Zobrazeno 1 - 5
of 5
pro vyhledávání: '"Daiva Daugelaite"'
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
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::fa5c3e9468f8dc2b472f17734b233e6d
https://doi.org/10.1094/cchem-11-16-0265-r
https://doi.org/10.1094/cchem-11-16-0265-r
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
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::7d993ba3458523b0af199048ce2f8a4d
https://doi.org/10.1094/cchem-01-15-0006-r
https://doi.org/10.1094/cchem-01-15-0006-r
Publikováno v:
Colloids and Surfaces A: Physicochemical and Engineering Aspects. 489:241-248
Free drainage in egg-white foams with a variety of gas volume fractions was investigated by an electrical resistivity technique. Changes in resistivity at different heights in the foam were monitored as a function of time thus giving information on t
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::ee4aac21842749ed74557bad08b7e72b
https://doi.org/10.1016/j.colsurfa.2015.10.053
https://doi.org/10.1016/j.colsurfa.2015.10.053
Autor:
Martin G. Scanlon, Anatoliy Strybulevych, John H. Page, David W. Hatcher, A. Salimi, Daiva Daugelaite
Publikováno v:
Journal of Texture Studies. 45:220-225
An ultrasonic technique (1 MHz) was employed to investigate the capability of ultrasound to evaluate barley β-glucan (BBG) supplementation (0%, 2.5% and 5%) on the mechanical properties of raw noodles. The noodles were subjected to a 20% strain usin
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::5e71fbcdc528fda39e7513698a25ed50
https://doi.org/10.1111/jtxs.12067
https://doi.org/10.1111/jtxs.12067
Autor:
Daiva Daugelaite, Martin G. Scanlon, Anatoliy Strybulevych, John H. Page, S. Diep, David W. Hatcher
Publikováno v:
CFW Plexus.
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::48c2feabe3b3236f107f63aa8a628c13
https://doi.org/10.1094/cplex-2012-1108-04w
https://doi.org/10.1094/cplex-2012-1108-04w