Zobrazeno 1 - 10
of 39
pro vyhledávání: '"Anatoliy Strybulevych"'
Autor:
Sébastien O. Kerhervé, Martin G. Scanlon, David W. Hatcher, John H. Page, Reine-Marie Guillermic, Anatoliy Strybulevych
Publikováno v:
Food Control. 104:349-357
The development of a non-contract ultrasonic technique is reported for online quality control of noodle dough without compromising food safety during production. The technique uses airborne ultrasound to measure mechanical properties of the dough wit
Autor:
Mehmet Tulbek, Sébastien O. Kerhervé, Siwen Luo, Anatoliy Strybulevych, Filiz Koksel, James D. House, Reine-Marie Guillermic, Nasibeh Y. Sinaki, John H. Page
Publikováno v:
Proceedings of the Virtual 2021 AOCS Annual Meeting & Expo.
Publikováno v:
AIChE Journal. 65:840-849
Publikováno v:
Journal of Cereal Science. 78:10-18
The feasibility of using ultrasound as a tool for quantitatively measuring dough's bubbly microstructure was explored. The bubble size distribution (BSD) and its evolution due to disproportionation in non-yeasted doughs were characterized at the micr
Autor:
Anatoliy Strybulevych, Martin G. Scanlon, David W. Hatcher, John H. Page, Daiva Daugelaite, Tomohisa Norisuye
Publikováno v:
Cereal Chemistry Journal. 94:892-896
Longitudinal ultrasonic waves were used to investigate effects of preparation and frozen storage time on the rheological properties of noodles. Noodles prepared with and without glucose oxidase (GOx) were flash frozen either immediately after product
Publikováno v:
Journal of Food Engineering. 204:1-7
Interactions between water, gluten and starch during dough mixing alter the aeration properties of dough. Effects of composition on dough gas volume fraction and relative changes in bubble sizes of non-yeasted gluten-starch (G-S) blend doughs were in
Publikováno v:
AIChE Journal. 63:4666-4672
We show that ultrasound can provide time-resolved measurements of the size distribution and the concentration of bubbles in a liquid. The potential of the technique is demonstrated by following disappearance of bubbles having an average radius of 20
Autor:
John H. Page, Martin G. Scanlon, Dobrila Braunstein, Anatoliy Strybulevych, Donatella Peressini, Corrado Lagazio
Publikováno v:
Journal of the Science of Food and Agriculture. 97:2366-2374
The objective was to evaluate whether an ultrasonic reflectance technique has predictive capacity for breadmaking performance of doughs made under a wide range of formulation conditions. Two flours of contrasting dough strength augmented with differe
Publikováno v:
Cereal Chemistry Journal. 93:125-129
This is the first use of a longitudinal ultrasonic technique to address the rheological properties of cooked noodles. Ultrasound (11 MHz) was utilized to investigate the influence of glucose oxidase (GOx) at the 1.5 U/g of flour level on the rheologi
Publikováno v:
Food Research International. 80:12-18
Determination of the bubble size distribution at the end of mixing and controlling its changes are the basis for improving bread quality before it is fully manufactured. X-rays from a synchrotron source (Biomedical Imaging and Therapy beamline, Canad