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1.306 Aktuelle Fachpublikationen zum Thema temperature

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Natural Occurrence of Mycotoxins in Food and Feed: Pakistan Perspective

12.12.2014 | Samina Ashiq, Comprehensive Reviews in Food Science and Food Safety, 2014

Abstract Fungi are commonly present in the environment and can grow under favorable conditions on an extensive variety of substrates. During harvesting, handling, storage, and distribution, agricultural commodities are subjected to infection by toxigenic molds, which may cause spoilage and ...


Foam Mat Drying of Food Materials: A Review

11.12.2014 | Sangamithra A, Sivakumar Venkatachalam, Swamy Gabriela John, Kannan Kuppuswamy, Journal of Food Processing and Preservation, 2014

Abstract Foam mat drying is an economical alternative to drum, spray and freeze‐drying for the production of food powders. The liquid is whipped to form stable foam, and dehydrated by thermal means. The larger surface area of the foam accelerated the drying process for the rapid moisture ...


Effect of Endpoint Internal Temperature on Mineral Contents of Boiled Pork Loin

11.12.2014 | Vladimir M. Tomović, Dragan D. Vujadinović, Radoslav P. Grujić, Marija R. Jokanović, Žarko S. Kevrešan, Snežana B. Š ..., Journal of Food Processing and Preservation, 2014

Abstract Effects of endpoint temperatures of 51, 61, 71, 81 and 91C on mineral contents (mg/100 g WW, wet weight) of pork loin (longissimus thoracis et lumborum, n = 12) were investigated. Pork was cooked in water bath set to 100C. In both raw and cooked samples, phosphorus was determined by ...


On the Possibility of Nonfat Frying using Molten Glucose

10.12.2014 | Mohammed Al‐Khusaibi, Azmil Haizam Ahmad Tarmizi, Keshavan Niranjan, Journal of Food Science, 2014

Abstract Fried products impose a health concerns due to considerable amount of oil they contain. Production of snack foods with minimal oil content and good management of oil during frying to minimize the production of toxic compounds continue to be challenging aims. This paper aims to ...


Field‐grown Cotton Exhibits Seasonal Variation in Photosynthetic Heat Tolerance without Exposure to Heat‐stress or Water‐deficit Conditions

09.12.2014 | J. L. Snider, D. R. Chastain, G. D. Collins, Journal of Agronomy and Crop Science, 2014

Abstract Thermotolerance acclimation of photosystem II to heat and drought is well documented, but studies demonstrating developmental impacts on heat tolerance in field‐grown plants are limited. Consequently, climatic variables, estimated canopy temperature, predawn leaf water potential ...


Oscillatory Rheology and Creep Behavior of Barley β‐d‐glucan Concentrate Dough: Effect of Particle Size, Temperature, and Water Content

08.12.2014 | Jasim Ahmed, Linu Thomas, Hasan Al‐Attar, Journal of Food Science, 2014

Abstract Small amplitude oscillatory rheology and creep behavior of β‐glucan concentrate (BGC) dough were studied as function of particle size (74, 105, 149, 297, and 595 μm), BGC particle‐to‐water ratio (1:4, 1:5, and 1:6), and temperature (25, 40, 55, 70, and 85 °C). The color intensity and ...


Improvement of Flavor and Viscosity in Hot and Cold Break Tomato Juice and Sauce by Peel Removal

08.12.2014 | Rita Mirondo, Sheryl Barringer, Journal of Food Science, 2014

Abstract Tomatoes are typically not peeled before being made into juice but the peels contain enzymes that affect the odor, flavor, and viscosity of the juice. The peels are removed in the finisher, but their presence during the break process may affect quality. Juice was processed from peeled ...


Effect of Guar Gum on Processing and Cooking Quality of Nontraditional Pasta

04.12.2014 | Gurleen K. Sandhu, Senay Simsek, Frank A. Manthey, Journal of Food Process Engineering, 2014

Abstract The effect on processing and cooking quality of pasta containing nontraditional ingredients and guar gum (GG) was characterized. Durum flour was fortified with soy flour or oat flour and with GG from three different vendors. Physical and chemical properties of GG at three ...


Optimization of Fermentation Conditions for Probiotic Soy Yoghurt Using Response Surface Methodology

01.12.2014 | Sangita Bansal, Manisha Mangal, Satish Kumar Sharma, Deep Narayan Yadav, Ram Kishor Gupta, Journal of Food Processing and Preservation, 2014

Abstract Response surface methodology was adopted in order to optimize the fermentation process conditions for the development of probiotic soy yoghurt utilizing single probiotic culture i.e., Streptococcus faecalis, without using any additives. The experiments were designed following central ...


Multiobjective Optimization of Cryogenic Freezing Conditions of Chicken Drumstick via Compromise Simplex Method

01.12.2014 | Pongchanun Luangpaiboon, Rapeepat Uporn, Journal of Food Processing and Preservation, 2014

Abstract Because frozen foods have various quality characteristics, an optimization of a cryogenic freezing process is a complex task. This study proposes a compromise simplex method (CSM) using regression analysis to determine four optimal controllable process parameters corresponding to ...


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