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Antioxidant Peptidic Particles for Delivery of Gallic Acid

22-Apr-2016 | Himan Nourbakhsh, Zahra Emam‐Djomeh, Ashkan Madadlou, Mohammad E. Mousavi, Ali A. Moosavi‐Movahedi, Sundaram Gunasekaran, Journal of Food Processing and Preservation, 2016

Abstract A whey protein isolate (WPI) solution was hydrolyzed to a highly antioxidant hydrolysate (WPH) and particulated by ethanol addition to encapsulate gallic acid (GA). Particle‐forming peptides were cross‐linked with citric acid by several procedures including GA ...


Concurrent Osmotic Dehydration and Vacuum Drying of Kiwi Fruit (Actinidia Deliciosa cv. Hayward) Under Far Infrared Radiation: Process Optimization, Kinetics and Quality Assessment

20-Apr-2016 | Rajat Chakraborty, Ritika Samanta, Journal of Food Process Engineering, 2016

Abstract A novel dehydration protocol for Kiwi fruit (KF) involving simultaneous osmotic dehydration (OD) and vacuum drying (VD) viz. ODVD under far‐infrared (FIR) radiation has been developed. This is the first report for OD of KF using fructose as osmotic solution. The ODVD process had been ...


Approaches to Removal and Killing of Salmonella Spp. Biofilms

16-Apr-2016 | Barbara Speranza, Noemi Monacis, Milena Sinigaglia, Maria Rosaria Corbo, Journal of Food Processing and Preservation, 2016

Abstract This study aims to assess the effectiveness of three sanitizers (an alkaline solution, an acid solution and a quaternary ammonium salt) to remove biofilm formed by Salmonella spp. on stainless steel surfaces. To evaluate the individual or combined effects of sanitizer concentration, ...


New Perspectives for the Encapsulation of Hydrophilic Compounds

16-Apr-2016 | Rasim Alper Oral, Journal of Food Processing and Preservation, 2016

Abstract Encapsulation of a hydrophilic extract was performed with complex coacervation and immobilization into the gel matrix to compare the encapsulation efficiency. Sodium alginate and gelatin suspensions containing different ratios of maltodextrin were selected as the wall material for ...


Sodium Chloride Diffusion in Low‐Acid Foods during Thermal Processing and Storage

08-Apr-2016 | Ellen R. Bornhorst, Juming Tang, Shyam S. Sablani, Journal of Food Science, 2016

Abstract This study aimed at modeling sodium chloride (NaCl) diffusion in foods during thermal processing using analytical and numerical solutions and at investigating the changes in NaCl concentrations during storage after processing. Potato, radish, and salmon samples in 1% or 3% NaCl ...


Using Liquid Smoke to Improve Mechanical and Water Resistance Properties of Gelatin Films

08-Apr-2016 | Wenwang Wang, Cong Li, Hongjie Zhang, Yonghao Ni, Journal of Food Science, 2016

Abstract Improvement of mechanical and water barrier properties is critical for gelatin films when applied to edible food packaging. A liquid smoke (LS) obtained from hawthorn nucleus was used to improve the performance of gelatin film based on its abundant compounds. Through SPME‐GC‐MS ...


Antimicrobial Activity of Nisin and Natamycin Incorporated Sodium Caseinate Extrusion‐Blown Films: A Comparative Study with Heat‐Pressed/Solution Cast Films

07-Apr-2016 | Basak Yilin Colak, Pierre Peynichou, Sophie Galland, Nadia Oulahal, Frédéric Prochazka, Pascal Degraeve, Journal of Food Science, 2016

Abstract Antimicrobial edible films based on sodium caseinate, glycerol, and 2 food preservatives (nisin or natamycin) were prepared by classical thermomechanical processes. Food preservatives were compounded (at 65 °C for 2.5 min) with sodium caseinate in a twin‐screw extruder. Anti‐Listeria ...


Effects of reaction parameters on generation of volatile compounds from the Maillard reaction between L‐ascorbic acid and glycine

30-Mar-2016 | Ya Li, Yan Yang, Ai‐Nong Yu, International Journal of Food Science & Technology, 2016

Summary The formation of volatiles from the reaction between L‐ascorbic acid (ASA) and glycine (Gly) at different reaction parameters, such as temperature, time and pH, were reported and 20 different volatile compounds were identified using solid‐phase microextraction–gas chromatography–mass ...


Characterisation of whey protein isolate–gum tragacanth electrostatic interactions in aqueous solutions

24-Mar-2016 | Nassim Raoufi, Rassoul Kadkhodaee, Glyn O. Phillips, Yapeng Fang, Masoud Najaf Najafi, International Journal of Food Science & Technology, 2016

Summary The main objectives of this study were to measure molecular parameters of gum tragacanth by GPC‐MALLS system and investigate the complexation behaviour of whey protein isolate/gum tragacanth mixed dispersions (0.5wt% total biopolymer concentration) as a function of pH (7.00–2.00) and ...


Degumming and Neutralization of Rice Bran Oil

11-Mar-2016 | jênifer Inês Engelmann, Lucas Pedroso Ramos, Valéria Terra Crexi, Marcilio Machado Morais, Journal of Food Process Engineering, 2016

Abstract The present study aimed to perform degumming and neutralization steps of crude oil from rice bran. The degumming was studied through a central composite rotational design where the study variables were the amount of water added and temperature and the response variable was phosphorus ...


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