PubAg

Main content area

You searched for: Subject "water activity" Remove constraint Subject: "water activity"
Start Over

Search

3,775  Search Results

« Previous | 1 - 20 of 3,775 |
Number of results to display per page

Search Results

1. Phase separation, antiplasticization and moisture sorption in ternary systems containing polysaccharides and polyols

Author:
van der Sman, R.G.M.
Source:
Food hydrocolloids 2019 v.87 pp. 360-370
ISSN:
0268-005X
Subject:
water activity,   etc   ; hydrocolloids; plasticizers; polyols; separation; sorption; starch; thermodynamics;     Show all 8 Subjects
Abstract:
... In this paper, we investigate whether the Flory-Huggins-Free-Volume (FHFV) theory can describe the rich thermodynamics of the ternary mixtures of starch, polyol, and water. These systems exhibit 1) non-monotonic moisture sorption with increasing plasticizer concentration, 2) phase separation, and 3) antiplasticization. After extending the FHFV theory with 1) the proper formulation of the chemical ...
DOI:
10.1016/j.foodhyd.2018.07.051

2. How foam stability against drainage is affected by conditions of prior whey protein powder storage and dry-heating: A multidimensional experimental approach

Author:
Audebert, Alexia; Beaufils, Sylvie; Lechevalier, Valérie; Le Floch-Fouéré, Cécile; Saint-Jalmes, Arnaud; Pezennec, Stéphane
Source:
Journal of food engineering 2019 v.242 pp. 153-162
ISSN:
0260-8774
Subject:
water activity,   etc   ; air; ambient temperature; dialysis; foams; freeze drying; lactose; liquids; monitoring; pH; whey protein isolate;     Show all 11 Subjects
Abstract:
... In the present work, we investigated the effects of powder dry-heating parameters on whey protein foams stability, especially against drainage.To this aim, whey protein isolate solutions were prepared at various pH (3.5, 5.0, 6.5), with or without a prior dialysis step to reduce the lactose content, freeze-dried, adjusted to various levels (0.12, 0.23, 0.52) of powder water activity aw and dry-hea ...
DOI:
10.1016/j.jfoodeng.2018.08.029

3. Influence of lactose on the formation of whey protein microparticles obtained by dry heating at alkaline pH

Author:
Schong, Elise; Famelart, Marie-Hélène
Source:
Food hydrocolloids 2019 v.87 pp. 477-486
ISSN:
0268-005X
Subject:
water activity,   etc   ; Maillard reaction; color; crosslinking; heat; hydrocolloids; lactose; microparticles; pH; powders; protein denaturation; water content; whey protein isolate;     Show all 13 Subjects
Abstract:
... Dry heating (DH) at 100 °C of a whey protein isolate powder conditioned at pH 9.5 leads to the formation of stable, large and porous whey protein microparticles (WPM), resulting from crosslinking of proteins in the powder. The Maillard reaction (MR) is probably involved in the formation of these WPM. To confirm the role played by the MR and understand the protein changes occurring during particle ...
DOI:
10.1016/j.foodhyd.2018.08.018

4. Dissolution Kinetics of Cubic Tricalcium Aluminate Measured by Digital Holographic Microscopy

Author:
Brand, Alexander S.; Bullard, Jeffrey W.
Source:
Langmuir 2017 v.33 no.38 pp. 9645-9656
ISSN:
1520-5827
Subject:
water activity,   etc   ; crystal structure; microscopy;     Show all 3 Subjects
Abstract:
... In situ digital holographic microscopy is used to characterize the dissolution flux of polycrystalline cubic tricalcium aluminate (C₃A-c). The surface dissolves at rates that vary considerably with time and spatial location. This implies a statistical distribution of fluxes, but an approximately steady-state median rate was obtained by using flowing solutions and by reducing the water activity in ...
DOI:
10.1021/acs.langmuir.7b02400

5. Effects of spray drying process conditions on the quality properties of microencapsulated cream powder

Author:
Himmetagaoglu, Ahsen Burcin; Erbay, Zafer
Source:
International dairy journal 2019 v.88 pp. 60-70
ISSN:
0958-6946
Subject:
water activity,   etc   ; color; cream; drying temperature; fatty acid composition; free fatty acids; lipid content; microencapsulation; powders; solubility; spray drying; volatile fatty acids; water content; wettability;     Show all 14 Subjects
Abstract:
... Effects of spray drying conditions including inlet drying temperature (150, 170 or 190 °C), feed flow rate (9.0, 19.5 or 30 mL min⁻¹), and aspiration rate (50, 75 or 100%) on the composition, water activity, reconstitution, density, colour, morphology, surface fat and free fatty acid content of microencapsulated cream powder were evaluated. The variation in the wettability, bulk and tapped densiti ...
DOI:
10.1016/j.idairyj.2018.08.004

6. Immobilized lipase-catalyzed esterification for synthesis of trimethylolpropane triester as a biolubricant

Author:
Kim, Heejin; Choi, Nakyung; Kim, Yangha; Kim, Hak-Ryul; Lee, Junsoo; Kim, In-Hwan
Source:
Renewable energy 2019 v.130 pp. 489-494
ISSN:
0960-1481
Subject:
water activity,   etc   ; Thermomyces lanuginosus; biodegradability; biolubricants; carboxylic ester hydrolases; catalysts; enzyme activity; esterification; esters; liquids; oleic acid; polyols; renewable energy sources; temperature;     Show all 14 Subjects
Abstract:
... Synthetic oleochemical esters of polyols and fatty acids are biodegradable and possess desirable technical and ecological properties. Trimethylolpropane (TMP) triester has been widely applied as a hydraulic fluid. TMP triester was effectively synthesized by lipase-catalyzed esterification from TMP and high oleic fatty acid from palm oil using an immobilized lipase. The immobilized lipase was prepa ...
DOI:
10.1016/j.renene.2018.06.092

7. Water activity in liquid food systems: A molecular scale interpretation

Author:
Maneffa, Andrew J.; Stenner, Richard; Matharu, Avtar S.; Clark, James H.; Matubayasi, Nobuyuki; Shimizu, Seishi
Source:
Food chemistry 2017 v.237 pp. 1133-1138
ISSN:
0308-8146
Subject:
water activity,   etc   ; equations; food science; solutes;     Show all 4 Subjects
Abstract:
... Water activity has historically been and continues to be recognised as a key concept in the area of food science. Despite its ubiquitous utilisation, it still appears as though there is confusion concerning its molecular basis, even within simple, single component solutions. Here, by close examination of the well-known Norrish equation and subsequent application of a rigorous statistical theory, w ...
DOI:
10.1016/j.foodchem.2017.06.046

8. Feasibility of using spectral profiles for modeling water activity in five varieties of white quinoa grains

Author:
Castro, Wilson; Prieto, Jose M.; Guerra, Roenfi; Chuquizuta, Tony; Medina, Wenceslao T.; Acevedo-Juárez, Brenda; Avila-George, Himer
Source:
Journal of food engineering 2018 v.238 pp. 95-102
ISSN:
0260-8774
Subject:
water activity,   etc   ; Chenopodium quinoa; grains; hyperspectral imagery; least squares; models; prediction;     Show all 7 Subjects
Abstract:
... In this paper, the feasibility of using spectral profiles for modeling water activity aw in white quinoa grains (Chenopodium quinoa Willd.) is studied. For this purpose, five hundred samples of five white varieties were stabilized at different aw values using the isopiestic method. Next, hyperspectral images (HSIs) of ten grains for each combination (variety, aw value), covering the range of 400–1 ...
DOI:
10.1016/j.jfoodeng.2018.06.012

9. Effect of water activity and temperature on growth and trichothecene production by Fusarium meridionale

Author:
Rybecky, A.I.; Chulze, S.N.; Chiotta, M.L.
Source:
International journal of food microbiology 2018 v.285 pp. 69-73
ISSN:
0168-1605
Subject:
water activity,   etc   ; Fusarium; deoxynivalenol; environmental factors; grains; nivalenol; pathogenicity; risk reduction; soybeans; temperature; Argentina;     Show all 11 Subjects
Abstract:
... Fusarium meridionale has been frequently isolated from soybean in Argentina and showed similar pathogenicity as F. graminearum sensu stricto. However, no data on their growth and mycotoxin production under different environmental conditions are yet available. The aims of this study were: to determine the effect of temperature, water activity (aW) and strain on growth of F. meridionale and to evalu ...
DOI:
10.1016/j.ijfoodmicro.2018.07.028

10. The Last Glacial aeolian record of the Island of Susak (Croatia) as seen from a high-resolution grain–size and rock magnetic analysis

Author:
Wacha, Lara; Rolf, Christian; Hambach, Ulrich; Frechen, Manfred; Galović, Lidija; Duchoslav, Marguerita
Source:
Quaternary international 2018 v.494 pp. 211-224
ISSN:
1040-6182
Subject:
water activity,   etc   ; basins; climate change; dust; loess; paleoclimatology; rivers; sand; soil formation; wildfires; wind; Croatia;     Show all 12 Subjects
Abstract:
... The loess-palaeosol record on the island of Susak in Croatia is a unique archive of Late Glacial climate changes in the Adriatic region, possibly even in the wider area. On Susak up to 90 m of thick Quaternary sediments were deposited, and are accessible for detailed palaeoclimate reconstructions. In this paper, the results of a high-resolution grain-size and rock magnetic investigation on the Las ...
DOI:
10.1016/j.quaint.2017.08.016

11. Effect of water sorption on the glass transition temperature and texture of deep-fried models

Author:
Jothi, Jakia Sultana; Ebara, Tomomi; Hagura, Yoshio; Kawai, Kiyoshi
Source:
Journal of food engineering 2018 v.237 pp. 1-8
ISSN:
0260-8774
Subject:
water activity,   etc   ; batters; fried foods; glass transition; glass transition temperature; models; sorption; texture; water content;     Show all 9 Subjects
Abstract:
... The purpose of this study was to understand effect of water sorption on the glass transition temperature (Tg) and texture of deep-fried models, namely, bits of deep-fried tempura batter. Two types of deep-fried models (normal and glucose-added samples) were employed. Tg was investigated by thermal rheological analysis (TRA); although TRA measurements for pellet samples showed an unclear glass tran ...
DOI:
10.1016/j.jfoodeng.2018.05.014

12. Effect of microwave treatment on dehydration kinetics and moisture diffusivity of Asiatic Himalayan black carrot

Author:
Haq, Raees-ul; Kumar, Pradyuman; Prasad, Kamlesh
Source:
Journal of the Saudi Society of Agricultural Sciences 2018 v.17 no.4 pp. 463-470
ISSN:
1658-077X
Subject:
water activity,   etc   ; activation energy; carrots; diffusivity; drying; heat; mass transfer; mathematical models; microwave treatment; temperature;     Show all 10 Subjects
Abstract:
... Drying as preservation technique is an old process involving simultaneous heat and mass transfer resulting in reduction of moisture to lower water activity levels. The removal of unbound moisture by dehydration lowers down the water activity levels. Present study determines the effect of microwaves on dehydration characteristics (operated at 2450MHz) of carrot shreds at different intervals of time ...
DOI:
10.1016/j.jssas.2016.11.004

13. Inactivation of foodborne pathogens influenced by dielectric properties, relevant to sugar contents, in chili sauce by 915 MHz microwaves

Author:
Kim, Woo-Ju; Park, Sang-Hyun; Kang, Dong-Hyun
Source:
Lebensmittel-Wissenschaft + [i.e. und] Technologie 2018 v.96 pp. 111-118
ISSN:
0023-6438
Subject:
water activity,   etc   ; color; detection limit; dielectric properties; energy; food pathogens; heat; microwave treatment; sugar content;     Show all 9 Subjects
Abstract:
... The objective of this study was to investigate the effect of sugar content on dielectric properties of chili sauce, and inactivation efficiency when exposed to microwave energy. Heating history showed sugar content was an important factor influencing heating rate when chili sauce was exposed to microwave energy. Also, chili sauce of lower sugar content had a higher dielectric constant and dielectr ...
DOI:
10.1016/j.lwt.2018.04.089

14. Understanding the structure of ganache: Link between composition and texture

Author:
Saglio, Aurelie; Bourgeay, Julien; Socrate, Romain; Canette, Alexis; Cuvelier, Gerard
Source:
International journal of gastronomy and food science 2018 v.13 pp. 29-37
ISSN:
1878-450X
Subject:
water activity,   etc   ; chocolate; confocal laser scanning microscopy; crystallization; emulsions; firmness; gastronomy; microstructure; models; sugars; texture;     Show all 11 Subjects
Abstract:
... Ganache is a common chocolate preparation used as a filling for chocolate bonbons. The aim of this study was to understand the links between ganache composition, microstructure and macroscopic behaviour. The study proved that hot ganache is an oil-in-water emulsion, which evolves upon cooling into a bicontinuous system. Dark and white model ganaches were manufactured to understand the roles of com ...
DOI:
10.1016/j.ijgfs.2018.05.003

15. Use of succinyl chitosan as fat replacer on cake formulations

Author:
Rios, Raquel V.; Garzón, Raquel; Lannes, Suzana C.S.; Rosell, Cristina M.
Source:
Lebensmittel-Wissenschaft + [i.e. und] Technologie 2018 v.96 pp. 260-265
ISSN:
0023-6438
Subject:
water activity,   etc   ; batters; breads; cakes; chitosan; color; dietary fiber; drying; fat replacers; texture;     Show all 10 Subjects
Abstract:
... Chitosan derivatives have been used in bakeries as dietary fiber source for obtaining healthy breads, but no other application has been suggested. This research was focused on exploring the ability of a chitosan derivative (succinyl chitosan, SC) as fat replacer in cakes. SC suspensions were used to replace different levels of fat (up to absence of fat) and the effect on batters’ consistency and c ...
DOI:
10.1016/j.lwt.2018.05.041

16. Microwave vacuum drying and multi-flash drying of pumpkin slices

Author:
Monteiro, Ricardo L.; Link, Jade V.; Tribuzi, Giustino; Carciofi, Bruno A.M.; Laurindo, João B.
Source:
Journal of food engineering 2018 v.232 pp. 1-10
ISSN:
0260-8774
Subject:
water activity,   etc   ; air drying; freeze drying; pumpkins; rehydration; vacuum drying; water content; water temperature;     Show all 8 Subjects
Abstract:
... In this study, the effect of different drying methods on the drying kinetics, product structures, rehydration kinetics and rehydration indices of dehydrated pumpkin slices was evaluated. For that, pumpkin slices were dehydrated by five different methods: i) Microwave multi-flash drying (MWMFD), ii) Microwave vacuum drying (MWVD), iii) Conductive multi-flash drying (KMFD), iv) Freeze-drying (FD), a ...
DOI:
10.1016/j.jfoodeng.2018.03.015

17. Ultra turrax® tube drive for the extraction of pesticides from egg and milk samples

Author:
Sturm, Julia; Wienhold, Peter; Frenzel, Thomas; Speer, Karl
Source:
Analytical and bioanalytical chemistry 2018 v.410 no.22 pp. 5431-5438
ISSN:
1618-2642
Subject:
water activity,   etc   ; carboxylic acids; chicken eggs; eggs; lipid content; milk; pH; pesticides; solid phase extraction;     Show all 9 Subjects
Abstract:
... The Ultra turrax® tube drive, already successfully applied for the extraction of plant materials, has also proved to be suitable for the analysis of pesticides in eggs and milk. In comparison to the matrix solid-phase dispersion (MSPD), the extraction is less time-consuming at excellent extraction efficiency. Further advantages are the flexibility of the extraction conditions with respect to the p ...
DOI:
10.1007/s00216-018-1254-9

18. Ice Nucleation on a Graphite Surface in the Presence of Nanoparticles C

Author:
Metya, Atanu K.; Singh, Jayant K.
Source:
Journal of physical chemistry 2018 v.122 no.33 pp. 19056-19066
ISSN:
1932-7455
Subject:
water activity,   etc   ; droplets; graphene; hydrophilicity; ice; ice nucleation; liquids; molecular dynamics; nanofluids; nanoparticles; simulation models;     Show all 11 Subjects
Abstract:
... In this work, we have carried out a systematic study of nucleation of a supercooled nanofluid droplet on a graphite substrate using molecular dynamics simulations. In particular, the effect of nanoparticle (NP) loading (φₛ up to 12.0 vol %) in the supercooled liquid and the interaction strength between water and NP (ϵNP–W) on the behavior of ice nucleation is investigated. At lower ϵNP–W, the nucl ...
DOI:
10.1021/acs.jpcc.8b05989

19. Enhanced Acidity of Acetic and Pyruvic Acids on the Surface of Water

Author:
Eugene, Alexis J.; Pillar, Elizabeth A.; Colussi, Agustín J.; Guzman, Marcelo I.
Source:
Langmuir 2018 v.34 no.31 pp. 9307-9313
ISSN:
1520-5827
Subject:
water activity,   etc   ; acetic acid; acidity; aerosols; cell membranes; emissions; metabolites; nutrients; pH; photooxidation; pyruvic acid;     Show all 11 Subjects
Abstract:
... Understanding the acid–base behavior of carboxylic acids on aqueous interfaces is a fundamental issue in nature. Surface processes involving carboxylic acids such as acetic and pyruvic acids play roles in (1) the transport of nutrients through cell membranes, (2) the cycling of metabolites relevant to the origin of life, and (3) the photooxidative processing of biogenic and anthropogenic emissions ...
DOI:
10.1021/acs.langmuir.8b01606

20. Fungal Spoilage in Food Processing

Author:
Snyder, Abigail B.; Worobo, Randy W.
Source:
Journal of food protection 2018 v.81 no.6 pp. 1035-1040
ISSN:
0362-028X
Subject:
water activity,   etc   ; food processing; fungi; heat treatment; microbial growth; oxygen; pH; packaging; preservatives; spoilage; spoilage microorganisms;     Show all 11 Subjects
Abstract:
... Food processing, packaging, and formulation strategies are often specifically designed to inhibit or control microbial growth to prevent spoilage. Some of the most restrictive strategies rely solely or on combinations of pH reduction, preservatives, water activity limitation, control of oxygen tension, thermal processing, and hermetic packaging. In concert, these strategies are used to inactivate ...
DOI:
10.4315/0362-028X.JFP-18-031