Browsing by Subject "T Technology::TP Chemical technology::TP 368 Food processing and manufacture"
Now showing items 1-6 of 6
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Effect of amylose/amylopectin ratio and extent of processing on the physical properties of expanded maize starches - data
(The University of Nottingham, 2021-11-18)Data collected for and presented in the research paper titled "Effect of amylose/amylopectin ratio and extent of processing on the physical properties of expanded maize starches". -
Effect of popping water content and amylose/amylopectin ratio on the physical properties of expanded starch products with different shear histories - data
(The University of Nottingham, 2022-07-05)Data collected for and presented in the research paper titled "Effect of popping water content and amylose/amylopectin ratio on the physical properties of expanded starch products with different shear histories". -
The effect of popping, a sustainable form of processing, on antinutritional factors in pulses - Data
(The University of Nottingham, 2022-07-21)Raw data associated with the research paper titled "The effect of popping, a sustainable form of processing, on antinutritional factors in pulses". -
Experimental Data for Publication 'Formulation of fortified beverage nanoemulsions for space exploration based on the example of omega-3 polyunsaturated fatty acids'
(The University of Nottingham, 2024-09-27)The data contains mainly emulsion characteristics (average particle size, particle size distributions, dispersity index) determined via dynamic light scattering against different emulsion compositions (sugar concentration ... -
Experimental Data for Publication 'Treatment of fruit juices with β-glucosidase for release of aroma glucosides'
(The University of Nottingham, 2024-09-24)The data set contains determined specific activities of a recombinant beta-glucosidase (family BglA) and the industrial product Rapidase under varying conditions (temperature, pH, sugar concentration, storage etc.). Specific ... -
Investigation into the impact of egg white addition on the structural properties and flavour profile of gluten-free sourdough bread
(University of Nottingham, 2024-04-12)The impact of egg white addition on structural and sensory qualities of gluten-free sourdough bread was investigated at three egg white-to-sourdough ratios: 25:75, 45:55, and 85:15, versus a sourdough-only control (0:100) ...