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Efficient thermal treatment of radish (Raphanus sativus) for enhancing its bioactive compounds
Springer Science and Business Media LLC - Tập 60 - Trang 1045-1053 - 2022
Min Yang, Chih-Yao Hou, Ming-Ching Lin, Chao-Kai Chang, Anil Kumar Patel, Cheng-Di Dong, Yi-An Chen, Jung-Tsung Wu, Chang-Wei Hsieh
Old preserved radish (OPR), a traditional pickled-food of Asia, contains the healthy bioactive compounds, such as phenols and flavonoids. To preserve the phenols levels in radish by thermal treatment, which are decreased due to the polyphenol oxidase activity during long storage. Range of thermal processing evaluated to retain the maximum phenols level in the radish while processed at temperatures...... hiện toàn bộ
Antimicrobial activity, mechanical and thermal properties of cassava starch films incorporated with beeswax and propolis
Springer Science and Business Media LLC - - Trang 1-8 - 2023
María Carolina Betancur-D´Ambrosio, Carmen Elena Pérez-Cervera, Cindy Barrera-Martinez, Ricardo Andrade-Pizarro
Edible films can be formed from different polymeric compounds. The use of starch has gained extra value; because it can be used in combination with plasticizers and lipids, helping to improve mechanical properties. Besides, with the addition of an antimicrobial, the function of these films can be extended. The objective of this research was to evaluate the effect of native cassava starch, beeswax ...... hiện toàn bộ
Moisture sorption isotherms and thermodynamic properties of mexican mennonite-style cheese
Springer Science and Business Media LLC - Tập 51 - Trang 2393-2403 - 2012
Sergio I. Martinez-Monteagudo, Fabiola Salais-Fierro
Moisture adsorption isotherms of fresh and ripened Mexican Mennonite-style cheese were investigated using the static gravimetric method at 4, 8, and 12 °C in a water activity range (aw) of 0.08–0.96. These isotherms were modeled using GAB, BET, Oswin and Halsey equations through weighed non-linear regression. All isotherms were sigmoid in shape, showing a type II BET isotherm, and the data were be...... hiện toàn bộ
Synthesis and functional properties of gelatin/CA–starch composite film: excellent food packaging material
Springer Science and Business Media LLC - Tập 56 - Trang 1954-1965 - 2019
R. Kumar, G. Ghoshal, M. Goyal
In this work, citric acid (CA) modified starch/gelatin composite films were prepared by mixing modified starch and gelatin in different proportions (1:0, 1:1, 1:4, 4:1 and 0:1). Blending of chemically modified starch with food grade CA and gelatin as second polymers were studied as a new and novel approach for fabrication of eco-friendly composite films with excellent packaging properties. Taking ...... hiện toàn bộ
Consumer acceptance test and some related properties of selected KDML 105 rice mutants
Springer Science and Business Media LLC - Tập 53 Số 9 - Trang 3550-3556 - 2016
Wangcharoen, Wiwat, Phanchaisri, Chaveewon, Daengpok, Wichittra, Phuttawong, Rimruthai, Hangsoongnern, Tawan, Phanchaisri, Boonrak
Comparative analysis of the Kao Dawk Mali 105 (KDML 105) premium rice variety, and its six mutants, obtained after low energy ion bombardment, was carried out for sensory and other consumer acceptance related important properties. Consumer acceptance test (n = 200), colour parameters (L*, a*, b*), grain length, and texture parameters of cooked rice and 2-Acetyl-1-pyrroline (2AP), amylose...... hiện toàn bộ
Assessment of meat quality distributions of breast fillets with woody breast condition in the raw and cooked state
Springer Science and Business Media LLC - Tập 59 - Trang 3557-3566 - 2022
Xiao Sun, Jinjie You, Clay J. Maynard, Juan P. Caldas-Cueva, Aline Giampietro-Ganeco, Casey M. Owens
The objective of this study was to determine meat quality distributions and assess hardness distributions in raw and cooked breast fillets with the woody breast (WB) condition, in addition to evaluating the relationship between water properties and WB severity. A total of 90 breast fillets were collected and categorized as normal (NORM), mild (MILD) and severe (SEV). Breast weight, drip loss, comp...... hiện toàn bộ
Evaluating the efficacy of chitosan and CMC incorporated with moringa leaf extracts on reducing peteca spot incidence on ‘Eureka’ lemon
Springer Science and Business Media LLC - - 2019
Muriel Mbhoni Rikhotso, Lembe Samukelo Magwaza, Samson Zeray Tesfay, Asanda Mditshwa
Lemon (Citrus limon L.) is one of the most cultivated citrus fruit in South Africa. In citrus packhouses, fruit are coated with commercial synthetic waxes to enhance shelflife. However, the use of waxes has been linked to peteca spot (PS) incidence in lemons. This study evaluated the efficacy of chitosan (CH) and carboxymethyl cellulose (CMC) incorporated with moringa leaf extracts (M) on reducing...... hiện toàn bộ
Optimization of a process for high fibre and high protein biscuit
Springer Science and Business Media LLC - - 2013
Parul Singh, Rakhi Singh, Alok Jha, Prasad Rasane, Anuj Kumar Gautam
Biscuits are popular and convenient food products due to their ready to eat nature. Biscuits were prepared from sorghum and whole wheat flour with the addition of spirulina (Spirulina platensis) powder to produce high fibre and high protein biscuit. Levels of ingredients in biscuits such as spirulina powder, sorghum flour and guar gum were optimized using response surface methodology (RSM) for its...... hiện toàn bộ
Characterization, processing potential and drivers for preference of pepper cultivars in the production of sweet or spicy jellies
Springer Science and Business Media LLC - Tập 56 - Trang 624-633 - 2018
Jéssica Almeida Alves, Paula Nogueira Curi, Rafael Pio, Edwaldo dos Santos Penoni, Moacir Pasqual, Vanessa Rios de Souza
Due to the importance of studying alternatives to reduce pepper post-harvest loss and verify the processing potential of the several cultivars/varieties available, the objective of this study was to characterize common peppers in Brazil, and to evaluate their potential for further processing into jelly form. More specifically, the most-consumed species and varieties in Brazil were investigated, th...... hiện toàn bộ
Ready-to-cook millet flakes based on minor millets for modern consumer
Springer Science and Business Media LLC - Tập 53 - Trang 1312-1318 - 2015
Ranjita Devi Takhellambam, Bharati V. Chimmad, Jones Nirmalnath Prkasam
There is an increased demand among the consumers for convenient foods for various reasons. Millets such as little, proso, barnyard and ragi were explored for processing into Ready-To-Cook (RTC) millet flakes to meet the needs of modern consumers. Physico-functional and nutrient composition of RTC millet flakes were evaluated against the control (oats flakes and rice flakes). Variation in physical,...... hiện toàn bộ
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