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Effect of different rice starches, inulin, and soy protein on microstructural, physical, and sensory properties of low-fat, gluten, and lactose free white sauces
low-calorie food nutritive food microstructure viscosity stability
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2014/2/24
The microstructural, physical, and sensory properties of low-fat sauces made with different rice starches, soy protein ,and inulin were analysed in order to obtain sauces suitable for celiac and lacto...
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...
Chemical and Structural Changes in White Sauces Thawed by Microwave or Conventional Oven
sauce microwave thawing microstructure CSLM chemical changes
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2014/3/10
Proteins, lipids and structural changes in white sauces after being stored at –18°C and thawed by microwave and conventional oven were studied in this work. The total crude and soluble protein fractio...
Benzoate and Synthetic Color Risk Assessment of Fast Food Sauces Served at Street Food Joints of Lucknow, India
Fast Food Sauces Served Street Food
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2008/11/27
Quality compliance of benzoate and food colors in the two common fast food accessories, namely tomato and chilli sauces, served at Street Food Joints (SFJs) has been evaluated and compared with the co...
Benzoate and Synthetic Color Risk Assessment of Fast Food Sauces Served at Street Food Joints of Lucknow, India
Benzoate Synthetic Color Risk
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2016/5/31
Quality compliance of benzoate and food colors in the two common fast food accessories, namely tomato and chilli sauces, served at Street Food Joints (SFJs) has been evaluated and compared with the co...
Comparison of Headspace Volatiles of Philippine Fish Sauces
fish sauce volatile compounds fish sauce odor
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2010/11/22
Headspace gas chromatography (GC) analysis was used on three brands of Philippine fish sauces (patis) with a non-adjusted pH and pH 11.0. Under alkalized conditions, large amounts of trimethylamine an...