Zobrazeno 1 - 6
of 6
pro vyhledávání: '"Shreya N. Sahasrabudhe"'
Publikováno v:
Journal of Food Engineering. 251:36-44
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::c82d2389f01b439f97bd65cb18dea410
https://doi.org/10.1016/j.jfoodeng.2019.02.005
https://doi.org/10.1016/j.jfoodeng.2019.02.005
Publikováno v:
LWT. 99:519-524
Frying oil degrades via exposure to heat, oxygen and water resulting in the formation of volatile and non-volatile products, which act as surface active substances and change heat and mass transfer rates. Effects of oil degradation during frying were
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::e45c62c0653bf2b9b3f8690997b8fd7f
https://doi.org/10.1016/j.lwt.2018.10.026
https://doi.org/10.1016/j.lwt.2018.10.026
Publikováno v:
International Journal of Food Properties. :1-17
Density, surface tension and viscosity of five food oils were experimentally measured using the Archimedean method, Pendant drop method, and Brookfield viscometer respectively. Measurements were pe...
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::9542f2c1164be60844aa1a0f3639404f
https://doi.org/10.1080/10942912.2017.1360905
https://doi.org/10.1080/10942912.2017.1360905
Assessment of Corn Quality for Nixtamalization: Development of a Convenient Bench-Top Cooking Method
Publikováno v:
Cereal Chemistry Journal. 94:207-214
A convenient small-scale laboratory method that can be used to simultaneously analyze multiple samples was developed to rapidly assess suitability of corn for nixtamalization. This new 100 g method was developed based on a previously reported 500 g l
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::24577c9e52793451e7e63183a6106739
https://doi.org/10.1094/cchem-01-16-0004-r
https://doi.org/10.1094/cchem-01-16-0004-r
Autor:
Stephanie R. Dungan, Shreya N. Sahasrabudhe, Tong Xu, Brian E. Farkas, Veronica Rodriguez-Martinez
Publikováno v:
Food Biophysics. 12:88-96
Equilibrium and time-dependent surface tension properties at the lipid-vapor interface were investigated, due to their importance in many food applications. Common cooking oils and triglycerides, with or without added oil-soluble amphiphiles, were st
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::472726004eea860551e474450a50afe2
https://doi.org/10.1007/s11483-016-9466-z
https://doi.org/10.1007/s11483-016-9466-z
Publikováno v:
Journal of Food Engineering. 285:110082
A parametric study was conducted to understand the effect of orifice diameter, and liquid and surface properties on meniscus formation between subsequent bubbles for a submerged orifice. Parameters studied were liquid viscosity and surface tension, a
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::38420fdb50fb3eaaf8d31ec42079398b
https://doi.org/10.1016/j.jfoodeng.2020.110082
https://doi.org/10.1016/j.jfoodeng.2020.110082