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Design Development of a Unit Operation for Chilli Paste Process
Chilli Paste Process Unit Operation
2016/6/2
The traditional method of chilli paste processes essentially consists of two main unit operations, namely blending of raw ingredients and cooking of liquefied chilli paste, accompanied by manual stirr...
Optimization of Hydrolysis Conditions for Iron Binding Peptides Production from Shrimp Processing Byproducts
Iron Binding Peptides Production Hydrolysis
2016/6/2
Iron is one of the most popular trace elements in body and plays very important role in metabolism or construction of body. Organic iron from various sources for curing iron-deficiency anemia was one ...
Organic acids (oxalic, citric, malic, and succinic) contents of Domat, Memecik and Uslu varieties of olives grown in Turkey were investigated using HPLC method. Organic acids were extracted from olive...
When cooked, rice fresh after harvest (“new” rice) is soft, moist, and lumpy, which is disliked by consumers in India and many other places. Cooking texture improves after the rice has been stored (“a...
Physical methods of resveratrol induction in grapes and grape products – a review
trans-resveratrol methods of enchrichements UV irradiation ozonisation
2014/2/25
rans-resveratrol ((E)-3,4',5-trihydroxystilbene) is a substance that is produced by a large number of plants as a phytoalexin and has a wide range of beneficial biological properties. Resveratrol has ...
Fatty acids, tocopherol, and sterol contents of some Nigella species seed oil
black cumin seed oil Nigella spp. fatty acids tocopherol sterols
2014/2/25
The lipid compositions of the seed oils of some Nigella species were investigated. The total oil content of the seeds ranged from 28.0 to 36.4%. GC-MS fatty acid compositional analysis of the Nigella ...
Formation of acylglycerol chloro derivatives in vegetable oils and mitigation strategy
3-chloropropane-1,2-diol 3-CPD, 3-MCPD 3-chloropropane-1,2-diol esters bound 3-CPD processing contaminants mitigation strategy
2014/2/25
The most important acylglycerol chloroderivatives identified in foods are 3-chlorpropane-1,2-diol fatty acid esters (3-CPD esters) that are accompanied by epoxypropanol fatty acid esters formed in pro...
Isolation and characterisation of starch from different barley and oat varieties
oat barley isolation starch properties
2014/2/25
Starches were isolated from three oat (Dzoker, Zvolen and Sampionka) and three barley (Barun, Zlatko and Vanessa) cultivars. The gelatinisation and retrogradation characteristics, pasting properties, ...
Extruded corn flour changed the functionality behaviour of blends
functionality corn flour structure dough machinability, extruded blends
2014/2/25
Functionalities and relationships between raw and extruded maize flour blends were studied. The extruded flour had higher water absorption and water solubility indices, and had no differential scannin...
Structural Prospects and Challenges for Bio Commodity Processes
renewable resources process synthesis sustainable process index ecology of scale
2010/12/21
The paper shows that utilising renewable resources enlarges the process concept by
including resource provision and logistics into the process design. It also highlights a new
balance between econom...
Effects of NaCl on Fermentative Metabolism of Mature Green Tomatoes cv. Ailsa Craig in Brine
alcohol dehydrogenase pyruvate decarboxylase lactate dehydrogenase anoxia
2010/10/14
The effect of osmotic strength on gene expression and activity of the major enzymes of
fermentative metabolism of mature green tomato fruit (Solanum lycopersicum cv. Ailsa Craig)
has been studied by...
The Transfer of Heavy Metals from Contaminated Soils into Agricultural Plants in High Tatras Region
transfer cadmium cobalt nickel soil hygiene heavy metals
2014/3/10
The problems of soil hygiene and contents of the following heavy metals: cadmium, cobalt and nickel in the productive parts of plants in the location of Agricultural Cooperative Štrba in Poprad C...
Masked Mycotoxins: an Emerging Issue for Food Safety
masked mycotoxins Fusarium toxins maize wheat malting
2014/3/10
The presence of masked or hidden forms of Fusarium mycotoxins (deoxynivalenol, DON, zearalenone, ZEN and fumonisins B1, B2 and B3) were studied in wheat and maize derived products. Significant amounts...
Advances in the Understanding of the Chemical Reactions Responsible for Bread Flavour Quality
gluten bread gluten-free bread headspace artificial mouth representativeness
2014/3/10
This work aimed at analysing bread extracts obtained under headspace and artificial mouth conditions in order to study the reactions responsible for bread flavour quality. Selected extraction conditio...
Plasma-oxidative Degradation of Polyphenolics – Influence of Non-thermal Gas Discharges with Respect to Fresh Produce Processing
Keywords:non-thermal plasma Atmospheric Pressure Plasma Jet (APPJ) flavonoids
2014/3/10
Non-thermal plasma treatment is a promising technology to enhance the shelf-life of fresh or minimaly processed food. An efficient inactivation of microorganisms comes along with a moderate heating of...