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Separation and character analysis of anthocyanins from mulberry (Morus alba L.) pomace
mulberry pomace anthocyanins colour antioxidant activities separation
2014/2/25
Mulberry pomace, as a by-product of juice and wine making, was investigated as a potential source of natural anthocyanins. The results showed that anthocyanin contents in mulberry pomace from two vari...
Screening of Stabilizers for Peanut Milk Based Set Yoghurt by Assessment of Whey Separation, Gel Firmness and Sensory Quality of the Yoghurt
Gel Firmness Sensory Quality
2008/11/26
Seven stabilizers were assessed for their suitability and compatibility to peanut milk based set yoghurt. For the sake of screening, the concentration of the stabilizers added was fixed at 0.2% (w/v)....
Screening of Stabilizers for Peanut Milk Based Set Yoghurt by Assessment of Whey Separation, Gel Firmness and Sensory Quality of the Yoghurt
Peanut Milk Whey Separation
2016/5/31
Seven stabilizers were assessed for their suitability and compatibility to peanut milk based set yoghurt. For the sake of screening, the concentration of the stabilizers added was fixed at 0.2% (w/v)....
Separation of low molecular weight rapeseed proteins by RP-HPLC-DAD – a short report
HPLC rapeseed low molecular weight proteins phenolics phenolic acids
2014/3/17
Low molecular weight proteins were extracted and isolated from rapeseed and analysed using the HPLC-DAD method. The separation of proteins and phenolic compounds was done on the reversed phase C18 col...
Separation techniques for distillery stillage treatment
distillery stillage bio ethanol membrane filtration ceramic membranes
2014/3/17
The separation of stillage was tested by means of the pilot plantARNO600-BIO using three-channel ceramic membranes with the pore diameter range from microfiltration to ultrafiltration (1.4 μm–5 kDa). ...
Occurrence of Sauce Separation in White Sauce with Added Bovine Serum Albumin
disulfide bond bovine serum albumin vacuum cooking surface hydrophobicity
2010/11/23
Extensive sauce separation occurred in a white sauce containing bovine serum albumin (BSA) upon heating at 90°C; however, this occurred only slightly in the case where the BSA contained sulfhydryl gro...
