Zobrazeno 1 - 10
of 53 082
pro vyhledávání: '"physicochemical properties"'
Autor:
Canjie YU, Chengliang LÜ, Xixiang SHUAI, Xiaohong HE, Taotao DAI, Lizhen DENG, Chengmei LIU, Jun CHEN
Publikováno v:
Shipin gongye ke-ji, Vol 45, Iss 19, Pp 114-123 (2024)
In order to solve the problems of flesh loss in the process of navel orange juice extraction and poor suspension stability of navel orange juice, this study used an industrial-scale microfluidizer system (ISMS) to prepare whole-flesh Gannan navel ora
Externí odkaz:
https://doaj.org/article/9509489412414b90810ed8eba4e568b8
Autor:
Gaomeng XU, Taotao DAI, Chengliang LÜ, Sha YANG, Lizhen DENG, Ruihong LIANG, Ti LI, Chengmei LIU, Jun CHEN
Publikováno v:
Shipin gongye ke-ji, Vol 45, Iss 19, Pp 104-113 (2024)
In order to solve the problem of rancidity of rice polishing powder and improve its physicochemical properties, the effects of twin-screw extrusion under different extrusion temperatures on the storage stability and nutritional properties of rice pol
Externí odkaz:
https://doaj.org/article/b7d4baa5d9814d568fa580ccb5ad55c6
Publikováno v:
Shipin gongye ke-ji, Vol 45, Iss 19, Pp 84-93 (2024)
This study aimed to study the effects of three current popular high-temperature treatments (electric roasting, air frying and superheated steam) on the physicochemical properties and taste quality of grass carp meat. Physicochemical properties were a
Externí odkaz:
https://doaj.org/article/b998ad345a1c4f4694847557c5346a38
Publikováno v:
Iranica Journal of Energy and Environment, Vol 15, Iss 4, Pp 421-427 (2024)
The experimental study of the physicochemical properties of biodegradable composite of sugarcane bagasse-polyester have been investigated. Natural composite materials having biodegradable property which makes them a material with limited lifespan, th
Externí odkaz:
https://doaj.org/article/edcbf8b4195e4aaaaa81adbdb20f1eae
Autor:
Chiara La Torre, Pierluigi Plastina, Diana Marisol Abrego-Guandique, Paolino Caputo, Cesare Oliviero Rossi, Giorgia Francesca Saraceno, Maria Cristina Caroleo, Erika Cione, Alessia Fazio
Publikováno v:
Polysaccharides, Vol 5, Iss 3, Pp 493-503 (2024)
Kefiran is a heteropolysaccharide that is considered a postbiotic and is obtained by kefir grains fermented in cow’s milk, while little is known about the donkey milk (DM) variety. Postbiotics are recognised as having important human health benefit
Externí odkaz:
https://doaj.org/article/97e7e5e486a64dcea43b25c8a6e4e95a
Publikováno v:
Liang you shipin ke-ji, Vol 32, Iss 5, Pp 51-59 (2024)
To improve the physicochemical properties and processing performance of black wheat flour dough, the effects of adding Glucose oxidase (GOD) on the gelatinization, thermomechanics dough tensile, rheology properties, and microstructure of black wheat
Externí odkaz:
https://doaj.org/article/f62c3ea687e04fa1b3387e4935e83896
Publikováno v:
Liang you shipin ke-ji, Vol 32, Iss 5, Pp 42-50 (2024)
To reveal the effects of milling methods on the physicochemical properties of rice flour and the qualities of fresh rice noodles, the rice was treated by dry, semi-dry, and wet milling methods and the resultant products were utilized to produce fresh
Externí odkaz:
https://doaj.org/article/6b5dfdcf61c84d90b1b5c5fa742c1a20
Autor:
Khalil Rafik A. M., El-Sawah Talaat H., Alsulami Tawfiq, Zaidalkilani Ayah T., Al-Farga Ammar, Elkot Wael F.
Publikováno v:
Open Chemistry, Vol 22, Iss 1, Pp 327-41 (2024)
Methodology of functional low-fat frozen dairy dessert production, FFD: full-fat vanilla frozen dairy dessert with 6% fat to serve as a control, LFD: low-fat vanilla frozen dairy dessert (1% fat), T1: as low-fat frozen dairy dessert (1%) supplemented
Externí odkaz:
https://doaj.org/article/d85f328a9fbf4f179190a0fdd87de700
Publikováno v:
Shipin gongye ke-ji, Vol 45, Iss 17, Pp 163-173 (2024)
In order to efficiently extract pumpkin seed oil and fully realize its application value, continuous phase transition extraction (CPE) was applied to extract pumpkin seed oil in this study. The effects of extraction temperature, extraction time, extr
Externí odkaz:
https://doaj.org/article/7d0d7612f1784f87a85841ef104c4419
Autor:
Fatih Ramazan Istanbullugil, Ali Risvanli, Ruslan Salikov, Metin Bayraktar, Aidai Zhunushova, Ulas Acaroz, Damla Arslan Acaroz, Oznur Yilmaz, Burak Fatih Yuksel, Mert Turanli, Muhammet Uz
Publikováno v:
Journal of Dairy Science, Vol 107, Iss 9, Pp 6451-6459 (2024)
ABSTRACT: The aim of this study was to determine the components and cytokine and immunoglobulin levels of koumiss during different fermentation periods, and to reveal the interrelation between these parameters. For achieving this objective, 10 sample
Externí odkaz:
https://doaj.org/article/08afe42fc8004b3f93eb8562d9872519