Zobrazeno 1 - 10
of 77
pro vyhledávání: '"John M.V. Blanshard"'
Autor:
Imad A. Farhat, John M.V. Blanshard
Publikováno v:
Bread Staling ISBN: 9781351070348
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::ffa14ea0e51edef180d996c955e85435
https://doi.org/10.1201/9781351070348-9
https://doi.org/10.1201/9781351070348-9
Publikováno v:
Journal of Food Science. 63:192-197
Isothermal Differential Scanning Calorimetry (DSC) was used to study the crystallization kinetics of freeze-dried samples of lactose and sucrose at several temperatures between Tg and Tm. The sample was rapidly heated to the required temperature. Aft
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::1fee55c9ace9388124db5195299c0274
https://doi.org/10.1111/j.1365-2621.1998.tb15707.x
https://doi.org/10.1111/j.1365-2621.1998.tb15707.x
Publikováno v:
International Journal of Food Science & Technology. 28:139-151
Summary The glass transitions of casein and sodium caseinate were studied as a function of water content, using differential scanning calorimetry (DSC), dynamic mechanical thermal analysis (DMTA), a mechanical three point bend test, solid state 13C n
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::d2812497ac6e0a8ae721da2b0dc2b021
https://doi.org/10.1111/j.1365-2621.1993.tb01259.x
https://doi.org/10.1111/j.1365-2621.1993.tb01259.x
Publikováno v:
International Journal of Food Science & Technology. 10:123-131
Summary A method for the determination of the moisture content of milk powder is described. A bead of milk powder is produced by a punch and die and is then introduced into a Time Domain Spectroscopy system. The response of the sample to the fast-ris
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::e44aa7354bedbf3138c363d5a5725921
https://doi.org/10.1111/j.1365-2621.1975.tb00014.x
https://doi.org/10.1111/j.1365-2621.1975.tb00014.x
Autor:
John M.V. Blanshard, P. A. Ainsworth
Publikováno v:
International Journal of Food Science & Technology. 14:141-147
Summary Rheological investigations of carrageenan and heat processed carrageenan gels show that the strengths of the gels are greatly reduced on processing whereas very little change takes place in the modulus of rigidity. The results are discussed i
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::70fb0037d4edbe70450c4e41ee2d34bc
https://doi.org/10.1111/j.1365-2621.1979.tb00858.x
https://doi.org/10.1111/j.1365-2621.1979.tb00858.x
The retrogradation of waxy maize starch extrudates: Effects of storage temperature and water content
Publikováno v:
Biopolymers. 53:411-422
The effects of water content and storage temperature on the kinetics of the retrogradation of nonexpanded waxy maize starch extrudates were studied using 1H pulsed NMR and wide-angle X-ray diffraction. The increase in crystallinity observed by XRD wa
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::0391c7f46e259e05e1bc35a471af5724
https://doi.org/10.1002/(sici)1097-0282(20000415)53:5<411::aid-bip5>3.0.co
https://doi.org/10.1002/(sici)1097-0282(20000415)53:5<411::aid-bip5>3.0.co
Publikováno v:
Cereal Chemistry Journal. 77:202-208
The effect of sucrose, fructose, and xylose on the retrogradation of waxy maize starch extrudates at relatively low moisture contents (20–50 g of water/ 100 g of dry solid) at 277–353 K was investigated using X-ray diffraction and 1H nuclear magn
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::5d52c5123cd388b5e3ae5d0cbb48c0e8
https://doi.org/10.1094/cchem.2000.77.2.202
https://doi.org/10.1094/cchem.2000.77.2.202
Publikováno v:
Journal of Food Science. 64:1055-1058
Waxy maize starch was modified by twin-screw extrusion cooking in the presence and absence of gelatin. X-ray diffraction, microscopy, rheology, and differential scanning calorimetry studies showed that, at constant specific mechanical energy and extr
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::d092bece4ea881b297352864c7c2816d
https://doi.org/10.1111/j.1365-2621.1999.tb12281.x
https://doi.org/10.1111/j.1365-2621.1999.tb12281.x
Publikováno v:
Journal of Food Engineering. 41:69-77
A model for dough expansion during oven rise, under conditions where the temperature is independent of position, is presented. The growth of a single gas bubble as a result of the generation of carbon dioxide and water vapour from the surrounding vis
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::ab22df87b1e3cb9b01bcd2c44013b9ff
https://doi.org/10.1016/s0260-8774(99)00070-9
https://doi.org/10.1016/s0260-8774(99)00070-9
Autor:
John M.V. Blanshard, S. Parkash
Publikováno v:
International Journal of Food Science & Technology. 9:297-299
Summary The temperature dependence of the dielectric loss of trierucin has been used to confirm the existence of five polymorphic forms. Comparable studies of the temperature dependence of the permittivity were less informative.
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::3ae75179c1f6d881163ac559bffa4a84
https://doi.org/10.1111/j.1365-2621.1974.tb01776.x
https://doi.org/10.1111/j.1365-2621.1974.tb01776.x