Food Bioscience
ISSN: 2212-4292
Datasets associated with articles published in Food Bioscience
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- Data for: Dough rheology and loaf quality of wheat-cassava bread made using different cassava varieties and wheat substitution levels The dataset covers cassava flour particle size distribution, proximate composition and amylose content of flours, and quality characteristics of bread baked from composite flours of wheat and cassava.
- Data for: The In vitro antithrombotic properties of ale, lager, and stout beersantithrombotic properties
- Data for: Crystallization and melting properties of triacylglycerols in pasteurized milk fat globules during storagePLM image of fat globules at different storage time. MFG in the RM (A); MFG in the PM after storage for 0, 24, 48 and 72 hrs, respectively (B-E); MFG in the HPM after storage for 0, 24, 48 and 72 hrs, respectively (F-I). The white arrows mark the damaged areas on the MFGs. Magnification 560×, inserted image magnification 840×.
- Data for: Crystallization and melting properties of triacylglycerols in pasteurized milk fat globules during storagea Short spacing d (Relative intensity), Relative intensity: The percentage of the net intensity of each peak relative to the net intensity of the strongest; b Classification is based on the results of Jade 6.5 and PeakFit v4.12 software analysis.
- Data for: Crystallization and melting properties of triacylglycerols in pasteurized milk fat globules during storageThermal properties of MFGs at different storage time investigated using DSC. Crystallization curves of PM (A); melting curves of PM (B); Crystallization curves of HPM (C); melting curves of HPM (D).
- Data for: Crystallization and melting properties of triacylglycerols in pasteurized milk fat globules during storageLaser confocal microscopic morphology of fat globules at different storage time. MFG in the RM (A); MFG in the PM after storage for 0, 24, 48 and 72 hrs, respectively (B-E); MFG in the HPM after storage for 0, 24, 48 and 72 hrs, respectively (F-I). Nile Red stained milk fat appears red and Nile Blue stained protein appears green. The white arrows mark the irregular and discontinuous protein regions, and the green arrows mark the free proteins and cytoplasm crescents.
- Data for: Crystallization and melting properties of triacylglycerols in pasteurized milk fat globules during storageParticle-size distributions of milk fat globules during storage. RM: raw milk; PM: pasteurised milk; HPM: Homogenised and pasteurised milk. D[4,3] : the volumic average diameter. *p＜0.05.
- Data for: Crystallization and melting properties of triacylglycerols in pasteurized milk fat globules during storage21 fatty acids were detected in bovine milk using GC method
- Data for: Continuous biosynthesis of geranyl butyrate in a circulating fluidized bed reactorFTIR and NMR of geranyl butyrate