Zobrazeno 1 - 7
of 7
pro vyhledávání: '"V. M. Ghorpade"'
Publikováno v:
Critical Reviews in Food Science and Nutrition. 38:123-171
(1998). Barley: Chemistry and Value-Added Processing. Critical Reviews in Food Science and Nutrition: Vol. 38, No. 2, pp. 123-171.
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::9500ce98a3580c1445830558b86fa74e
https://doi.org/10.1080/10408699891274183
https://doi.org/10.1080/10408699891274183
Autor:
M. A. Hanna, V. M. Ghorpade
Publikováno v:
Transactions of the ASAE. 39:611-615
Selected mechanical properties of chemically modified soy protein isolate (MSPI), polyethylene oxide (PEO), and low density polyethylene (LDPE) extrudates were studied. MSPI and PEO (50:50, w:w) were extruded initially to achieve a homogeneous mix an
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::5299337840b9062a862c7bff2d8d525a
https://doi.org/10.13031/2013.27542
https://doi.org/10.13031/2013.27542
Publikováno v:
Journal of Muscle Foods. 4:57-70
The effects of microbial growth in raw materials on cooked pork color were investigated. In two trials with sow meat held aerobically at 2C for 3 weeks, microbial load reached spoilage levels (107 cfu/g), pH increased to 6.46, and samples cooked to 7
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::79fc6f350605572e07af56fa9cb67c58
https://doi.org/10.1111/j.1745-4573.1993.tb00491.x
https://doi.org/10.1111/j.1745-4573.1993.tb00491.x
Publikováno v:
Journal of Food Science. 57:1053-1055
A red discoloration sometimes occurs in vacuum-packaged bratwurst during storage. We attempted to characterize the red pigment and determine the effect of pH, cooking temperature, and sodium lactate on its incidence. Myoglobin was the red pigment in
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::b89af4f0854a253978da49f19b76a883
https://doi.org/10.1111/j.1365-2621.1992.tb11260.x
https://doi.org/10.1111/j.1365-2621.1992.tb11260.x
Publikováno v:
Plant foods for human nutrition (Dordrecht, Netherlands). 51(2)
Commercially available corn starches containing 0, 25, 50 and 70% amylose were extruded with 10, 20 and 30% soy protein isolate (SPI) or wheat gluten (WG) at 22% moisture content (dry basis) in a C.W. Brabender single screw laboratory extruder using
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=pmid________::c2f820eb3dff169c91e03e44aa788a24
https://pubmed.ncbi.nlm.nih.gov/9527346
https://pubmed.ncbi.nlm.nih.gov/9527346
Autor:
V. M. Ghorpade, Daren P. Cornforth
Publikováno v:
Journal of Food Science. 58:51-52
Undenatured oxymyoglobin and deoxymyoglobin were the pigments responsible for pink color in pork roasts cooked to 65 o C. Roasts cooked to 82 o C had gray internal color after cooking, but panelists noted development of pink internal color after refr
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::59cb805e9e3763186eeb52a9e2a5d5f1
https://doi.org/10.1111/j.1365-2621.1993.tb03209.x
https://doi.org/10.1111/j.1365-2621.1993.tb03209.x
Publikováno v:
Qualitas Plantarum Plant Foods for Human Nutrition. 36:43-46
Trypsin inhibitor from moth bean was studied for thermal stability and changes during germination and cooking. The application of dry heat did not inactivate the inhibitor. However, autoclaving at 120°C at 15lbs pressure destroyed inhibitor activity
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::921e5f330e786b93214d251efa010924
https://doi.org/10.1007/bf01091752
https://doi.org/10.1007/bf01091752