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pro vyhledávání: '"Food science"'
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In this study, microwave infrared vibrating bed drying (MIVBD) method was used to dry ginger and the key characteristics of the product were determined, in terms of drying characteristics, microstructure, phenolic and flavonoid contents, ascorbic aci
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::9eae158d0b5e3c5ad05e140a1b6aed1e
https://acuresearchbank.acu.edu.au/item/8z2y8/microwave-infrared-vibrating-bed-drying-of-ginger-drying-qualities-microstructure-and-browning-mechanism
https://acuresearchbank.acu.edu.au/item/8z2y8/microwave-infrared-vibrating-bed-drying-of-ginger-drying-qualities-microstructure-and-browning-mechanism
There is a search for effective stabiliser activity and alternative pasteurisation techniques for acidified milk drinks (AMD). In the present study, AMD were prepared at three different pH (4.0, 4.5 and 5.0) and high methoxyl pectin (HMP) levels (0.2
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::476b250afeccb89de17798e1ce63f5be
https://hdl.handle.net/20.500.12513/4948
https://hdl.handle.net/20.500.12513/4948
Autor:
Ferdinando Corti, Bruno Zanoni, Alessandro Parenti, Piernicola Masella, Carlotta Breschi, Giulia Angeloni, Agnese Spadi, Lorenzo Guerrini
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::10819165410addf43990947f9eeed4b2
https://hdl.handle.net/11577/3472887
https://hdl.handle.net/11577/3472887
Extra-virgin olive oil (EVOO) is subjected to different frauds. This work aimed at integrating the untargeted phenolic and sterol signatures with supervised multivariate discriminant analysis (OPLS-DA) and Artificial Neural Networks (ANN) for tracing
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::5f10cc21372c9f238db9e76de93d7027
https://hdl.handle.net/10807/232216
https://hdl.handle.net/10807/232216
To determine the technologically appropriate proportions of maltodextrin addition, white cheese emulsions with maltodextrin added to replace 10%, 20%, 30%, and 40% of cheese dry matter were prepared and spray dried. Increased maltodextrin resulted in
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::744d034576c460230054ac29ed8b4191
https://hdl.handle.net/11454/79552
https://hdl.handle.net/11454/79552
The present study aims to gain a better understanding of the physicochemical properties and quality attribute changes, and fibrous structure formation mechanisms of pea protein analogs with different glucan-δ-lactone (GDL) additions under high moist
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::bb1c65664a3943f9482a4f7fcfd3903b
https://acuresearchbank.acu.edu.au/item/8z2yy/study-on-high-moisture-extruded-pea-protein-isolate-based-on-acid-induced-process-physicochemical-properties-conformational-changes-and-fibrous-structure-mechanism
https://acuresearchbank.acu.edu.au/item/8z2yy/study-on-high-moisture-extruded-pea-protein-isolate-based-on-acid-induced-process-physicochemical-properties-conformational-changes-and-fibrous-structure-mechanism