Journal of food engineering, Vol. 82 N°3. Journal of Food Engineering - Octobre 2007
| Titre : | Journal of food engineering, Vol. 82 N°3. Journal of Food Engineering - Octobre 2007 |
| Type de document : | Bulletin |
| Paru le : | 10/07/2007 |
Dépouillements
Article : texte imprimé
Wang, Wei-Dong, Auteur ;
Xu, Shi-Ying, Auteur
|
Thermal and storage stabilities of anthocyanins in blackberry (Rubus fruticosus L.) juice and concentrate were studied over the temperature range 60–90 °C and 5–37 °C. Results indicate that the thermal degradation of anthocyanins followed first-[...]
Article : texte imprimé
Sinija, V. R., Auteur ;
Mishra, H. N., Auteur ;
Bal, S., Auteur
|
Instant tea is presently manufactured by spray/freeze drying of the concentrated brew of processed tea leaves/dust and the drawbacks of this method are inferior quality, high cost and energy. A novel technique has been developed for the producti[...]
Article : texte imprimé
Castilho Garcia, Carolina, Auteur ;
Aparecida Mauro, Maria, Auteur ;
Kimura, Mieko, Auteur
|
Kinetics of osmotic dehydration (OD) and effects of sucrose impregnation on thermal air-drying of pumpkin slices were investigated. A simplified model based on the solution of Fick’s Law was used to estimate effective diffusion coefficients duri[...]
Article : texte imprimé
Lei, Long, Auteur ;
Zhi, Han, Auteur ;
Xiujin, Zhang, Auteur
|
Ohmic heating is a new method in the production of protein–lipid film from soymilk. This study investigated the different effects of ohmic heating and water bath heating on the production of protein–lipid film. Yields, film formation rates, prot[...]
Article : texte imprimé
Moresi, Mauro, Auteur ;
Bruno, Maria, Auteur
|
The rheological behaviour of the calcium salts of several commercial mannuronic and guluronic alginates in the time and frequency domain was assessed by quasi-static (uniaxial compression and compressive stress relaxation) and oscillatory dynami[...]
Article : texte imprimé
Álvarez, D., Auteur ;
Castillo, M., Auteur ;
Payne, F. A., Auteur
|
Manufacture of finely comminuted meat products are operations that require improved control to produce stable products. Emulsion breakdown becomes evident during the cooking process, when it is too late for corrective actions. Two different emul[...]
Article : texte imprimé
Xiaoli Li, Auteur ;
He, Yong, Auteur ;
Wu, Changqing, Auteur
|
A rapid, non-contact and nondestructive way to measure soluble solids content (SSC) of tea soft drink was put forward based on Vis/NIR spectroscopy, and the relationship between nondestructive Vis/NIRS measurement and SSC was developed. A field [...]
Article : texte imprimé
Sivaramakrishna, Vijaykrishna, Auteur ;
Raspante, Frank, Auteur ;
Palaniappan, Sevugan, Auteur
|
This study investigated the ability of an online pressure differential leak detector to assess the quality of seals in 355 ml fiber-based brick-type composite packages. Results of these tests showed that: (1) the minimum leak size detection was [...]
Article : texte imprimé
Bund, R. K., Auteur ;
Pandit, A. B., Auteur
|
In the present study the heat-induced partially deproteinated (0.1–0.2% w/v of residual protein after deproteination step) paneer whey (that resembles cottage cheese whey), originated from buffalo milk (containing 3.85–4.95% w/v of lactose) was [...]
Article : texte imprimé
Serpen, Arda, Auteur ;
Ataç , Burçe, Auteur ;
Gökmen, Vural, Auteur
|
Adsorption of the Maillard reaction products (MRP) onto a styrene–divinylbenzene copolymer based adsorbent resin (AR) was studied. The effects of various parameters such as temperature, AR concentration, contact time, and sugar concentration wer[...]
Article : texte imprimé
Ahmed, Jasim, Auteur ;
Ramaswamy, Hosahalli S., Auteur ;
Raghavan, Vijaya G. S., Auteur
|
Dielectric properties of butter with and without salt (moisture content 17–19%) were measured over the MW frequency range covering 500–3000 MHz. The effect of temperature on dielectric properties of butter was studied at 10° interval between 30 [...]
Article : texte imprimé
Geedipalli, S. S. R., Auteur ;
Rakesh, V., Auteur ;
Datta, A. K., Auteur
|
The role of a carousel in improving heating uniformity of food in a microwave oven is studied. A physics-based computational model is developed coupling the Maxwell’s equations for electromagnetics and energy equation for heating inside a microw[...]
Article : texte imprimé
Wang, Ruohang, Auteur ;
Koutinas, Apostolis A., Auteur ;
Campbell, Grant M., Auteur
|
An innovative oat dry processing, integrating pearling, dry milling and sifting, has been developed. The benefits of applying pearling included the production of bran-rich fractions enriched in specific bran layers and their corresponding chemic[...]
Article : texte imprimé
Sarang, Sanjay, Auteur ;
Sastry, Sudhir K., Auteur
|
The apparent diffusion coefficient and equilibrium distribution coefficient of sodium chloride in Chinese water chestnut were determined for salt solution concentrations between 5% and 10% and at temperatures in the range 25–80 °C. Equilibrium d[...]
Article : texte imprimé
Kaur, Lovedeep, Auteur ;
Singh, Jaspreet, Auteur ;
McCarthy , Owen J., Auteur
|
In an attempt to reveal whether behaviour differs between various granule size classes of potato starches, small (SGF), medium (MGF) and large (LGF) granule fractions were separated from the native starches of three potato cultivars, and some of[...]
Article : texte imprimé
Xie, Lijuan, Auteur ;
Ying, Yibin, Auteur ;
Ying, Tiejin, Auteur
|
The potential of visible/near-infrared (Vis/NIR) diffuse transmittance spectroscopy, in combination with a variety of chemometrics techniques, was investigated to examine the feasibility to non-destructively distinguish transgenic tomatoes from [...]
Exemplaires(0)
| Disponibilité | ||||
|---|---|---|---|---|
| aucun exemplaire | ||||
