Zobrazeno 1 - 10
of 27
pro vyhledávání: '"N. Chhanwal"'
Publikováno v:
Food & Function. 12:7964-7974
Ginger oleoresin was emulsified with gum acacia and encapsulated in a sucrose matrix by co-crystallization. The increased void space and surface area of sucrose provided a porous base for the incorporation of oleoresin. This co-crystallization led to
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::9075bb97bbeb5bda7b1c296a9a19f347
https://doi.org/10.1039/d1fo00565k
https://doi.org/10.1039/d1fo00565k
Publikováno v:
Food and Bioprocess Technology. 12:1-15
Advancement in technology and changing lifestyle demand reduction in baking time with good quality product. One of the ways to reduce the baking time is by introducing rapid heating modes such as microwave, infrared and jet impingement heating. Howev
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::4117337954dec26cb3f5e81082982e43
https://doi.org/10.1007/s11947-018-2198-y
https://doi.org/10.1007/s11947-018-2198-y
Publikováno v:
Computational Fluid Dynamics in Food Processing ISBN: 9781351263481
Computational Fluid Dynamics in Food Processing
Computational Fluid Dynamics in Food Processing
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::41b6f3c5258760d7e2a3df83fb7eb0b8
https://doi.org/10.1201/9781351263481-10
https://doi.org/10.1201/9781351263481-10
Autor:
N. Chhanwal, C. Anandharamakrishnan
Publikováno v:
Journal of Texture Studies. 45:462-476
Temperature, starch gelatinization, moisture content and softness of bread define the formation of crust and crumb regions during the baking process. A computational model was developed to study the volume expansion, temperature profile and moisture
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::76304003dd1f86749157bf8f0df4149c
https://doi.org/10.1111/jtxs.12097
https://doi.org/10.1111/jtxs.12097
Publikováno v:
Journal of Food Science and Technology. 52:4467-4474
Energy efficiency and product quality are the key factors for any food processing industry. The aim of the study was to develop energy and time efficient baking process. The hybrid heating (Infrared + Electrical) oven was designed and fabricated usin
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::4fea06a011855896f895f48c339e8626
https://doi.org/10.1007/s13197-014-1478-4
https://doi.org/10.1007/s13197-014-1478-4
Publikováno v:
Food and Bioprocess Technology. 6:628-647
The protection and controlled release of bioactive compounds at the right time and the right place can be implemented by encapsulation. Nanoencapsulation remains to be the one of the most promising technologies having the feasibility to entrap bioact
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::8a1abef1835dc0f6f2441ceb2c80ac04
https://doi.org/10.1007/s11947-012-0944-0
https://doi.org/10.1007/s11947-012-0944-0
Publikováno v:
Journal of Food Science and Technology. 51:2030-2037
A computational fluid dynamics (CFD) model was developed to study the temperature profile of the bun during baking process. Evaporation-condensation mechanism and effect of the latent heat during phase change of water was incorporated in this model t
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::43efe02149c2454f8241fa9f9adb3d44
https://doi.org/10.1007/s13197-012-0736-6
https://doi.org/10.1007/s13197-012-0736-6
Publikováno v:
Food and Bioprocess Technology. 5:1157-1172
Computational fluid dynamics (CFD) modeling of entire bread baking process is very complicated due to involvement of simultaneous physiochemical and biological transformations. Bread baking is a fickle process where composition, structure, and physic
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::ff461257ed672fa00d955b626b9c9603
https://doi.org/10.1007/s11947-012-0804-y
https://doi.org/10.1007/s11947-012-0804-y
Publikováno v:
Food Research International. 44:978-983
A computational fluid dynamic (CFD) model was developed to study the temperature and browning profile of bread. This study differs from previous work of CFD modeling reported in literature in that phase change during evaporation as well as evaporatio
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::6771e3bcd8a26ad5b6a11e7fd2c5e6c9
https://doi.org/10.1016/j.foodres.2011.02.037
https://doi.org/10.1016/j.foodres.2011.02.037