Zobrazeno 1 - 10
of 36
pro vyhledávání: '"Salmah Yusof"'
Publikováno v:
Journal of Food Processing and Preservation. 34:599-610
Clarified banana juice fortified with inulin and oligofructose were stored for 8 weeks at 4, 25 and 35C. Changes in physicochemical characteristics (pH, total soluble solids [TSS], titratable acidity, sucrose, reducing sugars and turbidity), microbia
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::0a08d58be60f04abb0a47eb5b9aa21a9
https://doi.org/10.1111/j.1745-4549.2009.00419.x
https://doi.org/10.1111/j.1745-4549.2009.00419.x
Publikováno v:
Food Hydrocolloids. 23:271-280
The present work was conducted to investigate the influence of main emulsion components, namely Arabic gum (7–13% w/w), xanthan gum (0.1–0.3% w/w) and orange oil (6–10% w/w) contents on physical stability, viscosity, cloudiness and conductivity
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::2fa6ec9338f50cea746c349ab27d0d5d
https://doi.org/10.1016/j.foodhyd.2008.02.007
https://doi.org/10.1016/j.foodhyd.2008.02.007
Publikováno v:
Food Hydrocolloids. 22:1212-1223
This paper focuses on the development of an effective methodology to determine the optimum levels of three independent variables leading to (a) maximize turbidity, (b) minimize polydispersity index (PDI) and (c) obtain the target value for average pa
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::e099fc180a106e06815f2568593ba574
https://doi.org/10.1016/j.foodhyd.2007.06.011
https://doi.org/10.1016/j.foodhyd.2007.06.011
Autor:
Hamed Mirhosseini, Arezou Aghlara, Boo Huey Chern, Chin Ping Tan, Nazimah Hamid, Salmah Yusof
Publikováno v:
Carbohydrate Polymers. 73:83-91
In the present work, the effect of type and concentration of two hydrocolloids namely pectin (1.5%, 3% and 4.5%) and CMC (0.1%, 0.3% and 0.5%) on physical stability, turbidity loss rate, cloudiness and flavor release of orange beverage emulsion was i
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::364674e766ce4aa4ab416bb1e924f329
https://doi.org/10.1016/j.carbpol.2007.11.002
https://doi.org/10.1016/j.carbpol.2007.11.002
Publikováno v:
Colloids and Surfaces A: Physicochemical and Engineering Aspects. 315:47-56
The main and interaction effects of main emulsion components namely Arabic gum content (13–20%, w/w, x 1 ), xanthan gum content (0.3–0.5%, w/w, x 2 ) and orange oil content (10–14%, w/w, x 3 ) on beverage emulsion characteristics were studied u
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::6f9fa070c34673a91626bdfbfa12b54e
https://doi.org/10.1016/j.colsurfa.2007.07.007
https://doi.org/10.1016/j.colsurfa.2007.07.007
Publikováno v:
LWT - Food Science and Technology. 40:1755-1764
The clarified banana juice was subjected to different treatment namely bentonite, combination of gelatin and bentonite and control and stored at 4, 25 and 37 °C for 24 weeks. The effects of fining treatment, storage temperature and storage time on t
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::7a98279525c940f76354a775da102f11
https://doi.org/10.1016/j.lwt.2006.12.008
https://doi.org/10.1016/j.lwt.2006.12.008
Publikováno v:
Journal of Food Engineering. 75:473-479
A response surface methodology (RSM) was used for the determination of optimum extraction temperature and time to produce an acceptable banana juice extract. Banana juice was extracted using hot water extraction method at different extraction tempera
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::1ef7a55f29310750616fda84d58ff3ca
https://doi.org/10.1016/j.jfoodeng.2005.04.062
https://doi.org/10.1016/j.jfoodeng.2005.04.062
Publikováno v:
Journal of Food Engineering. 73:313-319
Response surface methodology is a statistical procedure frequently used for optimization studies. It uses quantitative data from an appropriate experimental design to determine and simultaneously solve multivariate problems. In this study, a two-fact
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::9fa2ccb89a71a6f6aa25c8ddd01b3ab1
https://doi.org/10.1016/j.jfoodeng.2005.01.031
https://doi.org/10.1016/j.jfoodeng.2005.01.031
Publikováno v:
Journal of Food Engineering. 73:55-63
Raw banana juice is turbid, viscous and gray in colour. This work was initiated to optimize the enzymatic clarification process of banana juice using response surface methodology. Banana juice was treated with pectinase at various enzyme concentratio
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::b1326cc5959b32465c1f71dcc35d78d2
https://doi.org/10.1016/j.jfoodeng.2005.01.005
https://doi.org/10.1016/j.jfoodeng.2005.01.005
Publikováno v:
Journal of Food Processing and Preservation. 28:336-347
Pectinases are observed to selectively alter the albedo structure of citrus fruits and, hence, aid the removal of the peel and adhering albedo layer. This study was carried out to determine the optimum conditions needed to peel local mandarins using
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::4fd8d90eb330811baf5b23120036a7a3
https://doi.org/10.1111/j.1745-4549.2004.21145.x
https://doi.org/10.1111/j.1745-4549.2004.21145.x