Zobrazeno 1 - 10
of 27
pro vyhledávání: '"C. Pronyk"'
Publikováno v:
Drying Technology. 26:192-203
Asian noodles were simultaneously cooked and dried in superheated steam at temperatures from 110 to 150°C and steam velocities of 0.5, 1.0, and 1.5 m/s. Textural and key physical properties of color, breaking stress, and starch gelatinization were m
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::18857abc7259c1c9471bc36ed303b5c8
https://doi.org/10.1080/07373930701831382
https://doi.org/10.1080/07373930701831382
Publikováno v:
Drying Technology. 26:204-210
There is little information in the literature about what constitutes an acceptable instant noodle. To ascertain the commercial acceptability of superheated steam-processed instant noodles, a sampling of commercial products was undertaken. Noodles pro
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::3bafe3204b101640b443b9881c47fad0
https://doi.org/10.1080/07373930701831457
https://doi.org/10.1080/07373930701831457
Publikováno v:
Journal of Food Engineering. 83:68-75
Food products can often be contaminated with mycotoxins and spores, many of which are resistant to heat. To ensure the safety of our food supply they must be reduced or eliminated from the final product through processing procedures. The effects of s
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::7885fc0a5c0c8e08f7f9c9e1e99f8e18
https://doi.org/10.1016/j.jfoodeng.2006.12.002
https://doi.org/10.1016/j.jfoodeng.2006.12.002
Publikováno v:
Food Control. 17:789-796
Contamination of wheat with the Fusarium mycotoxin deoxynivalenol (DON) is a concern to the ethanol industry as it is stable during most processing operations and will be concentrated in the spent grains, which are potentially a valuable feedstock. S
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::ee43fadfb42347cf65c90fd223034131
https://doi.org/10.1016/j.foodcont.2005.05.004
https://doi.org/10.1016/j.foodcont.2005.05.004
Publikováno v:
Journal of Stored Products Research. 42:162-172
Deterioration of canola caused by fungal growth during storage is a problem at moisture contents exceeding 8%. Secondary indicators of fungal growth, such as ergosterol, the main sterol found in fungal cell membranes, offer a way of relating fungal b
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::be4db30d072742f2be0e663715e9d4a8
https://doi.org/10.1016/j.jspr.2004.12.004
https://doi.org/10.1016/j.jspr.2004.12.004
Publikováno v:
Drying Technology. 22:899-916
A thin-layer superheated steam drier was constructed with the objective of determining the drying characteristics, drying rates, and the effect of superheated steam on product quality in thin-layers. Results from superheated steam drying experiments
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::1a91a30c1c8fa5ea742c92adbfd997f4
https://doi.org/10.1081/drt-120038571
https://doi.org/10.1081/drt-120038571
Autor:
null C Pronyk, null S Cenkowski, null W E Muir, null O M Lukow, null J Wyatt, null D Nicholson
Publikováno v:
2007 Minneapolis, Minnesota, June 17-20, 2007.
Evaluation of new processing methods for dried or instant Asian noodle products is difficult when working with limited quantities of flour, and small sample sizes to determine fundamental drying and textural characteristics. When evaluating new proce
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::d49876013933313bcf823be39988a60e
https://doi.org/10.13031/2013.22955
https://doi.org/10.13031/2013.22955
Publikováno v:
2007 Minneapolis, Minnesota, June 17-20, 2007.
Literature on the subject of changes in textural properties of Asian noodle dough with resting time is nonexistent but may be of use to other researchers who work with small and limited samples. Working with the same noodle sheet over a period of sev
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::f0bb0e8c45ea16f12411ac6e6495fa32
https://doi.org/10.13031/2013.22952
https://doi.org/10.13031/2013.22952
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Akademický článek
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