Freeze‐dried, oven‐dried, and microencapsulation of essential oil from Allium sativum as potential preservative agents of minced meat
H Najjaa, R Chekki, W Elfalleh, H Tlili… - Food science & …, 2020 - Wiley Online Library
The present study was conducted to compare the antibacterial activity of oven‐dried and
freeze‐dried Allium sativum along with its spray‐dried microencapsulated essential oil in the …
freeze‐dried Allium sativum along with its spray‐dried microencapsulated essential oil in the …
Glass transition and state diagram of foods
MS Rahman - Handbook of Food Preservation, 2007 - api.taylorfrancis.com
CONTENTS 15.1 Introduction.................................................................................................................
................. 33615.1. 1 Background …
................. 33615.1. 1 Background …
Thermal transitions of pomegranate extracts using modulated differential scanning calorimeter (MDSC)
AI Hobani, AM Elansari - International Journal of Food Properties, 2004 - Taylor & Francis
Abstract Modulated Differential Scanning Calorimetry (MDSC) was used to investigate
thermal transitions of pomegranate extracts as a function of concentration. The transitions …
thermal transitions of pomegranate extracts as a function of concentration. The transitions …
Evaluation of the Physical stability of garlic powder dried by freeze and cabinet drying
Sorption isotherm and thermal properties of powders were used for determining stability
during storage. Garlic slices with 2 mm thickness were dried, using two methods of freeze …
during storage. Garlic slices with 2 mm thickness were dried, using two methods of freeze …
State Diagrams and Their Applications in Food Preservation
MS Rahman - Handbook of Food Preservation, 2020 - taylorfrancis.com
The glass transition concept was advanced further by the development of state diagrams for
foods. A state diagram is a stability map of different states and phases of a food as a function …
foods. A state diagram is a stability map of different states and phases of a food as a function …
Procesowa charakterystyka liofilizacji pieczarek wykonana z wykorzystaniem różnicowej kalorymetrii skaningowej
M Serowik - Zeszyty Problemowe Postępów Nauk Rolniczych, 2012 - agro.icm.edu.pl
Wykonano procesową charakterystykę liofilizacji pieczarek z wykorzystaniem różnicowej
kalorymetrii skaningowej DSC. Badaniom poddano pieczarki rasy kremowa (Agaricus …
kalorymetrii skaningowej DSC. Badaniom poddano pieczarki rasy kremowa (Agaricus …