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Articles 1 - 6 of 6
Full-Text Articles in Food Science
Extraction And Functional Characteristics And Structural Analysis Of Porcine Liver Salt Soluble Protein, Wang Hao-Yang, Liu Li-Li, Cheng Wei-Wei, Xu Bao-Cheng, Su Ke-Nan
Extraction And Functional Characteristics And Structural Analysis Of Porcine Liver Salt Soluble Protein, Wang Hao-Yang, Liu Li-Li, Cheng Wei-Wei, Xu Bao-Cheng, Su Ke-Nan
Food and Machinery
Objective： Optimize the preparation process of salt-soluble porcine liver protein and improve the utilization rate of porcine liver by-products. Methods： Taking the extraction rate as the index, the effects of NaCl concentration, pH, extraction time and solid-liquid ratio on the extraction rate of SSLP were analyzed, and the optimal preparation process was determined by orthogonal rotation optimization test. Taking water soluble liver proteins （WSLP） as the control, the functional characteristics （solubility, foaming, foam stability, emulsification, emulsification stability, etc.） of SSLP were compared and analyzed, and Fourier transform infrared spectroscopy （FT-IR） was used, the structural changes were analyzed by low field …
Research Progress On Functional Properties Of Plant Essential Oils And Their Applications In Fresh Keeping Of Fruits And Vegetables, Rong Pei-Xiu, He Xiao-Qin, Wang Jin-Qiu, Gan Ren-You
Research Progress On Functional Properties Of Plant Essential Oils And Their Applications In Fresh Keeping Of Fruits And Vegetables, Rong Pei-Xiu, He Xiao-Qin, Wang Jin-Qiu, Gan Ren-You
Food and Machinery
The extraction technologies of plant essential oils were briefly summarized, and the functional characteristics of plant essential oils and the different application forms of plant essential oils in the preservation of fruits and vegetables were emphatically reviewed, including the essential oils nanocrystallization, the essential oils microencapsulation, and the essential oils combining with physical technologies and so on. This review could provide a theoretical basis for the further application of plant essential oils in the preservation of fruits and vegetables in the future.
Manufacture Of Ingredients For Use In Clean Label Process Cheese Products, Ahmed Hammam
Manufacture Of Ingredients For Use In Clean Label Process Cheese Products, Ahmed Hammam
Electronic Theses and Dissertations
Micellar casein concentrate (MCC) is a high protein ingredient that can be used in several applications, such as manufacture of acid curd and process cheese products (PCP). Acid curd is one of the casein (CN) products, which can be obtained by precipitating the CN at a pH of 4.6 (isoelectric point) using starter cultures or direct acids. Acid curd has low mineral and calcium content due to the solubility of colloidal calcium phosphate at the isoelectric point in the whey. Acid curd and MCC can be utilized in manufacture of clean label PCP formulations. PCP is a dairy food prepared …
Effect Of Vacuum Extrusion On The Quality And Function Of Coarse Cereal Noodles, Yan Mei-Jiao, Li Yun-Long, Li Hong-Mei, Yi Xin, Sun Yuan-Lin, Zhao Lin
Effect Of Vacuum Extrusion On The Quality And Function Of Coarse Cereal Noodles, Yan Mei-Jiao, Li Yun-Long, Li Hong-Mei, Yi Xin, Sun Yuan-Lin, Zhao Lin
Food and Machinery
In order to explore the effect of vacuum extrusion on the noodles, the nutritional components, quality analysis and functional evaluation of the vacuum extruded coarse cereal noodles, common extruded coarse cereal noodles and wheat flour noodles were carried out. The results showed that the effect of vacuum extrusion on the nutritional composition and functional characteristics of noodles was not significant (P＞0.05); Compared with normal-pressure extruded multi-grain noodles, the vacuum-extruded ones had good texture characteristics with a smooth surface, showing teeth non-sticky. The content of total phenols, total flavonoids, rutin and quercetin in the multigrain noodles was significantly higher than that …
Production And Storage Stability Of High Concentrated Micellar Casein And Its Effect On The Functional Properties Of Process Cheese Products, Ahmed Hammam
Electronic Theses and Dissertations
Micellar casein is a high-protein ingredient that can be used in process cheese products (PCP) formulations. PCP is a dairy food prepared by blending dairy ingredients (such as natural cheese, protein concentrates, butter, non-fat dry milk NFDM, whey powder, and permeate) with nondairy ingredients (such as sodium chloride, water, emulsifying salts, color, and flavors) and then heating the mixture with a continuous agitation to produce a homogeneous product with an extended shelf-life. The first objective of this study was to produce a highly concentrated micellar casein (HC-MC) and evaluate its storage stability. Skim milk was pasteurized at 76°C for 16 …
Assessment Of An Industrial Type Radiant Heating System For Drying Rough Rice, Anne Adhiambo Okeyo
Assessment Of An Industrial Type Radiant Heating System For Drying Rough Rice, Anne Adhiambo Okeyo
Graduate Theses and Dissertations
Rough rice is normally harvested at moisture contents (MCs) higher than that for safe storage. The objective for this study was to investigate the effectiveness of scaled-up infrared (IR) heating followed by tempering steps to dry freshly-harvested rough rice. An industrial type, pilot scale, IR drying equipment, designed to convey rough rice on a vibrating conveyor belt was used in this study. The heating zone of the equipment had catalytic IR emitters powered by natural gas. Freshly-harvested rough rice of long-grain pureline (cv. Cheniere), long-grain hybrid (cv. 6XP 756) and medium-grain (cv. CL 271) cultivars at initial moisture contents (IMCs) …