Works matching DE "EFFECT of temperature on food"

Results: 210

Optimized synchronous extraction process of tea polyphenols and polysaccharides from Huaguoshan Yunwu tea and their antioxidant activities.

Published in:

Food & Bioproducts Processing: Transactions of the Institution of Chemical Engineers Part C, 2016, v. 100, n. Part A, p. 303, doi. 10.1016/j.fbp.2016.08.001

By:

Lei Guo;
Jiacai Guo;
Wencheng Zhu;
Xinru Jiang

Publication type:

Article

Antioxidant properties of convective-air-dried Spirulina maxima: Evaluation of phycocyanin retention by a simple mathematical model of air-drying.

Published in:

Food & Bioproducts Processing: Transactions of the Institution of Chemical Engineers Part C, 2016, v. 100, n. Part A, p. 292, doi. 10.1016/j.fbp.2016.07.014

By:

Kyuya Nakagawa;
Watadta Ritcharoen;
Puchong Sri-Uam;
Pavasant, Prasert;
Shuji Adachi

Publication type:

Article

Sitotroga cerealella (Olivier) resilience to extreme temperature and desiccation may explain its increasing pest status in changing climates.

Published in:

Julius-Kühn-Archiv, 2018, n. 463, p. 165, doi. 10.5073/jka.2018.463.040

By:

Machekano, Honest;
Mvumi, Brighton M.;
Nyamukondiwa, Casper

Publication type:

Article

Chilling rate effects on pork loin tenderness in commercial processing plants.

Published in:

Journal of Animal Science, 2012, v. 90, n. 8, p. 2842, doi. 10.2527/jas.2011-4855

By:

Shackelford, S. D.;
King, D. A.;
Wheeler, T. L.

Publication type:

Article

Effects of prechilling parameters on water-holding capacity of chilled pork and optimization of prechilling parameters using response surface methodology.

Published in:

Journal of Animal Science, 2012, v. 90, n. 8, p. 2836, doi. 10.2527/jas.2011-4239

By:

Hui Chen;
Xiaoguang Dong;
Baocai Xu;
Shaobo Zhen;
Chun Li;
Xingmin Li

Publication type:

Article

INFLUENCE OF TEMPERATURE ON THE PHYSICAL PROPERTIES OF VEGETABLE OILS.

Published in:

Food & Environment Safety, 2015, v. 14, n. 2, p. 162

By:

OROIAN, Mircea;
Gutt, Gheorge

Publication type:

Article

Polychlorinated dibenzo-p-dioxins and dibenzofurans formed from sucralose at high temperatures.

Published in:

Scientific Reports, 2013, p. 1, doi. 10.1038/srep02946

By:

Shujun Dong;
Guorui Liu;
Jicheng Hu;
Minghui Zheng

Publication type:

Article

MODELING OF BURGER PARAMETERS FOR CMC-GUAR GUM BASED POLYMER NETWORK.

Published in:

GIDA: The Journal of Food, 2017, v. 42, n. 4, p. 413, doi. 10.15237/gida.GD16111

By:

Tezel, G. Bengusu;
Uzuner, Sibel;
Cakmak, Nese Keklikcioglu

Publication type:

Article

THE EFFECT OF EXTRACTION PARAMETERS ON ANTIOXIDANT ACTIVITY OF SUBCRITICAL WATER EXTRACTS OBTAINED FROM MANDARIN PEEL.

Published in:

GIDA: The Journal of Food, 2017, v. 42, n. 4, p. 405, doi. 10.15237/gida.GD16073

By:

Kanmaz, Evrim Özkaynak;
Saral, Özlem

Publication type:

Article

Influence of temperature during grain filling on gluten viscoelastic properties and gluten protein composition.

Published in:

Journal of the Science of Food & Agriculture, 2016, v. 96, n. 1, p. 122, doi. 10.1002/jsfa.7068

By:

Koga, Shiori;
Böcker, Ulrike;
Moldestad, Anette;
Tosi, Paola;
Shewry, Peter R;
Mosleth, Ellen F;
Uhlen, Anne Kjersti

Publication type:

Article

Flavonoids protecting food and beverages against light.

Published in:

Journal of the Science of Food & Agriculture, 2015, v. 95, n. 1, p. 20, doi. 10.1002/jsfa.6796

By:

Huvaere, Kevin;
Skibsted, Leif H

Publication type:

Article

High-efficiency removal of phytic acid in soy meal using two-stage temperature-induced Aspergillus oryzae solid-state fermentation.

Published in:

Journal of the Science of Food & Agriculture, 2014, v. 94, n. 1, p. 113, doi. 10.1002/jsfa.6209

By:

Chen, Liyan;
Vadlani, Praveen V;
Madl, Ronald L

Publication type:

Article

Evaluation and Characterization of Vacuum Drying of Date Paste.

Published in:

Journal of Agricultural Science & Technology, 2012, v. 14, n. 3, p. 565

By:

Ashraf, Z.;
Hamidi-Esfahani, Z.;
Sahari, M. A.

Publication type:

Article

Fındık Küspesi Kullanarak Bacillus amyloliquefaciens den a-Amilaz Üretiminin İncelenmesi.

Published in:

Afyon Kocatepe University Journal of Science, 2010, v. 10, n. 1, p. 73

By:

Selen, Veyis;
Tanyildizi, M. Şaban;
Özer, Dursun

Publication type:

Article

ULTRASOUND-ASSISTED EXTRACTION OF LYCOPENE AND β-CAROTENE FROM TOMATO-PROCESSING WASTES.

Published in:

Italian Journal of Food Science / Rivista Italiana di Scienza degli Alimenti, 2017, v. 29, n. 1, p. 186

By:

YILMAZ, T.;
KUMCUOGLU, S.;
TAVMAN, S.

Publication type:

Article

OPTMIZATION OF EXTRUSION PROCESS OF RICE FLOUR ENRICHED WITH PISTA CHIO NUT FLOUR.

Published in:

Italian Journal of Food Science / Rivista Italiana di Scienza degli Alimenti, 2016, v. 28, n. 1, p. 50

By:

SEVERINI, C.;
PILLI, T. DE;
DEROSSI, A.

Publication type:

Article

ASSESSMENT OF TOTAL POLAR MATERIALS IN FRYING FATS FROM CZECH RESTAURANTS.

Published in:

Italian Journal of Food Science / Rivista Italiana di Scienza degli Alimenti, 2015, v. 27, n. 2, p. 32

By:

MLCEK, J.;
DRUZBIKOVA, H.;
VALASEK, P.;
SOCHOR, J.;
JURIKOVA, T.;
BORKOVCOVA, M.;
BARON, M.;
BALLA, S.

Publication type:

Article

EFFECT OF TECHNOLOGICAL FACTORS ON GLYCOALKALOIDS AND NITRATES CONTENT IN DEHYDRATED POTATO.

Published in:

Italian Journal of Food Science / Rivista Italiana di Scienza degli Alimenti, 2013, v. 25, n. 2, p. 142

By:

RYTEL, E.

Publication type:

Article

The Influence of Moderate Pressure and Subzero Temperature on the Shelf Life of Minced Cod, Salmon, Pork and Beef Meat.

Published in:

Food Technology & Biotechnology, 2013, v. 51, n. 4, p. 570

By:

Malinowska-Pańczyk, Edyta;
Kołodziejska, Ilona

Publication type:

Article

Phase change materials for advanced cooling packaging.

Published in:

Environmental Chemistry Letters, 2018, v. 16, n. 3, p. 845, doi. 10.1007/s10311-018-0726-7

By:

Singh, Suman;
Gaikwad, Kirtiraj K.;
Lee, Youn Suk

Publication type:

Article

Delta-7-stigmastenol: quantification and isomeric formation during chemical refining of olive pomace oil and optimization of the neutralization step.

Published in:

European Food Research & Technology, 2018, v. 244, n. 12, p. 2231, doi. 10.1007/s00217-018-3132-2

By:

Drira, Malika;
Jabeur, Hazem;
Marrakchi, Fatma;
Bouaziz, Mohamed

Publication type:

Article

Effect of drying methods on fatty acid profile and oil oxidation of hazelnut oil during storage.

Published in:

European Food Research & Technology, 2018, v. 244, n. 12, p. 2181, doi. 10.1007/s00217-018-3128-y

By:

Turan, Ali

Publication type:

Article

Resistant starch production in wheat bread: effect of ingredients, baking conditions and storage.

Published in:

European Food Research & Technology, 2016, v. 242, n. 10, p. 1747, doi. 10.1007/s00217-016-2674-4

By:

Amaral, Olga;
Guerreiro, Catarina;
Gomes, Ana;
Cravo, Marília

Publication type:

Article

Interaction of β-lactoglobulin with (−)-epigallocatechin-3-gallate under different processing conditions of pH and temperature by the fluorescence quenching method.

Published in:

European Food Research & Technology, 2015, v. 241, n. 3, p. 357, doi. 10.1007/s00217-015-2466-2

By:

He, Zhiyong;
Chen, Jie;
Moser, Sydney

Publication type:

Article

Microbiological quality and safety of smoothies treated in different pressure-temperature domains: effects on indigenous fruit microbiota and Listeria monocytogenes and their survival during storage.

Published in:

European Food Research & Technology, 2015, v. 241, n. 3, p. 317, doi. 10.1007/s00217-015-2460-8

By:

Zacconi, Carla;
Giosuè, Simona;
Marudelli, Mariangela;
Scolari, Gianluigi

Publication type:

Article

High-fiber date pits pudding: formulation, processing, and textural properties.

Published in:

European Food Research & Technology, 2014, v. 239, n. 5, p. 755, doi. 10.1007/s00217-014-2216-x

By:

Alamri, Mohammed;
Mohamed, Abdellatif;
Hussain, Shahzad

Publication type:

Article

Thermal degradation kinetics of anthocyanins from Chinese red radish ( Raphanus sativus L.) in various juice beverages.

Published in:

European Food Research & Technology, 2014, v. 238, n. 2, p. 177, doi. 10.1007/s00217-013-2081-z

By:

Liu, Jia;
Dong, Nan;
Wang, Qiang;
Li, Jing;
Qian, Guiming;
Fan, Hongxia;
Zhao, Guohua

Publication type:

Article

Temperature-induced changes in dough elasticity as a useful tool in defining the firmness of cooked pasta.

Published in:

European Food Research & Technology, 2014, v. 238, n. 2, p. 333, doi. 10.1007/s00217-013-2117-4

By:

Marti, Alessandra;
D'Egidio, Maria;
Dreisoerner, Jens;
Seetharaman, Koushik;
Pagani, Maria

Publication type:

Article

Effect of temperature and starch concentration on the creep/recovery behaviour of the grape molasses: modelling with ANN, ANFIS and response surface methodology.

Published in:

European Food Research & Technology, 2013, v. 236, n. 6, p. 1049, doi. 10.1007/s00217-013-1959-0

By:

Toker, Omer;
Dogan, Mahmut

Publication type:

Article

Influence of conching temperature and some bulk sweeteners on physical and rheological properties of prebiotic milk chocolate containing inulin.

Published in:

European Food Research & Technology, 2013, v. 236, n. 1, p. 135, doi. 10.1007/s00217-012-1873-x

By:

Konar, Nevzat

Publication type:

Article

Mitigation of acrylamide formation in cookies by using Maillard reaction products as recipe modifier in a combined partial conventional baking and radio frequency post-baking process.

Published in:

European Food Research & Technology, 2012, v. 235, n. 4, p. 711, doi. 10.1007/s00217-012-1804-x

By:

Kocadağlı, Tolgahan;
Koray Palazoğlu, T.;
Gökmen, Vural

Publication type:

Article

Serial connection of packed-bed reactors with different reaction temperatures: enhanced operational stability for enzymatically interesterified trans-free lipid production.

Published in:

European Food Research & Technology, 2012, v. 235, n. 4, p. 647, doi. 10.1007/s00217-012-1797-5

By:

Won, Jong;
Park, Kyung;
Choi, Seung;
Chang, Pahn-Shick

Publication type:

Article

Changes in the volatile fractions and sensory properties of heather honey during storage under different temperatures.

Published in:

European Food Research & Technology, 2012, v. 235, n. 2, p. 185, doi. 10.1007/s00217-012-1756-1

By:

Castro-Vázquez, Lucía;
Elena Alañon, M.;
Gonzalez-Viñas, M.;
Soledad Pérez-Coello, M.

Publication type:

Article

STATISTICAL ANALYSIS OF COLOUR AGENT CONTENT DATA.

Published in:

Analele Universitatii din Oradea, Fascicula Ecotoxicologie, Zootehnie si Tehnologii în Industria Alimentara, 2018, v. 17, n. Part B, p. 141

By:

Zsuzanna, Horváth H.;
Antal, Véha

Publication type:

Article

Computational Evaluation of Reciprocally Agitated End-over-End (RA-EoE) Processing of Canned Food Products.

Published in:

CET Journal - Chemical Engineering Transactions, 2019, v. 75, p. 535, doi. 10.3303/CET1975090

By:

Erdogdu, Ferruh;
Karatas, Ozan;
Sarghini, Fabrizio

Publication type:

Article

Growth Kinetics of Kefir Biomass: Influence of the Incubation Temperature in Milk.

Published in:

CET Journal - Chemical Engineering Transactions, 2019, v. 75, p. 499, doi. 10.3303/CET1975084

By:

Barão, Carlos E.;
Klososki, Suellen J.;
Pinheiro, Keren H.;
Marcolino, Vanessa A.;
Junior, Osvaldo Valarini;
da Cruz, Adriano G.;
da Silva, Thamara T.;
Pimentel, Tatiana C.

Publication type:

Article

Studies on keeping quality of shrikhand prepared from cow milk blended with unripe banana.

Published in:

Asian Journal of Dairy & Food Research, 2017, v. 36, n. 1, p. 26, doi. 10.18805/ajdfr.v36i01.7456

By:

Hole, D. V.;
Kahate, P. A.;
Shelke, R. R.;
Ingle, S. T.;
Khandare, N. O.

Publication type:

Article

Improved Firmness in Calcified Diced Tomatoes by Temperature Activation of Pectin Methylesterase.

Published in:

Journal of Food Science (Wiley-Blackwell), 2005, v. 70, n. 5, p. C342, doi. 10.1111/j.1365-2621.2005.tb09964.x

By:

Anthon, Gordon E.;
Blot, Lucille;
Barrett, Diane M.

Publication type:

Article

Influence of Pretreatment Conditions on the Texture and Cell Wall Components of Carrots During Thermal Processing.

Published in:

Journal of Food Science (Wiley-Blackwell), 2005, v. 70, n. 2, p. E85, doi. 10.1111/j.1365-2621.2005.tb07095.x

By:

Sila, Daniel N.;
Smout, Chantal;
Vu, Son T.;
Loey, Ann;
Hendrickx, Marc

Publication type:

Article

The Effects of Marination and Cooking Regimes on the Waterbinding Properties and Tenderness of Beef and Bison Top Round Roasts.

Published in:

Journal of Food Science (Wiley-Blackwell), 2005, v. 70, n. 2, p. S102, doi. 10.1111/j.1365-2621.2005.tb07112.x

By:

Pietrasik, Z.;
Dhanda, J.S.;
Pegg, R.B.;
Shand, Phyllis J.

Publication type:

Article

Effect of End-point Temperature and Degree of Doneness on Sensory and Instrumental Flavor Profile of Beefsteaks.

Published in:

Journal of Food Science (Wiley-Blackwell), 2005, v. 70, n. 2, p. S113, doi. 10.1111/j.1365-2621.2005.tb07114.x

By:

Lorenzen, Carol L.;
Davuluri, Vijay K.;
Adhikari, Koushik;
Grün, Ingolf U.

Publication type:

Article

Carbon Dioxide Evolution and Moisture Evaporation During Roasting of Coffee Beans.

Published in:

Journal of Food Science (Wiley-Blackwell), 2005, v. 70, n. 2, p. E124, doi. 10.1111/j.1365-2621.2005.tb07084.x

By:

Geiger, Raphael;
Perren, Rainer;
Kuenzli, Roland;
Escher, Felix

Publication type:

Article

State Diagram of Freeze-dried Garlic Powder by Differential Scanning Calorimetry and Cooling Curve Methods.

Published in:

Journal of Food Science (Wiley-Blackwell), 2005, v. 70, n. 2, p. E135, doi. 10.1111/j.1365-2621.2005.tb07086.x

By:

Rahman, M. Shafiur;
Sablani, Shyam S.;
Al-Habsi, N.;
Al-Maskri, S.;
Al-Belushi, R.

Publication type:

Article

Sensory Detection of Cooked Flavor Development during Pasteurization of a Guava Beverage Using R-index.

Published in:

Journal of Food Science (Wiley-Blackwell), 2005, v. 70, n. 2, p. S149, doi. 10.1111/j.1365-2621.2005.tb07120.x

By:

Argaiz, Alvaro;
Pérez-Vega, Oscar;
López-Malo, Aurelio

Publication type:

Article

Application of Conductimetry for Evaluation of Lactic Starter Cultures in Soymilk.

Published in:

Journal of Food Science (Wiley-Blackwell), 2002, v. 67, n. 3, p. 1175, doi. 10.1111/j.1365-2621.2002.tb09472.x

By:

Garro, M. S.;
De Valdez, G. F.;
De Giori, G. S.

Publication type:

Article

Carbonation of Viscous Fluids: Carbon Dioxide Holding Capacity and Rate to Saturation of Simulated Yogurt.

Published in:

Journal of Food Science (Wiley-Blackwell), 2002, v. 67, n. 3, p. 1032, doi. 10.1111/j.1365-2621.2002.tb09449.x

By:

Taylor, D.P.;
Ogden, L.V.

Publication type:

Article

Effects of Endpoint Temperature on the Internal Color of Pork Loin Chops of Different Quality.

Published in:

Journal of Food Science (Wiley-Blackwell), 2002, v. 67, n. 3, p. 1007, doi. 10.1111/j.1365-2621.2002.tb09444.x

By:

Lien, R.;
Hunt, M.C.;
Anderson, S.;
Kropf, D.H.;
Loughin, T.M.;
Dikeman, M.E.;
Velazco, J.

Publication type:

Article

Kinetics of Tomato Pectin Methylesterase Inactivation by Temperature and High Pressure.

Published in:

Journal of Food Science (Wiley-Blackwell), 2002, v. 67, n. 3, p. 1026, doi. 10.1111/j.1365-2621.2002.tb09448.x

By:

Stoforos, N.G.;
Crelier, S.;
Robert, M.-C.;
Taoukis, P.S.

Publication type:

Article

Candelilla Wax Emulsion, Preparation and Stability.

Published in:

Journal of Food Science (Wiley-Blackwell), 1991, v. 56, n. 5, p. 1382, doi. 10.1111/j.1365-2621.1991.tb04779.x

By:

HERNANDEZ, E.;
BAKER, R.A.

Publication type:

Article

Static Headspace Gas Chromatographic Method for Volatiles in Canned Salmon.

Published in:

Journal of Food Science (Wiley-Blackwell), 1991, v. 56, n. 5, p. 1271, doi. 10.1111/j.1365-2621.1991.tb04750.x

By:

GIRARD, B.;
NAKAI, S.

Publication type:

Article