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The degradation of total monomeric anthocyanins and changes in the proportion of polymeric colour (% PC) as well as antioxidant capacity of grape juice were studied during heating at 70–90°C. Anthocya...
The ability of phenolic acids (ferulic, gallic, protocatechuic, and sinapic; 600 mg/kg) to protect naturally present a-tocopherol was tested during the heating of sunflower oil on a hot plate set at 1...
As far as honey is concerned, microwave oven heating finds its use especially for crystallised honey reliquefying. We focused on monitoring the changes in hydroxymethylfurfural content which is an ind...
The main objective of this study was to characterize the thermal properties of intramuscular connective tissue (IMCT) and collagen in beef semitendinosus (ST) muscle from Chinese yellow bulls during w...
Solutions of myoglobin from the heart of a horse were heated at various temperatures to assess the effect of heating temperature on the prooxidant and hydroperoxide decomposition activity of myoglobin...
An inverse procedure has been proposed for on-line determination of thermal parameters in conduction heating foods to achieve appropriate sterilization. The proposed method made use of data collected ...
To research wider uses of the low temperature steam heating process, blade vegetables were heated by steam of temperature adjusted from 55°C to 80°C for 5-30 min. The treated vegetables were used for ...
Pyrazines generated from aqueous sugar-glutamine model systems heated at 90°C were investigated quantitatively. To determine trace levels of pyrazines in aqueous matrices, an efficient method using so...
The effect of the combination of heating and pressurization on Maillard reaction was investigated using a model solution of glucose and glycine, and a white sauce. The apparent browning rates were cal...
The flavor of an unheated wheat flour and butter mixture (roux 0) and roux samples heated to between 100°C and 180°C at 20°C intervals (roux I–V) were examined by chemical analyses of the aroma compon...
The heat transfer characteristics of superheated steam (SHS) combined with far infrared heating (FIH) by a ceramic heater were compared with those of SHS and FIH performed separately. The heat transfe...
In this study, the strength of kamaboko gels heated by microwaves was investigated, and the change of elasticity of kamaboko gel during microwave heating was determined. The strength of gels made unde...
The aim of this study was to compare the inactivation effects of ohmic heating (internal heating by electric current) and conventional heating (external heating by hot water) on viable aerobes and Str...
The aim of this work was to improve microwave heating in white sauces using different polysaccharides in their formulation; ι-, λ- and &kappa-carrageenan and native and modified starches were used as ...
Relationship between polymerised triacylglycerols formation and tocopherols degradation was studied during heating of four commercially accessible vegetable oils (rapeseed oil, classical sunflower oil...

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