|
- E Water Activity Values of Select Food Ingredients and Products
This appendix contains water activity values or ranges from various sources for select human and pet food products The individual ingredients and products (called items) listed in the table have been organized alphabetically into main categories and then into alpha-betized subcategories
- Improved physicochemical, rheological and bioactive properties of ice . . .
Rheological experiments showed that the water-holding properties, flow behaviors, and emulsifying capacity of ice creams were improved by increasing HM ratio (p < 005) due to the more developed structure and a higher degree of molecular connectivity
- European Food Science and Engineering - DergiPark
Water activity measurements of the hazelnut creams were carried out by using a thermostat water activity measuring device at 25 °C (AquaLab 4 TE, Pullman, WA, USA )
- Characterization of selected dietary fibers microparticles and . . .
It examines their role as potential fat replacers for hazelnut spread creams Optimization of a dietary fiber formulation containing inulin, glucomannan, psyllium husk, and chia mucilage to obtain high viscosity, water holding capacity, and oil holding capacity was conducted
- Rheological Properties, Particle Size Distribution and Physical . . .
In this study, three novel spreadable creams were prepared in a stirred ball-mill: CBS with cocoa butter, pumpkin seed oil and saccharose; OS with pumpkin seed oil and carnauba wax-basedoleogel and saccharose; OLS with oleogel, saccharose and Lucuma powder
- Textural and rheological characteristics of cocoa hazelnut cream . . .
Although glucose syrup contains water, when it is replaced with sucrose up to 20%, it did not cause a change in water activity and did not disturb the general texture of the product
- Change in water activity of some Turkish hazelnut cultivars at . . .
Objective: Observation of the changes in water activity values of some Turkish hazelnut cultivars at different moisture levels (ML) at varying ambient temperatures
- Hazelnut peptide fractions preserve their bioactivities beyond . . .
Bioactive hazelnut protein hydrolysates were included in industrial hazelnut cocoa cream
|
|
|