Zobrazeno 1 - 10
of 288
pro vyhledávání: '"Water binding capacity"'
Autor:
A. A. Semenova, T. G. Kuznetsova, O. A. Seliverstova, M. N. Salikova, M. E. Spirina, Yu. M. Bukhteeva
Publikováno v:
Теория и практика переработки мяса, Vol 9, Iss 3, Pp 212-219 (2024)
The use of pork obtained from intensively growing hybrid animals as the main raw material in meat processing, in particular sausage production, is accompanied by undesirable variability of consumer characteristics of sausage products and a decrease i
Externí odkaz:
https://doaj.org/article/c880645262ba4ee3b40efb0f89e3cdf6
Publikováno v:
Molecules, Vol 29, Iss 14, p 3292 (2024)
The food industry extensively uses chemically modified starches and their hydrolysates, which is mainly due to their emulsification ability. Therefore, it becomes inevitable to develop new starch derivatives, including modified starch hydrolysates, a
Externí odkaz:
https://doaj.org/article/731d89d5eaac4a58b86881b3fddf11e3
Autor:
L. S. Kudryashov, O. A. Kudryashova
Publikováno v:
Теория и практика переработки мяса, Vol 8, Iss 1, Pp 62-70 (2023)
The considered topic is of great interest for researchers and practitioners engaged in the development of technology and the production of meat food. In the review, the authors focus on theoretical aspects of the meat capacity to bind and hold water.
Externí odkaz:
https://doaj.org/article/e3bb444aebee40e68c2d473fadd09adf
Akademický článek
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Akademický článek
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Akademický článek
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Publikováno v:
Foods, Vol 12, Iss 19, p 3663 (2023)
Plant fibers are rich in dietary fiber and micronutrients but often exhibit poor functionality. Ultrasonication can affect the particle size of plant fiber, thereby influencing other techno-functional properties. Therefore, this study aimed to invest
Externí odkaz:
https://doaj.org/article/b8ae48023d1b499581d659ae4b566ce8
Publikováno v:
Foods and Raw Materials, Vol 9, Iss 1, Pp 87-94 (2021)
Introduction. The ever-growing world population and protein deficiency increase the demand for products of animal origin, especially fish-based. However, canned foods and fillets, which are the most popular types of fish products, are made from mediu
Externí odkaz:
https://doaj.org/article/e0fb32deb39748e9af3b9f9aca5a9eca
Autor:
Ahmed H. A. Al-Jobouri
Publikováno v:
Al-Qadisiyah Journal For Agriculture Sciences, Vol 10, Iss 2, Pp 304-307 (2020)
The present study aimed to extract the mucilage from Tamarind Tamarindus indica L and studying some the functional properties . The values of solubility , water binding capacity and viscosity for tamarind seed mucilage were: 87.4 , 17.54 and 13.7 res
Externí odkaz:
https://doaj.org/article/fc440a6b2b244dc483bc40ec3360a0f2
Publikováno v:
Open Life Sciences, Vol 15, Iss 1, Pp 379-388 (2020)
The article presents the technological and antioxidant properties of potato juice (PJ) protein concentrate obtained by the novel ultrafiltration method. Commercial products, obtained from waste PJ by the traditional method of acid coagulation of prot
Externí odkaz:
https://doaj.org/article/234234c93ade4545afca93918c521a0e