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Elaboration of novel extraction procedure to reveal bioactive component profile of anthocyanin-rich plants
anthocyanins antioxidant activity phenolic content fruits
2014/8/11
The content of anthocyanin derivatives, antioxidant activity, and phenolic content were determined in black elderberry (Sambucus nigra L.), sweet cherry (Prunus avium L.), blackberry (Rubus fruticosus...
Microbiological measurements for the development of a new preservation procedure for liquid egg
egg product microorganism Enterobacteriaceae family incubation
2014/2/25
Since recently, the food industry has been increasingly using ready-to-process egg products as the basic materials instead of shell eggs. Subsequent to breaking shell eggs and completing pasteurisatio...
Development of a Benchtop Baking Method for Chemically Leavened Crackers. I. Identification of a Diagnostic Formula and Procedure
Development Benchtop Baking Method Chemically Leavened Crackers I. Identification of a Diagnostic Formula Procedure
2014/5/23
A benchtop baking method has been developed to predict the contribution of gluten functionality to overall flour performance for chemically leavened crackers. To identify a diagnostic cracker formula,...
Influence of drying procedure on colour and rehydration characteristic of wild asparagus
wild asparagus drying procedure rehydration colour
2014/3/7
The objective of this research was to examine the influence of different drying procedures on the colour quality and rehydration capacity of wild asparagus (Asparagus maritimus L.). Wild asparagus sam...
A Computerized Procedure for Estimating Chemical Changes in Thermal Processing Systems
Estimating Chemical Changes Thermal Processing Systems
2016/5/31
Chemical changes caused by heating in a continuous flow, helically coiled tube indirect UHT process system were evaluated and compared to a non-flow, vat process system. On the basis of known formulas...
Optimised procedure to analyse Maillard reaction-associated fluorescence in cereal-based products
Maillard reaction fluorescent intermediate compounds (FIC) breakfast cereals
2014/3/3
Fluorescent Maillard compounds measurement provides more specific information on the extent of the Maillard reaction than other unspecific tools to monitor the reaction, and is suitable, as the first ...