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Lipid oxidation is a major problem in foods resulting in alteration of texture, appearance, off flavors, aroma and decreased nutritional quality. The ability of compounds to inhibit lipid oxidation in...
The combined effects of ultrafiltration and freeze drying stages, and the incorporation of a stabilizing agent on selected functional and physical properties of bovine plasma proteins, were evaluated ...
The variations in physical properties such as the size dimensions, unit mass, sphericity, projected area, bulk density, true density, volume, coefficient of friction on various surfaces, and terminal ...
The effect of sucrose on water activity, the fraction of freezable water, and viscoelastic properties of alginate dispersed aqueous systems was investigated. Water activity and the fraction of freezab...
Physical properties which influence the quality of seasoned umeboshi were examined and microscopic observations and sensory evaluations were undertaken on 13 commercially prepared products and 4 labor...
This study was undertaken to generate useful information regarding the change of quality of parboiled rice for different processing conditions through the change of physical properties and to search f...
A laboratory-scale parboiling setup was fabricated to produce parboiled rice at low steaming temperatures for determination of its physical properties, the quality indicators, and to compare those qua...
The effects of supplementation of high protease activity wheat (Triticum aestivum) flour due to bug (Eurygaster spp.) damage on characteristics of wheat flour extrudates were investigated. Different p...
Hypoallergenic wheat flour (HWF) in which gluten is partially hydrolyzed by enzymes has recently been developed. However, the manufacturing of HWF products is difficult compared to that of normal whea...

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