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Contribution of Monomeric Anthocyanins to the Color of Young Red Wine: Statistical and Experimental Approaches

20-Nov-2015 | Fu Liang Han, Zheng Li, Yan Xu, Journal of Food Science, 2015

ABSTRACT Monomeric anthocyanin contributions to young red wine color were investigated using partial least square regression (PLSR) and aqueous alcohol solutions in this study. Results showed that the correlation between the anthocyanin concentration and the solution color fitted in a ...


Formation of 4(5)‐Methylimidazole in Aqueous d‐Glucose‐Amino Acids Model System

18-Nov-2015 | Faris Karim, J. Scott Smith, Journal of Food Science, 2015

Abstract The International Agency for Research on Cancer (IRAC) has classified 4(5)‐methylimidazole (4‐MeI) as a group 2B possible human carcinogen. Thus, how 4‐MeI forms in a d‐glucose (Glu) amino acids (AA) model system is important, as it is how browning is affected. An aqueous solution of ...


Effects of pulsed electric fields on the survival behaviour of Saccharomyces cerevisiae suspended in single solutions of low concentration

14-Nov-2015 | Man‐Sheng Wang, Xin‐An Zeng, Charles S. Brennan, Margaret A. Brennan, Zhong Han, International Journal of Food Science & Technology, 2015

Summary This paper investigates the survival behaviour of Saccharomyces cerevisiae cells suspended in NaCl solutions with various low concentrations after exposure to pulsed electric field (PEF) treatments. The input and heat‐generation pulse power during each PEF treatment experiment were ...


Microwave‐Osmotic/Microwave‐Vacuum Drying of Whole Cranberries: Comparison with Other Methods

13-Nov-2015 | Derek Wray, Hosahalli S. Ramaswamy, Journal of Food Science, 2015

Abstract A novel drying method for frozen‐thawed whole cranberries was developed by combining microwave osmotic dehydration under continuous flow medium spray (MWODS) conditions with microwave vacuum finish‐drying. A central composite rotatable design was used to vary temperature (33 to 67 ...


Active packaging solution to prolong the shelf life of rocket salad

30-Oct-2015 | Alessandra Danza, Amalia Conte, Annamaria Cedola, Inna Chisacova, Matteo Alessandro Del Nobile, International Journal of Food Science & Technology, 2015

Summary The best packaging conditions for rocket salad were assessed by subsequent experimental trials. In thefirst step, a preliminary screening of different packaging materials was performed and two micro‐perforated oriented polypropylene films with different micro‐hole diameters (90 and ...


Optimization of Mass Transfer Parameters during Osmotic Dehydration of Momordica Charantia Slices

28-Oct-2015 | D. Tiroutchelvame, V. Sivakumar, J. Prakash Maran, Journal of Food Processing and Preservation, 2015

Abstract The objective of this present study is to evaluate the effect of process parameters, such as salt concentration (1–5%), sample to solution (SS) ratio (1:5–1:15 g/mL), osmotic solution temperature (30–50C) and osmotic treatment time (30–180 min), on the mass transfer parameters ...


Transport Mechanisms and Quality Changes During Frying of Chicken Nuggets—Hybrid Mixture Theory Based Modeling and Experimental Verification

28-Oct-2015 | Harkirat S. Bansal, Pawan S. Takhar, Christine Z. Alvarado, Leslie D. Thompson, Journal of Food Science, 2015

Abstract Hybrid mixture theory (HMT) based 2‐scale fluid transport relations of Takhar coupled with a multiphase heat transfer equation were solved to model water, oil and gas movement during frying of chicken nuggets. A chicken nugget was treated as a heterogeneous material consisting of meat ...


Chromohalobacter is a Causing Agent for the Production of Organic Acids and Putrescine during Fermentation of Ganjang, a Korean Traditional Soy Sauce

23-Oct-2015 | Ji Young Jung, Byung Hee Chun, Che Ok Jeon, Journal of Food Science, 2015

Abstract Ganjang, a Korean traditional fermented soy sauce, is prepared by soaking doenjang‐meju (fermented soybeans) in approximately 20% (w/v) solar salt solution. The metabolites and bacterial communities during ganjang fermentation were simultaneously investigated to gain a better ...


Dispersive Micro‐Solid‐Phase Extraction Based on Decanoic Acid Coated‐Fe3O4 Nanoparticles for HPLC Analysis of Phthalate Esters in Liquor Samples

08-Oct-2015 | Juan Wang, Lei Zhang, Dingqiang Xin, Yaling Yang, Journal of Food Science, 2015

Abstract A novel, simple and low cost through coating Fe3O4 magnetic nanoparticles (MNPs) with decanoic acid were synthesized. The functionalized MNPs showed excellent dispersibility in aqueous solution and were applied to dispersive micro‐solid‐phase extraction(D‐μ‐SPE) followed by high ...


Study of the impact of a new hurdle technology composed of electro‐activated solution and low heat treatment on the canned pea and corn quality and microbial safety

07-Oct-2015 | Viacheslav Liato, Steve Labrie, Marzouk Benali, Mohammed Aïder, International Journal of Food Science & Technology, 2015

Summary The objective of this work was to evaluate the quality of sterilised canned pea and corn in electro‐activated brine solutions at moderate temperatures. The lowest change in vitamin C was associated with the lowest heat treatment, while the short treatment time resulted in significant ...


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