Characteristics of some physically modified starches using mild heating and freeze-thawing
Sign Up to like & getrecommendations! Published in 2017 at "Food Hydrocolloids"
DOI: 10.1016/j.foodhyd.2017.11.035
Abstract: Abstract Granular starches of different origins (normal corn, waxy corn, potato and tapioca) dispersed in water (40% dry solids, w/v) were subjected to mild heating (1 h) at their onset temperatures (To) for melting (H), cooling… read more here.
Keywords: heating freeze; treated starches; freeze thawing; mild heating ... See more keywords
Synergistic effect of 222-nm krypton-chlorine excilamp and mild heating combined treatment on inactivation of Escherichia coli O157:H7 and Salmonella Typhimurium in apple juice.
Sign Up to like & getrecommendations! Published in 2020 at "International journal of food microbiology"
DOI: 10.1016/j.ijfoodmicro.2020.108665
Abstract: Simultaneous treatment with 222-nm KrCl excilamp and mild heating (EX-MH) at 45, 50 and 55 °C showed synergistic bactericidal effects on non-acid and acid adapted cells of Escherichia coli O157:H7 and Salmonella Typhimurium in apple juice.… read more here.
Keywords: excilamp mild; mild heating; coli o157; apple ... See more keywords
Mild heating assisted alkaline pH shifting modify the egg white protein: The mechanism and the enhancement of emulsifying properties
Sign Up to like & getrecommendations! Published in 2021 at "Lwt - Food Science and Technology"
DOI: 10.1016/j.lwt.2021.112094
Abstract: Abstract Mild heating (20 °C, 40 °C, 60 °C, and 80 °C) for 1 h assisted pH12 shifting on the structural, physicochemical and functional properties of egg white protein (EWP) were investigated. The results of intrinsic fluorescence, surface hydrophobicity, and… read more here.
Keywords: mild heating; egg white; white protein; heating assisted ... See more keywords
Dense Phase Carbon Dioxide Combined with Mild Heating Induced Myosin Denaturation, Texture Improvement and Gel Properties of Sausage
Sign Up to like & getrecommendations! Published in 2017 at "Journal of Food Process Engineering"
DOI: 10.1111/jfpe.12404
Abstract: Abstract The aim of this study was to investigate the influence of dense phase carbon dioxide (DPCD) combined with mild heating on gel properties and its relationship to denaturation of sausage protein. The results showed… read more here.
Keywords: combined mild; mild heating; dpcd combined; denaturation ... See more keywords