Zobrazeno 1 - 10
of 183
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
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::7c92cd74596570ed37c502738bb70627
https://doi.org/10.1021/jf305419y
https://doi.org/10.1021/jf305419y
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
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::ce83a271c7e4d144ba8bddca2e6a194a
https://doi.org/10.1111/j.1365-2621.1991.tb02001.x
https://doi.org/10.1111/j.1365-2621.1991.tb02001.x
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
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::de6fadaf634cb00d821bc095233d0163
https://doi.org/10.1111/j.1365-2621.1971.tb01596.x
https://doi.org/10.1111/j.1365-2621.1971.tb01596.x
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
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::3f49e3dc5f57fc5e7e3bac389f05d7e4
https://doi.org/10.1111/j.1365-2621.1973.tb01728.x
https://doi.org/10.1111/j.1365-2621.1973.tb01728.x
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
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::e48e235292696a54c11c6992f2172212
https://doi.org/10.1111/j.1365-2621.1989.tb00666.x
https://doi.org/10.1111/j.1365-2621.1989.tb00666.x
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
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::2a2c0c5e5bd60e44051202720cac738f
https://doi.org/10.1111/j.1365-2621.1973.tb01720.x
https://doi.org/10.1111/j.1365-2621.1973.tb01720.x
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
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::910fa32ae870cf9d618ea54fb27da042
https://doi.org/10.1111/j.1365-2621.1974.tb01740.x
https://doi.org/10.1111/j.1365-2621.1974.tb01740.x
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
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::419004996a30c048151f73c394923aed
https://doi.org/10.1111/j.1365-2621.1975.tb00002.x
https://doi.org/10.1111/j.1365-2621.1975.tb00002.x