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Xianyong Guo, Fan Gao, Haoxuan Cui, Jiaxuan Liu, Hairong Wang, Lixin Liang, Yinghai Wu, Li Wan, Jing Wang, Cuiya Zhang and Guangjing Xu
In this study, magnetic CuFe2O4, MgFe2O4, and ZnFe2O4 nanosphere photocatalysts were prepared by the sol?gel method at 300 °C, 400 °C, and 500 °C, respectively (named as CF300, CF400, CF500, MF300, MF400, MF500, ZF300, ZF400, and ZF500). The characteriza...
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Anas Raffak, Youssef Chafai, Allal Hamouda, Amina Ouazzani Touhami and Majid Mounir
The fermentative activity of sourdoughs and their stabilities are some of the main concerns of professionals in food science. The aim of this study was to evaluate the fermenting capacity of three traditional fresh sourdoughs and their freeze-dried forms...
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Dezso-Róbert Fikó, Botond Ráduly, István Máthé, Tamás Felföldi, Szabolcs Lányi and Szabolcs Szilveszter
Bioaugmentation potential and phenol substrate affinity in a multi-carbon-source condition for three Acinetobacter strains (Acinetobacter towneri CFII-87, Acinetobacter johnsonii CFII-99A and Acinetobacter sp. CFII-98) were demonstrated. First, the pheno...
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Maria Barbara Rózanska, Patrycja Kokolus, Jakub Królak, Patrycja Jankowska, Agata Osos, Magda Romanowska, Lukasz Szala, Przemyslaw Lukasz Kowalczewski, Jacek Lewandowicz, Lukasz Masewicz, Hanna Maria Baranowska and Sylwia Mildner-Szkudlarz
The present study aimed to evaluate the effect of the extrusion process and particle size on the properties of rice flour (microstructure, pasting properties), gluten-free dough (rheological properties), and bread (texture, specific volume, water absorpt...
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Iuliana Banu, Livia Patra?cu, Ina Vasilean, Loredana Dumitra?cu and Iuliana Aprodu
The impact of replacing the sunflower oil in a typical muffin formulation with different protein-based emulsions was investigated. Fundamental rheological measurements indicated significant differences between emulsions prepared with soy, lupin, and yeas...
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