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The Effect of Heating Temperature on the Prooxidant and Hydroperoxide Decomposition Activity of Myoglobin
myoglobin heating prooxidant activity
2009/7/8
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...
Changes in Various Ingredients, Escherichia coli, Taste and Texture of Blade Vegetables as a Result of Low Temperature Steam-Heating Process
low temperature steam heating process blade vegetables texture
2009/7/7
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 ...
Formation of Pyrazines in Aqueous Maltose/Glucose/Fructose-Glutamine Model Systems upon Heating at below 100°C
sugar glutamine non-enzymatic browning reaction
2009/6/18
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...
Effect of Combination of Heating and Pressurization on Browning Reaction of Glucose-Glycine Solution and White Sauce
pressure high hydrostatic pressure browning
2009/6/18
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...
Heat Transfer Characteristics of Superheated Steam Combined with Far Infrared Heating
superheated steam far infrared heating heat transfer rate
2009/6/10
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...
Effects of Ohmic Heating on Microbial Counts and Denaturation of Proteins in Milk
milk ohmic heating microbial counts
2009/5/8
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...
Heating of Plant Oils-Fatty Acid Reactions versus Tocopherols Degradation
tocopherols frying polymerised triacylglycerols
2014/3/10
Relationship between polymerised triacylglycerols formation and tocopherols degradation was studied during heating of four commercially accessible vegetable oils (rapeseed oil, classical sunflower oil...
Oxidation of Olive Oils during Microwave and Conventional Heating for Fast Food Preparation
conjugated dienes conjugated trienes conventional heating
2014/3/10
The oxidation stability of extra virgin and refined olive oils produced in different countries were studied under different conditions of microwave heating (microwave oven Electrolux, 2450 MHz, 500 W)...