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1.432 Aktuelle Fachpublikationen zum Thema temperature

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Pseudomonas spp. and Serratia liquefaciens as Predominant Spoilers in Cold Raw Milk

18.07.2015 | Solimar G. Machado, Fernanda L. da Silva, Denise M.S. Bazzolli, Marc Heyndrickx, Paulo M. de A. Costa, Maria Cristin ..., Journal of Food Science, 2015

Abstract The storage of fresh raw milk at low temperature does not prevent proliferation of psychrotrophic bacteria that can produce heat‐resistant proteolytic enzymes contributing to the reduced shelf life of dairy products. This study aimed to identify the dominant psychrotrophic proteolytic ...


Yield of Soybean Protein Isolate from Defatted Soybean Flakes Treated in an Industrial Plant and in Laboratory: Experiments and Modeling

14.07.2015 | Michel Brasil, Luiz Augusto da Cruz Meleiro, Cristina Benincá, Everton Fernando Zanoelo, Journal of Food Process Engineering, 2015

An analysis of effects based on a statistical model was performed with a set of 40 data of yield of protein isolate (Y) as a function of five different factors from an industry of production of soybean protein isolate (SPI). At a probability level higher than 0.925, only the temperature in the ...


Improvement in sprouted wheat flour functionality: effect of time, temperature and elicitation

14.07.2015 | Michał Świeca, Dariusz Dziki, International Journal of Food Science & Technology, 2015

Summary This study was aimed at optimising conditions of wheat germination (temperature, time of sprouting and elicitation) to improve its phenolics content, antioxidative capacity and nutritional quality. Total phenolics and antioxidant potential were improved most effectively after 4days of ...


Safety and quality evaluation of large meat joints cooled by a precommercial immersion vacuum cooling prototype

07.07.2015 | Liana Drummond, Lene Meinert, Anette Granly Koch, Jens Würtz, Zhihang Zhang, Da‐Wen Sun, International Journal of Food Science & Technology, 2015

Summary A series of independent studies were conducted to document the performance of an immersion vacuum cooling (IVC) prototype. Pork hams of commercial size were cured, cooked and then cooled using either a chill cabinet, a chilling room or the IVC prototype. Cooking and cooling losses, ...


Classification of Sunflower Oil Blends Stabilized by Oleoresin Rosemary (Rosmarinus Officinalis L.) Using Multivariate Kinetic Approach

04.07.2015 | Rohit Upadhyay, Hari Niwas Mishra, Journal of Food Science, 2015

Abstract The sunflower oil–oleoresin rosemary (Rosmarinus officinalis L.) blends (SORB) at 9 different concentrations (200 to 2000 mg/kg), sunflower oil–tertiary butyl hydroquinone (SOTBHQ) at 200 mg/kg and control (without preservatives) (SOcontrol) were oxidized using Rancimat (temperature: ...


Application of SAFT‐VR Equation of State for Prediction of Thermophysical Properties of Sugar Solutions

02.07.2015 | Mojhdeh Baghbanbashi, Gholamreza Pazuki, Journal of Food Process Engineering, 2015

Abstract The thermodynamic properties of sugar solutions, which are important solutions in food industries, have been calculated. Because of the large molecules and hydrogen bonding in the water/sugar solutions, the statistical association fluid theory of variable ranged (SAFT‐VR) equation of ...


Development of fermented Hericium erinaceus juice with high content of L‐glutamine and L‐glutamic acid

30.06.2015 | Sasimar Woraharn, Narissara Lailerd, Bhagavathi Sundaram Sivamaruthi, Wiwat Wangcharoen, Sartjin Peerajan, Sophon Si ..., International Journal of Food Science & Technology, 2015

Summary Fermented plant beverages (FPB) with a high content of desirable principle components are served as functional foods from several years. Hericium erinaceus is famous for its antimicrobial, antioxidant, antihypertensive and antidiabetic nature. Accordingly, the current study was aimed ...


The Effect of pH and Temperature on Cabbage Volatiles During Storage

30.06.2015 | Hacer Akpolat, Sheryl Ann Barringer, Journal of Food Science, 2015

Abstract During storage of shredded cabbage, characteristic sulfurous volatile compounds are formed affecting cabbage aroma both negatively and positively. Selected ion flow tube‐mass spectrometry (SIFT‐MS) was used to measure the concentration of cabbage volatiles during storage. The volatile ...


Systematic approach to study temperature and time effects on yield of pasta filata cheese

26.06.2015 | Balz Bähler, Thomas Ruf, Ravi Samudrala, Philipp Schenkel, Jörg Hinrichs, International Journal of Dairy Technology, 2015

A batch cooker‐stretcher for pasta filata cheese production was developed based on the kitchen machine ‘Thermomix’. With this batch model system, the effect of kneading time (180, 420 and 600s) and temperature (55, 60 and 70°C) on the chemical composition of the pasta filata cheese and the ...


Preparation and Characterization of Chitosan Nanoparticles‐Loaded Fish Gelatin‐Based Edible Films

25.06.2015 | Seyed Fakhreddin Hosseini, Masoud Rezaei, Mojgan Zandi, Farhid Farahmandghavi, Journal of Food Process Engineering, 2015

Abstract Bio‐based nanocomposite films were obtained from fish gelatin (FG) and different amounts of chitosan nanoparticles (CSNPs) (0, 2, 6 and 8% w/w) with diameters ranging from 40 to 80 nm. The influence of nanoparticles on the surface morphology, physicochemical properties, crystalline ...


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