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pro vyhledávání: '"Marcus Karel"'
Autor:
Marcus Karel, Norman D. Heidelbaugh
Publikováno v:
Handbook of Nutritive Value of Processed Food ISBN: 9780429290527
Handbook of Nutritive Value of Processed Food
Handbook of Nutritive Value of Processed Food
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::48d2ddd39e82664dfa02ce58673ec184
https://doi.org/10.1201/9780429290527-10
https://doi.org/10.1201/9780429290527-10
Autor:
Yrjö H. Roos, Harry Levine, Theodore P. Labuza, Evgenyi Shalaev, David S. Reid, Mohamed Mathlouthi, Marcus Karel, Louise Slade
Publikováno v:
Journal of Agricultural and Food Chemistry. 61:3167-3178
Crystalline structures of sugars, particularly that of sucrose, depend on crystallization conditions and the presence of impurities. Sugar crystals show melting that often occurs at low temperatures with time- and temperature-dependent characteristic
Autor:
Marcus Karel, Yrjö H. Roos
Publikováno v:
International Journal of Food Science & Technology. 26:553-566
Summary Phase transitions of amorphous sucrose and sucrose solutions (20–100% sucrose) were studied using differential scanning calorimetry, and related to viscosity and delayed ice formation. Glass transition temperature (Tg) was decreased by incr
Autor:
Marcus Karel, Dietrich G. Quast
Publikováno v:
International Journal of Food Science & Technology. 6:95-106
Summary The rate of oxygen uptake and the effective diffusivity of oxygen in some porous food products were determined. The effect of oxygen diffusion on the overall rate of oxygen uptake was investigated in these foods and in other food products for
Autor:
Marcus Karel, P. B. McNULTY
Publikováno v:
International Journal of Food Science & Technology. 8:415-427
Summary A scale-up model was developed which assumes that the equation governing one-dimensional unsteady-state mass transfer in stirred diffusion cells also applies to three-dimensional unsteady-state mass transfer in O/W emulsions, and that complet
Publikováno v:
International Journal of Food Science & Technology. 24:451-460
Summary β-Galactosidase was encapsulated in lecithin-cholesterol liposomes prepared by dehydration-rehydration (DR) and reverse-phase evaporation (RE). In both methods, the encapsulation efficiency decreased as cholesterol content increased. Enzyme
Autor:
P. B. McNULTY, Marcus Karel
Publikováno v:
International Journal of Food Science & Technology. 8:319-331
Summary Transport of organic solutes was investigated in stirred diffusion cells at 24 ± 1°C. Release rates of n-alcohols (C3-C8) from vegetable oil to water increased as chain length increased. The data were correlated satisfactorily with a modifi
Autor:
Jorge Chirife, Marcus Karel
Publikováno v:
International Journal of Food Science & Technology. 9:13-20
Summary Solutions of 1% 1-propanol and 20% maltose in water were freeze-dried under conditions resulting in retention of 69·5% of the propanol. The freezedried solutions were exposed to vapours of several organic compounds which varied in molecular
Publikováno v:
International Journal of Food Science & Technology. 10:11-18
Summary The retention of 14G-labelled ethyl acetate, n-propanol and acetone in freeze-dried food gels is studied. Fractional retention of the initially present volatiles increases with increasing solids concentration and decreases with increasing ini