Zobrazeno 1 - 10
of 31
pro vyhledávání: '"Peter Aldred"'
Publikováno v:
Biology and Life Sciences Forum, Vol 18, Iss 1, p 3 (2022)
The utilisation of high gravity wort possessing a higher sugar content is frequently used to increase the capacity and efficiency of beer production. In such an environment, osmotic stress, lower nutrient availability, ethanol toxicity and elevated C
Externí odkaz:
https://doaj.org/article/b07aea123f3a4a95b8994c3168421d24
Publikováno v:
Journal of the Institute of Brewing. 127:21-26
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::c43b8e13f7101d13c0e2d944d02636c7
https://doi.org/10.1002/jib.635
https://doi.org/10.1002/jib.635
Publikováno v:
Journal of Food Science Education. 17:52-59
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::f1240bbf0c7850e6502e8048e792c4e8
https://doi.org/10.1111/1541-4329.12137
https://doi.org/10.1111/1541-4329.12137
Publikováno v:
Food Chemistry. 177:8-16
The denaturation kinetics of whey protein isolate (WPI), in the presence and absence of lactose and trehalose, was quantified in a convective air-drying environment. Single droplets of WPI, WPI–lactose and WPI–trehalose were dried in conditioned
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::e3bac819affbc6bed5ead4782f6a9bea
https://doi.org/10.1016/j.foodchem.2014.12.064
https://doi.org/10.1016/j.foodchem.2014.12.064
Publikováno v:
Drying Technology. 33:1243-1254
The denaturation (loss of protein through aggregation and/or change in secondary structure) and physical characteristics such as powder morphology, particle size and size distribution, amorphous/crystalline behavior, and solubility of whey protein is
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::5fee40ada0e4a03717b5e1622a26c3ce
https://doi.org/10.1080/07373937.2015.1023311
https://doi.org/10.1080/07373937.2015.1023311
Publikováno v:
Food Hydrocolloids. 35:226-237
The rheological and structural changes in heat induced pastes and gels of lentil starch and lentil protein composites were investigated at various starch to protein ratios. The starch fraction ( φ s ) in the mixtures was varied from 0 to 1 and the t
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::b68f311782ecc5edf823ae3b0ca7a046
https://doi.org/10.1016/j.foodhyd.2013.05.016
https://doi.org/10.1016/j.foodhyd.2013.05.016
Publikováno v:
Drying Technology. 31:1532-1544
The denaturation and drying kinetics of whey protein isolate (WPI) in a convective drying (CD) environment was measured using single droplet drying experiments. The moisture content and temperature histories during drying of WPI droplets were predict
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::563a5dc6f8dbb8bdf454aa02f25dfdde
https://doi.org/10.1080/07373937.2013.794832
https://doi.org/10.1080/07373937.2013.794832
Autor:
Joe Panozzo, Benu Adhikari, Stafford McKnight, Stefan Kasapis, Matina Joshi, Raju Adhikari, Peter Aldred
Publikováno v:
Carbohydrate Polymers. 92:1484-1496
The physicochemical properties of lentil starch were measured and linked up with its functional properties and compared with those of corn and potato starches. The amylose content of lentil starch was the highest among these starches. The crystallini
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::b8d2be07e7723856c0a7f352f82510e0
https://doi.org/10.1016/j.carbpol.2012.10.035
https://doi.org/10.1016/j.carbpol.2012.10.035
Publikováno v:
Food Chemistry. 134:1343-1353
The dynamic interfacial tension (DIFT) at oil-water interface, diffusion coefficients, surface hydrophobicity, zeta potential and emulsifying properties, including emulsion activity index (EAI), emulsion stability index (ESI) and droplet size of lent
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::85efc4fa83d2b4bf1b3068ff878c05fd
https://doi.org/10.1016/j.foodchem.2012.03.029
https://doi.org/10.1016/j.foodchem.2012.03.029
Publikováno v:
Food Chemistry. 128:1003-1016
We have investigated the amount of protein required to produce amorphous sugar powders through spray-drying. Pea protein isolate was used as a model plant protein and sodium caseinate was used as a model dairy protein. Powder recovery in a laboratory
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::0f19e73869bf648e49301abe5553d391
https://doi.org/10.1016/j.foodchem.2011.04.006
https://doi.org/10.1016/j.foodchem.2011.04.006