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Antioxidant Dietary Fibres: Potential Functional Food Ingredients from Plant Processing By-Products
antioxidant dietary fibre plant waste polyphenols bioavailability
2015/12/30
The number of dietary fibre enriched food products introduced to the food market has been increased due to several
beneficial effects of dietary fibres, mainly on the digestive system. In recent yea...
Use of Pulse Ingredients to Develop Healthier Baked Products
Pulse Ingredients Develop Healthier Baked Products
2014/5/23
With growing interest in formulating more nutritious ready-to-eat foods, the food industry is looking for alternative ingredients that can deliver enhanced nutrition and functionality. Pulses are high...
Funcionality of several cake ingredients: A comprehensive approach
fat replacement inulin physical properties structure
2014/2/24
The roles of some cake ingredients – oil, a leavening agent, and inulin – in the structure and physicochemical properties of batter and cakes were studied in four different formulations. Oil played an...
Analysis of Ingredients, Functionality, Formulation Optimization and Shelf Life Evaluation of High Fiber Bread
Ingredients Functionality
2016/5/31
The aim of this study was to analyze the ingredients, develop high fiber bread and evaluate its shelf life. Bread and baked products are the most important sources of dietary fiber in the total food c...
Changes in Various Ingredients, Escherichia coli, Taste and Texture of Blade Vegetables as a Result of Low Temperature Steam-Heating Process
low temperature steam heating process blade vegetables texture
2009/7/7
To research wider uses of the low temperature steam heating process, blade vegetables were heated by steam of temperature adjusted from 55°C to 80°C for 5-30 min. The treated vegetables were used for ...
Effects of Food Ingredients on Inactivation of Escherichia coli by Hydrostatic Pressure Treatment with the Addition of Allyl Isothiocyanate
Escherichia coli inactivation hydrostatic pressure
2009/6/18
The effects of pH, the major food ingredients sodium chloride, sucrose, protein and organic acids on Escherichia coli inactivation by hydrostatic pressure treatment with the addition of allyl isothioc...
Anti-oxidative activity and functional ingredients of mulberry fruits
mulberry functional ingredient anti-oxidative activity anthocyanin
2009/3/30
Anti-oxidative activity and functional ingredients of mulberry fruits。
Butter has a very desirable flavor and is perceived by consumers as a high quality, natural product. However, its use in foods is sometimes limited by its functional performance. Milk fat is tradition...
Effect of Storage Temperatures and Ingredients on Growth of Bacillus cereus in Coffee Creamers
Bacillus cereus storage temperature coffee creamers
2008/3/27
Growth of Bacillus cereus ATCC 33018 was evaluated in half and half (10.5% fat), whipping cream (30% fat), and nondairy creamer (7.5% fat). Samples were inoculated with approximately 10 vegetative cel...
Determination of Four Active Ingredients in Vc Yinqiao Tablets by Capillary Zone Electrophoresis with Amperometric Detection†
毛细管电泳 安培检测 对乙酰氨基酚 维生素 绿原酸 咖啡酸
2007/12/20
摘要 首次用毛细管电泳－安培检测法分别测定了复方中成药维C银翘片中对乙酰氨基酚（paracetamol），维生素C（vitamin C），绿原酸 (chlorogenicacid) 和咖啡酸(caffeic acid)。探讨了电极电位、运行缓冲溶液、分离电压及进样时间等对毛细管电泳分离-安培检测的影响,得到了较为优化的测定条件。在最佳毛细管电泳分离条件和安培检测条件下，四种物质可在22 min内达...
Analysis of the relation between the price of fodder mixture ingredients and the price of chicken meat
chicken meat maize wheat, price regression correlation residual analysis
2014/3/26
This paper aims at finding a suitable model describing the relation between the price of fodder mixture ingredients (wheat, maize) and the price of chicken meat. The procedure of searching for the rig...
Decontamination of Dry Food Ingredients and Seeds with “Soft-Electrons” (Low-Energy Electrons)
dehydrated vegetable seed decontamination, electron
2010/11/23
Electrons with energies of 300 keV or lower (soft-electrons) reduced microbial loads of grains, pulses, spices, dehydrated vegetables and seeds to levels lower than 10 CFU/g. The viscosity of gelatini...
