Zobrazeno 1 - 10
of 15
pro vyhledávání: '"Siw Kidman"'
Publikováno v:
Carbohydrate Polymers. 58:7-13
The effects of different kinds of emulsifiers, polyglycerol ester and glycerol monostearate, and the surface-active lignosulfonate, on network formation and aggregation of amylose and starch in gels were studied. Pastes with emulsifier and 5% amylose
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::a29d1f724f1de1b92279a3c1125a9a03
https://doi.org/10.1016/j.carbpol.2004.06.013
https://doi.org/10.1016/j.carbpol.2004.06.013
Publikováno v:
Food Hydrocolloids. 17:593-603
The synergistic interaction between alginate and pectin was systematically investigated using samples of different chemical compositions. Pectin samples with high and low degrees of esterification (DE) and amidated pectin (LA) were mixed with alginat
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::e8c32fa8ec3620d60bc7057cfe9c4e1e
https://doi.org/10.1016/s0268-005x(02)00119-4
https://doi.org/10.1016/s0268-005x(02)00119-4
Publikováno v:
LWT - Food Science and Technology. 34:95-101
The effect of microwave-assisted air-drying with or without osmotic pre-treatment on apple cubes was evaluated. Osmotic pre-treatment in sucrose solution was followed by microwave-assisted air-dehydration at different temperatures (50, 60 and 70°C).
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::c51c08861ba137815958e293eb58cffc
https://doi.org/10.1006/fstl.2000.0745
https://doi.org/10.1006/fstl.2000.0745
Publikováno v:
Journal of Food Engineering. 46:173-182
Golden delicious apple cubes were heated with microwave energy of high intensity (20 W/g), as a pre-treatment before air-dehydration at 40°C, 60°C and 80°C. After the microwave treatment extending for 0.75 up to 5 min, the cubes were finish-dried
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::202aa3049b9d4198819bd4d612245b5a
https://doi.org/10.1016/s0260-8774(00)00080-7
https://doi.org/10.1016/s0260-8774(00)00080-7
Publikováno v:
LWT - Food Science and Technology. 32:154-161
The migration of water and the influence of water content and heating rate on the rheological and structural formation of pasta dough were investigated. The dough used in the study had two different water contents, 39.5 and 41.0%, and was made using
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::35416fe3f39e4a29f2d821d55bfd21e3
https://doi.org/10.1006/fstl.1998.0523
https://doi.org/10.1006/fstl.1998.0523
Publikováno v:
Journal of the Science of Food and Agriculture. 72:337-347
This study was performed in order to assess the effect of heating in pre- and post-rigor muscle of fed cod, wild cod and farmed salmon harvested at different times of the year. The structural changes in muscle samples pre-heated from 5 to 60°C were
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::be8f38b553de7d43f6d4d85b6a7149cb
https://doi.org/10.1002/(sici)1097-0010(199611)72:3<337::aid-jsfa661>3.0.co
https://doi.org/10.1002/(sici)1097-0010(199611)72:3<337::aid-jsfa661>3.0.co
Autor:
Reidar Myklebust, Ragni Ofstad, Siw Kidman, Ragnar L. Olsen, Bjørg Egelandsdal, Anne-Marie Hermansson
Publikováno v:
Journal of the Science of Food and Agriculture. 71:301-312
This study was performed in order to assess the effect of early post mortem structural changes in the muscle upon the liquid-holding capacity of wild cod, net-pen-fed cod (fed cod) and farmed salmon. The liquid-holding capacity was measured by a low
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::9ea690d82ba34146163f638792827bd4
https://doi.org/10.1002/(sici)1097-0010(199607)71:3<301::aid-jsfa583>3.0.co
https://doi.org/10.1002/(sici)1097-0010(199607)71:3<301::aid-jsfa583>3.0.co
Publikováno v:
LWT - Food Science and Technology. 29:173-183
The loss of liquid in cod muscle finely comminuted with salt was studied as a function of heating temperature from 5 to 70 °C. Three different groups of raw material were tested: wild and farmed maturing cod and wild post-spawn cod. The effects of i
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::4eec4271c1280722aabd9da8b3a06967
https://doi.org/10.1006/fstl.1996.0024
https://doi.org/10.1006/fstl.1996.0024
Publikováno v:
LWT - Food Science and Technology. 28:329-339
The loss of liquid in salmon muscle comminuted with salt was studied as a function of pH and heating temperature. A factorial experiment was designed to compare the effects of; the raw material, NaCl concentration, pH, degree of comminution and heati
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::33d79fb13eb5718bfb031b4cf9a3c640
https://doi.org/10.1016/s0023-6438(95)94599-7
https://doi.org/10.1016/s0023-6438(95)94599-7
Publikováno v:
Carbohydrate Polymers. 22:19-29
Transmission electron microscopy (TEM) and dynamic viscoelastic measurements were used to study the effects of varying the ratio of potato starch to amylose. Solubilised amylose was mixed with two different types of potato starch: one with starch in
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::e7ef199754fde266e3ef8b3847f3a02d
https://doi.org/10.1016/0144-8617(93)90162-w
https://doi.org/10.1016/0144-8617(93)90162-w