Results 41 to 50 of about 8,419 (294)
Effects of Salt Ions on Gel Properties and Color of Konjac Polysaccharide and Soybean Protein Isolate Complex Systems(盐离子对魔芋多糖-蛋白复配体系凝胶特性及色泽的影响) [PDF]
Shipin kexue jishu xuebao, 2014 This experiment explored the effects of five salt ions and different concentrations of NaCl, KCl, and ZnCl2 on the gel strength, springiness, chewiness, viscosity, and color of the composite system including konjac polysaccharide, κ-carrageenan, and ...
ZHUANG Yuanhong(庄远红) +3 more
doaj +1 more source
Sensory descriptive and texture profile analyses of butter cakes made from composite rice flours [PDF]
, 2011 Eleven butter cakes [4 commercial cakes and 7 laboratory-prepared cakes made with Hom-mali:glutinous rice flour ratios (H:G=100:0, 80:20, 60:40, 40:60, 20:80, 0:100), and/or wheat flour alone] were evaluated for textural characteristics using sensory ...
Piyaporn Chueamchaitrakun +11 more
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Optimization and characterization of malted proso millet (Panicum miliaceum) based bread
eFood, 2022 An optimal mixture design was employed to optimize flour combination consisting of refined wheat flour (50%–75.9%), malted proso millet flour (20%–45.7%), and gluten (2%–5%) on responses, namely bread volume, hardness, springiness, L* value of crust, L ...
Nikhitha Mohan Aringalayan +6 more
doaj +1 more source
Textural characterization and kinetics of potato strips during frying [PDF]
, 2001 A single puncture test (SPT) system was designed to determine textural changes in potato strips in situ during frying at 160, 175, and 190 degreesC. Puncture force changed drastically with time and depth in the strip during frying.
Aguilera, JM, Pedreschi, F, Pyle, L
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KARAKTERISTIK TEKSTUR ROTI MANIS DARI TEPUNG, PATI, SERAT DAN PIGMEN ANTOSIANIN UBI JALAR UNGU
Jurnal Pangan dan Agroindustri, 2020 Tujuan pelaksanaan dari penelitian ini untuk mengetahui pengaruh tepung, pati, serat, dan pigmen antosianin ubi jalar ungu terhadap karakteristik tekstur roti manis.
Jasmine Aldrina Iswara +2 more
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EFFECT OF REINFORCEMENT RICOTTA CHEESE BY SKIM MILK POWDER AND MILK PROTEIN CONCENTRATE POWDER ON THE QUALITY OF THE CHEESE TARGET DURING STORAGE. [PDF]
Journal of Food and Dairy Sciences, 2015 Ricotta cheese was made from acidified skim milk by yogurt starter at pH 5.8- 5.9 and adding different concentration of skim milk powder and milk protein concentrate.
M. Refaey +3 more
doaj +1 more source
Analysis of Compositions and Physical Characteristics of Different Rice From Heilongjiang China [PDF]
, 2018 Diversity and correlation between composition, texture characteristics and sensory features of twenty kinds of purebred rice from Heilongjiang China were studied. Experimental results showed significant differences in content of fat, amylose and protein,
Yanguo Shi +3 more
core +1 more source
, 2014 A $(3+1)$-dimensional asymptotically flat Kerr black hole angular speed $Ω_+$ can be used to define an effective spring constant, $k=mΩ_+^2$. Its maximum value is the Schwarzschild surface gravity, $k = κ$, which rapidly weakens as the black hole spins down and the temperature increases.
Good, Michael R. R., Ong, Yen Chin
openaire +2 more sources
Pediatric Blood &Cancer, EarlyView.ABSTRACT Pediatric gastroenteropancreatic neuroendocrine neoplasms (GEP‐NENs) are extremely rare and clinically heterogeneous. Management has largely been extrapolated from adult practice. This European Standard Clinical Practice Guideline (ESCP), developed by the EXPeRT network in collaboration with adult NEN experts, provides (adult) evidence ...
Michaela Kuhlen +23 more
wiley +1 more source
Pediatric Blood &Cancer, EarlyView.ABSTRACT Background Children with sickle cell disease (SCD) face multiple acute and chronic medical complications that may impact their quality of life as reported by patients themselves. Health‐related social needs (HRSNs), such as food and housing insecurity, are common in people with SCD, but the association between HRSNs and patient‐reported ...
Sarah J. Marks +5 more
wiley +1 more source