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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 ...


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 ...


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 ...


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 ...


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 ...


Combining Ultrasound with Mild Alkaline Solutions as an Effective Pretreatment to Boost the Release of Sugar Trapped in Sugarcane Bagasse for Bioethanol Production

24-Apr-2015 | Marzieh Eblaghi, Mehrdad Niakousari, Mohammad Sarshar, Gholam Reza Mesbahi, Journal of Food Process Engineering, 2015

Abstract The aim of this work was to develop and optimize process parameters in ultrasound and sono‐assisted alkaline pretreatment of sugarcane bagasse prior to hydrolysis and bioethanol fermentation processes. Following the optimization of ultrasound time and temperature, the influence of ...


Diet-Based Strategies for Cancer Chemoprevention: The Role of Combination Regimens Using Dietary Bioactive Components

17-Apr-2015 | Christina DiMarco-Crook; Hang Xiao, Annual Review of Food Science and Technology, 2015

Chemopreventive agents that the general population can consume for prolonged periods of time with minimal risk of any side effects are of great interest to all in search of a solution to the pervasive incidence of cancer. Dietary bioactive components have been found to modulate many deregulated ...


Thermal versus Microwave Inactivation Kinetics of Lipase and Lipoxygenase from Wheat Germ

14-Apr-2015 | Bin Xu, Li Kun Wang, Wen Juan Miao, Qi Fei Wu, Yan Xia Liu, Yilin Sun, Chao Gao, Journal of Food Process Engineering, 2015

Abstract The inactivation kinetics of enzymes is an important way to reveal the mechanism of enzyme inactivation by microwaves. In this paper, lipase (LA) and lipoxygenase (LOX) were treated by both microwave irradiation and conventional heating. A temperature‐controlled water bath was used ...


Boiling Point, Specific Heat and Density Measurements and Modeling of Soybean Molasses and Its Aqueous Solutions

10-Apr-2015 | Amanda R. Guedes, Marcos L. Corazza, Everton F. Zanoelo, Journal of Food Process Engineering, 2015

Abstract This work reports a new set of experimental data of boiling point elevation (BPE), specific heat and density for soybean molasses and its aqueous solutions at different total solids concentration and temperatures. BPEs up to 8.2C were measured with an ebulliometer at pressure range ...


Absolute Determination of the Gelling Point of Gelatin under Quasi‐thermodynamic Equilibrium

02-Apr-2015 | Franco Bellini, Ivana Alberini, María G. Ferreyra, Ignacio Rintoul, Journal of Food Science, 2015

Abstract Thermodynamic studies on phase transformation of biopolymers in solution are useful to understand their nature and to evaluate their technological potentials. Thermodynamic studies should be conducted avoiding time‐related phenomena. This condition is not easily achieved in ...


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