S.‐E. Jacobsen, Journal of Agronomy and Crop Science, 2016

Abstract Quinoa (Chenopodium quinoa Willd.), traditionally called the mother of grains, has the potential to grow under high temperatures and drought, tolerating levels regarded as stresses in other crop species. A pot experiment was conducted in a climate chamber to investigate the potential ...


Physiological Response to Heat Stress During Seedling and Anthesis Stage in Tomato Genotypes Differing in Heat Tolerance

28.01.2016 | R. Zhou, K. H. Kjær, E. Rosenqvist, X. Yu, Z. Wu, C.‐O. Ottosen, Journal of Agronomy and Crop Science, 2016

Abstract Tomato cultivars differ in their sensitivity to heat stress, and the sensitivity depends on the developmental stage of the plants. It is less known how heat stress affects tomato at the anthesis stage in terms of leaf physiology and fruit set and whether the ability of tomato to ...


Changes in the Bioactive Compounds Content of Soybean as a Function of Grain Moisture Content and Temperature during Long‐Term Storage

28.01.2016 | Valmor Ziegler, Nathan Levien Vanier, Cristiano Dietrich Ferreira, Ricardo Tadeu Paraginski, Jander Luis Fernandes M ..., Journal of Food Science, 2016

Abstract Soybean is a rich source of bioactive compounds, such as phenolic acids, flavonoids, isoflavones, carotenoids, and tocopherols. The amount of bioactive compounds in freshly harvested soybeans and their derived products has been determined; however, when they are used in the food ...


Isoflavone Profiles and Kinetic Changes during Ultra‐High Temperature Processing of Soymilk

28.01.2016 | Yan Zhang, Sam K.C. Chang, Journal of Food Science, 2016

Abstract Isoflavone profile is greatly affected by heating process. However, kinetic analyses of isoflavone conversion and degradation using a continuous industry processing method have never been characterized. In this study, Proto soybean was soaked and blanched at 80 °C for 2 min and then ...


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