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Evaluation of physicochemical, microbiological and sensory properties of croissants fortified with Arthrospira platensis (Spirulina)
fortification cyanobacteria organoleptic product shelf life
2016/12/9
The major physical, chemical, microbiological, and sensory properties of croissants enriched with Spirulina at concentrations ranging between 0.5 and 1.5% were evaluated. The results showed that the u...
Physicochemical Composition and Microbiological Quality of Oggtt: Saudi Arabian Traditional Dried Fermented Milk
Physicochemical Composition Oggtt
2016/6/2
Oggtt or Madheer is fermented dried milk product traditionally processed by Bedouins in Saudi Arabia and other Arabian Gulf states. The present proposal had studied fourteen items of physiochemical co...
Evaluation of physicochemical and sensory properties of ethanol blended with pear nectar
alcohol nectar model alcohol perceived density perceived viscosity
2014/2/24
Ten trained panelists evaluated the perceived density as well as the physical and perceived viscosities of the product obtained by blending ethanol with pear nectar. There was a link between the conce...
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...
Effect of Sunning as Post Harvest Treatment for Insect Pests on Antioxidants and Physicochemical Properties of Date Fruit
Post Harvest Treatment Antioxidants and Physicochemical Properties
2016/6/1
Date fruit from three date palm (Phoenix dactylifera) cultivars namely Khalas, Shiashy and Rizez were selected for study. Freshly harvested date fruit is prone to insect-pest infestation. It is, there...
Effect of Wheat Germ Addition on Physicochemical and Antioxidant Properties of Date Syrup
Wheat Germ Addition Physicochemical and Antioxidant Properties
2016/6/1
Wheat germ was utilized for improvement in quality and nutritive value of date syrup in the present study. Some physicochemical (total soluble solids, water activity, pH, consistency, color) and antio...
Formulation, physicochemical, nutritional and sensorial evaluation of corn tortillas supplemented with chía seed (Salvia hispanica L.)
nutraceutical glycemic index Fibre-rich
2014/2/25
Composite flours containing 5%, 10%, 15%, and 20% of chia seed flour and corn were used for tortilla formulations. The effects of chia powders supplementation on the physicochemical and sensorial char...
Microwave-assisted phosphorylation of soybean protein isolates and their physicochemical properties
soybean protein sodium tripoly phosphate microwave-phosphorylation emulsifying properties molecular characteristics
2014/2/25
In order to improve the functional properties of soybean protein isolates (SPI), microwave-assisted phosphorylation (MAP) was applied. The result showed that after microwaving at 600 W for 3 min, the ...
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...
Effect of Vegetable-Based Oil Blends on Physicochemical Properties of Oils During Deep-Fat Frying
Vegetable-Based Oil Blends Physicochemical Properties Deep-Fat Frying
2010/11/8
Frying performance of palm olein, sesame oil and canola oil and their blends was investigated by assessing the physicochemical changes (i.e., color, viscosity, Free Fatty Acid (FFA), Peroxide Value (P...
Effect of Vegetable-Based Oil Blends on Physicochemical Properties of Oils During Deep-Fat Frying
Vegetable-Based Oil Physicochemical Properties
2016/5/31
Frying performance of palm olein, sesame oil and canola oil and their blends was investigated by assessing the physicochemical changes (i.e., color, viscosity, Free Fatty Acid (FFA), Peroxide Value (P...
Physicochemical, Microbiological and Sensory Characteristics of Kunu Prepared from Millet, Maize and Guinea Corn and Stored at Selected Temperatures
Beverage cereals Kunu microbiological physicochemical
2010/9/29
Kunu beverages were prepared from three different cereals (millet, maize and Guinea corn).The
process of cleaning, steeping, wet milling; wet sieving, settling, decantation and slurry recovery were a...
Pulse NMR Study of Refrigerated Cooked Rice and Comparison with Physicochemical Properties
cooked rice refrigeration water molecules
2009/6/18
The behavior of water molecules in refrigerated cooked rice was examined by measuring spin-spin relaxation time T2 using a pulse NMR spectrometer. T2 decay curve was analyzed using two-component and n...
Comparison of Vietnamese and Japanese Rice Cultivars in Terms of Physicochemical Properties
physicochemical cooking quality pasting properties
2009/6/18
A total of 20 Vietnamese and Japanese rice varieties were evaluated for their main chemical components, physical properties, cooking quality, pasting properties, amylase activity, and instrumental mea...
Physicochemical Characteristics of Rice and Suitability of the Traditional Cooking Method of Rice in the Union of Myanmar
rice traditional cooking method Myanmar
2009/6/17
We examined the characteristics of eight types of rice collected from three regions of Myanmar to identify why certain types are cooked immediately before eating, while other types are processed into ...