خيارات البحث
النتائج 1 - 4 من 4
[Soft drinks and mineral water enterprises are training: Specialists for food technology]
1996
Kaltenbacher, K.
Properties of calcium-fortified potato starch prepared by immersion in natural mineral water and its food application النص الكامل
2015
Noda, T. (NARO Hokkaido Agricultural Research Center, Kasai, Hokkaido (Japan)) | Takigawa, S. | Matsuura-Endo, C. | Ishiguro, K. | Nagasawa, K. | Jinno, M.
This work demonstrates the properties of calcium-fortified potato starch prepared by immersion in natural mineral water containing an extremely high level of calcium (468 ppm) and its food application. The calcium content of the fortified potato starch produced by use of the original mineral water was as high as 813 ppm, while calcium content of the control potato starch was 99 ppm. Rapid visco-analyzer data revealed that the calcium-fortified potato starch had a markedly lower peak viscosity and breakdown and a higher peak viscosity temperature than the control potato starch. Furthermore, calcium fortification caused a significant decrease in starch swelling power. Pound cakes made from the calcium-fortified potato starch and wheat flour blends tended to have a higher specific volume and sensory score of appearance than those made from the control potato starch and wheat flour blends. These findings suggest that the use of calcium-fortified potato starch is critical for making pound cakes with good quality in appearance.
اظهر المزيد [+] اقل [-]Bioavailability of calcium of fresh cheeses, enteral food and mineral water. A study with stable calcium isotopes in young adult women.
1996
Dokkum W. van | Gueronniere V. de la | Schaafsma G. | Bouley C. | Luten J. | Latge C.
Report on the activity of the "Natural Mineral Water Working Committee" of the FAO/WHO Codex Alimentarius Hungarian National Committee
2000
Borszeki, B.
Report on the activity of the "Natural Mineral Water Working Committee" of the FAO/WHO Codex Alimentarius Hungarian National Committee. The working committee has been functioning since 1972. The European Regional Standard (108-1981) was perpared in 1981. On its 19 Session the Codex Alimentarius Commission adopted a resolution according to which - with regard to the importance of mineral waters - the European Standard had to be redrafted to a world standard and an other standard had to be elaborated for the packaged (bottled) waters other than natural mineral waters as well. The new standard prepared in Thun Switzerland in 1996 and it was adopted on the 22 Session of the C.A.C. The elaboration of the world standard for packaged (bottled) waters other than mineral waters started in Bern, in 1998
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