Zobrazeno 1 - 10
of 30
pro vyhledávání: '"V. An-Erl King"'
Publikováno v:
Journal of Food Science and Technology. 56:1595-1600
Betalains are nitrogen-containing colorants with antioxidant properties that can be found in plant materials such as pitaya peels. However, thermo-stability of these natural colors may vary with different source, yet few study has reported the rate o
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::80e6cc62d6cb09456e5a3a12be8dd89e
https://doi.org/10.1007/s13197-019-03673-1
https://doi.org/10.1007/s13197-019-03673-1
Microwave Drying of Pitaya (Hylocereus) Peel and the Effects Compared with Hot-Air and Freeze-drying
Autor:
V. An-Erl King, Ying Ming Chew
Publikováno v:
Transactions of the ASABE. 62:919-928
Microwave drying (MD) of pitaya peel was performed at 75, 225, 375, 525, and 750 W. The drying effects on the effective moisture diffusivity (De), total polyphenol content (TPC), betalain content, DPPH scavenging ability, and rehydration abilities of
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::cc4c979c19d3d187bcfcdd26df309730
https://doi.org/10.13031/trans.13193
https://doi.org/10.13031/trans.13193
Publikováno v:
Journal of food science and technology. 56(3)
Betalains are nitrogen-containing colorants with antioxidant properties that can be found in plant materials such as pitaya peels. However, thermo-stability of these natural colors may vary with different source, yet few study has reported the rate o
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=pmid________::3b21a3cc9bade3ed0eaa5a515788cbb4
https://pubmed.ncbi.nlm.nih.gov/30956340
https://pubmed.ncbi.nlm.nih.gov/30956340
Publikováno v:
Journal of Microbiological Methods. 107:138-146
The potential probiotic properties of lactic acid bacteria (LAB) after treatment with gastrointestinal (GI) conditions were investigated. Some LAB strains that survived simulated GI treatment retained their adhesiveness and antagonism against the pat
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::fa83f96c1c868e15701025bce9c7ed72
https://doi.org/10.1016/j.mimet.2014.09.005
https://doi.org/10.1016/j.mimet.2014.09.005
Publikováno v:
International Journal of Food Science & Technology. 44:120-127
Summary Fermentation temperature (34–40 °C), total inoculum level (1%–3%, v/v) and peeled-fruit-to-water ratio (12.5%–37.5%, w/v) were combined to study their effects on the fermentation of banana media by free and Ca-alginate or κ-carrageena
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::3de0bdedfbe594df51aa0e3e1ef7105c
https://doi.org/10.1111/j.1365-2621.2007.01681.x
https://doi.org/10.1111/j.1365-2621.2007.01681.x
Publikováno v:
Journal of Food Processing and Preservation. 32:178-189
Lactobacillus acidophilus was entrapped in κ-carrageenan and used to perform tomato juice fermentation in order to raise the survival of the bacteria in the product. Gel beads with diameters approximately 3.0 mm for cell immobilization were obtained
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::9de3a614d356f5a8a252b7db7536b155
https://doi.org/10.1111/j.1745-4549.2008.00191.x
https://doi.org/10.1111/j.1745-4549.2008.00191.x
Publikováno v:
Journal of Food Processing and Preservation. 31:688-701
Freeze-drying was applied as a drying method for the production of dehydrated immobilized Lactobacillus acidophilus-fermented banana medium containing high levels of probiotics and appropriate prebiotic (mainly fructooligosaccharides) contents in an
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::914f5f715d61251d33b3feb56a556d58
https://doi.org/10.1111/j.1745-4549.2007.00160.x
https://doi.org/10.1111/j.1745-4549.2007.00160.x
Autor:
V. An-Erl King
Publikováno v:
International Journal of Food Science & Technology. 28:519-529
Water activity (0.93-0.97), pH (4-6), and sorbic acid concentration (0-50 ppm) were combined to study their effects on the growth of Saccharomyces cerevisiae. A three-variable and three-level design method, analyzed by response surface methodology (R
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::22809798abbb4ea66ecc3f80ba327e16
https://doi.org/10.1111/j.1365-2621.1993.tb01301.x
https://doi.org/10.1111/j.1365-2621.1993.tb01301.x
Publikováno v:
Journal of Food Engineering. 79:1295-1301
Yam dehydration was studied using freeze drying with far-infrared radiation. The study was performed using a three-level, three-factor design and aimed to determine the optimum combination of drying temperature (X1), distance between sample and FIR h
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::da957d3496958ff73df7d55f015fe86a
https://doi.org/10.1016/j.jfoodeng.2006.04.018
https://doi.org/10.1016/j.jfoodeng.2006.04.018
Publikováno v:
The Journal of General and Applied Microbiology. 53:215-219
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::d302fec0b44bb930bbea30a5675c1a43
https://doi.org/10.2323/jgam.53.215
https://doi.org/10.2323/jgam.53.215