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搜索结果: 1-13 共查到工学 stabilizers相关记录13条 . 查询时间(0.062 秒)
The present study aimed to test some of natural products as stabilizers for yoghurt containing inulin and mucilage for enhancement its properties as a functional foods. Yoghurt containing natural stab...
The interaction of benzoate-type ultraviolet absorbers (UVA) with hindered amine light stabilizers (HALS) was investigated. Benzoate-type UVA showed antagonism or synergism with HALS, depending on th...
The synergism of hydrogen bond-type ultraviolet absorbers (UVA), such as phenyl salicylate and benzotriazole type UVA, and hindered amine light stabilizers (HALS) was investigated and compared with t...
Hindered amine light stabilizers (HALS) possess many functions unlike other additives and are frequently used to extend the service life of polymeric materials, but show particular compatibility with...
The reason is discussed, why ultraviolet absorbers (UVA) having phenolic moiety show the synergism with HALS apparently, on the contrarily to phenolic antioxidants. A HALS nitrosonium is a substrate ...
The interaction between hindered amine light stabilizers (HALS), and ultraviolet absorbers (UVA) was investigated, in order to clarify the reason why they generally show synergism, although UVA belong...
The antagonism between nitroxides of hindered amine light stabilizers (HALS NO) and phenolic antioxidants, such as 2,6-di-t-butyl-4-methylphenol (BHT), was investigated. Identification of the reactio...
The effect of acidic compound on the formation of active species in homolytic hydroperoxide decomposition by hindered amine light stabilizers (HALS) was studied. The hydroperoxide decomposition activ...
Seven stabilizers were assessed for their suitability and compatibility to peanut milk based set yoghurt. For the sake of screening, the concentration of the stabilizers added was fixed at 0.2% (w/v)....
Seven stabilizers were assessed for their suitability and compatibility to peanut milk based set yoghurt. For the sake of screening, the concentration of the stabilizers added was fixed at 0.2% (w/v)....
Storage under low constant temperature (–30°C) had no effect on the overall ice crystal size of stabilized or unstabilized ice cream samples; storage at a higher temperature (–16°C) showed clear evide...
Ice crystal size distributions of dynamically frozen model solutions and ice cream after hardening were determined through image analysis using low temperature scanning electron microscopy. The effect...
Recrystallization in ice creams that were made with various combinations of four sweeteners [20 DE (dextrose equivalent) corn syrup solids, 42 DE corn syrup solids, sucrose, and high fructose corn syr...

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