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Toplam kayıt 34, listelenen: 31-34
Thermal loop test to determine structural changes and thermal stability of creamed honey: Rheological characterization
(Elsevier Ltd, 2015)
This study was the first attempt to understand if thermal stability of any food product during storage could be determined. In this respect, a novel method, namely, the thermal loop test was used to determine structural ...
Steady, dynamic and creep rheological analysis as a novel approach to detect honey adulteration by fructose and saccharose syrups: Correlations with HPLC-RID results
(Elsevier Ltd, 2014)
In this study, natural honey was adulterated with the addition of adulterants, namely saccharose and fructose syrups at a ratio of 0%, 10%, 20%, 30%, 40% and 50% by weight. Steady, dynamic and creep tests were conducted, ...
Structure and biosynthesis of two exopolysaccharides produced by lactobacillus johnsonii FI9785
(2013)
Exopolysaccharides were isolated and purified from Lactobacillus johnsonii FI9785, which has previously been shown to act as a competitive exclusion agent to control Clostridium perfringens in poultry. Structural analysis ...
Spontaneous Mutation Reveals Influence of Exopolysaccharide on Lactobacillus johnsonii Surface Characteristics
(2013)
As a competitive exclusion agent, Lactobacillus johnsonii FI9785 has been shown to prevent the colonization of selected pathogenic bacteria from the chicken gastrointestinal tract. During growth of the bacterium a rare but ...