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Native rice starch was replaced at 3, 6, 9, and 12% with linseed gum. The objective of replacement was to modify the starch properties as an alternative to chemical and enzymatic modification. In th...
Corn starch was treated with raw moisture (30%), screw speed (160 rpm), extrusion temperature (30, 55, 80, 105, 130, and 155°C), and emulsifier (1.2%) to produce the starch extrudate particles in a tw...
Broccoli cooked in a convection steam oven at different temperatures and times was evaluated and compared with broccoli boiled in water. Broccoli was subjected to a sensory analysis, and its texture p...
The extraction of polyphenols and colour parameter development of the grape variety André processed by thermal maceration techniques were examited.
The relationships between intrinsic viscosity and some properties of amylose and amylopectin were investigated. The intrinsic viscosities determined by Ubbelohde viscometer for rice, maize, wrinkled p...
The analysis was carried out of 5-hydroxymethyl-2-furfural (HMF) formation during the baking of shortbreads. The investigation was done on three types of shortbread in which sucrose, glucose, or fruct...
The tilapia (Oreochromis niloticus) skin hydrolysate was produced by thermal or enzymatic hydrolysis processes. Several product characteristics were studied such as the average molecular weight, 2,2-d...
Pressed juices and water extracts from untreated, microwave pretreated, and thermally treated red beet were obtained. The highest total betalain content ?606.34 mg/100 g dry matter (DM) was found in p...
Total phenolics and anthocyanins in ten samples of Romanian red onion cultivars, extraction optimisation and pH/thermal stability were investigated. Extraction with 80% aqueous ethanol leads to an inc...
Growing awareness and preference of the consumers towards the minimum processed meat with natural sensory and nutritive characteristics leads to the introduction of non thermal techniques for the deco...
In human nutrition fats are physiologically important food constituents but also the components most liable to oxidative degradation. The oils included in the study were refined (sunflower, extra-sunf...
华南理工大学食品加工与保藏原理课件Chap2 Thermal Processing。
Thermal conductivity values of various milk and vegetable oil products were determined over a temperature range of 25-75C. Thermal conductivity of milk samples having higher solid content were found...
The effects of polyunsaturated phospholipids on changes in the thermal and physical properties of starch systems during mixing, baking and storage were studied. In the presence of phospholipids (PLs) ...
An inverse procedure has been proposed for on-line determination of thermal parameters in conduction heating foods to achieve appropriate sterilization. The proposed method made use of data collected ...

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