Zobrazeno 1 - 10
of 179
pro vyhledávání: '"S. Bayarri"'
Publikováno v:
Grasas y Aceites, Vol 46, Iss 1, Pp 35-38 (1995)
The efficiency of two methods for extracting the fat content of foods prior to determining the chlorinated residues were compared: (a) automated Soxhlet at high temperature (SOXTEC® System HT) and (b) homogenization with petroleum ether at room temp
Externí odkaz:
https://doaj.org/article/ef00d3b6b7ce477cbd0f75f7105254c7
Autor:
Soiland-Reyes, Stian, Hospital, Adam, Gen��s Bayarri, Niewelska, Ania, Cibin Sadasivan Baby, Lowe, Douglas, Andrio, Pau, Gelpi, Josep Ll.
This deliverable details the integration of the BioExcel computational framework with external initiatives and standards for the purpose of interoperability and portability, as well as wider FAIR aspects on discoverability and metadata. An ongoing ch
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::0fe5bda7b6c85b17f121f00d6b4e8618
Akademický článek
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Akademický článek
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Publikováno v:
LWT - Food Science and Technology. 62:408-416
This study aims to obtain information about how thickener type and concentration, and fat content influence colour, rheology, in-vivo aroma release and sensory characteristics of lemon-flavoured dairy desserts. Eight formulations were prepared varyin
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::78ce2c3378f80c2b3996598038d693f3
https://doi.org/10.1016/j.lwt.2014.08.024
https://doi.org/10.1016/j.lwt.2014.08.024
Publikováno v:
Journal of Food Science and Technology. 52:6435-6444
Due to the rheological and structural basis of texture perceived in semisolid foods, the aim of this work was to study the effects of two thickening agents, on rheology and microstructure of soy protein desserts. As rheological parameter values may n
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::a8ee6eec783f3e5c4acc1cc126dbe9dd
https://doi.org/10.1007/s13197-015-1756-9
https://doi.org/10.1007/s13197-015-1756-9
Publikováno v:
Food Biophysics. 10:116-128
Dairy custard is a dessert of semisolid consistency, whose main ingredients are milk, sugar and a gelling component. The aim of this work was to study the influence of the addition of xanthan gum on the rheological behavior and the structure of low-f
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::220f1c43a7203796d362b220d124e4a2
https://doi.org/10.1007/s11483-014-9371-2
https://doi.org/10.1007/s11483-014-9371-2
Publikováno v:
Journal of Sensory Studies. 28:483-494
Acceptance of a new high-protein (6.75 g/serving), citrus-flavored, soy-based dessert with different concentrations of sucrose (5–17%) and citrus flavor (50–350 ppm) has been optimizing using the response surface method (RSM) in conjunction with
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::92e01ce11e289d9365f27e034bf3ce00
https://doi.org/10.1111/joss.12073
https://doi.org/10.1111/joss.12073
Publikováno v:
Food Biophysics. 8:122-136
The study reported here aims to obtain information on how thickener type and concentration, and oil content influence rheology, particle size, particle charge and microstructure in o/w model emulsions. Emulsions were prepared at two oil concentration
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::a24a5a49428837ea8c9fa4393468f2fa
https://doi.org/10.1007/s11483-013-9287-2
https://doi.org/10.1007/s11483-013-9287-2
Publikováno v:
Journal of Dairy Science. 95:6926-6936
The effect of the 2 common consumption temperatures, refrigeration temperature (10°C) and room temperature (22°C), on the viscoelasticity, mechanical properties, and perceived texture of commercial cream cheeses was studied. Two samples with differ
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::eacb8f84bf750f29c9de72c3fc4f9402
https://doi.org/10.3168/jds.2012-5711
https://doi.org/10.3168/jds.2012-5711