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1.355 Aktuelle Fachpublikationen zum Thema temperature

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Effect of Air‐Drying Temperature on the Quality and Bioactive Characteristics of Dried Galega Kale (Brassica oleracea L. var. Acephala)

17.04.2015 | Sara M. Oliveira, Inês N. Ramos, Teresa R.S. Brandão, Cristina L.M. Silva, Journal of Food Processing and Preservation, 2015

Abstract The objective of this work was to evaluate the drying characteristics and the effect of drying temperature on the quality characteristics of Galega kale without any pretreatment. Drying times of 330, 162, 78 and 51 min provided minimal moisture contents, using temperatures of 35, 50, ...

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Determination of Quality and Spoilage of Milk by Synthesized Polypyrrole–Ag Nanocomposite Fiber at Room Temperature

14.04.2015 | Sajad Pirsa, Mohsen Zndi, Hadi Almasi, Journal of Food Process Engineering, 2015

Abstract Conducting polypyrrole/silver (PPy–Ag) nanocomposite was synthesized by dip coating polymerization of pyrrole in the presence of silver nitrate as precursor and FeCl3 as oxidant on the polyester fibers at room temperature. Nanocomposite was characterized by Fourier transform infrared ...

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Thermal versus Microwave Inactivation Kinetics of Lipase and Lipoxygenase from Wheat Germ

14.04.2015 | Bin Xu, Li Kun Wang, Wen Juan Miao, Qi Fei Wu, Yan Xia Liu, Yilin Sun, Chao Gao, Journal of Food Process Engineering, 2015

Abstract The inactivation kinetics of enzymes is an important way to reveal the mechanism of enzyme inactivation by microwaves. In this paper, lipase (LA) and lipoxygenase (LOX) were treated by both microwave irradiation and conventional heating. A temperature‐controlled water bath was used ...

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Microbial Ecology of Watery Kimchi

07.04.2015 | Kyu Hang Kyung, Eduardo Medina Pradas, Song Gun Kim, Yong Jae Lee, Kyong Ho Kim, Jin Joo Choi, Joo Hyong Cho, Chang ..., Journal of Food Science, 2015

Abstract The biochemistry and microbial ecology of 2 similar types of watery (mul) kimchi, containing sliced and unsliced radish and vegetables (nabak and dongchimi, respectively), were investigated. Samples from kimchi were fermented at 4, 10, and 20 °C were analyzed by plating on ...

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Efficacy of Antimicrobial Pullulan‐Based Coating to Improve Internal Quality and Shelf‐Life of Chicken Eggs During Storage

07.04.2015 | Mohamed K. Morsy, Ashraf M. Sharoba, Hassan H. Khalaf, Hassan H. El‐Tanahy, Catherine N. Cutter, Journal of Food Science, 2015

Abstract There has been a growing interest in the use of natural materials as a delivery mechanism for antimicrobials and coatings in foods. The aim of the present study was to evaluate the effectiveness of pullulan coatings to improve internal quality and shelf‐life of fresh eggs during 10 wk ...

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Development of an extruded micronutrient delivery vehicle for the fortification of nixtamalised maize with chelated iron at the point of wet milling

03.04.2015 | Pablo C. Torres, Fátima E. Flores, Juan E. Andrade, International Journal of Food Science & Technology, 2015

Summary The use of high‐temperature extrusion for the development of a micronutrient delivery vehicle (MDV), made of rice and maize (1:1 w/w), as part of a fortification technology for traditional nixtamalised maize (NM) masa at the point of use was evaluated. A Welly puffing extruder and a ...

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Influence of rapid chilling on biochemical parameters governing the water‐holding capacity of pork longissimus dorsi

03.04.2015 | Nian Liu, Rui Liu, Yaya Hu, Guanghong Zhou, Wangang Zhang, International Journal of Food Science & Technology, 2015

Summary The aim of this study was to investigate the effects of rapid chilling (RC) of carcasses on the quality of pork longissimus dorsi (LD) compared to conventional chilling (CC). Carcasses subjected to RC were chilled at −20°C for 1.5h and then moved to 4°C until 24h post‐mortem, while ...

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Effects of Shape and Size of Agar Gels on Heating Uniformity During Pulsed Microwave Treatment

01.04.2015 | Nohemí Soto‐Reyes, Ana L. Temis‐Pérez, Aurelio López‐Malo, Roberto Rojas‐Laguna, María Elena Sosa‐Morales, Journal of Food Science, 2015

Abstract Model gel systems with different shape (sphere, cylinder, and slab) and size (180 and 290g) were prepared with agar (5%) and sucrose (5%). Dielectric constant (ε′), loss factor (ε″), thermophysical properties, and temperature distribution of the model system were measured. Each agar ...

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Preparation of environment‐friendly pectin from sugar beet pulp and assessment of its emulsifying capacity

31.03.2015 | Hai‐Ming Chen, Xiong Fu, Arshad M. Abbasi, Zhi‐Gang Luo, International Journal of Food Science & Technology, 2015

Summary This study was designed to prepare environment‐friendly pectin from sugar beet pulp (SBP) using subcritical water combined with ultrasonic treatment. Plackett–Burman design based on nineteen different parameters was applied to study the influence of various factors on the ...

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Storage Stability of Chinese Bayberry Juice after High Pressure or Thermal Treatment

27.03.2015 | Chunfang Wang, Yi Lin, Hosahalli S. Ramaswamy, Lingyan Ge, Feifei Hu, Songming Zhu, Yong Yu, Journal of Food Processing and Preservation, 2015

Abstract The effect of high pressure (HP) and thermal (TP) treatments on storage stability of Chinese bayberry juice was investigated. Samples were treated for 5 min at 500 MPa (HP treatment) at room temperature or in a water bath (TP treatment) at 55C for an effective time of 8 min and ...

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