Works matching DE "THERMAL properties of food"

Results: 71

Beta-carotene isomerisation in mango puree as influenced by thermal processing and high-pressure homogenisation.

Published in:

European Food Research & Technology, 2013, v. 236, n. 1, p. 155, doi. 10.1007/s00217-012-1872-y

By:

Lemmens, Lien;
Tchuenche, Emmanuel;
Loey, Ann;
Hendrickx, Marc

Publication type:

Article

Effect of Cooking Time on the Physical, Chemical and Thermal Properties of Acha Seeds.

Published in:

International Journal of Food Studies, 2017, v. 6, p. 178, doi. 10.7455/ijfs/6.2.2017.a5

By:

RAJI, AKEEM O.;
NASSAM, HAJARAT O.;
ARUNA, TAWAKALITU E.;
RAJI, MONSURAT O.;
SANI, MAIMUNA

Publication type:

Article

Glass transition values of muscle tissue.

Published in:

Journal of Food Science (Wiley-Blackwell), 1999, v. 64, n. 1, p. 10, doi. 10.1111/j.1365-2621.1999.tb09851.x

By:

Brake, N.C.;
Fennema, O.R.

Publication type:

Article

Measurement of food thermal conductivity using differential scanning calorimetry.

Published in:

Journal of Food Science (Wiley-Blackwell), 1993, v. 58, n. 5, p. 1145, doi. 10.1111/j.1365-2621.1993.tb06134.x

By:

Buhri, A.B.;
Singh, R.P.

Publication type:

Article

Photo-sensor Methodology for Determining Residence Time Distributions of Particles in Continuous Flow Thermal Processing Systems.

Published in:

Journal of Food Science (Wiley-Blackwell), 1991, v. 56, n. 4, p. 1076, doi. 10.1111/j.1365-2621.1991.tb14645.x

By:

YANG, B. BARRY;
SWARTZEL, KENNETH R.

Publication type:

Article

Scientific Opinion on the safety assessment of the process "APPE supercycle CP" used to recycle post-consumer PET into food contact materials.

Published in:: EFSA Journal, 2014, v. 12, n. 4, p. 1, doi. 10.2903/j.efsa.2014.3632
Publication type:: Article

Instant-read Food Thermometer Accuracy in Measuring End-point Temperature in Ground Beef Patties Prepared by Three Methods.

Published in:

Food Protection Trends, 2014, v. 34, n. 4, p. 237

By:

Zemmer-Nalivka, Tiffani;
McCurdy, Sandra M.;
Staszak-Nalivka, Courtney;
Killinger, Karen M.

Publication type:

Article

Modeling Thermophysical Properties of Food Under High Pressure.

Published in:

Critical Reviews in Food Science & Nutrition, 2010, v. 50, n. 4, p. 344, doi. 10.1080/10408390802248817

By:

Otero, L.;
Guignon, B.;
Aparicio, C.;
Sanz, P. D.

Publication type:

Article

Brown HT: Physical, thermal and biophysical properties of the food azo dye.

Published in:

Journal of Thermal Analysis & Calorimetry, 2019, v. 136, n. 3, p. 1249, doi. 10.1007/s10973-018-7766-x

By:

Leulescu, Marian;
Pălărie, Ion;
Moanţă, Anca;
Cioateră, Nicoleta;
Popescu, Mariana;
Morîntale, Emilian;
Văruţ, Marius Ciprian;
Rotaru, Petre

Publication type:

Article

A Comprehensive Review on the Main Honey Authentication Issues: Production and Origin.

Published in:

Comprehensive Reviews in Food Science & Food Safety, 2017, v. 16, n. 5, p. 1072, doi. 10.1111/1541-4337.12278

By:

Soares, Sónia;
Amaral, Joana S.;
Oliveira, Maria Beatriz P.P.;
Mafra, Isabel

Publication type:

Article

ENERGY AND MACRONUTRIENT METABOLISM II (971.1-971.5).

Published in:: 2005
Publication type:: Abstract

Modeling of Dielectric and Thermal Properties of Protein-Enriched Instant Noodles as a Function of Food Chemical Composition.

Published in:

International Journal of Food Engineering, 2018, v. 14, n. 5/6, p. N.PAG, doi. 10.1515/ijfe-2017-0205

By:

Pongpichaiudom, Aujcharaporn;
Songsermpong, Sirichai;
Tang, Juming;
Sablani, Shyam

Publication type:

Article

Variety Difference in Molecular Structure, Physico-chemical and Thermal Properties of Starches from Pigmented Rice.

Published in:

International Journal of Food Engineering, 2016, v. 12, n. 6, p. 557, doi. 10.1515/ijfe-2016-0117

By:

Koteswara Reddy, Chagam;
Kimi, Lalmuan;
Haripriya, Sundaramoorthy

Publication type:

Article

Characterization of Morphology and Structural and Thermal Properties of Legume Flours: Cowpea (Vigna unguiculata L. Walp) and Bambara Groundnut (Vigna subterranea L. Verdc.) Varieties.

Published in:

International Journal of Food Engineering, 2016, v. 12, n. 2, p. 139, doi. 10.1515/ijfe-2014-0146

By:

Kaptso, Giscard K.;
Njintang, Nicolas Y.;
Nguemtchouin, Marie Goletti M.;
Amungwa, Athanasius F.;
Scher, Joël;
Hounhouigan, Joseph;
Mbofung, Carl M. F.

Publication type:

Article

Influence of Tapioca Starch on Thermal Properties of Wheat Flour-Based Batter and Quality of Fried Battered Chicken Wingsticks.

Published in:

International Journal of Food Engineering, 2015, v. 11, n. 5, p. 641, doi. 10.1515/ijfe-2015-0017

By:

Ketjarut, Soraya;
Pongsawatmanit, Rungnaphar

Publication type:

Article

Clarification of Date Syrup by Activated Carbon: Investigation on Kinetics, Equilibrium Isotherm, and Thermodynamics of Interactions.

Published in:

International Journal of Food Engineering, 2015, v. 11, n. 5, p. 651, doi. 10.1515/ijfe-2015-0093

By:

Ahdno, Hossein;
Jafarizadeh-Malmiri, Hoda

Publication type:

Article

Effect of High Pressure Processing on the Quality Characteristics and Oxidative Stability of Pork Sausage during Long-term Storage.

Published in:

International Journal of Food Engineering, 2012, v. 8, n. 2, p. 1, doi. 10.1515/1556-3758.2608

By:

Ji-Yeon Chun;
Ji-Sook Kim;
Sang-Gi Min;
Geun-Pyo Hong

Publication type:

Article

Three-Dimensional Mathematical Modeling of Microbiological Destruction of Bacillus stearothermophilus in Conductive Baby Food Packed in Glass Container.

Published in:

International Journal of Food Engineering, 2005, v. 1, n. 2, p. 1, doi. 10.2202/1556-3758.1010

By:

Pinho, Claudia;
Cristianini, Marcelo

Publication type:

Article

COMPARATIVE STUDY ON THE PHYSICO-CHEMICAL, TEXTURAL AND THERMAL PROPERTIES OF INSTANT PORRIDGES BASED ON SPELT AND OATS.

Published in:

Food & Feed Research, 2018, v. 45, n. 1, p. 27, doi. 10.5937/FFR1801027S

By:

Šimurina, Olivera D.;
Filipčev, Bojana V.;
Marić, Boško D.;
Cvetković, Biljana R.;
Solarov, Marija I. Bodroža

Publication type:

Article

Thermophysical properties of yacon (Smallanthus sonchifolius): experimental determination and effect of moisture content.

Published in:

Acta Scientiarum: Technology, 2015, v. 37, n. 1, p. 167, doi. 10.4025/actascitechnol.v37i1.20624

By:

Perussello, Camila Augusto;
Mariani, Viviana Cocco;
Masson, Maria Lúcia;
de Castilhos, Fernanda

Publication type:

Article

The applicability of the GAB model to food water sorption...

Published in:

International Journal of Food Science & Technology, 1997, v. 32, n. 6, p. 553, doi. 10.1111/j.1365-2621.1997.tb02131.x

By:

Lewicki, Piotr P.

Publication type:

Article

Thermal inactivation of a recombinant lipoxygenase from Pseudomonas aeruginosa BBE in the absence and presence of additives.

Published in:

Journal of the Science of Food & Agriculture, 2014, v. 94, n. 9, p. 1753, doi. 10.1002/jsfa.6487

By:

Xu, Zhi;
Liu, Song;
Lu, Xinyao;
Rao, Shengqi;
Kang, Zhen;
Li, Jianghua;
Wang, Miao;
Chen, Jian

Publication type:

Article

Moisture content modelling of thermal properties of persimmon (cv. 'Kaki').

Published in:

Research in Agricultural Engineering, 2017, v. 63, n. 2, p. 71, doi. 10.17221/3/2016-RAE

By:

AKBARI, SOMAYE;
CHAYJAN, REZA AMIRI

Publication type:

Article

Effect of chemical composition and thermal properties on the cooking quality of common beans ( Phaseolus vulgaris ).

Published in:

CyTA: Journal of Food, 2015, v. 13, n. 3, p. 385, doi. 10.1080/19476337.2014.988182

By:

Sánchez-Arteaga, H.M.;
Urías-Silvas, J.E.;
Espinosa-Andrews, H.;
García-Márquez, E.

Publication type:

Article

Investigation of functional properties and color changes of corn extrudates enriched with broccoli or olive paste.

Published in:

Food Science & Technology International, 2015, v. 21, n. 8, p. 613, doi. 10.1177/1082013214559310

By:

Bisharat, Ghassan I.;
Katsavou, Ioanna D.;
Panagiotou, Nikolaos M.;
Krokida, Magdalini K.;
Maroulis, Zacharias B.

Publication type:

Article

Relationship of dough thermomechanical properties with oil uptake, cooking and textural properties of instant fried noodles.

Published in:

Food Science & Technology International, 2014, v. 20, n. 3, p. 171, doi. 10.1177/1082013213476076

By:

Gulia, Neelam;
Khatkar, BS

Publication type:

Article

Stability of Oligosaccharides Derived from Lactose and Lactulose regarding Rheological and Thermal Properties.

Published in:

Journal of Food Quality, 2018, p. 1, doi. 10.1155/2018/7597301

By:

López-Sanz, Sara;
Moreno, Rodrigo;
de la Mata, M. José;
Moreno, F. Javier;
Villamiel, Mar

Publication type:

Article

Effect of Cultivars and Thermal Processing with Salt Solutions on the Textural Attributes (Hardness, Chewiness and Rate of Softening) of Potatoes (Solanum Tuberosum L.).

Published in:

International Journal of Food Properties, 2010, v. 13, n. 5, p. 1161, doi. 10.1080/10942910903013159

By:

Adhikari, B.P.;
Purcell, T.;
Ristrom, A.;
Chaudhary, D.S.

Publication type:

Article

Net Isosteric Heats of Adsorption and Desorption for Different Forms of Hybrid Rice.

Published in:

International Journal of Food Properties, 2007, v. 10, n. 1, p. 25, doi. 10.1080/10942910600613228

By:

Haque, Ashraful;
Shimizu, Naoto;
Kimura, Toshinori;
Bala, B.K.

Publication type:

Article

Evaluating Stability of Vitamin C in Fortified Formula Using Water Activity and Glass Transition.

Published in:

International Journal of Food Properties, 2007, v. 10, n. 1, p. 61, doi. 10.1080/10942910600717284

By:

Sablani, ShyamS.;
Al-Belushi, K.;
Al-Marhubi, I.;
Al-Belushi, R.

Publication type:

Article

Freezing Point and Thermal Conductivity of Tropical Fruit Pulps: Mango and Papaya.

Published in:

International Journal of Food Properties, 2007, v. 10, n. 1, p. 73, doi. 10.1080/10942910600744007

By:

Telis, V.R.N.;
Telis-Romero, J.;
Sobral, P.J.A.;
Gabas, A.L.

Publication type:

Article

Apparent Specific Heat Capacity of Chilled and Frozen Meat Products.

Published in:

International Journal of Food Properties, 2007, v. 10, n. 1, p. 103, doi. 10.1080/10942910600755151

By:

Tavman, Sebnem;
Kumcuoglu, Seher;
Gaukel, Volker

Publication type:

Article

Quality Attributes of High Temperature Short Time Air Puffed Ready-to-eat Potato Snacks.

Published in:

International Journal of Food Properties, 2007, v. 10, n. 1, p. 113, doi. 10.1080/10942910600764989

By:

Nath, A.;
Chattopadhyay, P.K.

Publication type:

Article

Processing of Honey: A Review.

Published in:

International Journal of Food Properties, 2007, v. 10, n. 1, p. 127, doi. 10.1080/10942910600981708

By:

Subramanian, R.;
Umesh Hebbar, H.;
Rastogi, N.K.

Publication type:

Article

Protein Denaturation, Rheology, and Gelation Characteristics of Radio-Frequency Heated Egg White Dispersions.

Published in:

International Journal of Food Properties, 2007, v. 10, n. 1, p. 145, doi. 10.1080/10942910600986970

By:

Ahmed, Jasim;
Ramaswamy, HosahalliS.;
Alli, Inteaz;
Raghavan, VijayaG.S.

Publication type:

Article

Viscosity of Aqueous Carbohydrate Solutions at Different Temperatures and Concentrations.

Published in:

International Journal of Food Properties, 2007, v. 10, n. 1, p. 185, doi. 10.1080/10942910600673636

By:

Telis, V.R.N.;
Telis-Romero, J.;
Mazzotti, H.B.;
Gabas, A.L.

Publication type:

Article

ATMOSPHERIC COLD PLASMA AS NEW STRATEGY FOR FOODS PROCESSING - AN OVERVIEW.

Published in:

Innovative Romanian Food Biotechnology, 2014, v. 15, p. 1

By:

STOICA, Maricica;
ALEXE, Petru;
MIHALCEA, Liliana

Publication type:

Article

Potential Health Implications of the Consumption of Thermally-Oxidized Cooking Oils - a Review.

Published in:

Polish Journal of Food & Nutrition Sciences, 2017, v. 67, n. 2, p. 95, doi. 10.1515/pjfns-2016-0028

By:

Falade, Ayodeji Osmund;
Oboh, Ganiyu;
Okoh, Anthony Ifeanyi

Publication type:

Article

Influence of Sugars, Modified Starches and Hydrocolloids Addition on Colour and Thermal Properties of Raspberry Cream Fillings.

Published in:

Polish Journal of Food & Nutrition Sciences, 2017, v. 67, n. 1, p. 49, doi. 10.1515/pjfns-2016-0018

By:

Pichler, Anita;
Pozderović, Andrija;
Moslavac, Tihomir;
Popović, Kristina

Publication type:

Article

Effects of Various Hydrothermal Treatments on Selected Nutrients in Legume Seeds.

Published in:

Polish Journal of Food & Nutrition Sciences, 2011, v. 61, n. 3, p. 181, doi. 10.2478/v10222-011-0019-3

By:

Filipiak-Florkiewicz, Agnieszka;
Florkiewicz, Adam;
Walczycka, Maria;
Leszczyńska, Teresa;
Cieślik, Ewa;
Wałkowska, Izabela;
Kapusta-Duch, Joanna

Publication type:

Article

Determinación de Propiedades Termofísicas de Alimentos en Función de la Concentración y la Temperatura empleando un Programa Computacional.

Published in:

Información Tecnológica, 2012, p. 111, doi. 10.4067/S0718-07642012000100012

By:

Alvis, Armando;
Caicedo, Isaac;
Peña, Pierre

Publication type:

Article

PHYSICAL, THERMAL AND FUNCTIONAL PROPERTIES OF FLOUR DERIVED FROM UBI GEMBILI (DIOSCOREA ESCULENTA L.) TUBERS GROWN IN INDONESIA.

Published in:

Slovak Journal of Food Sciences / Potravinarstvo, 2018, v. 12, n. 1, p. 539, doi. 10.5219/937

By:

Retnowati, Diah Susetyo;
Kumoro, Andri Cahyo;
Ratnawati, Ratnawati

Publication type:

Article

Survival of Escherichia coli O157:H7 in yogurt drink, plain yogurt and salted (tuzlu) yogurt: Effects of storage time, temperature, background flora and product characteristics.

Published in:

International Journal of Dairy Technology, 2007, v. 60, n. 2, p. 118, doi. 10.1111/j.1471-0307.2007.00312.x

By:

AKDEMİR EVRENDİLEK, GÜLSÜN

Publication type:

Article

Quick, Accurate Temperature Readings of Tiny Foods.

Published in:: Journal of Environmental Health, 1999, v. 61, n. 8, p. 40
Publication type:: Article

Enhancement of the properties of biodegradable rice starch films by using chemical crosslinking agents.

Published in:

International Food Research Journal, 2014, v. 21, n. 3, p. 1189

By:

Detduangchan, N.;
Sridach, W.;
Wittaya, T.

Publication type:

Article

Effect of Different Extrusion Treatments and Particle Size Distribution on the Physicochemical Properties of Rice Flour.

Published in:

Food & Bioprocess Technology, 2014, v. 7, n. 9, p. 2657, doi. 10.1007/s11947-014-1252-7

By:

Martínez, Mario;
Calviño, Adelina;
Rosell, Cristina;
Gómez, Manuel

Publication type:

Article

Evaluation of Structural Shrinkage on Freeze-Dried Fruits by Image Analysis: Effect of Relative Humidity and Heat Treatment.

Published in:

Food & Bioprocess Technology, 2014, v. 7, n. 9, p. 2618, doi. 10.1007/s11947-013-1242-1

By:

Agudelo-Laverde, Lina;
Schebor, Carolina;
Buera, María

Publication type:

Article

The Effect of Endogenous Pectinases on the Consistency of Tomato-Carrot Purée Mixes.

Published in:

Food & Bioprocess Technology, 2014, v. 7, n. 9, p. 2570, doi. 10.1007/s11947-014-1284-z

By:

Houben, Ken;
Christiaens, Stefanie;
Ngouémazong, Doungla;
Van Buggenhout, Sandy;
Van Loey, Ann;
Hendrickx, Marc

Publication type:

Article

Reduction of Furan Formation by High-Pressure High-Temperature Treatment of Individual Vegetable Purées.

Published in:

Food & Bioprocess Technology, 2014, v. 7, n. 9, p. 2679, doi. 10.1007/s11947-014-1300-3

By:

Palmers, Stijn;
Grauwet, Tara;
Kebede, Biniam;
Hendrickx, Marc;
Loey, Ann

Publication type:

Article

Properties of Starch Separated From Ten Mung Bean Varieties and Seeds Processing Characteristics.

Published in:

Food & Bioprocess Technology, 2011, v. 4, n. 5, p. 814, doi. 10.1007/s11947-010-0421-6

By:

Li, Wenhao;
Shu, Chang;
Zhang, Peili;
Shen, Qun

Publication type:

Article