solvent extraction unit velp ser 148 (VELP Scientifica)
90
Structured Review
VELP Scientifica
solvent extraction unit velp ser 148
Solvent Extraction Unit Velp Ser 148, supplied by VELP Scientifica, used in various techniques. Bioz Stars score: 90/100, based on 1 PubMed citations. ZERO BIAS - scores, article reviews, protocol conditions and more
https://www.bioz.com/product/solvent+extraction+unit+velp+ser+148/ser+148+solvent+extractor/10__1111_slash_ijfs__17301-77-21-17
Average 90 stars, based on 1 article reviews
Solvent Extraction Unit Velp Ser 148, supplied by VELP Scientifica, used in various techniques. Bioz Stars score: 90/100, based on 1 PubMed citations. ZERO BIAS - scores, article reviews, protocol conditions and more
https://www.bioz.com/product/solvent+extraction+unit+velp+ser+148/ser+148+solvent+extractor/10__1111_slash_ijfs__17301-77-21-17
Average 90 stars, based on 1 article reviews
solvent extraction unit velp ser 148 - by Bioz Stars,
2026-10
90/100 stars
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Solvent:Article Title: Influence of hydrocolloids and flours on acoustic‐mechanical and microstructural properties of battered deep‐fat fried meat Article Snippet: .. The oven-dried substrate (weight of 3–5 g) was individually placed in thimbles in a Article Title: Effect of batter formulation and pre-drying time on oil distribution fractions in fried batter Article Snippet: M AN US CR AC CE PT ED 1 Batter coating and pre-drying have recently been used as techniques for decreasing fat content of fried foods.. The objectives of this study were to assess the effect of batter formulations and predrying time on surface, penetrated and total fat content of batter coating, and to evaluate different mathematical models for predicting moisture diffusivity and oil transfer during frying.. Two different sets of batter systems were used. Article Title: Effect of cooking methods on nutritional value and microbial safety of edible rhinoceros beetle grubs ( Oryctes sp.) Article Snippet: .. Crude fat in the sample was determined using the Randall technique in a Article Title: Inter-particle space fractions in fried batter coatings as influenced by batter formulation and pre-drying time Article Snippet: Evaluation different fractions of the spaces in a fried product that are occupied by air, moisture, or fat provides useful information for researcher and manufacturer to better understand the mechanism of oil absorption during frying.. The objective of this study was to determine the influence of batter formulations and pre-drying on the fraction of inter-particle spaces in batter coating.. Pre-drying decreased the amount of fat to 2.97 g/100 g compared to non-pre-dried samples which showed 4.37 g/100 g fat content. Article Title: The influence of batter formulation and predrying time on interparticle space fractions of a coated meat analog. Article Snippet: The purpose of the study was to understand the mechanism of microstructural changes in vegetable based meat analogs coated with different batter formulations.. A meat analog (substrate) was developed by using vegetable proteins, coated with batters formulated from different combinations of wheat and rice flours, pre-dried at various durations, and subsequently fried.. The effect of batter formulation, pre-drying time, and frying time on spaces occupied by air (porosity, SOA), moisture (SOM) and fat (SOF) in the core region (the meat analog) was studied. Article Title: Effects of pre-heating temperature and formulation on porosity, moisture content, and fat content of fried batters Article Snippet: The effect of pre-heating temperatures on moisture and fat contents, and porosity of fried batters was studied.. Batter pre-heated at 60 C showed higher moisture content, lower fat content and lower porosity than non-preheated batter and batters pre-heated at 70 and 80 C. Moisture content, fat content, and porosity at 4 min frying for batters with different pre-heating treatments ranged from 35.08 to 39.37, 3.92 to 5.16, and 13.14 to 45.31 %, respectively.. Because of significant reduction in fat content, 60 C pre-heating temperature was chosen to study the effect of batter formulations on moisture and fat contents, and porosity. Extraction:Article Title: Influence of hydrocolloids and flours on acoustic‐mechanical and microstructural properties of battered deep‐fat fried meat Article Snippet: .. The oven-dried substrate (weight of 3–5 g) was individually placed in thimbles in a Article Title: Effect of batter formulation and pre-drying time on oil distribution fractions in fried batter Article Snippet: M AN US CR AC CE PT ED 1 Batter coating and pre-drying have recently been used as techniques for decreasing fat content of fried foods.. The objectives of this study were to assess the effect of batter formulations and predrying time on surface, penetrated and total fat content of batter coating, and to evaluate different mathematical models for predicting moisture diffusivity and oil transfer during frying.. Two different sets of batter systems were used. Article Title: Effect of cooking methods on nutritional value and microbial safety of edible rhinoceros beetle grubs ( Oryctes sp.) Article Snippet: .. Crude fat in the sample was determined using the Randall technique in a Article Title: Inter-particle space fractions in fried batter coatings as influenced by batter formulation and pre-drying time Article Snippet: Evaluation different fractions of the spaces in a fried product that are occupied by air, moisture, or fat provides useful information for researcher and manufacturer to better understand the mechanism of oil absorption during frying.. The objective of this study was to determine the influence of batter formulations and pre-drying on the fraction of inter-particle spaces in batter coating.. Pre-drying decreased the amount of fat to 2.97 g/100 g compared to non-pre-dried samples which showed 4.37 g/100 g fat content. Article Title: The influence of batter formulation and predrying time on interparticle space fractions of a coated meat analog. Article Snippet: The purpose of the study was to understand the mechanism of microstructural changes in vegetable based meat analogs coated with different batter formulations.. A meat analog (substrate) was developed by using vegetable proteins, coated with batters formulated from different combinations of wheat and rice flours, pre-dried at various durations, and subsequently fried.. The effect of batter formulation, pre-drying time, and frying time on spaces occupied by air (porosity, SOA), moisture (SOM) and fat (SOF) in the core region (the meat analog) was studied. Article Title: Effects of pre-heating temperature and formulation on porosity, moisture content, and fat content of fried batters Article Snippet: The effect of pre-heating temperatures on moisture and fat contents, and porosity of fried batters was studied.. Batter pre-heated at 60 C showed higher moisture content, lower fat content and lower porosity than non-preheated batter and batters pre-heated at 70 and 80 C. Moisture content, fat content, and porosity at 4 min frying for batters with different pre-heating treatments ranged from 35.08 to 39.37, 3.92 to 5.16, and 13.14 to 45.31 %, respectively.. Because of significant reduction in fat content, 60 C pre-heating temperature was chosen to study the effect of batter formulations on moisture and fat contents, and porosity. other:Article Title: Restructuring plant-derived composites towards the production of meat-analog based coated fried food. Article Snippet: This study utilized different plant-based composites to develop restructured meat-analog (MA).. Physicochemical, thermal, mechanical, structural, and sensory properties of formulated MA as well as batter-coated fried MAs were studied, and compared with a commercial product.. Protein (23.27–24.68 %), moisture (57.05–58.78 %), pH (7.19–7.57), color (L:64.76–66.84, a:0.62–1.98, b:18.84–20.49), and textural (MF:0.22–0.52 N, GF:0.07–0.24 N/ sec, FA:0.74–1.92 N.sec) attributes of formulated MAs were substantially impacted by the ratio of soy-proteinisolate (SPI) and wheat-gluten (WG). Article Title: Advanced separation of phytochemical and bioactive attributes from various morphological components of sugar maple (Acer saccharum) tree Article Snippet: This work provides data on the advanced extraction of phenolic compounds from different morphological parts (flower, leaf, fruit, twig, seed, and bark) of the sugar maple tree, information which is still limited.. Additionally, it explores the operating parameters of a fundamental advanced extraction unit operation (microwave-assisted extraction), considered environment friendly.. Results based on the FTIR spectra, spectrophotometric and HPLC analyses showed that sugar maple’s morphological parts can be dynamic candidates to be used as either natural preservative or antioxidant additive for application in food, nutraceuticals, and pharmaceutical industries. |