Strawberry jams: influence of different pectins on colour and textural properties
نویسندگان
چکیده
منابع مشابه
Influence of Some Hydrocolloids on Textural Properties of UF Cheese
In this study the rheological and textural properties of Iranian white cheese produced by ultrafiltration technique containing gum tragacanth and xanthan gum each in the range of 0-0.1%, and basil seed and linseed mucilages each in the range of 0-0.2% were evaluated. According to the results obtained, values of Elastic (G/) and viscous (G//) moduli increased with increasing frequency sweep in a...
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ترانسفورماتورهای قدرت از اجزای اصلی شبکه تامین انرژی الکتریکی می باشند که عملکرد قابل اطمینان ترانسفورماتورها یکی از فاکتورهای مهم و تعیین کننده در تامین انرژی الکتریکی محسوب می شود. در نتیجه بررسی و مانیتور عملکرد ترانسفورماتورها در شبکه و همچنین عیب یابی این ترانسفورماتورها غیرقابل اجتناب و ضروری می باشد. به طور کلی عایق های مایع در صنعت فشار قوی کاربردهای متفاوتی دارند که مهمترین وظیفه آنها...
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Sažetak A study of physico-chemical properties and instrumental measurement of colour and texture was carried out on seven different brands of traditional homemade dry fermented horse salami from Pakrac area. Basic physico-chemical properties, pH values and salt content showed significant variability (p = 0.05), except for the values of aw. Textural and colour parameters (L*, a* and b*) also sh...
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The strawberry jam is rich in bioactive compounds. It is economically and commercially important and widely consumed. Different strawberries cultivars can be used for its preparation, however, a careful selection should be performed to guarantee the preservation of bioactive compounds during jam storage. Two strawberry cultivars (Camarosa and American 13) were analyzed by HPLC, three anthocyani...
متن کاملThe influence of the textural properties of activated carbons on acetaminophen adsorption at different temperatures.
The influence of temperature (20-40 °C) on the acetaminophen adsorption onto activated carbons with different textures was studied. Different temperature dependences, not explained by kinetic effects, were observed for carbons with different micropore size distribution patterns: adsorption capacity increased for pine gasification residues (Pi-fa) derived carbons and decreased for sisal based ma...
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ژورنال
عنوان ژورنال: Czech Journal of Food Sciences
سال: 2009
ISSN: 1212-1800,1805-9317
DOI: 10.17221/95/2008-cjfs