نتایج جستجو برای: 6 beet pulp and 28 alfalfa

تعداد نتایج: 16992242  

2006
B. M. Yapo C. Robert I. Etienne B. Wathelet M. Paquot

The extraction of pectins from sugar beet pulp was carried out in an aqueous acid medium under different conditions using a full twostate experimental design for three extraction parameters (pH, temperature and time). The yields of the extracted pectins ranged from 4.1% to 16.2%. Their contents in pectin constituents were 35.2–76.3% galacturonic acid, 6.8–32.9% neutral sugars, 2.0–4.2% methoxy ...

Journal: :پژوهش های علوم و صنایع غذایی ایران 0
maryam naghipour zade mahani mohamad hosein aghkhani khalil behzad abas rohani

introduction: conventional technology of sugar production from sugar beet roots consists of the next subsequent steps: sugar beet slicing, thermal denaturation of the sliced beet roots followed by diffusion in hot water at 70–75 _c, purification of extracted juice by lime, concentration of purified juice and crystallization. the diffusion process is one of the most important steps that effect o...

Journal: :Journal of Dairy Science 1933

Journal: :پژوهش های علوم و صنایع غذایی ایران 0
arezoo abbasi mohabbat mohebbi elham mahdian

foaming conditions of the red beet (beta vulgaris l) puree were optimized using response surface methodology (rsm) with respect to arabic gum concentrations (0.01 – 0.4% w/w), red beet puree (40 _ 60% w/w),egg white concentration( 5 _ 15% w/w) and whipping time (3 – 9 min) for minimum foam density and foam drainage volume as response variables. foams were prepared from various pulp concentratio...

Journal: :Journal of Food and Dairy Sciences 2018

Journal: :Journal of Agricultural Chemistry and Biotechnology (Print) 2021

The effect of partial replacement wheat flour (72% extraction) by different levels (3%, 6%, 9%, and 12%) sugar beet pulp (SBP) on rheological properties the dough quality characteristics flat bread produced were investigated. results showed that SBP contained 7.61% moisture, 6.04% ash, 10.50 Crude protein, 17.55% fiber, 0.53% fat, 57.77% total carbohydrates. (Farinograph Extensograph) tested. a...

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