Zobrazeno 1 - 10
of 14
pro vyhledávání: '"35"'
Publikováno v:
Foods
Volume 10
Issue 7
Foods, Vol 10, Iss 1662, p 1662 (2021)
Volume 10
Issue 7
Foods, Vol 10, Iss 1662, p 1662 (2021)
The effects of calcium chloride (CaCl2) treatment on chilling injury (CI), reactive oxygen species (ROS) metabolism, and ascorbate-glutathione (AsA-GSH) cycle in loquat fruit at 1 °C storage for 35 d were investigated. The results indicated that CaC
Publikováno v:
Foods, Vol 10, Iss 584, p 584 (2021)
Foods 10 (2021) 3
Foods
Volume 10
Issue 3
Foods, 10(3)
Foods 10 (2021) 3
Foods
Volume 10
Issue 3
Foods, 10(3)
Enteric methane (CH4) is the main source of greenhouse gas emissions from ruminants. The red seaweeds Asparagopsis taxiformis (AT) and Asparagopsis armata contain halogenated compounds, including bromoform (CHBr3), which may strongly decrease enteric
Autor:
Nur Rabiatutadawiah Abdul Malek, Musfirah Zulkurnain, Haneen Ibrahim Ahmad Al Othman, Yong Foo Wong, Bahruddin Saad, Norfarizah Hanim Hassan
Publikováno v:
Foods
Volume 9
Issue 11
Volume 9
Issue 11
The analysis of regulated contaminants in fruit drinks often requires suitable validated and rapid analytical methods for cost-effective food control, and is of considerable interest among the fruit beverage industry. This study demonstrated a rapid
Publikováno v:
Foods, Vol 9, Iss 1398, p 1398 (2020)
Foods
Volume 9
Issue 10
Foods
Volume 9
Issue 10
Extraction temperature, extraction time and liquid (water) to solid ratio were optimized in order to extract antioxidant phenolic compounds from brewers&rsquo
spent grain (BSG). The extracts were analysed for their total phenol content (TPC) and
spent grain (BSG). The extracts were analysed for their total phenol content (TPC) and
Autor:
Patricio Orellana-Palma, Nidia Casas-Forero, Guillermo Petzold, Guisella Tobar-Bolaños, Rommy N. Zúñiga
Publikováno v:
Foods
Volume 9
Issue 9
Foods, Vol 9, Iss 1314, p 1314 (2020)
Volume 9
Issue 9
Foods, Vol 9, Iss 1314, p 1314 (2020)
This study aimed to evaluate the potential of centrifugal block cryoconcentration (CBCC) at three cycles applied to fresh calafate juice. The fresh juice and cryoconcentrate at each cycle were stored for five weeks at 4 °
C and quality attrib
C and quality attrib
Publikováno v:
Foods, Vol 9, Iss 1321, p 1321 (2020)
Foods
Volume 9
Issue 9
Foods
Volume 9
Issue 9
The volatile amines trimethylamine (TMA) and dimethylamine (DMA) could be used as important spoilage indices for seafood products, assisting in the determination of the rejection period. In the present study, a systematic analytical duality-by-design
Publikováno v:
Foods
Volume 9
Issue 7
Foods, Vol 9, Iss 855, p 855 (2020)
Volume 9
Issue 7
Foods, Vol 9, Iss 855, p 855 (2020)
Application of high pressure-thermal treatment (600 MPa and 70 °
C, 20 min) for obtaining edible films functionalized with thyme extracts have been studied in order to evaluate the antimicrobial capacity of films structure to retain and relea
C, 20 min) for obtaining edible films functionalized with thyme extracts have been studied in order to evaluate the antimicrobial capacity of films structure to retain and relea
Autor:
Massimo Mozzon, Nadia Raffaelli, Lucia Aquilanti, Roberta Foligni, Cinzia Mannozzi, Federica Zamporlini
Publikováno v:
Foods, Vol 9, Iss 692, p 692 (2020)
Foods
Volume 9
Issue 6
Foods
Volume 9
Issue 6
Plant proteases used in cheesemaking are easily available and could increase the acceptability of cheeses, otherwise hindered by ethical issues (e.g., religions, dietary habits, aversion to genetically engineered food and food ingredients). The milk
Publikováno v:
Foods, Vol 9, Iss 3, p 327 (2020)
Foods
Volume 9
Issue 3
Foods
Volume 9
Issue 3
The comparative study between the mixing behavior of two binary mixtures of cocoa butter (CB)/tristearin (TS) and cocoa butter (CB)/coconut oil (CO) was investigated by using differential scanning calorimetry (DSC). The DSC profile for CB/TS blends r
Autor:
Krystian Marszałek, Ayesha Murtaza, Wanfeng Hu, Shinawar Waseem Ali, Siyi Pan, Xiaoyun Xu, Aamir Iqbal, Muhammad Iqbal
Publikováno v:
Foods
Volume 9
Issue 2
Foods, Vol 9, Iss 2, p 243 (2020)
Volume 9
Issue 2
Foods, Vol 9, Iss 2, p 243 (2020)
In this study, the changes in enzyme activities, total polyphenols, phenolic profile, and physicochemical properties from thermally (25&ndash
75 °
C) and high-pressure carbon dioxide (HP-CO2) (25&ndash
65 °
C/20 MPa)-treated
75 °
C) and high-pressure carbon dioxide (HP-CO2) (25&ndash
65 °
C/20 MPa)-treated