Zobrazeno 1 - 7
of 7
pro vyhledávání: '"547"'
Publikováno v:
Foods, Vol 13, Iss 4, p 547 (2024)
With a shift towards plant-based diets for human and planetary health, monitoring the mineral content of staple crops is important to ensure population nutrient requirements can be met. This review aimed to explore changes in the iron content of unpr
Externí odkaz:
https://doaj.org/article/3f220fd937484d13944427573b047285
Publikováno v:
Foods, Vol 12, Iss 20, p 3766 (2023)
Consumers’ recognition and understanding of food characteristics can have an important role when making purchase decisions. The current study analysed consumer preferences for bread, an important food in the diets of Central European countries. The
Externí odkaz:
https://doaj.org/article/1fc9fe9e51254feaab231c22f6e3e1e6
Publikováno v:
Foods, Vol 12, Iss 3, p 547 (2023)
The good oxygen barrier and hydrophobic properties of curdlan (CL) film might be suitable complements for MC film, and its similar glucose unit and thermal-gel character might endow the methyl cellulose (MC)/CL blended system with compatibility and g
Externí odkaz:
https://doaj.org/article/290bf94535f047f8a8f448a87e9db685
Publikováno v:
Foods, Vol 11, Iss 4, p 547 (2022)
Consumers’ food preferences increasingly meet concerns of authenticity, health, origin, and sustainability, altogether attributes embodied in rural provenance food products. The dynamics of production, commercialization, and availability of these p
Externí odkaz:
https://doaj.org/article/6d623b850ac34b15a0dd2d67f3862ae9
Publikováno v:
Foods, Vol 10, Iss 3, p 547 (2021)
Sourdough fermentation is a common practice spread across the globe due to quality and shelf life improvement of baked goods. Above the widely studied exopolysaccharide (EPS) formation, which is exploited for structural improvements of foods includin
Externí odkaz:
https://doaj.org/article/c72caecf9e9b49a2ae0ff2eb10dffd39
Publikováno v:
Foods, Vol 9, Iss 5, p 547 (2020)
Sprouts and microgreens are a rich source of various bioactive compounds. Seeds of lentil, fenugreek, alfalfa, and daikon radish seeds were germinated and the contents of the polyamines agmatine (AGM), putrescine (PUT), cadaverine (CAD), spermidine (
Externí odkaz:
https://doaj.org/article/b0cdddc6d56b4c10aa94fcf8759c2e5d
Publikováno v:
Foods, Vol 8, Iss 11, p 547 (2019)
Biogenic amines produced during fermentation may be harmful when ingested in high concentrations. As current regulations remain insufficient to ensure the safety of fermented vegetable products, the current study determined the risks associated with
Externí odkaz:
https://doaj.org/article/082d69527e50443e84c42c8162016c20