✦ LIBER ✦

Effect of different drying temperatures on the moisture and phytochemical constituents of edible Irish brown seaweed

✍ Scribed by Shilpi Gupta; Sabrina Cox; Nissreen Abu-Ghannam

Book ID: 116726928
Publisher: Elsevier Science
Year: 2011
Tongue: English
Weight: 272 KB
Volume: 44
Category: Article
ISSN: 1096-1127
DOI: 10.1016/j.lwt.2010.12.022

No coin nor oath required. For personal study only.

📜 SIMILAR VOLUMES

EFFECT OF PROCESSING CONDITIONS ON PHYTO

EFFECT OF PROCESSING CONDITIONS ON PHYTOCHEMICAL CONSTITUENTS OF EDIBLE IRISH SEAWEED HIMANTHALIA ELONGATA

✍ SABRINA COX; NISSREEN ABU-GHANNAM; SHILPI GUPTA 📂 Article 📅 2011 🏛 John Wiley and Sons 🌐 English ⚖ 596 KB

Effect of different rehydration temperat

Effect of different rehydration temperatures on the moisture, content of phenolic compounds, antioxidant capacity and textural properties of edible Irish brown seaweed

✍ Sabrina Cox; Shilpi Gupta; Nissreen Abu-Ghannam 📂 Article 📅 2012 🏛 Elsevier Science 🌐 English ⚖ 673 KB

Effect of heating and probiotic fermenta

Effect of heating and probiotic fermentation on the phytochemical content and antioxidant potential of edible Irish brown seaweeds

✍ Gupta, Shilpi; Abu-Ghannam, Nissreen; Rajauria, Gaurav 📂 Article 📅 2012 🏛 Walter de Gruyter GmbH & Co. KG 🌐 English ⚖ 784 KB

Application of response surface methodol

Application of response surface methodology to study the influence of hydrothermal processing on phytochemical constituents of the Irish edible brown seaweed Himanthalia elongata

✍ Cox, Sabrina; Gupta, Shilpi; Abu-Ghannam, Nissreen 📂 Article 📅 2011 🏛 Walter de Gruyter GmbH & Co. KG 🌐 English ⚖ 299 KB

Effect of hydrothermal processing on col

Effect of hydrothermal processing on colour, antioxidant and free radical scavenging capacities of edible Irish brown seaweeds

✍ Gaurav Rajauria; Amit K. Jaiswal; Nissreen Abu-Ghannam; Shilpi Gupta 📂 Article 📅 2010 🏛 John Wiley and Sons 🌐 English ⚖ 780 KB

Effects of moisture content and drying t

Effects of moisture content and drying temperature on the physicochemical properties of ostrich jerky

✍ Lee, Seog-Won ;Kang, Chang-Su 📂 Article 📅 2003 🏛 John Wiley and Sons 🌐 English ⚖ 209 KB 👁 1 views

## Abstract The objective of this study was to investigate the influence of temperature (50, 60, and 70°C) and moisture content (18, 21, and 24%) on the quality of jerky products from ostrich meat. The jerky products were evaluated by physicochemical and sensory methods. The tensile strength of the