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Effect of extrusion treatment on the thermal stability and structure of corn starch with different emulsifiers
crystallinity modified starches extrudate complexes
2015/10/9
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...
Influence of composite κ-casein and β-lactoglobulin genotypes on composition, rennetability and heat stability of milk of cows of Slovak Pied breed
cow milk genetic polymorphism milk protein casein rennetability heat stability
2015/6/4
The effect of the phenotypic combination of genetic variants κ-CN/β-Lg on the contents of technologically and nutritionally important components of milk as well as technological properties of milk was...
The Effect of Ultraviolet and Heat Treatments on Microbial Stability, Antioxidant Activity and Sensory Properties of Ready-to-serve Tropical Almond Drink
Ultraviolet Heat Treatments Antioxidant Activity
2016/6/1
There is a growing trend towards the production of ready to use multifunctional foods which has nutritional and medicinal value as well as good sensory properties. On the other hands, microbial safety...
Evaluation of the stability of whipped egg white
egg white foam heat treatment foam stability texture, rheology
2014/2/25
An investigation was made into the effects of various egg white products and sweeteners on the stability and organoleptic properties of egg white foams. 12 foam products were prepared from egg white a...
Stability of selected lactobacilli in the conditions simulating those in the gastrointestinal tract
probiotic Lactobacillus bile tolerance pH tolerance autoaggregation
2014/2/26
The cell survival in the digestive tract is one of the main criteria required for the probiotics. The aim of this study was to evaluate the stability of the selected lactobacilli (Lactobacillus acidop...
Prediction of beer foam stability from malt components
beer foam stability malt polypeptides
2014/2/25
Industrial unhopped worts produced from different batches of commercial malt were taken to analyse the contents of compounds related to beer foam stability, such as polypeptides, polyphenols, and β-gl...
Comparative Study of Stability Measurements for Two Frying Oils: Soybean Oil and Refined Palm Oil
DSC oxidative palm oil polar compounds soybean oil
2010/9/29
The quality of soybean oil (SO) and refined palm oil (RPO), frying at 180ºC for 12 h was
investigated. The purpose of the study was to find out the quality deterioration of the two oils with res...
EFFECT OF APPLE POLYPHENOL ON OXIDATIVE STABILITY OF SLICED COOKED CURED BEEF AND PORK HAMS DURING CHILLED STORAGE
apple polyphenol oxidative stability beef pork hams chilled
2012/8/13
The effects of apple polyphenol (AP) on color, lipid and protein oxidation in sliced cooked cured hams (SCCHs) made of pork and beef during chilled storage were investigated. SCCH samples with no anti...
Effect of Curdlan on Retort Stability of a Pork Meat Gel System
curdlan retort minced-pork gel trehalose
2009/7/7
Effect of curdlan with or without trehalose on retort stability of a minced-pork gel system was investigated. The addition of curdlan suppressed the deterioration of physical properties as well as the...
Changes in Oxidative Stability of Selected Bakery Products during Shelf Life
bakery foods oxidatif stability shelf life fatty acids
2009/6/18
In this research, selected bakery products that contain high amount of fat (>10%) were stored under ambient conditions until the end of shelf life. Changes in oxidative stability and fatty acid compos...
Effect of Alcoholic Fermentation on the Stability of Purple Sweet Potato Anthocyanins
anthocyanin purple sweet potato alcoholic fermentation
2009/6/17
Anthocyanin pigments (AN) extracted and purified from purple sweet potatoes (Yamagawamurasaki and Kankei 55) were studied for stability during alcoholic fermentation. The fermentation was continued fo...
Blending of Oils-Does it Improve the Quality and Storage Stability, an Experimental Approach on Soyabean and Palmolein Based Blends
Storage Stability Quality
2016/5/31
The present study of nutritional evaluation of two different oil blends were investigated using sesame oil as control. The blends selected were soyabean and palmolein with sesame in the ratios of 80:2...
Effect of Packaging Films Releasing Antimicrobial Agents on Stability of Food Products
antimicrobial packaging nisin natamycin cheese
2014/3/10
The study was aimed to (I) test the effect of polyethylene (LDPE) films coated by commercially available polyvinylchloride (PVC) lacquer with addition of nisin preparation Nisaplin® (5% w/w) and/...
Effect of Pulsed Electric Fields on the Main Chemical Components of Liquid Egg and Stability at 4°C
egg lipids proteins pulsed electric field structure
2014/3/10
The effect of PEF on the whole liquid egg components, proteins and lipids, and the microstructure were studied and compared with pasteurisation. The effect of the refrigerated storage one week after t...
Differences in Thermal Stability of Glucosinolates in Five Brassica Vegetables
food matrix phytochemicals processing degradation
2014/3/10
The thermal stability of individual glucosinolates within five different Brassica vegetables was studied at 100°C for different incubation times up to 120 minutes. Three vegetables that were used in t...