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1.397 Aktuelle Fachpublikationen zum Thema temperature

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Brewing Jujube Brandy with Daqu and Yeast by Solid‐State Fermentation

21.05.2015 | Shu‐gang Li, Zhi‐yang Mao, Ping Wang, Ye Zhang, Pan‐pan Sun, Qian Xu, Jun Yu, Journal of Food Process Engineering, 2015

Abstract Chinese Junzao jujube in Xinjiang is a high‐quality brew resource because of its high sugar content. Jujube paste was hydrolyzed by a multi‐enzyme and then fermented with Daqu and yeast through a solid‐state fermentation process. After distilling and aging, the final product has a ...


Studies on the mashing conditions of teff (Eragrostis tef) malt as a raw material for lactic acid‐fermented gluten‐free beverage

21.05.2015 | Mekonnen M. Gebremariam, Kebede Abegaz, Martin Zarnkow, Thomas Becker, International Journal of Food Science & Technology, 2015

Summary Formation of extracts and fermentable sugars during mashing can be limited by incomplete starch gelatinisation. The aim of this research was to develop mashing programme for 100% teff malt as a potential raw material for gluten‐free lactic acid‐fermented beverage. Isothermal mashing at ...


Effect of Different Thawing Conditions on the Concentration of Bioactive Substances in Broccoli (Brassica oleracea var. Avenger)

19.05.2015 | Luzia Caroline Ramos Reis, Matheus Pechina, Viviani Ruffo Oliveira, Martine Elisabeth Kienzle Hagen, André Jablonski ..., Journal of Food Processing and Preservation, 2015

Abstract Thawing is a complex process that changes the physical and chemical conditions of a substance and can significantly affect the quality of food. Thus, this study aimed to evaluate the effect of different thawing conditions (room temperature, refrigerated temperature and microwave) on ...


Preparation and characterisation of films from xylose‐glycosylated peanut protein isolate powder

18.05.2015 | Wei‐Jing Lin, Hong‐Zhi Liu, Ai‐Min Shi, Li Liu, Benu Adhikari, Qiang Wang, International Journal of Food Science & Technology, 2015

Summary This work aimed at producing and characterising xylose‐glycosylated peanut protein isolate (PPI‐X) films by dissolving PPI‐X powder in water at ambient temperature and further plasticising with glycerol. The effect of powder dissolution temperature (20–100°C) and glycerol ...


Quantifying the Relationship between Rice Starch Gelatinization and Moisture‐Electrical Conductivity of Paddy during Soaking

14.05.2015 | Ebrahim Taghinezhad, Mohammad Hadi Khoshtaghaza, Toru Suzuki, Saeid Minaei, Tom Brenner, Journal of Food Process Engineering, 2015

Abstract This study formulates a mathematical relationship correlating the degree of starch gelatinization (DSG) of rice to the paddy moisture‐electrical conductivity (EC) of paddy water during the soaking portion of the parboiling process. DSG values of rice were measured using differential ...


Valorization of Sal Deoiled Cake as Media for Acidic Amylase and Invertase Co‐Production by Aspergillus niger NJ‐1: Optimization by Response Surface Methodology and Application in Oligosaccharide Synthesis

14.05.2015 | Samsher Singh, Neetu Gupta, Jasdeep Kaur, Anshu Gupta, Journal of Food Processing and Preservation, 2015

Abstract Valorization of Sal deoiled cake (DOC) was studied by using it as cheap nutrient source for the co‐production and statistical optimization of two carbohydrases, acidic amylase and invertase, using a newly isolated strain Aspergillus niger NJ‐1 and assessment of produced enzymes in ...


Inhibition of Gallic Acid on the Growth and Biofilm Formation of Escherichia coli and Streptococcus mutans

13.05.2015 | Dongyan Shao, Jing Li, Ji Li, Ruihua Tang, Liu Liu, Junling Shi, Qingsheng Huang, Hui Yang, Journal of Food Science, 2015

Abstract New strategies for biofilm inhibition are becoming highly necessary because of the concerns to synthetic additives. As gallic acid (GA) is a hydrolysated natural product of tannin in Chinese gall, this research studied the effects of GA on the growth and biofilm formation of bacteria ...


Contour Diagram‐Based Evaluation on Logistics Stability of Table Grapes under Variable Temperature

12.05.2015 | Changyang Ma, Xinqing Xiao, Zhiqiang Zhu, Liviu Bogdan Vlad, Xiaoshuan Zhang, Journal of Food Process Engineering, 2015

Abstract Table grapes are inherently perishable and unstable, tending to deteriorate after harvest. The logistics stability of table grape that is closely related to product quality tends to decline. This paper proposed a contour diagram‐based graphical method in order to evaluate the ...


Multi‐Cereal Beverage Fermented by Lactobacillus Helveticus and Saccharomyces Cerevisiae

12.05.2015 | Jing Ai, Ai‐Li Li, Ben‐Xian Su, Xiang‐Chen Meng, Journal of Food Science, 2015

Abstract A novel multi‐cereal‐based fermented beverage with suitable aroma, flavor, and pH fermented by lactic acid bacteria and Saccharomyces cerevisiae was developed. Twenty‐seven lactobacilli strains were screened for acid production (pH and titratable acidity) in a mixture of malt, rice, ...


Quantification of oxytocin residues in dairy milk from Sindh, Pakistan

09.05.2015 | Sana Jawaid, Farah N. Talpur, Shafique M. Nizamani, Nusrat Naeem Memon, Abid A. Khaskheli, International Journal of Food Science & Technology, 2015

Summary In this study, a total of 84 milk samples (60 nonbranded and 24 branded) were analysed for occurrence of oxytocin (OT) residues by ELISA. OT level was detected in the range of 39.29–456.55pgmL−1 with mean value of 138.53ngL−1. In branded milk samples, OT residues were minimal as ...


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