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Psychophysical Effects of Increasing Oil Concentrations on Saltiness and Bitterness Perception of Oil‐in‐Water Emulsions

21-Jul-2015 | Damir Dennis Torrico, Witoon Prinyawiwatkul, Journal of Food Science, 2015

Abstract Limited research has been done to investigate saltiness and bitterness perceptions of NaCl, KCl, and caffeine in emulsion systems. Saltiness and bitterness intensities of emulsions prepared with different concentrations of oil [0% (that is, solution), 20%, 40%, canola oil] and ...

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Soy sauce odour induces and enhances saltiness perception

14-Jul-2015 | Napapan Chokumnoyporn, Sujinda Sriwattana, Yuthana Phimolsiripol, Damir Dennis Torrico, Witoon Prinyawiwatkul, International Journal of Food Science & Technology, 2015

Summary Developing products with reduced sodium content is one alternative for consumers interested in reducing their daily sodium intake. In this research, we determined whether soy sauce odour could induce and enhance salty taste perception in salt solution models. The sensory threshold ...

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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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Application of SAFT‐VR Equation of State for Prediction of Thermophysical Properties of Sugar Solutions

02-Jul-2015 | Mojhdeh Baghbanbashi, Gholamreza Pazuki, Journal of Food Process Engineering, 2015

Abstract The thermodynamic properties of sugar solutions, which are important solutions in food industries, have been calculated. Because of the large molecules and hydrogen bonding in the water/sugar solutions, the statistical association fluid theory of variable ranged (SAFT‐VR) equation of ...

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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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