Zobrazeno 1 - 10
of 2 593
pro vyhledávání: '"Sucrose syrup"'
Autor:
Tosun, Murat *, Keles, Fevzi
Publikováno v:
In Journal of Food Composition and Analysis August 2021 101
Autor:
Fernández, Paula R.1 (AUTHOR), Lovera, Nancy1 (AUTHOR), Ramallo, Laura A.1 (AUTHOR) lram@fceqyn.unam.edu.ar
Publikováno v:
Journal of Food Process Engineering. Jun2020, Vol. 43 Issue 6, p1-10. 10p.
Autor:
Aumaporn Arlai, Kanitha Tananuwong
Publikováno v:
International Journal of Food Science, Vol 2022 (2022)
Effects of starch formulation, highly concentrated sucrose solution, and coconut milk on the stability of starch gels kept under chilled and frozen conditions were determined. Gels containing rice starch (RS), tapioca starch (TS) (RS:TS of 1 : 0.85),
Externí odkaz:
https://doaj.org/article/cb04dae01c0a4449ae3bba28243dc9a5
Akademický článek
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Autor:
Shinde, Bhakti1 (AUTHOR), Ramaswamy, Hosahalli S.1 (AUTHOR) hosahalli.ramaswamy@mcgill.ca
Publikováno v:
Drying Technology. 2020, Vol. 38 Issue 8, p1036-1050. 15p. 1 Diagram, 3 Charts, 4 Graphs.
Autor:
Kanitha Tananuwong, Aumaporn Aarlai
Publikováno v:
International Journal of Food Science. 2022:1-13
Effects of starch formulation, highly concentrated sucrose solution, and coconut milk on the stability of starch gels kept under chilled and frozen conditions were determined. Gels containing rice starch (RS), tapioca starch (TS) (RS:TS of 1 : 0.85),
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::d2b19a9564649ba739027b279c0c5ccd
https://doi.org/10.1155/2022/9454229
https://doi.org/10.1155/2022/9454229
Publikováno v:
In Journal of Food Engineering November 2011 107(1):1-7
Autor:
Germer, Sílvia Pimentel Marconi1 (AUTHOR) sgermer@ital.sp.gov.br, Morgano, Marcelo Antônio2 (AUTHOR), da Silva, Marta Gomes2 (AUTHOR), Silveira, Neliane Ferraz de Arruda2 (AUTHOR), Souza, Elaine de Cássia Guerreiro1 (AUTHOR)
Publikováno v:
Drying Technology. 2016, Vol. 34 Issue 8, p997-1008. 12p.
Multi-stage osmotic dehydration of pineapple with sucrose syrups in gradually increasing concentration was experimentally evaluated and compared to the singlestage dehydration process. Also, osmotic solutions were reused for five osmotic dehydration
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::704af10061eaf63e1f738adb7dac30e7
Wiley Online Library
Wiley Online Library
Autor:
Marconi Germer, SílviaPimentel1 (AUTHOR) sgermer@ital.sp.gov.br, de Queiroz, MarleneRita2 (AUTHOR), Aguirre, JoséMaurício1 (AUTHOR), Berbari, ShirleyAparecida1 (AUTHOR), de Arruda Silveira, NelianeFerraz3 (AUTHOR)
Publikováno v:
Drying Technology. Nov2012, Vol. 30 Issue 14, p1532-1540. 9p. 4 Charts, 4 Graphs.