Studies of stem water in red-osier dogwood (Cornus stolonifera Michx.) using nuclear magnetic resonance spectroscopy indicated that most freezing occurs at temperatures above -30 C in cold-hardy and tender stems. Hardy and tender stems had about the same amount of unfrozen water at -40 C (0.28 gram of water per gram dry weight). When hardy stems were slowly cooled below -20 C, the temperature b...

The effects of sucrose on the physical properties of cassava starch aqueous systems were investigated at varied concentrations of cassava starch (5-15% w/w) and sucrose (0-40% w/w). The peak viscosity and the final viscosity during a gelatinization-retrogradation cycle were determined based on a Rapid Visco Analyzer (RVA) test. Sucrose generally increased the viscosity values, while such increm...

Physico-chemical properties (i.e. water activity, colour, absorption index and hardness) influence stability, quality consumer acceptability of fresh pasta. The aim this study was to investigate the effect storage time on physico-chemical pasta stored at different temperatures (0, 5 10 °C). Storage significantly affected macroscopic (water its status freezable water). During all temperatures, a...

Because the use of phosphates has being recently diminished in meat industry due to the nutritional drawbacks of phosphates, some researchers started to evaluate sodium bicarbonate as phosphate replacer in meat products. The aim of this study was to evaluate the effect of different temperature combinations of dry air-cooking treatments (Air and Core temperatures: 160 76, 160 80, 200 76 and 200 ̊...