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Toplam kayıt 17, 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 ...
In vitro glycemic index, bile acid binding capacity and mineral bioavailability of spaghetti supplemented with resistant starch type 4 and wheat bran
(Elsevier Ltd, 2020)
In this study effects of resistant starch type 4 (RS4) on nutritional and quality properties of spaghetti were investigated. RS4 was added into spaghetti at different levels (15, 20 and 25%). Wheat bran was also added to ...
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 ...
Formation of resistant starch from amylotype corn starch and determination of the functional properties
(CODON PUBLICATIONS, 2013)
High amylose corn starch was hydrolysed with HCl at 40 °C for 0.5-2.0 h. Then the native and acid-modified starch
samples were subjected to 2 different heat treatments (HT). In HT1, heat treated/autoclaved samples were ...
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 ...
Quality, Nutritional Properties, and Glycemic Index of Colored Whole Wheat Breads
(MDPI, 2023)
The main aim of this study was to investigate the quality and nutritional properties (dietary
fiber, phenolic, antioxidant contents, and glycemic index) of breads made from whole wheat flours of
colored wheats. White ...
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 ...