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Rehydration Post-orientation: Investigating Field-Induced Structural Changes via Computational Rehydration
Proteins can be oriented in the gas phase using strong electric fields, which brings advantages for structure determination using X-ray free electron...
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Predicting the rehydration process of mushroom powder by multiple linear regression (MLR) and artificial neural network (ANN) in different rehydration medium
This study investigated mushroom powder rehydration using water, cornstarch, and potato starch as a rehydration medium. Wettability, dispersibility,...
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Effects of Rehydration Time, Temperature and Ultrasound Treatment on Rehydration, Quality and Structure Properties of Low Moisture Texturized Soybean Protein
This study investigated effects of rehydration time, temperature, and ultrasound treatment on rehydration rate (RR), water holding capacity (WHC),...
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Effect of salt pretreatments on physico-chemical, cooking and rehydration kinetics of instant rice
Instant rice is well-suited for ready-to-use applications as low-moisture, light-weight military ration and emergency food for our Armed Forces,...
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Effect of Ultrasound-Ethanol Pretreatment on Drying Kinetics, Rehydration, Quality Parameters, and Functional Groups of BRS Vitória Grape Using Convective Drying
The aim of this study was to investigate the effects of ultrasound pretreatment to improve BRS Vitória grape convective drying. For this purpose,...
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Iterative assessment of a sports rehydration beverage containing a novel amino acid formula on water uptake kinetics
PurposeRapid gastric emptying and intestinal absorption of beverages is essential for rapid rehydration, and certain amino acids (AA) may augment...
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Enhancing sampling of water rehydration upon ligand binding using variants of grand canonical Monte Carlo
Water plays an important role in mediating protein-ligand interactions. Water rearrangement upon a ligand binding or modification can be very slow...
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Characterisation of the Rehydration Behaviour of Food Powders
Most food powders need to be rehydrated before use. Powder rehydration can be categorised into wetting, sinking, dispersion, swelling, disintegration...
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Evaluation of physicochemical characteristics, bioactive properties, drying kinetics, and rehydration of convective dried autumn olive berries as a source of functional food ingredients
Autumn olive berries (AOBs) are a good source of natural antioxidants and compounds associated with protective effects on health. The current study...
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Flowability, Rehydration Behaviour and bioactive Compounds of an Orange Powder Product as Affected by Particle Size
By offering a powder that ensures the healthy value of the fruits, a proper flowability and adequate viscosity after rehydration, there could be an...
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Quality of Dried Foods
Some basic considerations related to food drying were discussed in a preceding chapter. This chapter covers the quality of dried foods, in 5...
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Effect of Lipids on the Rehydration Behaviours of Milk Protein Concentrate
Milk protein concentrate (MPC) is a widely used dairy protein ingredient, and its rehydration behaviour is a crucial prerequisite for fully achieving...
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Influence of galactosidases on glycosaminoglycan removal Vis-à-Vis opening up of skin matrix to enable complete rehydration
Enzymatic interventions in animal skin processing are increasingly being considered as safe and benign technology options due to the reduction and...
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Improvement of membrane stabilizer on the rehydrated reconstruction of spray-dried mannitol-based liposome powder
Spray drying is regarded as one of the most economical methods utilized in the production of liposome powder in industry. However, the poor...
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Cold-Set Gelation of Soybean and Amaranth Proteins by Hydration of Freeze-Dried Protein Previously Denatured in the Presence of Calcium
The gelation of soybean and amaranth proteins through a three-step-strategy: heat-induced denaturation at low protein content (2 or 4 wt%) in the...
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Effects of Three Emerging Non-thermal Pretreatments on Drying Kinetics, Physicochemical Quality, and Microstructure of Garlic Slices
Three emerging non-thermal pretreatment methods, including cold plasma, ultrasound, and ozone water, were utilized to pretreat garlic slices before...
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Selection of ripeness stages for hot-air drying of peaches based on drying characteristics and physicochemical properties
The aim of this research was to systematically evaluate the impact of varying ripeness stages (categorized into five distinct levels: I, II, III, IV,...
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Peptide gelation contributes to the tenderness and viscoelasticity of candy abalone
Dried abalones are precious products, in which candy abalone is the most treasured one, owing to its unique taste. After rehydration and simmering,...
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Comparison of the pretreatment methods for enhancing hydration of water-soaked adzuki beans (Vigna angularis)
Five pretreatments methods, cold plasma, pressure drop, heating, and bath-type and probe-type sonications were compared to shorten the rehydration...
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Pulsed Vacuum Drying (PVD) of Hawthorn (Crataegus spp.) Slices: Effects on Drying Characteristics and Physicochemical Quality
This research investigated the effects of drying temperature and vacuum pressure duration (t-VPD) on drying characteristics, rehydration ratio (RR),...
