Zobrazeno 1 - 10 of 136 pro vyhledávání: '"rapid visco analyser"'
1
Akademický článek
Effect of different concentrations of corn starch and whey protein on the characteristics of biodegradable cup
Autor: Sonia Attri, Gopika Talwar, Narender Kumar, Rekha Chawla, Nitin Wakchaure
Publikováno v: Environment Conservation Journal, Vol 22, Iss SE (2021)
An attempt was made to prepare a composite biodegradable cup using corn starch, whey protein, carboxymethyl cellulose and glycerol. For biodegradable cup formation, corn starch (5-7%), WPC-35 (1.5-3%), CMC (0.5-2%) and glycerol (2-4%) range was selec
Externí odkaz: https://doaj.org/article/5085aa5cb88248708cb75986673e0188
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2
Akademický článek
A new micro-baking method for determination of crumb firmness properties in fresh bread and bread made from frozen dough / Entwicklung eines Mikrobackversuches zur Evaluierung der Krumeneigenschaften von frischen Broten und Broten aus vorgegarten Tiefkühlteiglingen
Autor: Frauenlob Johannes, Nava Marta, D’Amico Stefano, Grausgruber Heinrich, Lucisano Mara, Schoenlechner Regine
Publikováno v: Die Bodenkultur, Vol 68, Iss 1, Pp 29-39 (2017)
In general, micro-baking tests are used to determine the baking quality when only low amounts of test flour are available, for example, in grain breeding. Several micro-methods are described in literature, but none of them allows the determination of
Externí odkaz: https://doaj.org/article/74f36512a5a242a096fc256ef64d77b7
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3
Effect of different concentrations of corn starch and whey protein on the characteristics of biodegradable cup
Autor: Narender Kumar, Sonia Attri, Rekha Chawla, Gopika Talwar, Nitin Wakchaure
Publikováno v: Environment Conservation Journal, Vol 22, Iss SE (2021)
An attempt was made to prepare a composite biodegradable cup using corn starch, whey protein, carboxymethyl cellulose and glycerol. For biodegradable cup formation, corn starch (5-7%), WPC-35 (1.5-3%), CMC (0.5-2%) and glycerol (2-4%) range was selec
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::392e406ec9a3e13fc5f20764d6a0f16b
https://doi.org/10.36953/ecj.2021.se.2203
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4
Akademický článek
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5
Akademický článek
Fundamental Study on the Impact of Gluten-Free Starches on the Quality of Gluten-Free Model Breads
Autor: Stefan W. Horstmann, Markus C. E. Belz, Mareile Heitmann, Emanuele Zannini, Elke K. Arendt
Publikováno v: Foods, Vol 5, Iss 2, p 30 (2016)
Starch is widely used as an ingredient and significantly contributes to texture, appearance, and overall acceptability of cereal based foods, playing an important role due to its ability to form a matrix, entrapping air bubbles. A detailed characteri
Externí odkaz: https://doaj.org/article/32b0618251e64891a7c45e23f7282395
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6
A new micro-baking method for determination of crumb firmness properties in fresh bread and bread made from frozen dough / Entwicklung eines Mikrobackversuches zur Evaluierung der Krumeneigenschaften von frischen Broten und Broten aus vorgegarten Tiefkühlteiglingen
Autor: Johannes Frauenlob, Regine Schoenlechner, Mara Lucisano, Stefano D'Amico, Marta Nava, Heinrich Grausgruber
Publikováno v: Die Bodenkultur, Vol 68, Iss 1, Pp 29-39 (2017)
Summary In general, micro-baking tests are used to determine the baking quality when only low amounts of test flour are available, for example, in grain breeding. Several micro-methods are described in literature, but none of them allows the determin
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::03ceacba828edf4c8eb7ea0c45aa168b
https://doaj.org/article/74f36512a5a242a096fc256ef64d77b7
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7
Impact of Sodium Chloride and Ascorbic Acid on Pasting and Textural Parameters of Corn Starch-Water and Milk Systems
Autor: Senol KOSE, Mehmet Murat CEYLAN
The effect of NaCI and ascorbic acid addition at the different concentrations on the pasting and textural parameters of corn starch in water and skimmed milk were determined usingTexture and Rapid Visco Analyser. Rapid Visco analysis exhibited that a
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::69c6fe57824c1a43d10ada940657d12c
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8
Variation in Pea (
Autor: Carla S, Santos, Bruna, Carbas, Ana, Castanho, Marta W, Vasconcelos, Maria Carlota, Vaz Patto, Claire, Domoney, Carla, Brites
Publikováno v: Foods
Pea is one of the most produced and consumed pulse crops around the world. The study of genetic variability within pea germplasm is an important tool to identify outstanding accessions with optimal functional and nutritional qualities. In the present
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=pmid________::3539482c5491e543132982b0838acbfc
https://pubmed.ncbi.nlm.nih.gov/31766191
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9
Variation in pea (Pisum Sativum L.) seed quality traits defined by physicochemical functional properties
Autor: Marta W. Vasconcelos, Claire Domoney, Ana Castanho, Carla Santos, Maria Carlota Vaz Patto, Bruna Carbas, Carla Brites
Publikováno v: Foods
Volume 8
Issue 11
Repositório Científico de Acesso Aberto de Portugal
Repositório Científico de Acesso Aberto de Portugal (RCAAP)
instacron:RCAAP
Pea is one of the most produced and consumed pulse crops around the world. The study of genetic variability within pea germplasm is an important tool to identify outstanding accessions with optimal functional and nutritional qualities. In the present
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::2dd7fd6e51f6d389ef36312cc4559a7b
https://hdl.handle.net/10400.14/28919
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10
Akademický článek
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