Effect of Cassava Flour Characteristics on Properties of Cassava-Wheat-Maize Composite Bread Types [0.03%]
木薯粉特性对木薯-小麦-玉米复配面粉烘焙品质的影响研究
Maria Eduardo,Ulf Svanberg,Jorge Oliveira et al.
Maria Eduardo et al.
Replacement of wheat flour by other kinds of flour in bread making is economically important in South East Africa as wheat is mainly an imported commodity. Cassava is widely available in the region, but bread quality is impaired when large ...
Predicting the Quality of Pasteurized Vegetables Using Kinetic Models: A Review [0.03%]
利用动力学模型预测巴氏杀菌蔬菜品质的研究进展综述
Muhammad Aamir,Mahmoudreza Ovissipour,Shyam S Sablani et al.
Muhammad Aamir et al.
A resurgence in interest examining thermal pasteurization technologies has been driven by demands for "cleaner" labeling and the need of organic and natural foods markets for suitable preventive measures to impede microbial growth and exten...
Sugar Profile, Mineral Content, and Rheological and Thermal Properties of an Isomerized Sweet Potato Starch Syrup [0.03%]
异构化甘薯淀粉糖浆的糖组成、矿物含量及流变和热学性质
Brunson Dominque,Peter N Gichuhi,Vijay Rangari et al.
Brunson Dominque et al.
Currently, corn is used to produce more than 85% of the world's high fructose syrup (HFS). There is a search for alternative HFS substrates because of increased food demand and shrinking economies, especially in the developing world. The sw...
Comparative Effect of Crude and Commercial Enzyme on the Juice Recovery from Bael Fruit (Aegle marmelos Correa) Using Principal Component Analysis [0.03%]
主成分分析法评价粗糙和商业酶对木瓜果果汁榨取率的影响
Anurag Singh,H K Sharma,Sanjay Kumar et al.
Anurag Singh et al.
The effect of incubation time, incubation temperature, and crude enzyme concentration was observed on the yield, viscosity, and clarity of the juice obtained from bael fruit pulp. The recommended enzymatic treatment conditions from the stud...
Polyphenol Bioaccessibility and Sugar Reducing Capacity of Black, Green, and White Teas [0.03%]
黑茶、绿茶和白茶的多酚可利用率及还原糖能力
Shelly Coe,Ann Fraser,Lisa Ryan
Shelly Coe
Tea (Camellia sinensis) is a widely consumed beverage and recognised for its potential enhancing effect on human health due to its rich polyphenol content. While a number of studies have investigated the quantity and type of polyphenols pre...
The Influence of Interfering Substances on the Antimicrobial Activity of Selected Quaternary Ammonium Compounds [0.03%]
干扰物质对几种季铵化合物抗菌活性的影响
Paula A Araújo,Madalena Lemos,Filipe Mergulhão et al.
Paula A Araújo et al.
Standard cleaning processes may not remove all the soiling typically found in food industry, such as carbohydrates, fats, or proteins. Contaminants have a high impact in disinfection as their presence may reduce the activity of disinfectant...
Effect of Cholesterol Removal Processing Using β -Cyclodextrin on Main Components of Milk [0.03%]
β-环状糊精处理去除乳液中胆固醇对乳品主要成分的影响
A M Maskooki,S H R Beheshti,S Valibeigi et al.
A M Maskooki et al.
Various concentrations (0%, 0.5%, 1% and 1.5%) of β-CD were mixed with different fat contents (1%, 2.5% and 3%) of raw (unhomogenized) and homogenized milk at two mixing temperatures of 8 and 20°C. The cholesterol residue, fat, protein, l...
Angiotensin I-Converting Enzyme Inhibitory Peptides of Chia (Salvia hispanica) Produced by Enzymatic Hydrolysis [0.03%]
奇亚(Salvia hispanica)酶解产物中的血管紧张素转换酶抑制肽
Maira Rubi Segura Campos,Fanny Peralta González,Luis Chel Guerrero et al.
Maira Rubi Segura Campos et al.
Synthetic angiotensin I-converting enzyme (ACE-I) inhibitors can have undesirable side effects, while natural inhibitors have no side effects and are potential nutraceuticals. A protein-rich fraction from chia (Salvia hispanica L.) seed was...