Zobrazeno 1 - 10
of 16
pro vyhledávání: '"Lilian Daniel Kaale"'
Publikováno v:
Applied Food Research, Vol 4, Iss 2, Pp 100627- (2024)
Food-based antioxidants reduce oxidative stress caused by metabolic processes, scavenge free radicals, promote cardiovascular health, and preventing oxidative-stress related diseases, among other health advantages. The current study aims to investiga
Externí odkaz:
https://doaj.org/article/190022ddf0fd41cdadc44a27d070f7b7
Publikováno v:
Journal of the American Society of Brewing Chemists. 81:1-11
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::06d96e80a2655b5dde86483bc74d3ce0
https://doi.org/10.1080/03610470.2021.2013677
https://doi.org/10.1080/03610470.2021.2013677
Publikováno v:
Journal of Packaging Technology and Research. 4:13-22
The effects of mixing sequence of starch–chitosan nanocomposite films on antimicrobial properties of vanillin, the release kinetics of vanillin, and physicomechanical changes of films have been reported. Four types of films were prepared based on t
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::c6f4105e5dece1dc53149939d97ec729
https://doi.org/10.1007/s41783-020-00084-y
https://doi.org/10.1007/s41783-020-00084-y
This book presents different dietary patterns, some utilizing wild foods and others facing drastically changing dietary patterns, and shows their implications for health in terms of wealth, mutual assistance, food sufficiency and food diversity. The
Publikováno v:
African Journal of Food Science
Biochemical changes of Atlantic salmon (Salmo salar) fillets during superchilled storage were evaluated. Due to the significant differences in ice crystal sizes observed, the biochemical changes were evaluated both at the top and centre parts of th
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::1c72e6df8efd4ba13d8e83bef221834e
http://hdl.handle.net/11250/2507875
http://hdl.handle.net/11250/2507875
Publikováno v:
Food Control. 52:19-26
The objective of this work was to study the influence of superchilling storage methods, shell freezing and non-shell freezing on the location/distribution of ice crystals during the superchilled storage of salmon. Physical measurements, water holding
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::1790abcbbfbfdc94f95e86988b89684d
https://doi.org/10.1016/j.foodcont.2014.12.022
https://doi.org/10.1016/j.foodcont.2014.12.022
Publikováno v:
Trends in Food Science & Technology. 39:91-103
Superchilling is a method of preserving food by partial ice-crystallization. The ice stored in superchilled products will be used as a cold reservoir during distribution or storage. Chemical and physical changes such as low water holding capacity, in
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::305b66ec0730dda11f599ca689b9adfa
https://doi.org/10.1016/j.tifs.2014.07.004
https://doi.org/10.1016/j.tifs.2014.07.004
Publikováno v:
LWT - Food Science and Technology. 55:528-535
Changes in water holding capacity and drip loss of Atlantic salmon (Salmo salar) fillets during superchilled storage were studied. Due to the significant differences in ice crystal sizes observed in our previous study, the liquid loss (LL) was analys
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::09dff4338611172ea87db5626c4cb390
https://doi.org/10.1016/j.lwt.2013.10.021
https://doi.org/10.1016/j.lwt.2013.10.021
Publikováno v:
Journal of Food Engineering. 119:544-551
Pre-rigor salmon fillets were superchilled in an impingement freezer and stored at −1.7 ± 0.3 °C for 29 days. The objective of this work was to study the ice crystal sizes in red muscle of pre-rigor salmon fillets that were partially frozen at fa
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::9b81c14da2f096bdd332b44b43c166e9
https://doi.org/10.1016/j.jfoodeng.2013.06.002
https://doi.org/10.1016/j.jfoodeng.2013.06.002
Autor:
Lilian Daniel Kaale, J.H.Y Katima
Publikováno v:
Journal of Engineering and Technology Research. 5:189-199
Catalytic wet peroxide oxidation (CWPO) of maleic acid using palm fruit shell, peach stone and cashew nut shell as catalysts was investigated. Physical activation of pyrolised char with carbon dioxide was done at 900°C, 30 min holding time and heati
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::fcfcb74601859ddea40e18a0fbb0021c
https://doi.org/10.5897/jetr09.061
https://doi.org/10.5897/jetr09.061