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Effect of microwave thawing on microstructure and physicochemical stability of low fat white sauces made with soy protein
Confocal laser scanning microscopy (CLSM) microwave heating SDS-PAGE soy protein isolate starch
2014/2/24
The microstructural and physicochemical stability of white sauces made with soy protein and modified waxy maize starch was evaluated after subjecting them to a freezing-thawing process in a convention...
Changes in the Physicochemical Properties, Microstructure and Sensory Characteristics of Shark Dendeng Using Different Drying Methods
Physicochemical Properties Microstructure
2016/5/31
The aim of the study was to identify physico-chemical properties, SEM (Scanning Electron Microscopy) and sensory characteristics of dendeng made from shark flesh (Chiloscyllium sp.). Three drying meth...
The objective was to determine the effect of a peptide sweetener, Aspartame, compared to a carbohydrate sweetener, sucrose, on the microstructure of yogurt. Microstructure was determined by transmissi...
Microstructure and Some Functional Properties of Spray Dried Cheddar Whey Concentrated by Ultrafiltration or Combination of Ultrafiltration and Vacuum Evaporation
dairy dehydration role
2009/6/17
In order to study the influence of the vacuum evaporation (VE) process on the functionality of whey protein concentrates (WPC’s) , Cheddar WPC’s were produced with and without VE, viz. by i) ultrafilt...