搜索结果: 1-15 共查到“食品科学技术 blends”相关记录15条 . 查询时间(0.117 秒)
Native Rice Starch and Linseed Gum Blends: Effect on Pasting, Thermal and Rheological Properties
rice starch linseed gum pasting properties thermal properties blends
2015/12/30
Native rice starch was replaced at 3, 6, 9, and 12% with linseed gum. The objective of replacement was to modify the
starch properties as an alternative to chemical and enzymatic modification. In th...
Utilization of High Quality Extracted Olive Oil in Manufacture of Modified Butter Blends
Extracted Olive Oil Modified Butter Blends
2016/6/2
Olive oil (Olea europaea L.) which extracted by pressure system from Koroneiki olive fruit variety by using 2% NaCl during malaxation step was used in manufacture of modified butter blends. Different ...
Quality Characteristics of Cookies Prepared from Unripe Plantain and Defatted Sesame Flour Blends
Cookies Prepared Defatted Sesame Flour Blends
2016/6/1
The cookie making potentials of unripe plantain and defatted sesame flours blended at different proportions were evaluated. The peak viscosity, trough, final viscosity and setback values of composite ...
Lipid oxidation of fat blends modified by monoacylglycerol
conjugated diens secondary oxidation products oil stability index–OSI structured fat trihexadecanoylglycerol tripalmitoylglycerol
2014/2/25
Model dispersions of fat blends (FBs) with monoacylglycerols (MAG) of saturated fatty acids with different lengths of the acyl chain (MAG10–MAG18) and 1-octadecenoylglycerol and without MAG (as blank)...
Extruded corn flour changed the functionality behaviour of blends
functionality corn flour structure dough machinability, extruded blends
2014/2/25
Functionalities and relationships between raw and extruded maize flour blends were studied. The extruded flour had higher water absorption and water solubility indices, and had no differential scannin...
Effect of Vegetable-Based Oil Blends on Physicochemical Properties of Oils During Deep-Fat Frying
Vegetable-Based Oil Blends Physicochemical Properties Deep-Fat Frying
2010/11/8
Frying performance of palm olein, sesame oil and canola oil and their blends was investigated by assessing the physicochemical changes (i.e., color, viscosity, Free Fatty Acid (FFA), Peroxide Value (P...
Blending of Oils-Does it Improve the Quality and Storage Stability, an Experimental Approach on Soyabean and Palmolein Based Blends
Blending of Oils-Does the Quality Storage Stability Experimental Approach Soyabean Palmolein Based Blends
2010/11/8
The present study of nutritional evaluation of two different oil blends were investigated using sesame oil as control. The blends selected were soyabean and palmolein with sesame in the ratios of 80:2...
Blending of Oils-Does it Improve the Quality and Storage Stability, an Experimental Approach on Soyabean and Palmolein Based Blends
Quality and Storage Stability Palmolein Based Blends
2016/5/31
The present study of nutritional evaluation of two different oil blends were investigated using sesame oil as control. The blends selected were soyabean and palmolein with sesame in the ratios of 80:2...
Effect of Vegetable-Based Oil Blends on Physicochemical Properties of Oils During Deep-Fat Frying
Vegetable-Based Oil Physicochemical Properties
2016/5/31
Frying performance of palm olein, sesame oil and canola oil and their blends was investigated by assessing the physicochemical changes (i.e., color, viscosity, Free Fatty Acid (FFA), Peroxide Value (P...
The bread-making quality of rice flour was evaluated by conducting baking tests using strong wheat flours blended with various quantities of rice flour containing 15% gluten (rice flour). The dough pr...
Blending of Oils-Does it Improve the Quality and Storage Stability, an Experimental Approach on Soyabean and Palmolein Based Blends
Storage Stability Quality
2016/5/31
The present study of nutritional evaluation of two different oil blends were investigated using sesame oil as control. The blends selected were soyabean and palmolein with sesame in the ratios of 80:2...
Effect of Potato Starch Characteristics on the Textural Properties of Korean-style Cold Noodles Made from Wheat Flour and Potato Starch Blends
Potato starch Wheat flour Noodles
2009/5/31
The physicochemical properties of starches isolated from eight potato cultivars were analyzed. The phosphorus and amylose contents and median granule size, as well as the rapid visco-analyzer (RVA) pa...
The Influence of Interesterification of Structured Fats on the Properties of the Fat Blends
fat blend structured fat rheology consistency interesterification behenic acid
2014/3/10
Consistency, rheology and melting/solidification characteristics of model fat blends (FB) on the basis of interesterified structured fats (SF) are discussed. SF were prepared by an alkaline catalysed ...
Phenolic Content of Blends of Tempranillo with Graciano or Cabernet Sauvignon Wines Produced in Spain
Graciano Cabernet Sauvignon Tempranillo
2009/3/6
The effect of Graciano (GRA, Spanish valuable variety of limited production in Mediterranean countries) vs. Cabernet Sauvignon (CS, world-wide known French variety) on the phenolic content [total poly...
Protein Dispersibility Index and Trypsin Inhibitor Activity of Extruded Blends of Acha/Aoybean: A Response Surface Analysis
Acha soybean blends extudates dispersibilty inhibition
2008/11/10
The effect of extrusion variables on the protein dispersibility index and tyrpsin inhibitor activity of blends of acha and soybean were studied using response surface analysis. Soybean flour was mixed...