Ara
Toplam kayıt 12, listelenen: 1-10
Clarification of pomegranate juice using PSF microfiltration membranes fabricated with nano TiO(2)and Al2O3
(WILEY, 111 RIVER ST, HOBOKEN 07030-5774, NJ USA, 2020)
Microfiltration (MF) membranes were fabricated using PSF/PEI (17/2 wt%) with TiO(2)and Al(2)O(3)nanoparticles to enhance pomegranate juice clarification performance. The membrane performances were tested using dead-end ...
Clarification of Apple Juice Using New Generation Nanocomposite Membranes Fabricated with TiO2 and Al2O3 Nanoparticles
(SPRINGER, ONE NEW YORK PLAZA, SUITE 4600, NEW YORK, NY, UNITED STATES, 2020)
To enhance anti-fouling properties of polymeric membranes during apple juice clarification, PSF/PEI (20/2 wt%) ultrafiltration (UF) membranes were modified with TiO2 and Al2O3 nanoparticles using the phase inversion method. ...
Effects of resistant starch type 4 supplementation of bread on in vitro glycemic index value, bile acid-binding capacity, and mineral bioavailability
(WILEY, 111 RIVER ST, HOBOKEN 07030-5774, NJ USA, 2020)
Background and objectives RS4 is an alternative dietary fiber source with some potential physiological benefits giving better quality end products. Common dietary fiber sources including bran usually have deteriorative ...
Effect of different resistant starch sources and wheat bran on dietary fibre content and in vitro glycaemic index values of cookies
(ACADEMIC PRESS LTD- ELSEVIER SCIENCE LTD, 24-28 OVAL RD, LONDON NW1 7DX, ENGLAND, 2019)
Cross-linked starches produced in lab-scale from corn and wheat starches with TDF contents of 80.4% and 83.6% were used in cookie formulation to obtain high fibre and low glycaemic index (GI) cookies. Different resistant ...
Production of buckwheat starch-myristic acid complexes and effect of reaction conditions on the physicochemical properties, X-ray pattern and FT-IR spectra
(ELSEVIER, 2022)
In this study, the effect of reaction parameters on complex index (CI%) value of complexes formed between
buckwheat starch (BS) and myristic acid (MA) was investigated. The temperature (60–90 ◦C) and MA to BS ratio
(0.1–0.8 ...
Optimisation of the reaction conditions for the production of cross-linked starch with high resistant starch content
(ELSEVIER SCI LTD, 2015)
The optimum reaction conditions (temperature and pH) for the preparation of cross-linked (CL) corn and
wheat starches with maximum resistant starch (RS) content were investigated by using response surface
methodology ...
Comparative life cycle assessment of retort pouch and aluminum can for ready-to-eat bean packaging
(SPRINGER, 2023)
Since packaging contributes to severe environmental impacts in food production, alternatives of packaging materials that satisfy customer needs while minimizing environmental impacts in a cost-effective manner should be ...
Production of oven-baked wheat chips enriched with red lentil: an optimization study by response surface methodology
(SPRINGER INDIA7TH FLOOR, VIJAYA BUILDING, 17, BARAKHAMBA ROAD, NEW DELHI 110 001, INDIA, 2021)
Chips are the most common snacks in human diet and generally are produced by frying. However, due to their high carbohydrate, fat and salt content, they are considered as unhealthy snacks. In this study, it is aimed to ...
Production of cross-linked resistant starch from tapioca starch and effect of reaction conditions on the functional properties, morphology, X-ray pattern, FT-IR spectra and digestibility
(SPRINGERONE NEW YORK PLAZA, SUITE 4600 , NEW YORK, NY 10004, UNITED STATES, 2021)
The aim of this study was to investigate the effect of cross-linking temperature and pH on resistant starch (RS) formation as well as the functional, structural and morphology properties of tapioca starch. Tapioca starch ...
Modelling the Effects of Debranching and Microwave Irradiation Treatments on the Properties of High Amylose Corn Starch by Using Response Surface Methodology
(SPRINGER, 233 SPRING ST, NEW YORK, NY 10013 USA, 2018)
Response surface methodology was applied to determine the effects of pullulanase debranching, microwave irradiation time (2-4 min) and power (20-100%) on resistant starch (RS) formation and in-vitro glycemic index (GI) ...