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Valorisation of olive mill wastewater by enhancement of natural hydroxytyrosol recovery

04-Dec-2014 | Manel Hamza, Sami Sayadi, International Journal of Food Science & Technology, 2014

Summary Recovery of natural and simple phenolic compounds with high added value was performed successfully from olive mill wastewater. Three types of olive mill wastewater were assayed in bioconversion at 15 and 40L in mechanically stirred systems for 2h at 50°C. Maximum hydroxytyrosol ...

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Blood‐derived compounds can efficiently prevent iron deficiency in the grapevine

11-Nov-2014 | S. López‐Rayo, M. Di Foggia, G. Bombai, F. Yunta, E. Rodrigues Moreira, G. Filippini, A. Pisi, A.D. Rombolà, Australian Journal of Grape and Wine Research, 2014

Abstract Background and Aims The present study investigated the effectiveness of bovine blood (BB)‐based products, compared with that of the widely used iron ethylenediaminedi‐(2‐hydroxyphenylacetic) acid (Fe‐EDDHA) synthetic chelate, in iron nutrition of grapevine graft combinations and ...

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Detection of Viable but Nonculturable Cells of Listeria monocytogenes with the Use of Direct Epifluorescent Filter Technique

07-Nov-2014 | Magdalena A. Olszewska, Helena Panfil‐Kuncewicz, Łucja Łaniewska‐Trokenheim, Journal of Food Safety, 2014

Abstract Direct epifluorescent filter technique was studied as a method to enumerate Listeria monocytogenes in artificially contaminated cheese. Occurrences of viable but nonculturable (VBNC) cells of L. monocytogenes prompted us to investigate the viability of this pathogen in hard cheese ...

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Effect of Methylcellulose Coating Enriched with Pimpinella Affinis Oil on the Quality of Silver Carp Fillet during Refrigerator Storage Condition

06-Nov-2014 | Peiman Ariaii, Hamid Tavakolipour, Masoud Rezaei, Amir Hosein Elhami Rad, Somayeh Bahram, Journal of Food Processing and Preservation, 2014

Abstract The effects of methylcellulose (MC) coating enriched with Pimpinella affinis essential oil (PAO) on quality and shelf life of fresh silver carp fillets during refrigerated storage (4 ± 1C) were examined over a period of 16 days. MC solution (3%) and MC enriched with PAO (1.5% v/v ...

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Extraction Techniques and Stability of Carotenoprotein from Carrot (Daucus carota L.) Root

06-Nov-2014 | Qiaojiao Zhao, Weiwei Zhang, Yanwen Wu, Jie Ouyang, Journal of Food Process Engineering, 2014

Abstract The key technological parameters for the extraction of water‐soluble carotenoprotein from carrot root by enzymatic hydrolysis and partial characteristics of carotenoprotein were studied. The extraction yield of carotenoprotein reached 11.99 μg β‐carotene equivalent/g fresh weight by ...

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Physicothermal Properties of Aqueous Sodium Chloride Solutions

03-Nov-2014 | G.R. Carvalho, F. Chenlo, R. Moreira, J. Telis‐Romero, Journal of Food Process Engineering, 2014

Abstract Physicothermal properties of sodium chloride solutions as complementary information to the existent in literature were experimentally measured under different conditions of mass concentration (in the range of 0.040 kg NaCl/kg solution to 0.240 kg NaCl/kg solution) and temperature ...

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Phytosanitary irradiation in ports of entry: a practical solution for developing countries

16-Oct-2014 | Emilia Bustos‐Griffin, Guy J. Hallman, Robert L. Griffin, International Journal of Food Science & Technology, 2014

Summary The advantages of using ionising irradiation as a phytosanitary treatment have been demonstrated commercially in the past two decades and several countries currently use the technology for commercial treatments to meet plant quarantine requirements. Although many countries have ...

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Biosorption of Al+3 and Cd+2 by an Exopolysaccharide from Lactobacillus rhamnosus

12-Oct-2014 | Magdalena Polak‐Berecka, Dominik Szwajgier, Adam Waśko, Journal of Food Science, 2014

Abstract The aim of this study was to assess the removal of Cd2+ and Al3+ from aqueous solutions by an exopolysaccharide (EPS) from Lactobacillus rhamnosus E/N. The biosorption kinetics of EPS for Cd2+ and Al3+ were studied by equilibrium dialysis after incubation from 0 h to 58 h. The actual ...

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Production of Volatiles in Fresh‐Cut Apple: Effect of Applying Alginate Coatings Containing Linoleic Acid or Isoleucine

08-Oct-2014 | Irma O. Maya‐Meraz, Miguel Espino‐Díaz, Francisco J. Molina‐Corral, Gustavo A. González‐Aguilar, Juan L. Jacobo‐Cuel ..., Journal of Food Science, 2014

Abstract One of the main quality parameters in apples is aroma, its main precursors are fatty acids (FA) and amino acids (AA). In this study, alginate edible coatings were used as carriers of linoleic acid or isoleucine to serve as precursors for the production of aroma in cut apples. Apple ...

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Application of Salt Solution and Vacuum Packaging in Extending the Shelf Life of Cooked Fish Balls for Home and Retail Uses

17-Sep-2014 | Wan Norhana Md. Noordin, Nannthini Shunmugam, Nurul Huda, Journal of Food Quality, 2014

Abstract The effectiveness of salt solution and vacuum packaging in extending the shelf life of cooked fish balls was evaluated. Freshly produced fish balls were bought and divided into five groups (one group was air packaged [control]; three groups immersed in salt solutions [2.5, 5.0, ...

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