Zobrazeno 1 - 10
of 19
pro vyhledávání: '"Brady P. Carter"'
Autor:
Brady P. Carter, Anthony J. Fontana
Publikováno v:
Water Activity in Foods
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::806025371cbb898f179328633719ccff
https://doi.org/10.1002/9781118765982.ch8
https://doi.org/10.1002/9781118765982.ch8
Publikováno v:
Transactions of the ASABE. 59:1023-1028
Moisture is an important external factor that impacts the stability and viability of grains. Movement of moisture through grain has been investigated, but not specifically as a function of water activity, and previous work did not use recently develo
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::fb6494c486417d0d75e5a72fbec30617
https://doi.org/10.13031/trans.59.11379
https://doi.org/10.13031/trans.59.11379
Autor:
Brady P. Carter, Bradley P. Marks, Roopesh M. Syamaladevi, Jie Xu, Rossana Villa-Rojas, Shyam S. Sablani, Juming Tang, Ravi Kiran Tadapaneni
Publikováno v:
Food Research International. 81:163-170
Water activity (aw) is a major factor affecting pathogen heat resistance in low-moisture foods. However, there is a lack of data for aw at elevated temperatures that occur during actual thermal processing conditions, and its influence on thermal tole
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::4a8a6e1e6806d1828fa3fef7c4154f1b
https://doi.org/10.1016/j.foodres.2016.01.008
https://doi.org/10.1016/j.foodres.2016.01.008
Autor:
Juming Tang, Gaylon S. Campbell, Shyam S. Sablani, Roopesh M. Syamaladevi, Brady P. Carter, Rossana Villa-Rojas
Publikováno v:
Comprehensive Reviews in Food Science and Food Safety. 15:353-370
A number of recent outbreaks related to pathogens in low-moisture foods have created urgency for studies to understand the possible causes and identify potential treatments to improve low-moisture food safety. Thermal processing holds the potential t
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::2b9a70c6b50d9afa63e915a7413dafc0
https://doi.org/10.1111/1541-4337.12190
https://doi.org/10.1111/1541-4337.12190
Publikováno v:
Cereal Foods World. 60:166-170
Moisture plays an important role in processing wheat grain into flour, from proper grain tempering to flour stability. The moisture properties of dry grain, tempered grain, and finished flour are currently tracked using moisture content. However, sta
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::a6a68bb9a1c8d30157ec264f37b7d4ff
https://doi.org/10.1094/cfw-60-4-0166
https://doi.org/10.1094/cfw-60-4-0166
Publikováno v:
Journal of Food Measurement and Characterization. 9:479-486
Premix instant powders offer quick, easy alternatives for making common food products such as gravy, muffins, and beverages. To remain viable, premix instant powders must be free of caking while maintaining their wettability, solubility, and dissolut
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::ac94ab76496c0e1ae88c75248b4f12ff
https://doi.org/10.1007/s11694-015-9256-1
https://doi.org/10.1007/s11694-015-9256-1
Publikováno v:
Journal of Food Measurement and Characterization. 9:463-470
Low moisture cookie snacks are expected to possess a crisp texture when consumed. If this crispness is lost, the product is deemed unacceptable to the consumer. The most important factors influencing the crispness of low moisture cookies are moisture
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::5645f2d01f1c01410e9ec0cf17898ee6
https://doi.org/10.1007/s11694-015-9254-3
https://doi.org/10.1007/s11694-015-9254-3
Publikováno v:
Journal of Food Science. 80:E1243-E1252
Dielectric relaxation spectroscopy was used to characterize the glass transition time, tg , of polydextrose, where the glass transition temperature, Tg , and water activity, aw (relative humidity), were held constant during polydextrose relaxation. T
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::42583653a85df47bd043c09c2308b1b9
https://doi.org/10.1111/1750-3841.12887
https://doi.org/10.1111/1750-3841.12887
Publikováno v:
Food research international (Ottawa, Ont.). 102
In recent years, research studies have shown that the thermal resistance of foodborne pathogens in the low moisture foods is greatly influenced by the water activity (aw) at temperatures relevant to thermal treatments for pathogen control. Yet, there
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::3ab0fd478a07e0503e2ce9519ba4d980
https://pubmed.ncbi.nlm.nih.gov/29195941
https://pubmed.ncbi.nlm.nih.gov/29195941
Autor:
Brady P. Carter, Shelly J. Schmidt
Publikováno v:
Food Chemistry. 132:1693-1698
The food polymer science (FPS) approach has been effectively used to investigate the physical stability of amorphous food materials. The glass transition, a key FPS parameter, has traditionally been determined using thermal techniques that scan tempe
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::d72abcff913dcdbabe7bef62adf9bb81
https://doi.org/10.1016/j.foodchem.2011.06.022
https://doi.org/10.1016/j.foodchem.2011.06.022