Zobrazeno 1 - 10
of 3 734
pro vyhledávání: '"Textural Properties"'
Autor:
Jinjing WANG, Lele FENG, Siyu SHEN, Jialun ZHANG, Zhiwei WANG, Ye ZHANG, Tianxin WANG, Hao WANG
Publikováno v:
Shipin gongye ke-ji, Vol 45, Iss 21, Pp 85-92 (2024)
To improve the application of wheat flour and the quality of noodles, in this study, 0.25%, 0.50%, 0.75%, 1.00% (w/w) grape seed proanthocyanins (GSP) were added to wheat flour. Rheology, moisture distribution and texture quality of the dough, as wel
Externí odkaz:
https://doaj.org/article/b01e423312204a149da69a866cdf2a97
Autor:
K. Šantová, R.N. Salek, V. Kůrová, A. Mizera, B. Lapčíková, A. Vincová, L. Zálešáková, A. Kratochvílová, E. Lorencová, Š. Vinter, K. Opustilová, M. Karhánková
Publikováno v:
Journal of Dairy Science, Vol 107, Iss 10, Pp 7704-7717 (2024)
ABSTRACT: The aim of the study was to investigate the effect of potassium-based emulsifying salts (ES; 2% wt/wt concentration) with different phosphate chain lengths (dipotassium hydrogenphosphate [K2HPO4; DKP], tetrapotassium diphosphate [K4P2O7; KT
Externí odkaz:
https://doaj.org/article/ae99f9f5ca0746f287a1962882d9a4b8
Publikováno v:
Shipin gongye ke-ji, Vol 45, Iss 18, Pp 128-137 (2024)
Walnut kernels, selected as the raw material, underwent hydrolysis with protein-glutaminase (PG) following pulping. This process laid the foundation for producing set-type walnut yogurt, involving steps such as blending, homogenization, sterilization
Externí odkaz:
https://doaj.org/article/cc0cccf073bf41bea9518227e038f149
Publikováno v:
Grain & Oil Science and Technology, Vol 7, Iss 2, Pp 96-104 (2024)
Natural wax gelators have different compositions of compounds (hydrocarbons, wax esters, free fatty alcohols, and free fatty acids), which results in oleogels with varying properties. To maintain a consistent composition, the individual components ca
Externí odkaz:
https://doaj.org/article/868dac324f584faa9489983eeef5a441
Autor:
Marianna Tagliasco, Fatma Boukid, Stefano Renzetti, Alessandra Marti, Elena Bancalari, Elena Vittadini, Nicoletta Pellegrini
Publikováno v:
Journal of Functional Foods, Vol 122, Iss , Pp 106464- (2024)
Reducing starch digestibility in bread while maintaining its quality has been a trending topic in recent decades. This study explores the effects of different fermentation methods—Direct Method (DM), Poolish (PO), and Sourdough (SD)—combined with
Externí odkaz:
https://doaj.org/article/3fe8275dc24a42ebb48626b73f0adc98
Autor:
Cataldo Simari, Giuseppe Conte, Ana-Maria Lacrămă, Roxana Nicola, Carlo Poselle Bonaventura, Giovanni Desiderio, Isabella Nicotera, Raffaele G. Agostino, Alfonso Policicchio
Publikováno v:
Journal of CO2 Utilization, Vol 88, Iss , Pp 102945- (2024)
Functionalized porous silica materials were synthesized in alkaline conditions by post-grafting method using hexadecyltrimethylammonium bromide (CTAB) as templating agent, tetraethyl orthosilicate (TEOS) as silica precursors and trialkoxysilanes func
Externí odkaz:
https://doaj.org/article/4720224ed2444a3c84352bc8696d24e8
Autor:
Akeem Olayemi Raji, Isiaka Mubarak Olaitan, Maxwell Yemmy Mitchel Omeiza, Mayowa Saheed Sanusi
Publikováno v:
Food Physics, Vol 1, Iss , Pp 100007- (2024)
The consumption of Nigerian lesser known crops has been advocated by many researchers. Replacement of wheat flour with acha (Digitaria exilis) and de-fatted Moringa oleifera cake in pasta production at a laboratory scale was investigated to determine
Externí odkaz:
https://doaj.org/article/6acd96ce8ad047eea23e3c2fafc57ed9
Autor:
Sanjeev Sharma, Ranendra Kumar Majumdar, Naresh Kumar Mehta, Soibam Ngasotter, Kumar Gaurav, Madhulika
Publikováno v:
Journal of Agriculture and Food Research, Vol 18, Iss , Pp 101440- (2024)
This research investigated the effects of mosambi peel extract (MPE) on the stability of protein and textural characteristics of silver carp surimi during frozen storage at −20 °C. The findings revealed that surimi fortified with 0.75 % MPE displa
Externí odkaz:
https://doaj.org/article/3f1366ff88644ea2949d5f69f5c4460c
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Autor:
Muhammad Nizam Hayat, Mohammad Rashedi Ismail-Fitry, Ubedullah Kaka, Yaya Rukayadi, Mohd Zainal Abidin Ab Kadir, Mohd Amran Mohd Radzi, Pavan Kumar, Nurul Ain Nurulmahbub, Awis Qurni Sazili
Publikováno v:
Poultry Science, Vol 103, Iss 7, Pp 103764- (2024)
ABSTRACT: The implementation of the head-only electrical stunning procedure in poultry processing has been aimed at enhancing eating, ethical, and religious quality. However, inconsistencies in voltage and frequency standardization, along with variat
Externí odkaz:
https://doaj.org/article/538e9efe01ef45cd8d7419637fe544a9