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citric acid/krumpir
Veza se sprema u međuspremnik
Stranica 1 iz 69 rezultatima
Use of citric acid for neutralizing polymerase chain reaction inhibition by chlorogenic acid in potato extracts.
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Polyphenolics are a widely distributed class of plant constituents implicated in the inhibition of the polymerase chain reaction (PCR). Since chlorogenic acid forms the bulk of phenolics in the potato tuber, a range of chlorogenic acid concentrations were tested for inhibition of reverse
Effect of different pH conditions on the in vitro digestibility and physicochemical properties of citric acid-treated potato starch.
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The objective of this study was to investigate the influence of citric acid (CA) treatment (10, 20, and 30% of dry starch weight) under different pH conditions (3.5, 4.5, and 5.5) on the physicochemical properties, in vitro digestibility and prebiotic effects of potato starch. With the CA content
The citric acid-modified, enzyme-resistant dextrin from potato starch as a potential prebiotic.
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In the present study, enzyme-resistant dextrin, prepared by heating of potato starch in the presence of hydrochloric (0.1% dsb) and citric (0.1% dsb) acid at 130ºC for 3 h (CA-dextrin), was tested as a source of carbon for probiotic lactobacilli and bifidobacteria cultured with intestinal bacteria
Effect of citric acid concentration and hydrolysis time on physicochemical properties of sweet potato starches.
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Physicochemical properties of citric acid treated sweet potato starches were investigated in the present study. Sweet potato starch was hydrolyzed using citric acid with different concentrations (1 and 5%) and time periods (1 and 11 h) at 45 °C and was denoted as citric acid treated starch (CTS1 to
Application of methanol and sweet potato vine hydrolysate as enhancers of citric acid production by Aspergillus niger.
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BACKGROUND
Agricultural waste is as an alternative low-cost carbon source or beneficial additives which catch most people's eyes. In addition, methanol and sweet potato vine hydrolysate (SVH) have been reported as the efficient enhancers of fermentation according to some reports. The objective of
Optimization of Pectin Extraction from Sweet Potato Peels using Citric Acid and Its Emulsifying Properties.
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Effect of citric acid and glycine addition on acrylamide and flavor in a potato model system.
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Acrylamide levels in cooked/processed food can be reduced by treatment with citric acid or glycine. In a potato model system cooked at 180 degrees C for 10-60 min, these treatments affected the volatile profiles. Strecker aldehydes and alkylpyrazines, key flavor compounds of cooked potato, were
Determination of citric acid pretreatment effect on nutrient content, bioactive components, and total antioxidant capacity of dried sweet potato flour.
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Orange flashed sweet potatoes are rich and inexpensive source of diet and antioxidants. The purpose of this study was to evaluate the effects of CA pretreatments and convective hot air drying temperature on proximate composition, bioactive components, and total antioxidant capacity of flour of five
Citric-acid Induced Loss of Rigidity in Potato Tuber Slices.
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Screening of seeds prepared from retrograded potato starch to increase retrogradation rate of maize starch.
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In this paper, retrograded potato starches treated by oxalic, hydrochloric and citric acids and/with amylase respectively, as seed crystals, are added into maize starch paste to increase maize starch retrogradation rate. The results show that addition of seed accelerates maize starch retrogradation
Effects of temperature and shear on the structural, thermal and pasting properties of different potato flour.
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Influence of copigmentation on stability of anthocyanins from purple potato peel in both liquid state and solid state.
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Copigmentation is an important way to improve the stability of anthocyanins. The effect of the copigmentation on the stability of the anthocyanin from the purple potato peel (PA) was evaluated from the view of the kinetics and thermodynamics in both the liquid state and the solid state for the first
Influence of blanching treatments on Salmonella during home-type dehydration and storage of potato slices.
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Recommended drying treatments may not enhance destruction of pathogens that could be present on home-dried foods. In this study, the effects of traditional and modified treatments on Salmonella were evaluated during preparation, home-type dehydration (60 degrees C for 6 h), and storage of potato
Short communication: Influence of inoculum preparation on citric acid production by Aspergillus niger.
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The type of sporulation medium and time of incubation had an effect on spore viability and citric acid production by mycelia grown from Aspergillus niger spores. Shu & Johnson agar (SJA) and potato dextrose agar gave higher citric acid titres than malt-extract agar. SJA also gave better
Effects of high hydrostatic pressure and soaking solution on proximate composition, polyphenols, anthocyanins, β-carotene, and antioxidant activity of white, orange, and purple fleshed sweet potato flour.
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Effects of high hydrostatic pressure (100, 200, and 400 MPa) and soaking solution (citric acid, calcium chloride, ascorbic acid, and distilled water) on proximate composition, polyphenols, anthocyanins, β-carotene, and antioxidant activity of white, orange, and purple fleshed sweet potato flour were
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