Meine Merkliste
my.chemie.de  
Login  

2.112 Aktuelle Fachpublikationen in International Journal of Food Science & Technology

rss

Sie können Ihre Recherche weiter verfeinern. Wählen Sie aus dem linken Bereich passende Suchfilter aus, um Ihre Ergebnisse gezielt einzugrenzen.

Physicochemical, functional andATR‐FTIR molecular analysis of protein extracts derived from starchy pulses

16.01.2018 | Julián Rosa‐Millán, José Luis Orona‐Padilla, Víctor Manuel Flores‐Moreno, Sergio O. Serna‐Saldívar, International Journal of Food Science & Technology, 2018

Summary An alkaline solubilisation and isoelectric point precipitation process were used to isolate proteins from broad bean, chickpea, lentil and white bean. The physicochemical, water solubility and foaming properties as well as their protein digestion characteristics of whole flours and its ...

mehr

Effect of amino acid, pH and mineral salts on glass transition and flow behaviour of soy protein concentrate

13.01.2018 | Rafiq Ahmad, Tor Andreas Samuelsen, Anne B. Garvik, Åge Oterhals, International Journal of Food Science & Technology, 2018

Summary The objective of this study was to assess the effect of proline, mineral salts (NaCl and Na2SO4) and pH combined with moisture content on the glass transition temperature (Tg) and flow‐starting temperature (Tf) of soy protein concentrate (SPC). Initial screening of the variables based ...

mehr

Regulation of inducible nitric oxide synthase by arabinoxylans with molecular characterisation from wheat flour in cultured human monocytes

09.01.2018 | Zhengxiao Zhang, Christopher Smith, Jason Ashworth, Weili Li, International Journal of Food Science & Technology, 2018

Summary The immunomodulatory activity of the arabinoxylans (AXs) extracts from cereal sources has been reported to impart health benefits in terms of immune enhancement. This study investigated the effect of enzymatic extraction on extraction yield and structure of AXs from wheat flour ...

mehr

Effects of colorant concentration and ‘natural colour’ or ‘sodium content’ claim on saltiness perception, consumer liking and emotion, and purchase intent of dipping sauces

04.01.2018 | Sineenath Sukkwai, Kongkarn Kijroongrojana, Pichayaphat Chonpracha, Kairy Dharali Pujols, José R. Alonso‐Marenco, Ry ..., International Journal of Food Science & Technology, 2018

Summary Natural colorant (no colorant, NC=0%; moderate colorant, MC=1.2%; high colorant, HC=3.6% w/w) and salt (regular salt, RS=NaCl; reduced sodium, ReS=KCl; no salt, NS) were added in mayonnaise‐based dipping sauces to evaluate effects of colorant concentration and ‘natural ...

mehr

Feeding microalgae at a high level to finishing heifers increases the long‐chain n‐3 fatty acid composition of beef with only small effects on the sensory quality

28.12.2017 | Maricruz Rodriguez‐Herrera, Yunus Khatri, Simon P. Marsh, Wilatsana Posri, Liam A. Sinclair, International Journal of Food Science & Technology, 2017

Summary The aim of the study was to determine the effect of feeding a low and high level of microalgae (MA, high in C22:6n‐3) on the fatty acid (FA) composition and sensory attributes of beef. Thirty Charolais cross Limousin/Friesian heifers were fed one of the three diets (n=10 per ...

mehr

Fenton oxidation products derived from hydroxycinnamic acids increases phenolic‐based compounds and organic acid formation in sugar processing

28.12.2017 | Danny M.T. Nguyen, John P. Bartley, Lalehvash Moghaddam, William O.S. Doherty, International Journal of Food Science & Technology, 2017

Abstract The hydroxycinnamic acids (HCAs), caffeic acid (CaA), p‐coumaric acid (pCoA) and ferulic acid (FeA) are the main phenolic acid colour precursors present in sugar cane juice. The Fenton oxidative degradation products of these HCAs and mixture using Fe2+/H2O2 at pH 4.72 at 25°C were ...

mehr

Impact of wheat bran addition on the temperature‐induced state transitions in dough during bread‐baking process

27.12.2017 | Padma Ishwarya S., Kiran M. Desai, Srinivasulu Naladala, C. Anandharamakrishnan, International Journal of Food Science & Technology, 2017

Summary Wheat bran‐mediated effects on temperature‐induced state transitions of proofed bread dough were studied as function of its level of replacement (5%–15%) to wheat flour. Proofed dough was subjected to rheological tests at small deformations. During heating of proofed dough from 30°C ...

mehr

Reductionin Listeria monocytogenes, Salmonella enterica and Escherichia coli O157:H7 in vitro and on tomato by sophorolipid and sanitiser as affected by temperature and storage time

23.12.2017 | Ocen M. Olanya, Dike O. Ukuku, Daniel K.Y. Solaiman, Richard D. Ashby, Brendan A. Niemira, Sudarsan Mukhopadhyay, International Journal of Food Science & Technology, 2017

Summary Increased consumption of produce by consumers has been attributed to perceived health benefits of postharvest produce. Pathogen control is crucial because periodic occurrences and contamination oftomato and leafy greens have exacerbated food safety risks for consumers. We investigated ...

mehr

Development of novel pea flour‐based nanofibres by electrospinning method

23.12.2017 | Seren Oguz, Nilay Tam, Ayca Aydogdu, Gulum Sumnu, Serpil Sahin, International Journal of Food Science & Technology, 2017

Abstract The aim of this study was to produce pea flour and hydroxypropyl methylcellulose (HPMC)‐based novel nanofibres using electrospinning method. The effects of pH, pea flour and HPMC concentration on apparent viscosity, electrical conductivity of electrospinning solutions and nanofibre ...

mehr

Changes of the cell surface hydrophobicity of Lactobacillus acidophilus La‐5 in response to pH, temperature and inulin

23.12.2017 | Antonio Bevilacqua, Leonardo Petruzzi, Barbara Speranza, Daniela Campaniello, Milena Sinigaglia, Maria Rosaria Corbo, International Journal of Food Science & Technology, 2017

Summary The main topic of this study was to study how cell surface hydrophobicity (CSH) could change in response to pH, temperature and inulin; Lactobacillus acidophilus La‐5 was used as a model microorganism. pH, temperature, inulin and incubation time (exposure to prebiotic or incubation at ...

mehr

Seite 1 von 212
Suche per e-Mail abonnieren

Sie erhalten passend zu Ihrer Suche die neusten Suchergebnisse per E-Mail. Dieser Service ist für Sie kostenlos und kann jederzeit abbestellt werden.

Ihr Bowser ist nicht aktuell. Microsoft Internet Explorer 6.0 unterstützt einige Funktionen auf Chemie.DE nicht.