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of correlation between the surface acidity and their catalytic activity, indicating more activity determining factors including textural properties, metallic function and others. The selectivity of isoheptanes as a function of temperature is presented

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surface. Table 1 Textural properties of SBA-15 and Ti-SBA-15 with different titanium contents

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structural and textural properties of frozen/thawed fruit and improve its stability during storage. 2.2 Colour The colour parameter values of L, a, and b measured for fresh and partially dried apple samples before and after freezing/thawing processes are

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), 1568 - 1576 . 10.1002/jsfa.6459 Yilmaz , N. , Tuncel , N.B. & Kocabiyik , H. ( 2014b ): The effect of infrared stabilized rice bran substitution on nutritional, sensory and textural properties of cracker . Eur. Food Res. Technol. , 239 ( 2

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Acta Alimentaria
Authors: R. Amiri Qandashtant, E. Ataye Salehi, A. Mohamadi Sani, M. Mehraban Sangatash, and O. Safari

.05 level between treatments. : S1; : S2; : S3 E brahimi and co-workers ( 2018 ) reported that soybean oil was used in bacterium- coating film to protect the bulk bread tissue. Although the textural properties of bread with probiotic coatings were

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.04.015 Rolle , L. , Giacosa , S. , Gerbi , V. , and Novello , V. ( 2011 ). Comparative study of texture properties, color characteristics, and chemical composition of ten white table grape varieties . American Journal of Enology and Viticulture , 62

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Progress in Agricultural Engineering Sciences
Authors: Richard Pinter, Evelin Molnar, Khabat N. Hussein, Adrienn Toth, Laszlo Friedrich, and Klara Pasztor-Huszar

in the food industry. The presence of olic acid gives favorable textural properties and it is commonly used as emulsifying agent and food additive. On the other hand, the lower cholesterol content could offer further potential, especially for the meat

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. L ivneh , B. , K umar , R. & S amaniego , L. , 2015 . Influence of soil textural properties on hydrologic fluxes in the Mississippi river basin . Hydrol. Process . 29 . ( 21 ) 4638 – 4655

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Agrokémia és Talajtan
Authors: András Makó, Tamás Varga, Hilda Hernádi, Viktória Labancz, and Gyöngyi Barna

. Booth , A. C. , Fullen , M. A. , Jankauskas , B. & Jankauskienė , G. 2003 . International calibration of the textural properties of Lithuanian eutric albeluvisols . Žeměs ûkio mokslai . 4 . 3 – 10

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viability of probiotic Lactobacillus rhamnosus (non-encapsulated and encapsulated) in functional reduced-fat cream cheese and its textural properties during storage . Food Control , 100 : 8 – 16 . 10.1016/j.foodcont.2018.12.048 Reale , A. , Di Renzo

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