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1.424 Aktuelle Fachpublikationen zum Thema temperature

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Systematic approach to study temperature and time effects on yield of pasta filata cheese

26.06.2015 | Balz Bähler, Thomas Ruf, Ravi Samudrala, Philipp Schenkel, Jörg Hinrichs, International Journal of Dairy Technology, 2015

A batch cooker‐stretcher for pasta filata cheese production was developed based on the kitchen machine ‘Thermomix’. With this batch model system, the effect of kneading time (180, 420 and 600s) and temperature (55, 60 and 70°C) on the chemical composition of the pasta filata cheese and the ...

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Preparation and Characterization of Chitosan Nanoparticles‐Loaded Fish Gelatin‐Based Edible Films

25.06.2015 | Seyed Fakhreddin Hosseini, Masoud Rezaei, Mojgan Zandi, Farhid Farahmandghavi, Journal of Food Process Engineering, 2015

Abstract Bio‐based nanocomposite films were obtained from fish gelatin (FG) and different amounts of chitosan nanoparticles (CSNPs) (0, 2, 6 and 8% w/w) with diameters ranging from 40 to 80 nm. The influence of nanoparticles on the surface morphology, physicochemical properties, crystalline ...

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Heat Processing of Blueberries and Its Effect on Their Physicochemical and Bioactive Properties

25.06.2015 | Priscilla M. Reque, Eduardo V. Steckert, Fernanda T. Santos, Daiane Danelli, André Jablonski, Simone H. Flôres, Rosa ..., Journal of Food Process Engineering, 2015

Abstract The current study aimed to evaluate the dehydration process of blueberry fruits at temperatures of 70, 80 and 90C and its effect on their physicochemical and bioactive properties. The values for moisture content and water activity (aw) were still high for dehydrated fruits, although ...

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Modeling of Thermal Properties of Persian Walnut Kernel as a Function of Moisture Content and Temperature Using Response Surface Methodology

25.06.2015 | Imanali Mamani, Journal of Food Processing and Preservation, 2015

Abstract Response surface methodology–central composite rotatable design was used to model and optimize the effect of moisture content (5.86–34.14% dry basis [d.b.]) and temperature (18.79–61.21C) on the thermal properties of walnut kernels, including specific heat, thermal conductivity and ...

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Optimising emulsion stability during processing of model infant formulae using factorial statistical design

25.06.2015 | Noel A McCarthy, Vivian L Gee, James A O'Mahony, Alan L Kelly, Mark A Fenelon, International Journal of Dairy Technology, 2015

This study examined the effects of total solids (TS), preheat treatment temperature, and first‐ and second‐stage homogenisation pressures on the stability of model infant formula emulsions, using factorial statistical design. Oil droplet size decreased with increasing first‐ and second‐stage ...

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Modification of poovan banana (Musa AAB) starch by γ‐irradiation: effect on in vitro digestibility, molecular structure and physico‐chemical properties

20.06.2015 | Chagam Koteswara Reddy, Puthan Veettil Vidya, Korambeth Vijina, Sundaramoorthy Haripriya, International Journal of Food Science & Technology, 2015

Summary This study focussed at evaluating the effect of gamma irradiation on the invitro digestibility, molecular structure and physico‐chemical properties of poovan banana (Musa AAB) starch using γ‐rays from a 60Co source at different doses with a dose rate of 2 kGyh−1. Physico‐chemical ...

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Alphonso Mango Enrichment with Aloe Vera (Aloe Barbadensis) by Sequential Drying: Optimization, Kinetics and Quality Evaluation

19.06.2015 | Rajat Chakraborty, Ritika Samanta, Journal of Food Processing and Preservation, 2015

Abstract Nutritional values of Alphonso mango (AM) were improved through enrichment with aloe vera (AV); [AMAV]. Shelf life of AMAV was improved through maximum dehydration using sequential hybridized‐drying protocol (HDP). In the first step, osmotic dehydration (OD) was optimized by Taguchi ...

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Optimization of Microencapsulation of Fish Oil with Gum Arabic/Casein/Beta‐Cyclodextrin Mixtures by Spray Drying

19.06.2015 | Junjie Li, Shanbai Xiong, Fang Wang, Joe M. Regenstein, Ru Liu, Journal of Food Science, 2015

Abstract Fish oil was encapsulated with gum arabic/casein/beta‐cyclodextrin mixtures using spray drying. The processing parameters (solids concentration of the barrier solutions, ratio of oil to barrier materials, emulsifying temperature, and air inlet temperature) were optimized based on ...

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Modelling Wheat Stomatal Resistance in Hourly Time Steps from Micrometeorological Variables and Soil Water Status

18.06.2015 | D. Neukam, U. Böttcher, H. Kage, Journal of Agronomy and Crop Science, 2015

Abstract An accurate estimation of stomatal resistance (rS) also under drought stress conditions is of pivotal importance for any process‐based prediction of transpiration and the energy budget of real crop canopies and quantification of drought stress. A new model for rS was developed and ...

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Effect of Processing in Superheated Steam on Surface Microbes and Enzyme Activity of Naked Oats

18.06.2015 | Ying Chang, Xiao‐Ping Li, Liu Liu, Zhen Ma, Xin‐Zhong Hu, Wu‐Qi Zhao, Gui‐Tian Gao, Journal of Food Processing and Preservation, 2015

Abstract An experimental study was conducted to identify treatment conditions for sterilizing naked oats while retaining inherent enzyme activity. Naked oats were processed with superheated steam (SS) with variations in processing times (1–5 min) and temperature (140–200C). The number of ...

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