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1.313 Aktuelle Fachpublikationen zum Thema temperature

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Investigation on the Applicability of the Effervescent Atomizer in Spray Drying of Foods: Influence of Liquid Viscosity on Nozzle Internal Two‐Phase Flow and Spray Characteristics

29.12.2014 | Philipp Stähle, Volker Gaukel, Heike P. Schuchmann, Journal of Food Process Engineering, 2014

Abstract The influence of viscosity of a food‐based model liquid on the flow patterns inside an effervescent atomizer as well as on the spray was investigated. Viscosity ranged from 0.001 to 0.308 Pa·s. The flow pattern inside the atomizer changes from annular to an unfavorable slug flow for ...

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Exploring the Effect of Ultrafiltration/Diafiltration Processing Conditions on the Lactoferrin and Immunoglobulin G Content of Feta Whey Protein Concentrates

29.12.2014 | Efstathia Tsakali, Konstantinos Petrotos, Angela G. D'Alessandro, Christos Mantas, Ioannis Tripolitsiotis, Panagioti ..., Journal of Food Process Engineering, 2014

Abstract In this paper, the production of powder enriched in lactoferrin (Lf) and immunoglobulin G (IgG) from untreated feta cheese whey is studied. More specifically, the influence of transmembrane pressure (Δp) and temperature on flux and separation ability during ultrafiltration combined ...

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Discrimination of Pomegranate Fruit Quality by Instrumental and Sensory Measurements during Storage at Three Temperature Regimes

23.12.2014 | Ebrahiema Arendse, Olaniyi Amos Fawole, Umezuruike Linus Opara, Journal of Food Processing and Preservation, 2014

Abstract Discrimination of “Wonderful” pomegranate fruit quality was carried out by simulating storage duration at different temperature regimes. Commercially harvested fruits were stored at 5, 7.5 and 10C with 92% relative humidity for 4 months in order to determine suitable storage ...

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Influence of Enzymatic Extrusion Liquefaction Pretreatment for Chinese Rice Wine on the Volatiles Generated from Extruded Rice

22.12.2014 | Enbo Xu, Hongyan Li, Zhengzong Wu, Fang Wang, Xueming Xu, Zhengyu Jin, Aiquan Jiao, Journal of Food Science, 2014

Abstract Volatile compounds in enzymatic extruded rice, produced under different conditions of varying barrel temperature (BT), α‐amylase concentration (AC) and moisture content (MC), were extracted and identified by headspace solid phase microextraction (HS‐SPME) and gas chromatography‐linked ...

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Changes in the Profile of Volatiles of Canned Coconut Milk during Storage

22.12.2014 | Patcharaporn Tinchan, Yaowapa Lorjaroenphon, Keith R. Cadwallader, Siree Chaiseri, Journal of Food Science, 2014

Abstract The alteration of the profile of volatiles of canned coconut milk was monitored during storage at ambient temperature. Canned coconut milk was thermally processed (121 °C for 5 min), and then stored at ambient temperature (32 to 35 °C) for 6 mo. Volatile compounds were assessed ...

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Spring Freeze Effect on Wheat Yield is Modulated by Winter Temperature Fluctuations: Evidence from Meta‐Analysis and Simulating Experiment

15.12.2014 | X. Li, J. Cai, F. Liu, T. Dai, W. Cao, D. Jiang, Journal of Agronomy and Crop Science, 2014

Abstract Increasing climatic variability is projected to affect large‐scale atmospheric circulation, triggers and exacerbates more extreme weather events, including winter warming and more frequent extreme low temperatures in spring. Historical data from 1961–2000 indicate these temperature ...

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Genome‐Wide Identification of MicroRNAs Responsive to High Temperature in Rice (Oryza sativa) by High‐Throughput Deep Sequencing

15.12.2014 | J. Li, L.‐Q. Wu, W.‐Y. Zheng, R.‐F. Wang, L.‐X. Yang, Journal of Agronomy and Crop Science, 2014

Abstract MicroRNAs (miRNAs) are known to play important roles in plant growth and stress response. Heat stress is a severe abiotic stresses by adversely affecting plant growth and yield. To identify heat‐responsive miRNAs at the genome‐wide level in rice (Oryza sativa), we constructed two ...

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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 ...

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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 ...

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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 ...

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