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Effect of microwave thawing on microstructure and physicochemical stability of low fat white sauces made with soy protein
Confocal laser scanning microscopy (CLSM) microwave heating SDS-PAGE soy protein isolate starch
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2014/2/24
The microstructural and physicochemical stability of white sauces made with soy protein and modified waxy maize starch was evaluated after subjecting them to a freezing-thawing process in a convention...
Stability of the oxidative stress marker, urinary 8-hydroxy-2'-deoxyguanosine (8-OH-dG), when the sample urine undergoes several cycles of freezing and thawing
oxidative stress marker urinary 8-hydroxy-2'-deoxyguanosine (8-OH-dG) when the sample urine undergoes several cycles freezing thawing
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2013/9/30
We examined the stability of urinary 8-hydroxy-2'-deoxyguanosine (8-OH-dG) when the sample urine undergoes several cycles of freezing and thawing. One hundred and two frozen samples (85 males and 17 f...
Three Dimensional Analysis of Heat Transfer during Food Thawing by Far-Infrared Radiation
far-infrared radiation heat transfer analysis thawing
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2009/7/7
An apparent specific heat model was introduced to predict three dimensional heat transfer in food thawing by far-infrared radiation. A finite element method was applied to solve the fundamental equati...
A new ohmic thawing system was tested with a frozen saline surimi cube. The thawing rate and surimi gel strength in the ohmic thawing process were investigated, in comparison with conventional thawing...
Evaluation of the Effects of Freezing on the Preservation of Fresh Shiitake Fruit Bodies and Lenthionine Formation after Thawing
lenthionine freezing thawing
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2010/11/23
The effects of freezing-thawing on the physical and chemical properties of shiitake were evaluated. It was observed that freezing-thawing did not cause apparent changes in the physical state of shiita...