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Role of Heavy Meromyosin in Heat‐Induced Gelation in Low Ionic Strength Solution Containing l‐Histidine

04-Jul-2015 | Toru Hayakawa, Yuri Yoshida, Masanori Yasui, Toshiaki Ito, Jun‐ichi Wakamatsu, Akihito Hattori, Takanori Nishimura, Journal of Food Science, 2015

Abstract The gelation of myosin has a very important role in meat products. We have already shown that myosin in low ionic strength solution containing l‐histidine forms a transparent gel after heating. To clarify the mechanism of this unique gelation, we investigated the changes in the nature ...

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Effect of Ultrasound‐Assisted Osmotic Dehydration Pretreatment on Drying Kinetics and Effective Moisture Diffusivity of Mirabelle Plum

23-Jun-2015 | Jalal Dehghannya, Rasoul Gorbani, Babak Ghanbarzadeh, Journal of Food Processing and Preservation, 2015

Abstract Conventional air drying of plum is a slow and energy‐intensive process because of its waxy skin having low permeability to moisture. Ultrasound application in drying foodstuffs aims at reducing the time needed to process and improve the quality characteristics of dried product. In ...

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A Quick Detection of Melamine Adulteration in Milk and Dairy Products Using First‐Order Multivariate Calibration

15-Jun-2015 | Ramia Z. Al Bakain, Yahya S. Al‐Degs, Amjad H. El‐Sheikh, Anas Y. Al‐Reyahi, Asma'a H. Abu‐Wardeh, Journal of Food Processing and Preservation, 2015

Abstract In this work, a reasonable substitute with laborious and expensive liquid chromatography for quick melamine detection in milk and dairy products is outlined. To accomplish this aim, first‐order multivariate calibration methods including partial least squares (PLS) and net analyte ...

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Antimicrobial Effects of Nisin, Essential Oil, and γ‐Irradiation Treatments against High Load of Salmonella typhimurium on Mini‐carrots

04-Jun-2015 | Aude Ndoti‐Nembe, Khanh Dang Vu, Jaejoon Han, Nicolas Doucet, Monique Lacroix, Journal of Food Science, 2015

Abstract This study aimed at using essential oil (EO) alone or combined EO with nisin and γ‐irradiation to control Salmonella Typhimurium during the refrigerated storage of mini‐carrots. Peeled mini‐carrots were inoculated with S. Typhimurium at a final concentration of approximately 7 log ...

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In Vitro Removal of T‐2 Toxin by Yeasts

03-Jun-2015 | Zhongyi Zou, Jianli Sun, Fei Huang, Zhi Feng, Minji Li, Ruiting Shi, Junxia Ding, Hongjun Li, Journal of Food Safety, 2015

Abstract Five yeast strains were tested for their ability to remove T‐2 toxin from yeast extract peptone dextrose medium. The ability of Saccharomyces cerevisiae 1221 (SC1221) was the strongest among five strains, and 36.50 ± 1.40% of T‐2 toxin was removed after incubation at 30C for 96 h. ...

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Oil‐in‐Water Emulsion Exhibits Bitterness‐Suppressing Effects in a Sensory Threshold Study

13-May-2015 | Damir Dennis Torrico, Amporn Sae‐Eaw, Sujinda Sriwattana, Charles Boeneke, Witoon Prinyawiwatkul, Journal of Food Science, 2015

Abstract Little is known about how emulsion characteristics affect saltiness/bitterness perception. Sensory detection and recognition thresholds of NaCl, caffeine, and KCl in aqueous solution compared with oil‐in‐water emulsion systems were evaluated. For emulsions, NaCl, KCl, or caffeine were ...

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Production of Spray‐Dried Sapodilla (Manilkara Zapota) Powder from Enzyme‐Aided Liquefied Puree

06-May-2015 | Siew Yee Chong, Chen Wai Wong, Journal of Food Processing and Preservation, 2015

Abstract Sapodilla puree was naturally viscous and was liquefied with enzymes (Pectinex Ultra SP‐L and Celluclast 1.5L) acting individually or in combinations at varying concentrations (0.5–2.5% v/w), times (0.5–2.5 h) and temperatures (35–55C) prior to the drying process. Treatment with ...

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Application of Oxalic Acid to Preserve the Overall Quality of Rocket and Baby Spinach Leaves during Storage

29-Apr-2015 | Maria Cefola, Bernardo Pace, Journal of Food Processing and Preservation, 2015

Abstract The effect of postharvest treatment with oxalic acid (OA) on the overall quality of two leafy vegetables, rocket and baby spinach, was investigated for the first time. The leaves of rocket and baby spinach were dipped in 1 mM OA solution for 1 min and then stored for 6 days at 8C. As ...

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Controlling Listeria monocytogenes in Cold Smoked Salmon with the Antimicrobial Peptide Salmine

28-Apr-2015 | Christopher Cheng, Fletcher Arritt, Clinton Stevenson, Journal of Food Science, 2015

Abstract Listeria monocytogenes (LM) is a major safety concern for smoked salmon producers, as it can survive both the brining and smoking process in cold smoked salmon production. Salmine is a cationic antimicrobial peptide derived from the milt of salmon that has been shown to inhibit the ...

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Monitoring Technology for Gamma‐Aminobutyric acid Production in Polished Mochi Barley Grains using a Carbon Dioxide Sensor

27-Apr-2015 | Yasuo Watanabe, Kohki Kawata, Seiya Watanabe, Journal of Food Science, 2015

Abstract Gamma‐aminobutyric acid (GABA) has many biological functions, including the inhibition of blood pressure increases and acceleration of growth hormone secretion. In this study, we discovered the utility of measuring the concentration of carbon dioxide (CO2) dissolved in the reaction ...

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