Effect of a combination of enzymes on the fundamental rheological behavior of bread dough enriched with resistant starch [PDF]
, 2016 The effect of three enzymes on the fundamental rheological parameters of bread dough with high content of resistant starch (RS) was studied. The RS was added as an alternative to increase the fiber ingestion while the enzymes, to overcome the gluten ...
Altuna, Luz +2 more
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Food Science &Nutrition, Volume 14, Issue 4, April 2026.The study findings revealed that the antioxidant and phenolic contents of the samples increased by 69%–117% and 8%–25%, respectively, during gastric digestion compared to pre‐digestion, and these values reached 122%–208% and 135%–172% after intestinal digestion.
Gökçe Eminoğlu
wiley +1 more source
Headspace analysis of natural yoghurt using headspace solid phase microextraction : a thesis presented in partial fulfilment of the requirements for the degree of Master of Philosophy in Food Technology at Massey University (Turitea Campus), Palmerston North, New Zealand [PDF]
, 2001 The Solid Phase Microextraction (SPME) method was originally developed to extract volatile and semivolatile compounds from wastewater samples but has since been applied to flavour compounds in foods and beverages.
Sivalingam-Reid, Geedha
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Food Science of Animal Resources, 2021 The sensory properties and flavor of sour cream are important factors that influence consumer acceptability. The present study aimed to isolate lactic acid bacteria with excellent diacetyl production ability and to optimize the fermentation conditions ...
Yunsik Kim +5 more
doaj +1 more source
Use of Carnobacterium piscicola to limit the growth of Listeria monocytogenes in mussel products : a thesis presented in partial fulfilment of the requirements for the degree of Master of Philosophy in Microbiology at Massey University, Palmerston North, New Zealand [PDF]
, 2006 Bacteria were screened in order to find an organism antagonistic to Listeria monocytogenes which could be applied to mussel products and enhance their safety, especially when temperature-abused.
Thomas, Irene Helen
core
Aditives influence on fermentation run.
Kvasný průmysl, 2005 In the work it was studied the influence of antifoam and yeast food usage on fermentation run, diacetyl reduction and finished beer quality in the wort of 13 °P gravity.
Mariana CVENGROSCHOVÁ +1 more
doaj +1 more source
Trinuclear metal complexes with hexadentate Schiff base ligand derived from diacetylbis p-phenylendiamine and salicylaldehyde [PDF]
مجلة جامعة الانبار للعلوم الصرفة, 2014 A number of trinuclear complexes with hexadentate Schiff base ligand H2L= (a condensation product of diacetylbis p-phenylendiamine and salicylaldehyde ) have been prepared .
Khansa S.AL - Numa
doaj +1 more source
Pest Management Science, Volume 82, Issue 4, Page 3552-3561, April 2026.B. thuringiensis and B. altitudinis, isolated from chitin‐enriched soil, causing mortality in Euchistus heros under laboratory conditions. First report of B. altitudinis in the control of E. heros. Abstract BACKGROUND Biological control using entomopathogenic microorganisms is a more sustainable alternative to chemical pesticides for managing insect ...
Vicente Guilherme Handte +6 more
wiley +1 more source
Screening Lactic Acid Bacteria for Antimicrobial Compound Production [PDF]
, 2009 Lactic Acid Bacteria was known as potential probiotic used in food industries and dairy products and probable to produce antimicrobial compound that inhibit variety of microorganisms.
Khalisanni Khalid, Lee Hung Kiong
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Small, Volume 22, Issue 24, 27 April 2026.Mimicking natural tubular structures, metal‐free conjugated hollow fibers are synthesized via one‐pot Chichibabin condensation. Pyridinic networks spontaneously self‐assemble into submicron hollow fibers and entangle into spongy monoliths—without templates, metals, or post‐processing.
Songah Jeong, Hyungwoo Kim
wiley +1 more source