Degradation kinetics of anthocyanins in acerola pulp: Comparison between ohmic and conventional heat treatment
نویسندگان
چکیده
منابع مشابه
comparison between conventional and alternative technique in extraction of maxillary molars
چکیده ندارد.
15 صفحه اولEffects of ohmic and conventional heating on anthocyanin degradation during theprocessing of blueberry pulp
The present work evaluates the anthocyanin degradation in blueberry pulp after thermal treatment using ohmic and conventional heating. The ohmic heating technology was studied using a rotatable central composite design, and the variables studied were voltage and solids content. The anthocyanin content of the samples was determined using HPLC. The results show that degradation increased with bot...
متن کاملcomparison of zoe and vitapex for canal treatment of necrotic primary teeth
چکیده ندارد.
15 صفحه اولRuminal Kinetics of Nutrients Degradation, Hydration, and Functional Specific Gravity of Three Types of Beet Pulp
Two experiments were conducted to evaluate the relationships between nutrients degradability, kinetics of hydration, functional specific gravity (FSG) of the three types of beet pulp (BP) including fine (FBP), normal (NBP) and pelleted (PBP) BP. In experiment 1, about 3 g of samples was weighed in sealed nylon bags (6 cm×7.5 cm, 40±5 µm pore size), incubated in rumen of two cannulated Holstein ...
متن کاملassessment of deep word knowledge in elementary and advanced iranian efl learners: a comparison of selective and productive wat tasks
testing plays a vital role in any language teaching program. it allows teachers and stakeholders, including program administrators, parents, admissions officers and prospective employers to be assured that the learners are progressing according to an accepted standard (douglas, 2010). the problems currently facing language testers have both practical and theoretical implications but the first i...
ذخیره در منابع من
با ذخیره ی این منبع در منابع من، دسترسی به آن را برای استفاده های بعدی آسان تر کنید
ژورنال
عنوان ژورنال: Food Chemistry
سال: 2013
ISSN: 0308-8146
DOI: 10.1016/j.foodchem.2012.08.024