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Showing 1 to 2 of 2 for “"0306 Physical Chemistry (incl. Structural)"”.
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The stability of enzymes during breadmaking and their influence on staling characteristics
… sensory attributes of the fresh products, including the soft textural characteristics of the freshly baked goods. Staling remains a significant cause of economic loss in breads due to the loss of saleability resulting from crumb firming. The aims of the current project have been to …
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The influence of rapid pH decline and high muscle temperature on the water holding capacity and softness of beef
The research in this thesis had two aims. The first was to develop an instrumental method to measure the softness of raw meat and the second was to investigate the influence of rapid pH decline and high muscle temperature post-mortem on the water holding capacity (WHC, that is, the muscles' ability …