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Effects of common cooking heat treatments on selenium content and speciation in garlic
(Academic Press Inc Elsevier Science, 2018-07)
The effect of traditional thermal treatments, normally applied during cooking practices, on the stability of Se-amino acids and Se-proteins present in Se-enriched garlic was studied. Five heat treatments including, convection ...
Note: The Effect of Silo Milk Composition Parameters on Heat Stability of Whole Milk Powder
(Sage Publications, 2004)
The aim of this work was to study silo raw milk (SRM) compositional parameters that affect the heat stability of whole milk powder (WMP). Seasonal changes of heat stability from SRM and WMP were also characterised. Silo ...
Stability of a Feed-Effluent Heat Exchanger/Reactor system for catalytic combustion of VOCs: Influence of variable emission patterns
(Elsevier, 2021-08)
In this contribution, a theoretical study of the dynamic behaviour (open- and closed-loop) of a Feed-Effluent Heat Exchanger (FEHE) / Reactor system for the catalytic combustion of Volatile Organic Compounds (VOCs) is ...
Formation and colloidal stability of ovalbumin-retinol nanocomplexes
(Elsevier, 2017-06)
This work is aimed to obtain and characterize nanocomplexes formed by non-covalent attractive interactions between ovalbumin (OVA) and retinol (RET). In order to gain some ideas about the effect of OVA aggregation on RET ...
Neighbor signals perceived by phytochrome B increase thermotolerance in Arabidopsis
(Wiley Blackwell Publishing, Inc, 2019-05)
Due to the preeminence of reductionist approaches, understanding of plant responses to combined stresses is limited. We speculated that light‐quality signals of neighboring vegetation might increase susceptibility to heat ...
Heat Treatment: Effect on Microbiological Changes and Shelf Life
(2016-01-01)
Foods are complex ecosystems constituted by the environment and the microorganisms that live in it. The food environment consists of intrinsic factors such as pH, water activity, and nutritional components and extrinsic ...
Milk fortified with calcium: Changes in the physicochemical and rheological characteristics that affect the stability
(Elsevier Science, 2020-12)
The objective of this work was to analyze the changes in the physicochemical and rheological characteristics of milk fortified with different calcium salts. Reconstituted milk samples using skim milk powder with different ...
Effects of heat-treated β-lactoglobulin and its aggregates on foaming properties
(Elsevier, 2011-07)
The effects on foaming properties of the aggregates formed by heating concentrate beta-lactoglobulin solutions (55 mg mL-1, pH 6.8) at 85 °C from 1 to 15 min were investigated. Structural characteristics (size and molecular ...