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1.529 Aktuelle Fachpublikationen zum Thema temperature

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Use of Microfiltration to Improve Quality and Shelf Life of Ultra‐High Temperature Milk

20.11.2015 | Shuwen Zhang, Lu Liu, Xiaoyang Pang, Jing Lu, Fanpi Kong, Jiaping Lv, Journal of Food Processing and Preservation, 2015

Abstract The main objectives of this research were to evaluate the efficacy of microfiltration in extending the shelf life and improving the quality of ultra‐high temperature (UHT) milk. Results showed that in high somatic cell counts (SCC) and low SCC raw milk, microfiltration resulted in an ...


Production of a Meat Seasoning Powder Enriched with γ‐Aminobutyric Acid (GABA) from Mature Coconut Water Using Pediococcus Pentosaceus HN8

20.11.2015 | Duangporn Kantachote, Tomorn Nunkaew, Anussara Ratanaburee, Nikkajit Klongdee, Journal of Food Processing and Preservation, 2015

Abstract The optimal conditions for producing 9.96 g/L GABA (γ‐aminobutyric acid) in mature coconut water by Pediococcus pentosaceus HN8 were 10% monosodium glutamate as an additive, an initial pH of 5.92 and 33C under static condition for 24 h. A seasoning meat (112 g/L culture broth), spicy ...


Determining the Functional Characteristics of Wheat and Corn Grains Depending on Storage Time and Temperature

20.11.2015 | Hakan Kibar, Journal of Food Processing and Preservation, 2015

Abstract The purpose of this study was to determine how storage time (0–90 days) and temperature (10, 12 and 14C) affect the functional properties of wheat and corn grains. Functional properties such as grain moisture content, grain geometry, dry matter, crude protein and fiber, thousand ...


Properties of Salted Shrimp Paste (Kapi) from Acetes Vulgaris as Affected by Postmortem Storage Prior to Salting

20.11.2015 | Jaksuma Pongsetkul, Soottawat Benjakul, Punnanee Sumpavapol, Kazufumi Osako, Nandhsha Faithong, Journal of Food Processing and Preservation, 2015

Abstract The impact of postmortem storage time of shrimp (Acetes vulgaris) on the quality of shrimp and the resulting Kapi, or salted shrimp paste, was investigated. When shrimp were stored at room temperature (28–30C) for up to 15 h, total volatile base, trimethylamine contents, ...


Changes in Physicochemical Properties and Volatiles of Pork Balangu as Possible Indicators of Spoilage during Ambient Temperature Storage

20.11.2015 | O.A. Olaoye, Journal of Food Processing and Preservation, 2015

Abstract Balangu is a traditional Nigerian grilled meat normally prepared from beef, and this study was aimed at producing it from pork. Changes in its physicochemical properties and volatiles were determined during storage at 30C. Solid phase mass extraction gas chromatography–mass ...


Quality Characterization of Processed Cheese Inoculated by Bacillus coagulans during Cold Storage: Compositional and Sensorial Attributes and Probiotic Microorganism Viability

20.11.2015 | Sheida Ehsannia, Mohammad Reza Sanjabi, Journal of Food Processing and Preservation, 2015

Abstract The effect of the addition of probiotic spores (107 and 108 colony‐forming unit [cfu]/g) of Bacillus coagulans ATCC 7050 on the critical quality attributes of an Iranian processed cheese including chemical composition, pH, titratable acidity (TA), survival rate and sensory features ...


A Continuous Fractionation of Ginsenosides and Polysaccharides From Panax Ginseng Using Supercritical Carbon Dioxide Technology

19.11.2015 | I‐Lung Yu, Zer‐Ran Yu, Malcolm Koo, Be‐Jen Wang, Journal of Food Processing and Preservation, 2015

Abstract A continuous supercritical carbon dioxide (SC‐CO2) fractionation was conducted to obtain ginsenosides and polysaccharides from Panax ginseng extract. P. ginseng was mixed with ethanol at a ratio of 1:4 (volume by weight) for 24 h to yield ethanol extract. SC‐CO2 fractionation was ...


Effect of Calcium Lactate and Modified Atmosphere Storage on Biochemical Characteristics of Guava Fruit

19.11.2015 | Muhammad Sameem Javed, Muhammad Atif Randhawa, Masood Sadiq Butt, Haq Nawaz, Journal of Food Processing and Preservation, 2015

Abstract Freshly harvested guava were dipped in 1, 2 and 3% Calcium lactate solution for 5 min at room temperature and stored in a chamber at 5% CO2 level where humidity and temperature were 80% and 10 ± 1C. The stored guavas were analyzed for total phenolic content, antioxidant activity ...


Effects of 1‐MCP Treatment on the Shelf Life of “Yueyinzaocui” Pear

19.11.2015 | Xiaoxiao Chang, Yusheng Lu, Jianping Pan, Jishui Qiu, Yang Zeng, Zhixiong Lin, Xinbo Guo, Journal of Food Processing and Preservation, 2015

Abstract “Yueyinzaocui” pear (Pyrus pyrifolia cv. “Yueyinzaocui”) is a variety with good quality that is cultivated in the northeast area of Guangdong province in China and harvested from late June to early July, but it only has a 1‐week shelf life. For the purpose of extending the shelf life ...


Near‐Freezing Temperature Storage (−2C) for Extension of Shelf Life of Chilled Yellow‐Feather Broiler Meat: A Special Breed in Asia

19.11.2015 | Xinxiao Zhang, Huhu Wang, Ming Li, Na Wu, Xinglian Xu, Journal of Food Processing and Preservation, 2015

Abstract As a special breed in Asia, yellow‐feather broilers have high nutrition and can deteriorate easily under chilled conditions. The present work evaluated the effect of different storage temperatures (−2, 1 and 4C) on the shelf life of chilled yellow‐feather chicken under modified ...


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