Relationship between quality attributes of backslopped fermented gari and the sensory and instrumental texture profile of the cooked dough (eba) [0.03%]
背入法发酵制作加里(gari)的品质属性及其复原面团(埃巴)感官和物性特性的关系研究
Wasiu Awoyale,Hakeem Oyedele,Ayodele A Adenitan et al.
Wasiu Awoyale et al.
Knowledge is scarce on the drivers of textural characteristics of cooked dough prepared from gari (eba). To address this need, quality attributes of backslopped fermented gari (BFG) were correlated with the sensory texture profile analysis ...
Monitoring of new coronavirus (SARS-CoV-2): Origin, transmission, and food preservation methods [0.03%]
新型冠状病毒(SARS-CoV-2)的监测：来源、传播和食品保存方法研究
Reza Farahmandfar,Maryam Asnaashari,Bakhtiyar Hesami
Reza Farahmandfar
Unfortunately, there is limited research on coronavirus survival of food products and also food processing. The knowledge of the physical and chemical characteristics of coronaviruses mostly comes from the study of SARS-CoV and MERS-CoV phy...
Modeling the rheological behavior of thermosonic extracted guava, pomelo, and soursop juice concentrates at different concentration and temperature using a new combination model [0.03%]
利用新的组合模型在不同浓度和温度下模拟热带水果提取浓汁的流变行为
Norazlin Abdullah,Nyuk L Chin,Yus A Yusof et al.
Norazlin Abdullah et al.
This study has modeled the rheological behavior of thermosonic extracted pink-fleshed guava, pink-fleshed pomelo, and soursop juice concentrates at different concentrations and temperatures. The effects of concentration on consistency coeff...
Antimicrobial packaging based on ɛ-polylysine bioactive film for the control of mycotoxigenic fungi in vitro and in bread [0.03%]
基于生物活性ε-聚赖氨酸膜的抗菌包装技术控制体外和面团中产毒霉菌生长的效果研究
C Luz,J Calpe,F Saladino et al.
C Luz et al.
ɛ-Poly-l-lysine (ɛ-PL) is a cationic peptide with a broad-spectrum antimicrobial activity. This study investigates the use of ɛ-PL as natural antimicrobial to inhibit fungal growth and to reduce aflatoxins (AFs) production. Antifungal ac...
Thin layer drying curves for shredded breadfruit (Artocarpus altilis) [0.03%]
切碎型面包果（(Artocarpus altillis)）的薄膜干燥曲线
Camille George,Quinn Mogil,Michaela Andrews et al.
Camille George et al.
A chart relating temperature and velocity to the drying time of single layered shredded breadfruit, Artocarpus altilis, is presented. Breadfruit, which can be dried and ground into gluten-free flour, was placed on screens in a controlled dr...
Effect of Proteolytic Modification on Texture and Mastication of Heat-Treated Egg White Gels [0.03%]
蛋白酶解改性对热处理蛋清胶凝体系质构及咀嚼性能的影响
Junko Funaki,Michiko Minami,Sachie Abe et al.
Junko Funaki et al.
Raw egg white undergoes sol-gel transition by heat treatment, which changes it to an elastic gel. Here, protease treatment to render a new texture to heated egg white gel was applied. Protease-treated gels exhibited ductile flow without obv...
Nutritional and Digestive Properties of Protein Isolates Extracted from the Muscle of the Common Carp Using pH-Shift Processing [0.03%]
利用pH变化法从鲤鱼肌肉中提取的蛋白质分离物的营养和消化特性研究
Yuanyong Tian,Wei Wang,Chunhong Yuan et al.
Yuanyong Tian et al.
This study details the nutritional and digestive properties of protein isolates that are extracted from carp (Cyprinus Carpio L.) muscle using pH shifting methods. Alkaline (ALPI) and acid (ACPI) protein isolates exhibit higher protein yiel...