Zobrazeno 1 - 10
of 50
pro vyhledávání: '"35"'
Autor:
Myunghee Kim, Jong Suk Lee, Ah-ryeong Joe, Srinivasan Ramalingam, Ashutosh Bahuguna, SeMi Lim, So-Young Kim
Publikováno v:
Foods
Volume 10
Issue 10
Foods, Vol 10, Iss 2370, p 2370 (2021)
Volume 10
Issue 10
Foods, Vol 10, Iss 2370, p 2370 (2021)
Traditional gochujang is well known for its distinguished flavor and taste. However, the safety of cottage industry gochujang products is uncertain, particularly, in terms of biogenic amine (BA) content which is not yet documented. The present study
Autor:
Annamaria Colucci, Michele Faccia, Aristide Maggiolino, Pasquale De Palo, Giuseppe Natrella, José M. Lorenzo, Maria Federica Sgarro
Publikováno v:
Foods
Volume 10
Issue 5
Foods, Vol 10, Iss 1080, p 1080 (2021)
Investigo. Repositorio Institucional de la Universidade de Vigo
Universidade de Vigo (UVigo)
Volume 10
Issue 5
Foods, Vol 10, Iss 1080, p 1080 (2021)
Investigo. Repositorio Institucional de la Universidade de Vigo
Universidade de Vigo (UVigo)
Flavor is one of the main factors involved in consumer meat-purchasing decision and use of natural antioxidants in animal feeding had a great appeal for consumers. The aim of this trial is to evaluate the effect of Pinus taeda hydrolyzed lignin (PTHL
Autor:
Jingyuan Dong, Jiaxing Qin, Shuo Wang, Tao Wang, Nana She, Bo Zhang, Guozhen Fang, Mengnan Wang
Publikováno v:
Foods
Volume 10
Issue 11
Foods, Vol 10, Iss 2658, p 2658 (2021)
Volume 10
Issue 11
Foods, Vol 10, Iss 2658, p 2658 (2021)
The effects of storage temperature on the physicochemical properties and qualities of red brown rice were investigated in this study. The samples were vacuum-packed in nylon/polyethylene pouches and stored at 15 °C, 25 °C and 35 °C for 12 weeks. T
Autor:
Carla Gentile, Eristanna Palazzolo, Giuseppe Mannino, Vittorio Farina, Giuseppe Gianguzzi, Graziella Serio, Anna Myriam Perrone
Publikováno v:
Foods, Vol 10, Iss 35, p 35 (2021)
Foods
Volume 10
Issue 1
Foods
Volume 10
Issue 1
In this work, the food quality of four international (Campas, Chaffey, Fino de Jete and White) and three local (Daniela, Torre1 and Torre2) cultivars of Cherimoya (Annona cherimola Mill) was investigated. With this aim, pomological traits, sensorial
Publikováno v:
Foods
Foods, Vol 9, Iss 994, p 994 (2020)
Volume 9
Issue 8
Foods, Vol 9, Iss 994, p 994 (2020)
Volume 9
Issue 8
Amino acid chelates are a new group of compounds approved for food enrichment, however there is no previous research using calcium amino acid chelate to enrich goat&rsquo
s milk products. The purpose of this research was to evaluate the possibil
s milk products. The purpose of this research was to evaluate the possibil
Autor:
John E. Hayes, Demetra M. Perry
Publikováno v:
Foods, Vol 5, Iss 2, p 35 (2016)
Foods
Foods; Volume 5; Issue 2; Pages: 35
Foods
Foods; Volume 5; Issue 2; Pages: 35
Conceptually, a detection threshold represents the lowest concentration at which an individual or a group of individuals can reliably perceive a given stimulus, with a commonly used operational definition of 50% performance above chance. Estimated de
Publikováno v:
Foods
Volume 10
Issue 11
Foods, Vol 10, Iss 2636, p 2636 (2021)
Volume 10
Issue 11
Foods, Vol 10, Iss 2636, p 2636 (2021)
Due to climatic variation, in-situ date palm fruit ripening is significantly delayed, and some fruits (Biser) cannot become ripe naturally on the tree. Because of that issue, the vast quantity of produce is mere wasted. Few traditional methods are ad
Publikováno v:
Foods
Volume 10
Issue 10
Foods, Vol 10, Iss 2261, p 2261 (2021)
Volume 10
Issue 10
Foods, Vol 10, Iss 2261, p 2261 (2021)
The physicochemical properties of pastry and confectionery products greatly influence the aesthetic design of a cake topping, since they can be susceptible to physicochemical changes in a very short time, so maintaining a good appearance and texture
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
Autor:
M. Morales-de la Peña, María Paz Romero-Fabregat, Olga Martín-Belloso, Lourdes Melisa Rábago-Panduro, Jorge Welti-Chanes
Publikováno v:
Foods
Volume 10
Issue 7
Repositorio Abierto de la UdL
Universitad de Lleida
Foods, Vol 10, Iss 1541, p 1541 (2021)
Volume 10
Issue 7
Repositorio Abierto de la UdL
Universitad de Lleida
Foods, Vol 10, Iss 1541, p 1541 (2021)
Pulsed electric fields (PEF) have been reported to increase the total oil extraction yield (OEYTOTAL) of fresh pecan nuts maintaining oil characteristics and increasing phenolic compounds in the remaining by-product. However, there is no information