Zobrazeno 1 - 9
of 9
pro vyhledávání: '"Robert W. Hosken"'
Publikováno v:
Jurnal Teknologi dan Industri Pangan, Vol 13, Iss 1, Pp 86-96 (2002)
Chickpea liquid meal (CLM) is a new concept of a convenient liquid food. It is a complex colloidal system, which is composed of dehulled chickpea flour as the major ingredient and with the addition of other ingredients (protein, fat, sucrose, dried g
Externí odkaz:
https://doaj.org/article/c3193de3c3dd44ff9c6df74def83e8df
Publikováno v:
LWT - Food Science and Technology. 39:528-533
The changes of starch microstructure in soft and hard wheat grains after cooking in a pressure cooker were investigated using a scanning electron microscope (SEM) and a light microscope (LM) in conjunction with image analysis. The conditions studied
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::7ef815ba1ac41b953a62b5fb4dad2228
https://doi.org/10.1016/j.lwt.2005.04.004
https://doi.org/10.1016/j.lwt.2005.04.004
Publikováno v:
International Journal of Food Properties. 8:469-479
The physical properties of soft and hard wheat grains, cooked with steam under pressure, were investigated. These included water uptake, rheological properties as observed by modulus of elasticity (E) and maximum compressive contact stress (Smax), co
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::963b2d23a41a559dced4f9bd94b3ade5
https://doi.org/10.1080/10942910500267547
https://doi.org/10.1080/10942910500267547
Publikováno v:
Carbohydrate Polymers. 61:203-210
The thermal properties of soft and hard wheat grains, cooked in a steam pressure cooker, as a function of cooking temperature and time were investigated by modulated temperature differential scanning calorimetry (MTDSC). Four cooking temperatures (11
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::ccf4d122dc9d6d0707c2d83880d77731
https://doi.org/10.1016/j.carbpol.2005.05.002
https://doi.org/10.1016/j.carbpol.2005.05.002
Publikováno v:
LWT - Food Science and Technology. 37:461-466
Probiotic microorganisms were incorporated into a nonfermented, vegetarian frozen soy dessert at initial populations greater than 106 cfu/g. The product was assessed for the survival of probiotic microorganisms and sensory acceptability. Lactobacillu
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::06a2dcf8f48f4542329f0a7859070c23
https://doi.org/10.1016/j.lwt.2003.11.001
https://doi.org/10.1016/j.lwt.2003.11.001
Publikováno v:
Journal of Texture Studies. 34:303-315
The effects of chickpea flour concentration and ultra high temperature (UHT) processing conditions on the rheological properties and microbial lethality of chickpea liquid meals were investigated. The models were made of chickpea flour (4.5-6.7%) and
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::01deb2e2e53b8094a138ed2b0c60ea11
https://doi.org/10.1111/j.1745-4603.2003.tb01063.x
https://doi.org/10.1111/j.1745-4603.2003.tb01063.x
Publikováno v:
LWT - Food Science and Technology. 35:171-176
Vegetarian probiotic foods by definition, must be free from all animal-derived ingredients. This not only includes the product ingredients but the probiotic inoculum as well. Probiotic starter cultures are traditionally grown and stored in media cont
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::d0a475cf7b311fb3594971f8a0d2528d
https://doi.org/10.1006/fstl.2001.0833
https://doi.org/10.1006/fstl.2001.0833
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Akademický článek
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