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Separation of Peanut Protein by Reverse Micelles: Optimization of the Forward Extraction

18-10-2014 | Xiaoyan Zhao, Jun Chen, Xiangyan Chen, Xianchang Wang, Yifeng Wang, Journal of Food Processing and Preservation, 2014

Abstract Bis(2‐ethylhexyl) sodium sulfosuccinate (AOT) reverse micelles were applied to extract the protein from peanut cake. In this study, the effect of temperature, amounts of peanut cake flour, particle size of peanut cake flour, pH, water content (W0), KCl concentration and time on the ...

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Interactions of summer pruning techniques and vine performance in the white cultivar Ortrugo (Vitis vinifera L.)

18-10-2014 | M. Gatti, A. Garavani, A. Cantatore, M.G. Parisi, N. Bobeica, M.C. Merli, A. Vercesi, S. Poni, Australian Journal of Grape and Wine Research, 2014

Abstract Background and Aims The increasing interest by the wine market in sparkling white wines challenges how the desired grape composition can be achieved under the pressure of global warming. The aim of the present study was to assess the viability of summer pruning as a tool to pilot ...

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Effect of Hydrocolloids on the Pasting Profiles of Tapioca Starch Mixtures and the Baking Properties of Gluten‐Free Cheese Bread

16-10-2014 | Eduardo Rodriguez‐Sandoval, Misael Cortes‐Rodriguez, Katherine Manjarres‐Pinzon, Journal of Food Processing and Preservation, 2014

Abstract The effect of guar gum and a guar gum/hydroxypropyl methylcellulose (HPMC) blend on the pasting profile of a tapioca starch–precooked corn flour mixture was assessed. Moreover, the baking quality characteristics of gluten‐free (GF) cheese bread with these hydrocolloids added were ...

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Specific Heat of Strawberry and Raspberry Puree

16-10-2014 | Sandra Budžaki, Bernarda Šeruga, Journal of Food Processing and Preservation, 2014

Abstract The specific heat of strawberry and raspberry puree was determined at moisture contents of 0.8570 and 0.9165 kg/kg dry basis, respectively, for temperatures ranging from 36.4 to 90C. The calorimeter used for this study was specially constructed. The specific heat of the two fruit ...

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Probing the Functional Potential of Agro‐Industrial Wastes in Dietary Interventions

16-10-2014 | Huma Umbreen, Muhammad Umair Arshad, Farhan Saeed, Nighat Bhatty, Adullah Ijaz Hussain, Journal of Food Processing and Preservation, 2014

Abstract The core objective of the current research was to explore the functional worth of apple pomace and mango peel powders (APP and MPP). For the purpose, apple pomace and mango peel were obtained from Mitchell's Industry, Okara, Pakistan, while all‐purpose flour (APF) was purchased from ...

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Bael Pulp Residue as a New Source of Antioxidant Dietary Fiber in Goat Meat Nuggets

16-10-2014 | Arun K. Das, Vincent Rajkumar, Arun K. Verma, Journal of Food Processing and Preservation, 2014

Abstract The present study was carried out to evaluate the antioxidant potential of bael (Aegle marmelos L.) pulp residue (BPR) and its influence at two different levels (i.e., 0.25 and 0.5%) as an antioxidant dietary fiber on the quality of goat meat nuggets. The antioxidant potential (total ...

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Effect of Drought on the Gas Exchange, Chlorophyll Fluorescence and Yield of Six Different‐Era Spring Wheat Cultivars

16-10-2014 | X.‐K. Guan, L. Song, T.‐C. Wang, N. C. Turner, F.‐M. Li, Journal of Agronomy and Crop Science, 2014

Abstract In semi‐arid areas of north‐west China, grain yields of wheat (Triticum aestivum L.) are higher in recently bred cultivars than those released six decades earlier. The gas exchange, chloroplast activity and yield of six spring wheat cultivars grown in the 1950s, Hst and Gs96 (early), ...

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Effect of oven temperature profile and different baking conditions on final cake quality

16-10-2014 | Nur Syafikah Shahapuzi, Farah Saleena Taip, Norashikin Ab Aziz, Anvarjon Ahmedov, International Journal of Food Science & Technology, 2014

Summary This study discusses the effect of airflow on oven temperature profiles, the internal cake temperature and the final cake quality. It was found that the presence of airflow reduced the oscillation in the oven temperature profile from 12.98–30.27% to 3.17–4.02%. The bottom of the oven ...

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Optimisation of production yield by ultrasound‐/microwave‐assisted acid method and functional property of pectin from sugar beet pulp

16-10-2014 | Xiao‐Yan Peng, Tai‐Hua Mu, Miao Zhang, Hong‐Nan Sun, Jing‐Wang Chen, Ming Yu, International Journal of Food Science & Technology, 2014

Summary Response surface methodology was used to optimise pectin recovery from sugar beet pulp using ultrasound‐/microwave‐assisted acid method (UMAAM). The independent variables were microwave heating temperature, microwave heating time and solid‐to‐liquid ratio. From the results, the ...

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

16-10-2014 | 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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