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Optimization of Osmotic Dehydration of Apples Slices in Dates Syrup Using the Response Surface Methodology
Apples Slices Dates Syrup
2016/6/2
Osmotic dehydration of apple slices in continuous kinetic was studied using dates syrup at different concentration (52-74%), temperature (30-60°C), time (15-240 min). The response surface methodology ...
Maple Syrup Production
Maple Syrup Production
2013/6/28
This 8-page publication in the Agricultural Alternatives series discusses marketing, production--including selecting trees and sites, tapping trees, and collecting and storing sap--evaporation and boi...
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...
Evaluation of the Nutritional Value of Functional Yogurt Resulting from Combination of Date Palm Syrup and Skim Milk
Nutritional Value Yogurt Resulting Date Palm Syrup Skim Milk
2010/11/8
The objective of this study was to use date palm syrup as a part of water (v/v) used in reconstituting skim milk powder in processing yogurt with 14% total solids. Physical properties such as sensory ...
A Fluorescence Spectroscopic Study of Honey and Cane Sugar Syrup
Adulteration Fluorescence Synchronous Luminescence
2009/6/10
Fluorescence spectroscopic properties of honey and cane sugar syrup were investigated in order to explore the use of optical techniques for detection of adulteration of honey with cane sugar syrup. Me...
Preparation of Whey Syrup by Immobilized β-Galactosidase
immobilized β-galactosidase plug flow reactor
2010/11/23
A pilot plant, with immobilized β-galactosidase (IMG) in a plug flow reactor, was established to prepare whey syrup from cheese whey. The effects of space velocity and lactose concentration on the ini...
Studies on the Optical Rotation of Whey Syrup Prepared by Immobilized β-Galactosidase
specific rotation whey syrup immobilized β-galactosidase
2010/11/23
Whey syrup was prepared by immobilized β-galactosidase and its specific rotation was determined. The rate of lactose hydrolysis and the specific rotation of whey syrup increased as the reaction time i...
Prevention of Hesperidin Crystal Formation in Canned Mandarin Orange Syrup and Clarified Orange Juice by Hesperidin Glycosides
hesperidin hesperidin glycosides canned mandarin orange syrup
2010/11/22
Hesperidin glycosides are the transglycosylated products of hesperidin by CGTase (cyclodextrin glucanotransferase, EC 2.4.1.19). They are significantly more soluble in water than hesperidin and can be...