Library

X
feed icon rss

Your email was sent successfully. Check your inbox.

An error occurred while sending the email. Please try again.

Proceed reservation?

Export
  • 1
    Electronic Resource
    Electronic Resource
    PHYSICAL AND SENSORY CHARACTERISTICS OF NO-SUGAR-ADDED/LOW-FAT MUFFIN (2005)
    Oxford, UK and Malden, USA : Blackwell Science Inc
    Journal of food quality 28 (2005), S. 0 
    Details
    ISSN: 1745-4557
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Process Engineering, Biotechnology, Nutrition Technology
    Notes: Physical and sensory analyses were performed to evaluate no-sugar-added muffins and no-sugar-added/low-fat muffins either with or without xanthan gum. All treatments had significantly higher moisture content, less moisture loss after baking and less volume than a control muffin at either day 1 or 4. The addition of maltodextrin DE ≤ 3 was effective in maintaining the moisture content. Xanthan gum had no influence on the water activity but reduced moisture loss during baking. Texture profile analysis indicated that test muffins were significantly firmer and chewier than the control. Sensory analyses showed that the no-sugar-added/low-fat muffin was significantly higher in taste liking (6.71) than the commercial no-sugar-added/low-fat muffin (6.18). However, the commercial muffin chewiness liking (6.54) was significantly higher than the chewiness liking (5.81) of the no-sugar-added/low-fat muffin.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1745-4557.2005.00047.x
    Library Location Call Number Volume/Issue/Year Availability
    BibTip Others were also interested in ...
    Paper (German National Licenses)
    Fulltext
  • 2
    Electronic Resource
    Electronic Resource
    PASTING CHARACTERISTICS OF RICE FLOUR-BASED BATTER COMPARED TO WHEAT FLOUR-BASED BATTER (2002)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food quality 25 (2002), S. 0 
    Details
    ISSN: 1745-4557
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Process Engineering, Biotechnology, Nutrition Technology
    Notes: Rice flour-based batter (RFBB) formulations were developed for deep fat fried chickendrumstick application. The effects of ingredients on pasting characteristics of RFBB and wheat flour based-batter (WFBB) were compared using the Rapid Visco-Analyzer (RVA). Pasting properties were influenced significantly by ratios of rice to corn flour, oxidized corn starch, and methylcellulose. The peak viscosity, breakdown, and setback increased significantly as rice flour level increased, whereas increasing levels of oxidized corn starchyielded opposite results. Pasting characteristics of RFBB were significantly different from those of WFBB.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1745-4557.2002.tb01014.x
    Library Location Call Number Volume/Issue/Year Availability
    BibTip Others were also interested in ...
    Paper (German National Licenses)
    Fulltext
  • 3
    Electronic Resource
    Electronic Resource
    PHYSICAL, CHEMICAL AND SENSORY PROPERTIES OF SUGAR-FREE JELLY (2005)
    Oxford, UK and Malden, USA : Blackwell Science Inc
    Journal of food quality 28 (2005), S. 0 
    Details
    ISSN: 1745-4557
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Process Engineering, Biotechnology, Nutrition Technology
    Notes: The increase in diabetes and obesity has increased the demand for sugar-free/low-calorie products. Three jelly formulations were prepared using sucralose, low-methoxyl pectin and maltodextrin with either xanthan gum or locust bean gum (LBG) used singly or in combination and stored at 4C or 43C for shelf life evaluation. Jelly treatments were evaluated for chemical, physical and sensory properties. The combination of xanthan gum and LBG significantly reduced syneresis compared with either gum used singly. The combination of xanthan gum and LBG resulted in significantly higher firmness and springiness values than using xanthan gum or LBG alone. The overall acceptability, aroma, taste, texture, spreadability and sensory attributes for no sugar-added grape jelly averaged 5.8–6.4 in a 9-point hedonic scale consumer acceptance study.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1745-4557.2005.00014.x
    Library Location Call Number Volume/Issue/Year Availability
    BibTip Others were also interested in ...
    Paper (German National Licenses)
    Fulltext
  • 4
    Electronic Resource
    Electronic Resource
    Effect of lipid oxidation on the functional and nutritional properties of washed chicken myofibrils stored at different water activities (1990)
    s.l. : American Chemical Society
    Journal of agricultural and food chemistry 38 (1990), S. 1307-1312 
    Details
    ISSN: 1520-5118
    Source: ACS Legacy Archives
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1021/jf00096a003
    Library Location Call Number Volume/Issue/Year Availability
    BibTip Others were also interested in ...
    Paper (German National Licenses)
    Fulltext
  • 5
    Electronic Resource
    Electronic Resource
    Heat-induced changes in the secondary structure of hen egg S-ovalbumin (1992)
    s.l. : American Chemical Society
    Journal of agricultural and food chemistry 40 (1992), S. 1737-1740 
    Details
    ISSN: 1520-5118
    Source: ACS Legacy Archives
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1021/jf00022a003
    Library Location Call Number Volume/Issue/Year Availability
    BibTip Others were also interested in ...
    Paper (German National Licenses)
    Fulltext
  • 6
    Electronic Resource
    Electronic Resource
    The characterization of soybean varieties by fluorescence spectroscopy (2005)
    Oxford, UK : Blackwell Science Ltd
    International journal of food science & technology 40 (2005), S. 0 
    Details
    ISSN: 1365-2621
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Process Engineering, Biotechnology, Nutrition Technology
    Notes: Fluorescence spectroscopy was used to differentiate between β-conglycinin (βC) and glycinin (G) fractions that were isolated from four food grade soybean varieties (Glycine max var. K1430, Hutcheson, K93-90-29, and KS4997) grown in the same location. The protein fractions were discriminated by using spectroscopic tryptophan fluorescence emission and synchronous scanning techniques that took advantage of the sensitivity of the chromophore to changes in the protein environment. The relative intensities of the βC and glycinin fluorescence ranged from 1.00 to 1.30 and 1.00 to 1.31 respectively. The intensities of the βC and glycinin synchronous fluorescence ranged from 1.00 to 1.45 and 1.00 to 1.30 respectively. The spectroscopic method proved to be an effective technique to differentiate between different soybean varieties.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.2005.00974.x
    Library Location Call Number Volume/Issue/Year Availability
    BibTip Others were also interested in ...
    Paper (German National Licenses)
    Fulltext
Close ⊗
This website uses cookies and the analysis tool Matomo. More information can be found here...