Now showing items 1-4 of 4
Effect Of Acid Modification And Heat Treatments On Resistant Starch Formation And Functional Properties Of Corn Starch
(Taylor & Francis Inc, 2007)
In this study effects of acid hydrolysis, autoclaving and storage (95 degrees C for 2, 3, and 4 days) on resistant starch (RS) formation in corn starch were investigated and functional properties of RS preparations were ...
Human Milk Fat Substitute Produced By Enzymatic Interesterification Of Vegetable Oil Blend
(Faculty Food Technology Biotechnology, 2007)
Palm oil, palm kernel oil, olive oil, sunflower oil, and marine oil blend, formulated in the mass ratio of 4.0:3.5:1.0:1.5:0.2, was subjected to interesterification catalyzed by lipase from Thermomyces lanuginosa (Lipozyme(R) ...
An Overview Of Signal Processing For Food Inspection
(Ieee-Inst Electrical Electronics Engineers Inc, 2007)
Computer Vision-Based Image Analysis For The Estimation Of Acrylamide Concentrations Of Potato Chips And French Fries
(Elsevier Sci Ltd, 2007)
In this study, digital colour images of fried potato chips and french fries were analyzed to estimate acrylamide levels based on the correlation with analyses using liquid chromatography-mass spectrometry. In fried potato ...