Zobrazeno 1 - 10
of 316
pro vyhledávání: '"Food Rheology"'
Publikováno v:
Food Bioengineering, Vol 2, Iss 4, Pp 384-405 (2023)
Abstract In recent years, the extraction, processing, and application of edible gums, in the food and healthcare sector has skyrocketed and extensively explored. Edible gums are derived from multiple sources such as plants/trees, animals, microorgani
Externí odkaz:
https://doaj.org/article/f13af334526945ef94f3875b96f6624a
Publikováno v:
Frontiers in Food Science and Technology, Vol 3 (2023)
Molecular interactions determine the microstructure of food, as well as its response to deformation and flow. In order to design efficient processing equipment, to produce high-quality, stable end products, to predict textural and sensory properties,
Externí odkaz:
https://doaj.org/article/f5a365430a184b6fa1a15bb910535de5
Akademický článek
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Akademický článek
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Autor:
Yesica A. Czajkowska–González, Emilio Alvarez–Parrilla, Nina del Rocío Martínez–Ruiz, Alma A. Vázquez–Flores, Marcela Gaytán–Martínez, Laura A. de la Rosa
Publikováno v:
Food Production, Processing and Nutrition, Vol 3, Iss 1, Pp 1-12 (2021)
Abstract The use of flours or phenolic extracts obtained from non-traditional sources or agri-food industry by-products has been a strategy used to formulate new bakery products with characteristics of a functional food. However, phenolic compounds p
Externí odkaz:
https://doaj.org/article/a6b712dd95a040b48679733fc79e1ece
Autor:
Semin Ozge Keskin, Tahira Mohsin Ali, Jasim Ahmed, Marium Shaikh, Muhammad Siddiq, Mark A. Uebersax
Publikováno v:
Legume Science, Vol 4, Iss 1, Pp n/a-n/a (2022)
Abstract Legumes have gained increased dietary importance in recent years due to their recognized health benefits. Recent plant protein revolution has elevated legumes to the forefront from consumers' and food industry's perspective. Unlike cereal pr
Externí odkaz:
https://doaj.org/article/29fc6aba769a4cf3983a58c784e2a592
Akademický článek
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Autor:
Jully Lacerda Fraga, Gizele Cardoso Fontes Sant’Ana, Kelly Alencar Silva, Priscilla Filomena Fonseca Amaral
Publikováno v:
Ciência Rural, Vol 50, Iss 3 (2020)
ABSTRACT: Green or “detox” juice is a mixture of fruit juice with vegetables, which has been used intensively by consumers seeking for healthy food. Physicochemical properties of Green juice were accessed in the present research, which brings new
Externí odkaz:
https://doaj.org/article/74723cf1e3c246b1a0931e4e198efbb0
Autor:
Ivan Shorstkii, Dmitry Khudyakov
Publikováno v:
Heliyon, Vol 6, Iss 1, Pp e03046- (2020)
For the successful implementation of emerging electrical technologies in the oil pressing process, optimization of process parameters in combination with parameters from electrical process are crucial. The rheological property could be a simple and r
Externí odkaz:
https://doaj.org/article/f9fa6376d84a43b18954086c162fa5c0
Autor:
Laura Principato, Daniele Carullo, Andrea Bassani, Alice Gruppi, Guillermo Duserm Garrido, Roberta Dordoni, Giorgia Spigno
Publikováno v:
Foods, Vol 10, Iss 12, p 3072 (2021)
In this work, extra-virgin olive oil (EVO)- and sunflower oil (SFO)-based oleogels were structured using rice bran wax (RBW) at 10% by weight (w/w). Bamboo fiber milled with 40 (BF40), 90 (BF90) and 150 (BF150) µm of average size was added as a stru
Externí odkaz:
https://doaj.org/article/193e446bc8a04ee7a0367120713337c3