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Publikováno v:
Food Chemistry. 293:263-270
Gray mold caused by Botrytis cinerea is the most important disease in postharvest tomato fruit. Inducing resistance to fungal pathogens in the harvested fruit and vegetable is a promising approach to control postharvest losses. In the present study,
Publikováno v:
Food Chemistry. 292:197-203
Future protein demand is expected to rise with global population growth. In this study a comprehensive sensorial analysis of the odor of honey bee (Apis mellifera) larvae and pupae as function of their diet (with and without added sugar solution) was
Publikováno v:
Food chemistry. 374
A combination of 16S rDNA and GC-IMS was used to study the changes in the composition of microorganisms and volatile organic compounds (VOCs) during the storage of northeastern Chinese soybean paste. Firmicutes and Actinobacteriota dominated the micr
Autor:
Maurizio Battino, José M. Alvarez-Suarez, Tatiana Jaramillo-Vivanco, Francesca Giampieri, Rommel Montúfar, Henrik Balslev, R. M. Cámara, Montaña Cámara
Publikováno v:
Jaramillo-Vivanco, T, Balslev, H, Montúfar, R, Cámara, R M, Giampieri, F, Battino, M, Cámara, M & Alvarez-Suarez, J M 2022, ' Three Amazonian palms as underestimated and little-known sources of nutrients, bioactive compounds and edible insects ', Food Chemistry, vol. 372, 131273 . https://doi.org/10.1016/j.foodchem.2021.131273
Mauritia flexuosa, Bactris gasipaes, and Oenocarpus bataua are among the main palms in the Amazon used for food and medicinal purposes. The food most commonly derived from these are fruits, oil, and the larvae of the insect Rhynchophorus palmarum rea
Publikováno v:
Food chemistry. 372
The genus Pleurotus, namely oyster mushroom, is widely cultivated and consumed worldwide. Cap color is an important commercial trait for oyster mushroom. Diverse color is determined by various pigment constituents. However, the pigments of oyster mus
Autor:
Marcin Szustak, Sylwester Czaplicki, Grzegorz Dąbrowski, Eliza Cichońska, Iwona Konopka, Edyta Gendaszewska-Darmach
Publikováno v:
Food chemistry. 369
Sea buckthorn berries contain lipids rich in palmitoleic acid, carotenoids, tocols and sterols, but their composition varies greatly depending on the cultivar and region of cultivation. Therefore, the current study presents the chemical composition o
Publikováno v:
Food chemistry. 372
Maize mildew is a common phenomenon and it is essential to detect the mildew of a single maize kernel and prevent mildew from spreading around. In this study, a line-scanning Raman hyperspectral imaging system was applied to detect fungal spore quant
Publikováno v:
Food chemistry. 369
Biosurfactants have been put into applications in breadmaking industry, while the effects of mannosylerythritol lipid-A (MEL-A) on gluten network of frozen dough, bread quality and microbial spoilage were firstly investigated in this study. Rheology
Publikováno v:
Food chemistry. 366
This study investigated the effect of LED illumination on the inactivation of Rhizopus stolonifer and Botrytis cinerea on strawberries and physicochemical properties of the strawberries. Twelve days of illumination resulted in an antifungal effect of
Autor:
Qicun Zhou, Óscar Monroig, Jingjing Lu, Ye Yuan, Jiaxiang Luo, Min Jin, Lefei Jiao, Douglas R. Tocher, Tingting Zhu, Dongying Song
Publikováno v:
Digital.CSIC: Repositorio Institucional del CSIC
Consejo Superior de Investigaciones Científicas (CSIC)
Digital.CSIC. Repositorio Institucional del CSIC
instname
Consejo Superior de Investigaciones Científicas (CSIC)
Digital.CSIC. Repositorio Institucional del CSIC
instname
The quality of crustaceans’ flesh has direct impact on consumers’ purchase choices, with water environment and dietary nutrition being effective ways to regulate flesh quality. The aim of present study was to investigate the impacts of water sali