Works about MOISTURE content of food

Results: 724

Simultaneous detection of density, moisture content and fiber direction of wood by THz time-domain spectroscopy.

Published in:

Journal of Wood Science, 2020, v. 66, n. 1, p. 1, doi. 10.1186/s10086-020-01874-3

By:

Kashima, Moe;
Tsuchikawa, Satoru;
Inagaki, Tetsuya

Publication type:

Article

Processed tomatoes improves the antioxidant status of carbon tetrachloride-intoxicated rat tissues.

Published in:

European Food Research & Technology, 2018, v. 244, n. 10, p. 1843, doi. 10.1007/s00217-018-3097-1

By:

Pinto, Carmen;
Rodriguez-Galdon, Beatriz;
Cestero, Juan J.;
Macias, Pedro

Publication type:

Article

Staling and water dynamics in high-gluten bread.

Published in:

European Food Research & Technology, 2017, v. 243, n. 7, p. 1173, doi. 10.1007/s00217-016-2832-8

By:

Curti, Elena;
Carini, Eleonora;
Vittadini, Elena

Publication type:

Article

Individual and combined effects of water addition with xylanases and laccase on the loaf quality of composite wheat-cassava bread.

Published in:

European Food Research & Technology, 2016, v. 242, n. 10, p. 1663, doi. 10.1007/s00217-016-2666-4

By:

Serventi, Luca;
Skibsted, Leif;
Kidmose, Ulla

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

Use of low-field nuclear magnetic resonance to characterize water properties in frozen chicken breasts thawed under high pressure.

Published in:

European Food Research & Technology, 2014, v. 239, n. 2, p. 183, doi. 10.1007/s00217-014-2189-9

By:

Li, Weiming;
Wang, Peng;
Xu, Xinglian;
Xing, Tong;
Zhou, Guanghong

Publication type:

Article

Characteristics of cocoa butter and chocolates obtained from cocoa varieties grown in Bahia, Brazil.

Published in:

European Food Research & Technology, 2013, v. 237, n. 3, p. 419, doi. 10.1007/s00217-013-2006-x

By:

Efraim, Priscilla;
Pires, José;
Garcia, Aline de;
Grimaldi, Renato;
Luccas, Valdecir;
Pezoa-Garcia, Nelson

Publication type:

Article

Acrylamide formation and colour development in low-fat baked potato products as influenced by baking conditions and oil type.

Published in:

European Food Research & Technology, 2013, v. 236, n. 5, p. 843, doi. 10.1007/s00217-013-1935-8

By:

Kotsiou, Kali;
Tasioula-Margari, Maria;
Fiore, Alberto;
Gökmen, Vural;
Fogliano, Vincenzo

Publication type:

Article

PRODUCTION AND ASSESSMENT OF THE PHYSICOCHEMICAL PROPERTIES OF PASTA USING AGRA BANKYE FLOUR.

Published in:

African Journal of Applied Research, 2024, v. 10, n. 2, p. 371, doi. 10.26437/ajar.v10i2.815

By:

Fraikue, F. B.;
Deha, C. I.;
Tawiah, V.;
Barnes, R. S.

Publication type:

Article

A survey of selected minerals in ready-to-eat pastirma types from different regions of Turkey using ICP/OES.

Published in:

Turkish Journal of Veterinary & Animal Sciences, 2014, v. 38, n. 5, p. 564, doi. 10.3906/vet-1306-60

By:

AKSU, Muhammet İrfan;
ERDEMİR, Ebru

Publication type:

Article

Influence of Adding Inulin as a Fat Replacer on the Characteristics of Yoghurt.

Published in:

Journal of Food & Dairy Sciences, 2018, v. 9, n. 1, p. 13

By:

Khodear, Manal M.;
Zayan, Abeer F.;
Tammam, A. A.;
Mohran, M. A.

Publication type:

Article

Evaluation of Changes of the Chemical , Rheological and Organoleptic Characteristics of Ras Cheese during Ripening.

Published in:

Journal of Food & Dairy Sciences, 2017, v. 8, n. 9, p. 391

By:

Abbas, K. A.;
Agamy, A. A.;
Metry, Wedad A.

Publication type:

Article

Seasonal effects on proximal composition of male and female giant squid ( Dosidicus gigas ) and its rheological properties of surimi.

Published in:

Cogent Food & Agriculture, 2017, v. 3, n. 1, p. N.PAG, doi. 10.1080/23311932.2017.1308621

By:

Albrecht-Ruiz, Miguel;
Yupanqui-Galindo, Gladys;
Solari-Godiño, Armando;
Pariona-Velarde, Daniel;
Yildiz, Fatih

Publication type:

Article

Physical properties of unshelled, shelled and kernel of velvet tamarind ( Dialium guineense) fruit from Nigeria.

Published in:

Cogent Food & Agriculture, 2017, v. 3, n. 1, p. N.PAG, doi. 10.1080/23311932.2017.1287618

By:

Asoiro, F.U.;
Ezeoha, S.L.;
Ugwu, C.B.;
Ezenne, G.I.;
Yildiz, Fatih

Publication type:

Article

RETRACTED ARTICLE: Some quality attributes of heat-moisture treated water yam ( Dioscorea alata ) starch.

Published in:

Cogent Food & Agriculture, 2017, v. 3, n. 1, p. N.PAG, doi. 10.1080/23311932.2016.1278192

By:

Tiamiyu, H.K.;
Babajide, J.M.;
Adeyeye, S.A.O.;
Yildiz, Fatih

Publication type:

Article

Drying kinetics of potato using a self-designed cabinet dryer.

Published in:

Cogent Food & Agriculture, 2015, v. 1, n. 1, p. 1, doi. 10.1080/23311932.2015.1036485

By:

Jabeen, Rifat;
Aijaz, Tahmeed;
Gul, Khalid

Publication type:

Article

THE QUALITY OF RABBIT HIDE TANNED BY MANGROVE (Rhizopora mucronata).

Published in:

Leather & Footwear Journal / Revista de Pielarie Incaltaminte, 2019, v. 19, n. 4, p. 189, doi. 10.24264/lfj.19.4.3

By:

PANCAPALAGA, Wehandaka;
NITIHARJO, Suyatno

Publication type:

Article

Effect of using cassava and glycerol as food storage on the quality of bioplastic packaged food.

Published in:

Healthcare in Low Resource Settings, 2023, v. 11, n. 2, p. 1, doi. 10.4081/hls.2023.11778

By:

Septiati, Yosephina Ardiani;
Karmini, Mimin

Publication type:

Article

Potential Therapeutic Properties of the Leaf of Cydonia Oblonga Mill. Based on Mineral and Organic Profiles.

Published in:

Plants (2223-7747), 2022, v. 11, n. 19, p. 2638, doi. 10.3390/plants11192638

By:

Ferreira, Diana Melo;
de Oliveira, Natália M.;
Lopes, Lara;
Machado, Jorge;
Oliveira, Maria Beatriz

Publication type:

Article

Development and Quality Evaluation of Freeze-Dried Instant Green Smoothie Powder.

Published in:

International Journal of Food Science, 2021, p. 1, doi. 10.1155/2021/6634764

By:

Dilrukshi, S. H. B.;
Senarath, H. P. S.

Publication type:

Article

Effect of texturized soy protein on quality characteristics of beef samosas.

Published in:

International Journal of Food Studies, 2014, v. 3, p. 74, doi. 10.7455/ijfs/3.1.2014.a7

By:

OMWAMBA, MARY;
MAHUNGU, SYMON M.;
FARAJ, ABDUL K.

Publication type:

Article

Popping characteristics of paddy using microwave energy and optimization of process parameters.

Published in:

International Journal of Food Studies, 2014, v. 3, p. 45, doi. 10.7455/ijfs/3.1.2014.a4

By:

SWARNAKAIT, AJAY KUMAR;
DEVI, M. KALPANA;
DAS, S. K.

Publication type:

Article

QUALITY AND SENSORY EVALUATIONS OF TEMPE PREPARED FROM VARIOUS PARTICLE SIZES OF LUPIN BEANS.

Published in:

Journal of Food Technology & Industry / Jurnal Teknologi & Industri Pangan, 2013, v. 24, n. 2, p. 209, doi. 10.6066/jtip.2013.24.2.209

By:

Priatni, Sri;
Devi, Anastasia F.;
Kardono, Leonardus B. S.;
Jayasena, Vijay

Publication type:

Article

Moisture Sorption Characteristics of Composite Foods Filled with Chocolate.

Published in:

Journal of Food Science (Wiley-Blackwell), 1999, v. 64, n. 2, p. 300, doi. 10.1111/j.1365-2621.1999.tb15887.x

By:

Kim, S.S.;
Kim, S.Y.

Publication type:

Article

Corn masa and tortillas from extruded instant corn flour containing hydrocolloids and lime.

Published in:

Journal of Food Science (Wiley-Blackwell), 1999, v. 64, n. 1, p. 120, doi. 10.1111/j.1365-2621.1999.tb09873.x

By:

Arambula, V.G.;
Mauricio, S.R.A.

Publication type:

Article

Moisture sorption characteristics of freeze dried blueberries.

Published in:

Journal of Food Science (Wiley-Blackwell), 1995, v. 60, n. 4, p. 810, doi. 10.1111/j.1365-2621.1995.tb06235.x

By:

Loong Tak Lim;
Tang, Juming

Publication type:

Article

Microwave roasting effects on acyl lipids in soybeans (Glycine max. L.) at different moisture...

Published in:

Journal of Food Science (Wiley-Blackwell), 1995, v. 60, n. 4, p. 801, doi. 10.1111/j.1365-2621.1995.tb06233.x

By:

Yoshida, Hiromi;
Mieno, Aki

Publication type:

Article

Combined stress effects on growth of Zygosaccharomyces rouxii from an intermediate moisture...

Published in:

Journal of Food Science (Wiley-Blackwell), 1995, v. 60, n. 2, p. 356, doi. 10.1111/j.1365-2621.1995.tb05672.x

By:

De Daza, M.S. Tapia;
Aguilar, C.E.

Publication type:

Article

Microwave pre-treatment for sun-dried raisins.

Published in:

Journal of Food Science (Wiley-Blackwell), 1995, v. 60, n. 2, p. 344

By:

Kostaropouls, A.E.;
Saravacos, G.D.

Publication type:

Article

Edible coatings on frozen King salmon: Effects of whey protein isolate and acetylated...

Published in:

Journal of Food Science (Wiley-Blackwell), 1995, v. 60, n. 1, p. 28, doi. 10.1111/j.1365-2621.1995.tb05599.x

By:

Stuchell, Yvonne M.;
Krochta, John M.

Publication type:

Article

Comparison of Sound and Shriveled Peanut Kernels from Sized Commercial Lots.

Published in:

Journal of Food Science (Wiley-Blackwell), 1992, v. 57, n. 4, p. 998, doi. 10.1111/j.1365-2621.1992.tb14341.x

By:

CHIOU, ROBIN Y.-Y.;
FERNG, SOPHIA;
LIU, YI-FANG

Publication type:

Article

Consumer Acceptability of Cooked Stored Ground Turkey Patties with Differing Levels of Phosphate.

Published in:

Journal of Food Science (Wiley-Blackwell), 1992, v. 57, n. 4, p. 1026, doi. 10.1111/j.1365-2621.1992.tb14349.x

By:

CHAMBERS, LEIGH;
IV, EDGAR CHAMBERS;
BOWERS, JANE R.

Publication type:

Article

Infrared Processing of Dry Peas, Canola, and Canola Screenings.

Published in:

Journal of Food Science (Wiley-Blackwell), 1992, v. 57, n. 4, p. 941, doi. 10.1111/j.1365-2621.1992.tb14329.x

By:

McCURDY, SANDRA M.

Publication type:

Article

Milk Plasmin Activity Influence on Cheddar Cheese Quality during Ripening.

Published in:

Journal of Food Science (Wiley-Blackwell), 1992, v. 57, n. 3, p. 622, doi. 10.1111/j.1365-2621.1992.tb08056.x

By:

FARKYE, N.ANA Y.;
LANDKAMMER, C.HRISTINA F.

Publication type:

Article

Factors Influencing Serum Separation of Tomato Ketchup.

Published in:

Journal of Food Science (Wiley-Blackwell), 1992, v. 57, n. 3, p. 707, doi. 10.1111/j.1365-2621.1992.tb08078.x

By:

STOFOROS, N.IKOLAOS G.;
REID, D.AVID S.

Publication type:

Article

Preblending Hot- and Cold-Boned Pork at Different Particle Sizes.

Published in:

Journal of Food Science (Wiley-Blackwell), 1991, v. 56, n. 6, p. 1511, doi. 10.1111/j.1365-2621.1991.tb08628.x

By:

LAMKEY, J.W.;
MANDIGO, R.W.;
CALKINS, C.R.

Publication type:

Article

Water Associated with Whey Protein Investigated by Pulsed NMR.

Published in:

Journal of Food Science (Wiley-Blackwell), 1991, v. 56, n. 6, p. 1557, doi. 10.1111/j.1365-2621.1991.tb08639.x

By:

PADUA, GRACIELA W.;
RICHARDSON, SHELLY J.;
STEINBERG, MARVIN P.

Publication type:

Article

Equilibrium Water Content and the State of Water in Dehydrated White Cabbage.

Published in:

Journal of Food Science (Wiley-Blackwell), 1991, v. 56, n. 6, p. 1597, doi. 10.1111/j.1365-2621.1991.tb08649.x

By:

PÄÄKKÖNEN, KIRSTI;
PLIT, LIISA

Publication type:

Article

Assessment of the Textural Quality of Meat Patties: Correlation of Instrumental and Sensory Attributes.

Published in:

Journal of Food Science (Wiley-Blackwell), 1991, v. 56, n. 6, p. 1465, doi. 10.1111/j.1365-2621.1991.tb08617.x

By:

BEILKEN, S.L.;
EADIE, L.M.;
GRIFFITHS, I.;
JONES, P.N.;
HARRIS, P.V.

Publication type:

Article

Crystal Control In Processed Liquid Honey.

Published in:

Journal of Food Science (Wiley-Blackwell), 1991, v. 56, n. 4, p. 1034, doi. 10.1111/j.1365-2621.1991.tb14635.x

By:

ASSIL, HANAA I.;
STERLING, ROY;
SPORNS, PETER

Publication type:

Article

Starter Culture and Time/Temperature of Storage Influences on Quality of Fermented Mutton Sausage.

Published in:

Journal of Food Science (Wiley-Blackwell), 1991, v. 56, n. 4, p. 916, doi. 10.1111/j.1365-2621.1991.tb14605.x

By:

WU, W.H.;
RULE, D.C.;
BUSBOOM, J.R.;
FIELD, R.A.;
RAY, B.

Publication type:

Article

Equilibrium Isotherm Equations to Represent Moisture Sorption on Starch.

Published in:

Journal of Food Science (Wiley-Blackwell), 1991, v. 56, n. 4, p. 1106, doi. 10.1111/j.1365-2621.1991.tb14654.x

By:

BOKI, K.;
OHNO, S.

Publication type:

Article

Microencapsulated Iron for Food Fortification.

Published in:

Journal of Food Science (Wiley-Blackwell), 1991, v. 56, n. 4, p. 1047, doi. 10.1111/j.1365-2621.1991.tb14638.x

By:

JACKSON, LAUREN S.;
LEE, KEN

Publication type:

Article

Thermal Conductivity of Fresh and Dried Squid Meat by Line Source Thermal Conductivity Probe.

Published in:

Journal of Food Science (Wiley-Blackwell), 1991, v. 56, n. 2, p. 582, doi. 10.1111/j.1365-2621.1991.tb05330.x

By:

RAHMAN, MD. SHAFIUR;
POTLURI, PRAKASH LAL

Publication type:

Article

Thermal Conductivity of Potato between 50 and 100°C.

Published in:

Journal of Food Science (Wiley-Blackwell), 1991, v. 56, n. 2, p. 586, doi. 10.1111/j.1365-2621.1991.tb05332.x

By:

CALIFANO, ALICIA N.;
CALVELO, ALFREDO

Publication type:

Article

Feed Moisture Effects on Functional Properties, Trypsin Inhibitor and Hemagglutinating Activities of Extruded Bean High Starch Fractions.

Published in:

Journal of Food Science (Wiley-Blackwell), 1991, v. 56, n. 2, p. 443, doi. 10.1111/j.1365-2621.1991.tb05299.x

By:

GUJSKA, ELZBIETA;
KHAN, KHALIL

Publication type:

Article

Peanut Moisture/Size, Relation to Freeze Damage and Effect of Drying Temperature on Volatiles.

Published in:

Journal of Food Science (Wiley-Blackwell), 1991, v. 56, n. 2, p. 579, doi. 10.1111/j.1365-2621.1991.tb05329.x

By:

SINGLETON, J.A.;
PATTEE, H.E.

Publication type:

Article

Evaluation of Partially Defatted Chopped Beef in Fermented Beef Snack Sausage.

Published in:

Journal of Food Science (Wiley-Blackwell), 1991, v. 56, n. 2, p. 348, doi. 10.1111/j.1365-2621.1991.tb05277.x

By:

SMITH, G. L.;
STALDER, J. W.;
KEETON, J. T.;
PAPADOPOULOS, L. S.

Publication type:

Article

Iron in Food: Effect of Continued Use of Iron Cookware.

Published in:

Journal of Food Science (Wiley-Blackwell), 1991, v. 56, n. 2, p. 584, doi. 10.1111/j.1365-2621.1991.tb05331.x

By:

CHENG, Y.J.;
BRITTIN, H.C.

Publication type:

Article

Parametric Analysis for the Freezing of Spheroidal or Finitely Cylindrical Objects with Volumetric Changes.

Published in:

Journal of Food Science (Wiley-Blackwell), 1991, v. 56, n. 2, p. 543, doi. 10.1111/j.1365-2621.1991.tb05320.x

By:

SHEEN, SHIOWSHUH;
HAYAKAWA, KAN-ICHI

Publication type:

Article