Fortification of Rice Grain with Gac Aril (Momordica Conchinchinensis) Using Vacuum Impregnation Technique
نویسندگان
چکیده
منابع مشابه
The application of a resin impregnation technique to dentin using a vacuum
Background: There is a technique in the industry called resin procedures like resin coating. For example, epoxy resin is injected to repair cracks in concrete of 0.2 mm or larger. In addition, a casting product can be strengthened when resin is injected to fill in a blowhole. A vacuum can be utilized to allow the resin to penetrate into every corner. In this study, we investigate whether bondin...
متن کاملTREATABILITY OF Melia composita USING VACUUM PRESSURE IMPREGNATION
The performance of treated wood in the field is ultimately affected by retention and penetration of preservative in wood. In the present study, a new preservative system ZiBOC and a commercially used preservative copper-chrome-arsenate (CCA) were used for evaluation of treatability of Melia composita by the vacuum pressure method at different pressure levels in unsealed and end sealed specimens...
متن کاملCarotenoid pigments in GAC fruit (Momordica cochinchinensis SPRENG).
The carotenoids in Gac fruit (Momordica Cochinchinensis spreng) were analysed by high-performance liquid chromatography (HPLC), and the concentrations of beta-carotene, lycopene, zeaxanthin and beta-cryptoxanthin were measured. Lycopene was found to be predominantly present in the Gac seed membrane at a concentration of up to 380 microg/g of seed membrane. The concentration of lycopene in the G...
متن کاملVacuum Impregnation Pretreatment of Fresh Cut Vegetable
Vegetal products are generally characterized through a high level of sensitivity due to environmental factors and to the operations they are submitted to during their preparation. This leads to meaningful changes regarding vegetal products nutritional and sensorial characteristics. The prevention of such drawbacks can be made by introducing active compounds in their structure in order to protec...
متن کاملEffects of Vacuum Impregnation with Calcium Ascorbate and Disodium
30 This study aimed to improve the shelf life of Chinese red bayberries using vacuum impregnation. 31 Vacuum pressure of 5 kPa for 15 min, atmospheric pressure for 10 min, an impregnation temperature of 32 20 °C, alone or in combination with isotonic sucrose solution, 1% food-grade disodium stannous citrate 33 (DSC), and 2% food-grade calcium ascorbate were used for vacuum impregnation. Quality...
متن کاملذخیره در منابع من
با ذخیره ی این منبع در منابع من، دسترسی به آن را برای استفاده های بعدی آسان تر کنید
ژورنال
عنوان ژورنال: Current Research in Nutrition and Food Science Journal
سال: 2018
ISSN: 2347-467X,2322-0007
DOI: 10.12944/crnfsj.6.2.16