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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...
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...
The roles of some cake ingredients – oil, a leavening agent, and inulinin the structure and physicochemical properties of batter and cakes were studied in four different formulations. Oil played an...
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...
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 ...
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
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...
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...
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...
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...
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...

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