Zobrazeno 1 - 10
of 765
pro vyhledávání: '"Glucose Syrup"'
Publikováno v:
Dyna, Vol 91, Iss 233 (2024)
In this work, the application of pectinase enzymes to clarify glucose syrups produced from corn fiber was studied. The enzymatic activity and kinetic parameters of the pectinase enzyme used were quantified. A specific activity of 5,528 U/mg protein,
Externí odkaz:
https://doaj.org/article/e52e0f10da144a779952b97cccc926df
Differential thermal analysis of moisture binding in zephyr with different contents of glucose syrup
Autor:
Inessa V. Plotnikova, Gazibeg O. Magomedov, Dmitry A. Kazartsev, Magomed G. Magomedov, Konstantin К. Polyanskiy, Viktor E. Plotnikov
Publikováno v:
Foods and Raw Materials, Vol 12, Iss 2, Pp 207-219 (2024)
When formulating a product, it is just as important to measure changes in free and bound moisture as it is to analyze quality indicators. Zephyr, a Russian whipped dessert, made with sugar dries quickly during storage, gradually losing its moisture.
Externí odkaz:
https://doaj.org/article/a955ad1a8d9246b2abd251d423fcab3e
Publikováno v:
Новые технологии, Vol 19, Iss 4, Pp 80-90 (2024)
The article investigates the development of functional confectionery products. It seems relevant to use non-traditional recipe components with increased nutritional value. As a basis for the design of such food products, pastille products containing
Externí odkaz:
https://doaj.org/article/7a359c2abd4b467ba50aa04c48e1d51d
Autor:
Burak Başar, Hüseyin Boz
Publikováno v:
Journal of Ethnic Foods, Vol 10, Iss 1, Pp 1-8 (2023)
Abstract The aim of this study was to analyze the effect of different oils and sugar syrups on the sensory and textural properties of traditional Turkish dessert the tray kadayif. The textural parameters of the tray kadayif samples were significantly
Externí odkaz:
https://doaj.org/article/85d3d3bc1a284a26bae96ae38c73e034
Publikováno v:
Pizhūhish va Nuāvarī dar ̒Ulūm va Sanāyi̒-i Ghaz̠āyī, Vol 11, Iss 3, Pp 233-246 (2022)
Dehydration of Noughl, as a sugar-based confectionary product, negatively affects its texture which can be hindered by increasing relative humidity (RH) of atmosphere of storage container. In this research, glucose syrup (GS) and its mixture with sal
Externí odkaz:
https://doaj.org/article/1b128dcdc3834f09a20ddb9120b7bb7d
Publikováno v:
Teknologi Pangan: Media Informasi dan Komunikasi Ilmiah Teknologi Pertanian, Vol 14, Iss 2 (2023)
Oil palm plants must be replanted every 25-30 years, resulting in waste of oil palm stems which can be taken for the stems. Palm sheaths have not been widely used even though they contain starch which is quite high at around 4.7%. Given the high star
Externí odkaz:
https://doaj.org/article/086d8eacf51e4ac48fce6ee2ae5749e4
Autor:
Anidiobu Vincent O.
Publikováno v:
Journal of Apicultural Science, Vol 65, Iss 2, Pp 217-227 (2021)
Honey's reputation for its various both nutritional and medicinal benefits and pleasant taste ensures a sustained high demand for the product all over the world. However, honey supply is quite limited and seldom meets the demand, and consequently the
Externí odkaz:
https://doaj.org/article/97affe67e5f845afa38b7e7cdd3383ef
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