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1.673 Aktuelle Fachpublikationen zum Thema temperature

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Modelling Investigation and Parameters Study of Polyphenols Extraction from Carob (Ceratonia siliqua L.) Using Experimental Factorial Design

30.04.2016 | Bilel Hadrich, Krasimir Dimitrov, Karim Kriaa, Journal of Food Processing and Preservation, 2016

Abstract Kinetics of aqueous extraction of polyphenols from carob (Ceratonia siliqua L.) have been performed in different conditions (Temperature = 40 and 60C; solid–liquid ratio = 1:3 and 1:19 and without and with ultrasonic assistance (100W)). The effects of various parameters were studied ...


Replacement of Peanut by Residue from the Cashew Nut Kernel Oil Extraction to Produce a Type Paçoca Candy

30.04.2016 | Janice Ribeiro Lima, Deborah Dos Santos Garruti, Laura Maria Bruno, Ídila Maria da Silva Araújo, Ana Carolina Olivei ..., Journal of Food Processing and Preservation, 2016

Absctract A candy product was obtained using cashew nut kernel cake and its composition and stability were evaluated during storage at room temperature (28C) for 189 days. Sensory tests were performed to define the formulation, testing different cake contents (50.0, 59.5, and 69.5%), roasting ...


Developing an Intelligent Traceability System for Aquatic Products in Cold Chain Logistics Integrated WSN with SPC

30.04.2016 | Xinqing Xiao, Zetian Fu, Yongjun Zhang, Zhaohui Peng, Xiaoshuan Zhang, Journal of Food Processing and Preservation, 2016

Abstract Aquatic products are well received by customers from around the world. Quality and safety of aquatic products have attracted increasing attention, especially in emerging economies. Cased by actual aquatic products cold chain logistics, this article introduces the efforts for ...


Effect on Physicochemical and Thermal Properties of Buckwheat (Fagopyrum esculentum) Starch by Acid Hydrolysis Combined with Heat Moisture Treatment

30.04.2016 | Mudasir Ahmad Malik, D.C. Saxena, Journal of Food Processing and Preservation, 2016

Abstract Starch extracted from buckwheat was modified by acid hydrolysis combined with heat moisture treatment (AH‐HMT) and evaluated for physicochemical and thermal properties. A three‐level, five‐factor central composite design was used to study the individual and combined effects of pH (2 ...


Encapsulation of Zataria multiflora Boiss. Essential Oil in Liposome: Antibacterial Activity Against E. Coli O157:H7 in Broth Media and Minced Beef

29.04.2016 | Kianoush Khosravi‐Darani, Mahin Ebrahimi Khoosfi, Hedayat Hosseini, Journal of Food Safety, 2016

Abstract Concerns for occurrence of food‐borne disease and harmful impacts of chemical preservatives encourage the use of natural preservatives such as essential oils (EOs). However, EOs are unstable in the presence of oxygen, light and temperature. Attempts have been made to overcome this ...


Partial Least Squares Regression Modeling of Physical and Chemical Properties of Corn‐Based Snacks Containing Kañiwa and Lupine

27.04.2016 | Jose Martin Ramos Diaz, Lakshminarasimhan Sundarrajan, Susanna Kariluoto, Anna‐Maija Lampi, Seppo Tenitz, Kirsi Jouppila, Journal of Food Process Engineering, 2016

Abstract Kañiwa (Chenopodium pallidicaule) and lupine (Lupinus angustifolius) are good gluten‐free sources of protein and fiber. The effect of various contents of kañiwa or lupine flour on physical and chemical properties of extruded snacks was investigated. Grain type (kañiwa or lupine), ...


Effects of Temperature on Thermo‐Physical Properties of Roasted Peanut Paste (Arachis Hypogaea L.) Blended with Soybean Oil

27.04.2016 | Rakesh Kumar Raigar, Hari Niwas Mishra, Journal of Food Quality, 2016

Abstract The thermo‐physical properties of peanut paste (PP) blended with varying amount of soybean oil (SO) (0–25%, w/w) were studied as functions of temperature (30–70C). Thermal conductivity (k), thermal diffusivity (α) and specific heat (Cp) were determined using the thermal pro analyzer ...


A Meta‐Analysis of Enriched Pasta: What Are the Effects of Enrichment and Process Specifications on the Quality Attributes of Pasta?

23.04.2016 | Samuel Mercier, Christine Moresoli, Martin Mondor, Sébastien Villeneuve, Bernard Marcos, Comprehensive Reviews in Food Science and Food Safety, 2016

Abstract Pasta products enriched with ingredients to improve their nutritional value or functionality have become increasingly popular, and substantial research efforts have been directed towards the development of new enriched pasta products. In this work, a meta‐analysis was conducted to ...


Comparative Study on Virgin Coconut Oil Extraction Using Protease from Hepatopancreas of Pacific White Shrimp and Alcalase

22.04.2016 | Theeraphol Senphan, Soottawat Benjakul, Journal of Food Processing and Preservation, 2016

Abstract Virgin coconut oil (VCO) was extracted from coconut milk with the aid of crude protease extract (CPE) from hepatopancreas of Pacific white shrimp at different levels (5–15 unit/g protein) at 60C for various hydrolysis times (0–180 min). Yield of VCO increased within the first 90 min ...


Spray Drying of Tamarind Pulp: Effect of Process Parameters Using Protein as Carrier Agent

22.04.2016 | Khalid Muzaffar, Pradyuman Kumar, Journal of Food Processing and Preservation, 2016

Abstract This study investigated the effect of soya protein isolate (SPI) and inlet air temperature on various properties of spray dried tamarind pulp powder. Increase in SPI concentration and inlet temperature significantly increased powder recovery from 17.90 to 55.07% and 52.54 to 59.60%, ...


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