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1.319 Aktuelle Fachpublikationen zum Thema temperature

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Immobilization of Commercial Pectinase (Polygalacturonase) on Celite and Its Application in Juice Clarification

18.02.2015 | Sakshi Chauhan, Anuja Vohra, Anupam Lakhanpal, Reena Gupta, Journal of Food Processing and Preservation, 2015

Abstract The commercial pectinase (polygalacturonase) was immobilized on celite through adsorption. There was 2.5% concentration of glutaraldehyde used as cross‐linking agent and a binding time of 4 h was found to be the best time for its proper binding. Binding efficiency of enzyme to the ...


Biodegradable and Compostable Film and Modified Atmosphere Packaging in Postharvest Supply Chain of Raspberry Fruits (cv. Grandeur)

18.02.2015 | Rossella Briano, Nicole Roberta Giuggioli, Vincenzo Girgenti, Cristiana Peano, Journal of Food Processing and Preservation, 2015

Abstract In this study, noncommercial biodegradable and compostable nonperforated films (F2, F3, F4) were evaluated for modified atmosphere packaging storage for 5 days at 1 ± 1C and 7 days at 20 ± 1C of raspberries cv. Grandeur. After measuring the CO2 (PeCO2) and the O2 (PeO2) permeability ...


Preparation and use of apple skin polyphenol extracts in milk: enhancement of the viability and adhesion of probiotic Lactobacillus acidophilus (ATCC 1643) bacteria

16.02.2015 | Tanvi S. Shinde, John D. Brooks, Dongxiao Sun‐Waterhouse, International Journal of Food Science & Technology, 2015

Summary This study explored the feasibility of using apple skin as a source for generating antioxidant extracts, that is ethanolic or aqueous apple skin polyphenol extract (ASPE) and examined the effects of such ASPEs and six purified polyphenols (PPs), that is rutin, epicatechin, phlorizin, ...


Hydroxypropylated microcrystalline pea starch: optimisation, functional characterisation

16.02.2015 | Tang Hongbo, Lin Haibo, Li Yanping, Dong Siqing, International Journal of Food Science & Technology, 2015

Summary Pea starch (PS) appears to be very attractive for the peculiar physicochemical characteristics, which is used for the vermicelli, film‐forming material due to the high amylose content. The aim of this study was to optimise the hydroxypropylation technology parameters of the ...


Relationship between protein characteristics and film‐forming properties of kidney bean, field pea and amaranth protein isolates

16.02.2015 | Khetan Shevkani, Narpinder Singh, International Journal of Food Science & Technology, 2015

Summary This study was undertaken to evaluate physicochemical (colour, protein content, ash content and zeta potential), structural (size exclusion chromatography and thermal properties) and film‐forming properties of kidney bean, field pea and amaranth protein isolates (KBPI, FPPI and AMPI, ...


Design of a Test Rig for Cleaning Studies and Evaluation of Laboratory‐Scale Experiments Using Pink Guava Puree as a Fouling Deposit Model

16.02.2015 | Nurul Izzah Khalid, Norbismi Nordin, Nuraini Abdul Aziz, Norashikin Ab. Aziz, Farah Saleena Taip, Mohd. Shamsul Anuar, Journal of Food Process Engineering, 2015

Abstract A cleaning‐in‐place (CIP) test rig is commonly used to investigate the cleanability of food apparatus. The main focus of this work was to design a laboratory‐scale cleaning test rig that operates at a fluid velocity of up to 2 m/s (Re = 2.5 × 105) and that is capable of withstanding ...


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 ...


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 ...


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 ...


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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