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Your search keyword '"Calcium compounds -- Chemical properties"' showing total 7 results
Start Over Descriptor "Calcium compounds -- Chemical properties" Publisher institute of food technologists
7 results on '"Calcium compounds -- Chemical properties"'

1. Effect of calcium salts on the properties of proteins from oil sardine (Sardinella longiceps) during frozen storage

Author

Mathew, Sijo and Prakash, V.

Subjects
Calcium compounds -- Chemical properties, Mincemeat -- Nutritional aspects, Adenosine triphosphatase -- Research, Business, Food/cooking/nutrition
Abstract

An investigation was conducted on the effect of calcium sulfate and calcium chloride on the enzymatic and structural properties of actomyosin isolated from sardine. Emphasis is given in understanding the effect of these compounds on the physiochemical and functional properties of proteins during storage at -20 degrees Celsius.

Published
2006

4. Controlling the bleeding of carmine colorant in crabstick

Author

Poowakanjana, Samanan and Park, Jae W.

Subjects
Color of food -- Research, Surimi -- Recipes and menus, Surimi -- Storage, Calcium compounds -- Chemical properties, Calcium compounds -- Thermal properties, Business, Food/cooking/nutrition
Published
2009

5. Calcium and iron distribution in fortified vacuum-impregnated fruits determined by electron dispersion X-ray microanalysis

Author

Betoret, Noella, Martinez-Monzo, Javier, and Fito, Pedro J.

Subjects
Aqueous solution reactions -- Research, Iron compounds -- Chemical properties, Calcium compounds -- Chemical properties, Business, Food/cooking/nutrition
Abstract

The response of apple tissue to vacuum impregnation with an aqueous solution of sucrose, calcium, and iron is analyzed using the characteristic impregnation parameters. The location and distribution of cations are analyzed by Electron Dispersive X-ray Microanalysis (EDXMA) and the results showed that they were located mainly in intercellular spaces, and their distribution was homogeneous.

Published
2005

6. Formation of soy protein isolate cold-set gels: Protein and salt effects

Author

Maltais, Anne, Remondetto, Gabriel E., Gonzalez, Rolando, and Subirade, Muriel

Subjects
Calcium compounds -- Chemical properties, Soy protein -- Nutritional aspects, Soybean products -- Nutritional aspects, Business, Food/cooking/nutrition
Abstract

The ability of a soy protein isolate to form gel networks by adding calcium ions to preheated and cooled protein solution is determined. It is found that cold-set gels can be formed at soy protein concentration from 6% to 9% and calcium concentrations from 10 to 20 mm.

Published
2005

7. Effects of calcium hydroxide and screw speed on physicochemical characteristics of extruded blue maize

Author

Zazueta-Morales, J., Martinez-Bustos, F., Jacoba-Valenzuela, N., Ordorica-Falomir, C., and Paredes-Lopez, O.

Subjects
Calcium compounds -- Chemical properties, Extruders -- Speed, Corn meal -- Properties, Corn meal -- Chemical properties, Business, Food/cooking/nutrition
Abstract

Impact of calcium hydroxide and extruder screw speed on physical and chemical properties of extruded blue maize meals is examined.

Published
2002

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