東華大學圖書館 |

Language: English

Help

回圖書館首頁

手機版館藏查詢

Back

Switch To: Labeled | MARC Mode | ISBD

Effect of hydrated sodium calcium al...

Fernandes, Shamira M.

Linked to FindBook

Google Book

Amazon

博客來

Effect of hydrated sodium calcium aluminosilicate on the physical properties of two different peanut based food systems.

Record Type:	Language materials, printed : Monograph/item
Title/Author:	Effect of hydrated sodium calcium aluminosilicate on the physical properties of two different peanut based food systems./
Author:	Fernandes, Shamira M.
Description:	150 p.
Notes:	Adviser: Margaret J. Hinds.
Contained By:	Masters Abstracts International44-06.
Subject:	Agriculture, Food Science and Technology. -
Online resource:	http://pqdd.sinica.edu.tw/twdaoapp/servlet/advanced?query=1436162
ISBN:	9780542726897

Effect of hydrated sodium calcium aluminosilicate on the physical properties of two different peanut based food systems.
Fernandes, Shamira M.

Effect of hydrated sodium calcium aluminosilicate on the physical properties of two different peanut based food systems. - 150 p.

Adviser: Margaret J. Hinds.

Thesis (M.S.)--Oklahoma State University, 2006.

Scope and method of study. Evaluation of physical properties of baked and semi-solid peanut based food systems containing HSCAS (hydrated sodium calcium aluminosilicate).

ISBN: 9780542726897Subjects--Topical Terms:

1017813
Agriculture, Food Science and Technology.

Effect of hydrated sodium calcium aluminosilicate on the physical properties of two different peanut based food systems.
LDR:01754nam 2200277 a 45 001 964154
005 20110901
008 110901s2006 eng d
020 $a 9780542726897
035 $a (UMI)AAI1436162
035 $a AAI1436162
040 $a UMI $c UMI
100 1 $a Fernandes, Shamira M. $3 1287223
245 1 0 $a Effect of hydrated sodium calcium aluminosilicate on the physical properties of two different peanut based food systems.
300 $a 150 p.
500 $a Adviser: Margaret J. Hinds.
500 $a Source: Masters Abstracts International, Volume: 44-06, page: 2668.
502 $a Thesis (M.S.)--Oklahoma State University, 2006.
520 $a Scope and method of study. Evaluation of physical properties of baked and semi-solid peanut based food systems containing HSCAS (hydrated sodium calcium aluminosilicate).
520 $a Findings and conclusions. (A) Cookie Stix: For cookie stix it was observed that HSCAS (at 0.25%) decreased the Aw and thus could have potential for prolonging the shelf life of the product. It also increased the crunchiness which is a desirable quality parameter for cookies. (B) Peanut paste: For the peanut paste it was observed that HSCAS and sugar did not adversely affect the textural attributes (firmness and adhesiveness) of the paste for most formulations and storage times. The Aw increased with an increase in sugar and HSCAS, and also with storage time and temperature, but A w levels were still within a range of (0.18--0.55) that would not facilitate microbial growth.
590 $a School code: 0664.
650 4 $a Agriculture, Food Science and Technology. $3 1017813
690 $a 0359
710 2 0 $a Oklahoma State University. $3 626630
773 0 $t Masters Abstracts International $g 44-06.
790 $a 0664
790 1 0 $a Hinds, Margaret J., $e advisor
791 $a M.S.
792 $a 2006
856 4 0 $u http://pqdd.sinica.edu.tw/twdaoapp/servlet/advanced?query=1436162