Zobrazeno 1 - 8
of 8
pro vyhledávání: '"Steve Ablett"'
Publikováno v:
Journal of the Science of Food and Agriculture. 82:1855-1859
The increase in ice crystal size that occurs through recrystallisation when many frozen products such as ice cream and frozen desserts are stored is one of the major factors contributing to the perceived deterioration of the product by the consumer.
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::a8d2a8224f5c3de5e359b6cc4dd65204
https://doi.org/10.1002/jsfa.1263
https://doi.org/10.1002/jsfa.1263
Publikováno v:
International Journal of Food Science and Technology. 35:163-172
Summary Gels of agar, starch, ovalbumin, gelatin and an industrial β-lactoglobulin protein isolate, were frozen conventionally in a −30 °C freezer and by pressure-shift freezing at 200 MPa at −15 °C. Thawing was carried out conventionally at 2
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::4adc489a091217cbffe8e8217942cf6c
https://doi.org/10.1046/j.1365-2621.2000.00288.x
https://doi.org/10.1046/j.1365-2621.2000.00288.x
Publikováno v:
Measurement Science and Technology. 10:1272-1278
A glass tube rheometer optimized for use with a magnetic resonance imaging (MRI) scanner has been developed. Mounted on a trolley, its `plug-and-play' design allows flow- and temperature-equilibria to be attained before the rheometer is inserted in t
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::f35b814c53111bc418e06d03f0756ec4
https://doi.org/10.1088/0957-0233/10/12/321
https://doi.org/10.1088/0957-0233/10/12/321
Publikováno v:
International Journal of Food Science & Technology. 34:59-69
Differential scanning calorimetry (DSC) and nuclear magnetic resonance (NMR) techniques were used to obtain evidence whether a glassy state exists within fully hydrated dormant Bacillus subtilis spores. DSC thermograms of hydrated dormant spores cont
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::1a3919012fae40ce2df253172854ebbf
https://doi.org/10.1046/j.1365-2621.1999.00240.x
https://doi.org/10.1046/j.1365-2621.1999.00240.x
Autor:
Steve Ablett
Publikováno v:
Trends in Food Science & Technology. 3:246-250
NMR techniques clearly provide powerful tools for the study of the physical and chemical properties of foods. Here, the major techniques and applications of NMR in food science are summarized in a compact overview of the ‘state of the art’ and fu
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::9b0c98995c91d3c1f17f1d05c9394050
https://doi.org/10.1016/s0924-2244(10)80002-0
https://doi.org/10.1016/s0924-2244(10)80002-0
Autor:
Susan T. Francis, Penny A. Gowland, Robin C. Spiller, Luca Marciani, Pip Rayment, Benito de Celis Alonso, Paul Clark, Kay Head, Steve Ablett
Publikováno v:
ResearcherID
Viscosity, taste and aroma are key attributes of food. Functional magnetic resonance imaging (fMRI) is increasingly used to investigate the cortical brain response to taste and aroma; however hitherto, the response to food viscosity has been the subj
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::c0c4b49ad6b28e09cc0f33bb66e0a54f
http://gateway.webofknowledge.com/gateway/Gateway.cgi?GWVersion=2&SrcAuth=ORCID&SrcApp=OrcidOrg&DestLinkType=FullRecord&DestApp=WOS_CPL&KeyUT=WOS:000251203700005&KeyUID=WOS:000251203700005
http://gateway.webofknowledge.com/gateway/Gateway.cgi?GWVersion=2&SrcAuth=ORCID&SrcApp=OrcidOrg&DestLinkType=FullRecord&DestApp=WOS_CPL&KeyUT=WOS:000251203700005&KeyUID=WOS:000251203700005
