Journal of food engineering, Vol. 83 N°4. Journal of food engineering - Decembre 2007
| Titre : | Journal of food engineering, Vol. 83 N°4. Journal of food engineering - Decembre 2007 |
| Type de document : | Bulletin |
| Paru le : | 27/11/2007 |
Dépouillements
Article : texte imprimé
Stojceska, Valentina, Auteur ;
Butler, Francis, Auteur ;
Gallagher, Eimear, Auteur
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The rheological characteristics of twenty wheat flour samples obtained from four organic flour blends and a non-organic control were compared in relation to their ability to predict subsequent loaf volume in the baked bread. The flour samples co[...]
Article : texte imprimé
Quintas, Mafalda A.C., Auteur ;
Brandão, Teresa R. S., Auteur ;
Silva, Cristina L.M., Auteur
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Sucrose solutions, with concentrations near or superior to saturation, present high potentialities for the candy and pastry industries. The development of colour in a neutral and highly concentrated sucrose solution (16.32%(w/w) water content) s[...]
Article : texte imprimé
Chillo, S., Auteur ;
Laverse, J., Auteur ;
Falcone, P. M., Auteur
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Six gluten-free spaghetti typologies in base of amaranthus flour were produced, using two types of gluten substitutes, carboxymethylcellulose sodium salt (CMC) at three different percentages, 0.1% (LCMC), 0.2% (MCMC), 0.3% (HCMC) and pregelatini[...]
Article : texte imprimé
Souza, Josilma S., Auteur ;
Medeiros, Maria F. D., Auteur ;
Magalhaes, Margarida M. A., Auteur
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Osmotic dehydration and air drying technology represent a technique that can reduce post-harvest loss of fruits and vegetables. In this work the influence of osmotic solution composition (water/sugar/salt) and temperature on the osmotic dehydrat[...]
Article : texte imprimé
Kong, Fanbin, Auteur ;
Tang, Juming, Auteur ;
Rasco, Barbara, Auteur
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The kinetics of reactions leading to changes in salmon quality during thermal processing were evaluated. Small samples (D 30 mm × H 6 mm) cut from pink salmon (Oncorhynchus gorbuscha) fillets were sealed in aluminum containers (internal dimensio[...]
Article : texte imprimé
Gounga, Mahamadou Elhadji, Auteur ;
Xu, Shi-Ying, Auteur ;
Wang, Zhang, Auteur
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Edible films were prepared from whey protein isolate (WPI), and characterized in order to select a best combination of protein concentration and glycerol (Gly) ratio. 5%, 7% and 9% (w/v) WPI were used at three WPI:Gly ratios (3.6:1; 3:1; and 2:1[...]
Article : texte imprimé
Hofsetz, Kelly, Auteur ;
Lopes, Celso Costa, Auteur ;
Hubinger, Marian Dupas, Auteur
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The effect of high temperature (HTST) pulse on the air-drying of banana slices was studied and compared with the conventional air-drying process. The Exponential and Page models fitted the experimental data of the dehydration kinetics for both p[...]
Article : texte imprimé
Ozbek, Belma, Auteur ;
Dadali, Gokce, Auteur
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The effect of microwave drying technique on moisture content, moisture ratio, drying rate, drying time and effective moisture diffusivity of mint leaves (Mentha spicata L.) were investigated. By increasing the microwave output powers (180–900 W)[...]
Article : texte imprimé
Yousuf, Shantanu, Auteur ;
Barringer, Sheryl A., Auteur
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The effect of particle size, density, charge and air velocity on transfer efficiency, evenness and separation of mixtures during powder coating was investigated using modeling and experimentation. Electrostatic and nonelectrostatic coating was t[...]
Article : texte imprimé
Kerdpiboon, Soraya, Auteur ;
Devahastin, Sakamon, Auteur ;
Kerr, William L., Auteur
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The development of a relationship between microstructural changes of model food products (carrot and potato cubes) and their physical changes during conventional hot air drying (HAD) using combined fractal and image analysis was performed in thi[...]
Article : texte imprimé
Vandanjon, Laurent, Auteur ;
Johannsson, Ragnar, Auteur ;
Derouiniot, Maryse, Auteur
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This study aims to evaluate the performances of the membrane processes during the treatment of blue whiting peptide hydrolysates.
Ultrafiltration with high molecular weight cut-off (MWCO) can be used for the separation between peptides and non-[...]
Article : texte imprimé
Tsui, Eliza M., Auteur ;
Cheryan, Munir, Auteur
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Xanthophylls such as lutein and zeaxanthin are naturally occurring yellow–orange oxygenated pigments of the carotenoid family. They can be extracted from plant materials with organic solvents such as ethanol or hexane. The objective of this rese[...]
Article : texte imprimé
Nikbakht, Reza, Auteur ;
Sadrzadeh, Mohtada, Auteur ;
Mohammadi, Toraj, Auteur
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This paper describes a robust design method for concentration of citric acid, using a laboratory electrodialysis (ED) setup. An experimental investigation was presented to determine the optimum configuration of influential factors (pH, voltage, [...]
Article : texte imprimé
Del Nobile, M. A., Auteur ;
Chillo, S., Auteur ;
Falcone, P. M., Auteur
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The changes in the fundamental textural properties of the Canestrello Pugliese cheese, during ripening, were studied, accounting for the internal and external portions of the cheese. The cheese was ripened at 12–14 °C and 80% relative humidity a[...]
Article : texte imprimé
Alamprese, C., Auteur ;
Datei, L., Auteur ;
Semeraro, Q., Auteur
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The aim of this work was to optimize the ball mill based refining process of chocolate, in terms of refining time and energy consumption. Experiments were planned following a central composite design (CCD), considering refining time (rt) and agi[...]
Article : texte imprimé
Guo, Wen-chuan, Auteur ;
Nelson, Stuart O., Auteur ;
Trabelsi, Samir, Auteur
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The dielectric properties of fresh apples of three cultivars were measured at 24 °C over 10 weeks in storage at 4 °C to determine whether these properties might be used to determine quality factors such as soluble solids content (SSC), firmness,[...]
Article : texte imprimé
Amami, E., Auteur ;
Vorobiev, E., Auteur ;
Fersi, A., Auteur
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The osmotic dehydration (OD) kinetics of carrot disc untreated and treated by pulsed electric field (PEF) was studied under centrifugation (2400 × g), stirring (250 rpm) and with a salt addition (NaCl/sucrose solutions 0%/65%, 5%/60% and 15%/50%[...]
Article : texte imprimé
Ng, Sing K., Auteur ;
Ainsworth, Paul, Auteur ;
Plunkett, Andrew, Auteur
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A knowledge of the composition of processed foods is important for public health and for legal requirements such as food labelling. Chemical analyzes are normally used to obtain accurate determination of food composition, but such analytical met[...]
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