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Hilal Şahin Ayhan Topuz Monika Pischetsrieder Feramuz Özdemir 《European Food Research and Technology》2009,230(1):155-161
Roasted carob powder was obtained using different time–temperature combinations and some quality characteristics such as total
phenolic content (TPC), total antioxidant activity (TAA), browning index (BI) at 420 nm, UV absorbance (UV-A) at 294 nm, and
pH has been investigated. Both the roasting temperature and time significantly (P < 0.01) affected the quality characteristics of the product. However, the roasting time was found to be a critical factor
in determining the overall quality of the product. While the TPC, TAA, BI and UV-A values of the samples increased with the
increasing roasting temperature and time, the pH of the samples decreased gradually. The quality characteristics of the carob
powders changed markedly in between 20 and 60 min of roasting which indicates that the heat-induced reactions accelerate particularly
in that period of roasting. The correlations between all these chemical properties of carob powder were found to be significant
(P < 0.0001) during roasting. 相似文献
2.
Muharrem Certel Mustafa K Uslu Feramuz Ozdemir 《Journal of the science of food and agriculture》2004,84(10):1229-1234
Bing cherries were coated with sodium caseinate‐ or milk protein concentrate‐based edible coatings. Besides the proteins (100 g kg?1), the coating formulations also included glycerol (about 300 g kg?1 protein) and either beeswax or a stearic–palmitic acid blend at a concentration of 0, 100 or 300 g lipid phase kg?1 of protein. All coatings, especially those containing 300 g kg?1 stearic–palmitic acid blend, successfully reduced water loss of the fruits. The edible coatings had a beneficial effect on the sensory quality of the cherries, and there were significant (p < 0.05) effects of the coating treatments on soluble solids, titratable acidity and pH. Copyright © 2004 Society of Chemical Industry 相似文献
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The water extract of the mountain tea was spray-dried by using different food hydrocolloids viz. β-cyclodextrin (BCD), arabic gum (AG), and maltodextrins (MD19 and MD12) as carrier materials. Powdered samples were then subjected to product yield, moisture content, water activity, bulk density, solubility, color (Lab) and SEM particle microstructure analyses. Furthermore, color (Lab), turbidity (NTU), total phenolic content (TPC), total antioxidant activity (TAA) and volatile compound (β-pinene) analyses were performed on the reconstituted mountain tea samples. The product yield increased with the addition of the carrier materials whereas decreased at higher drying temperatures. The inlet air temperature of 155 °C provided the better retention for β-pinene. Almost all physicochemical properties of the spray-dried mountain tea samples were significantly (P < 0.05) affected by the inlet air temperature, the type and concentration of the carrier materials. 相似文献
4.
Effects of shooting period, times within shooting periods and processing systems on the extract, caffeine and crude fiber contents of black tea 总被引:1,自引:0,他引:1
Feramuz ?zdemir Hüsnü Y. G?kalp Sebahattin Nas 《Zeitschrift für Lebensmitteluntersuchung und -Forschung A》1993,197(4):358-362
The extract, caffeine and crude fibre contents of black tea, from different shooting periods, different times within each shooting period and processed by five different commercial rolling methods, were examined. The extract and crude fibre contents of black tea were significantly (P<0.01) affected by all these factors and their interactions. The caffeine content of black tea was affected by the shooting period and times within the shooting period. It was determined that processing methods did not have a significant (P<0.05) effect on the caffeine content. The amount of extract and caffeine decreased from the first shooting period to the third, and also from the beginning of each shooting period to the end. However, the crude fibre content of the black tea increased, especially from the beginning of each shooting period to the end of each shooting period.
Die Wirkungen der Sproßperiode, die Zeit innerhalb der Sproßperioden und der Verarbeitungssysteme auf den Tee-Extrakt, den Coffein-und den Rohfasergehalt von schwarzem Tee
Zusammenfassung Die in den verschiedenen Sproßperioden und in unterschiedlichen Zeiten innerhalb der einzelnen Sproßperiode erhaltenen frischen Teeproben wurden mit den fünf verschiedenen kommerziellen Walzmethoden zu schwarzem Tee verarbeitet. Bei diesen Teeproben wurden der Extrakt-, Coffein- und Rohfasergehalt bestimmt. Der Extrakt- und der Rohfasergehalt von schwarzem Tee werden durch alle Faktoren und deren Wechselwirkungen signifikant (P<0.01) beeinflußt. Die Sproßperiode und die Zeit innerhalb der Sproßperioden wirkten auf den Coffeingehalt von schwarzem Tee ein. Es wurde festgestellt, daß die Verarbeitungsmethode keine signifikante Wirkung (P<0.05) auf den Coffeingehalt hatte. Der Extrakt- und der Coffeingehalt nahmen von der ersten Sproßperiode bis zur dritten, und auch vom Anfang der einzelnen Sproßperiode bis zum Ende ab. Der Rohfasergehalt von schwarzem Tee nahm dagegen insbesonders vom Anfang der einzelnen Sproßperiode bis zum Ende der Sproßperiode zu.相似文献
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Effect of some hydrocolloids on the rheological properties of different formulated ketchups 总被引:1,自引:0,他引:1
Five different hydrocolloids (tragacanth gum, guar gum, carboxy methyl cellulose, xanthan gum and locust bean gum) were added, at levels of 0, 0.5, and 1 g/100 g (w/w), respectively, to three different formulated ketchups which were processed from cold-break tomato paste dilutions, having total soluble solid (TSS) contents of 7.5, 10, and 12.5 g/100 g (w/w), in sequence, and the effect of these hydrocolloids on the rheological properties of tomato ketchups was investigated using a viscometer with smooth surface wide-gap coaxial cylinders. All hydrocolloids increased the consistency of the tested samples; however, guar gum and locust bean gum caused the maximum increase, followed by xanthan gum, tragacanth gum and carboxy methyl cellulose (CMC). Both the ketchup formulation and the hydrocolloid concentration were found to affect the consistency of ketchups. The highest consistency index was obtained by processing dilutions with a TSS content of 12.5%, and the addition of hydrocolloids at the level of 1%. The fluidity of the ketchups decreased with both the addition of all hydrocolloids and the increase in hydrocolloids concentration. Furthermore, the fluidity of the ketchups was also affected by ketchup formulation, and it was found to be the lowest for the samples prepared from the tomato paste dilutions having a TSS content of 12.5%. 相似文献
6.
Feramuz Karcı Ramazan Kaçar Süleyman Gündüz 《Journal of Materials Processing Technology》2009,209(8):4011-4019
The electrode force, weld current, and weld time are three essential parameters of the resistance spot welding process. This paper deals with the characterization and understanding the effect of weld time and the influence of different weld atmospheres in the resistance spot weldability of AISI304 grade stainless steel deformed in tension by 5%, 10%, or 20%. Therefore, the microstructure of the weldment was evaluated and the hardness and tensile shear load bearing capacity of weldment were also determined. It was found that the final mechanical properties of weldment are directly related to the parameters of the process used, knowing the weld time and rate of deformation prior to welding. 相似文献
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