Zobrazeno 1 - 8
of 8
pro vyhledávání: '"Agnes Amissah"'
Publikováno v:
Annals of the University Dunarea de Jos of Galati. Fascicle VI: Food Technology, Vol 39, Iss 1, Pp 36-48 (2015)
Waste generated from tomato processing poses disposal challenge even though it is a potential source of bioactive compounds. Acetone/ethanol/hexane mixture was used to recover lycopene and β-carotene from tomato pomace obtained from tomato must ferm
Externí odkaz:
https://doaj.org/article/dad322e20f814705b08d61e0f144f64b
Publikováno v:
Maejo International Journal of Science and Technology, Vol 8, Iss 02, Pp 129-142 (2014)
The volatile profiles of tomato wine before and 90 days after storage at 10 and 15 were determined. The results indicate that storage temperature significantly influences the volatile composition of tomato wine. A total of 75 volatile compounds
Externí odkaz:
https://doaj.org/article/bcaabf36caaa44c499fb4bfa7546aaa4
Publikováno v:
International Journal of Technology and Management Research. 1:24-30
The over-reliance of the food industry in Ghana on imported gums ultimately increases the final cost of processed food. Gums produced by some trees in Ghana have not been exploited commercially, probably due to lack of data on the properties which in
Publikováno v:
International Journal of Technology and Management Research. 1:24-28
Cooking of bambara groundnut is time and energy consuming. This research was therefore carried out to find a way of reducing the cooking time of bambara groundnut and at the same time reduce losses of nutrients. Green pawpaw slices, both fresh and dr
Publikováno v:
Journal of Human Resources in Hospitality & Tourism. 17:482-501
Work-family conflict, a common problem faced by employees in all sectors of the economy, is more intense in the hospitality industry due to the nature of the job. Satisfying hotel guests at all tim...
Publikováno v:
Journal of Human Resources in Hospitality & Tourism. 15:166-183
This study examined factors affecting job satisfaction and also assessed the level of satisfaction of employees working in the hotel industry. The study gathered descriptive data using questionnaires from 190 hotel employees. Factor analysis was empl
Publikováno v:
Journal of Food Biochemistry. 39:91-100
Tomato wine antioxidant properties were studied. The wine was produced using tomato musts of different pH levels, which was fermented at 15 and 20C using Saccharomyces bayanus, 818. The wines produced with musts of pH levels 4.11, 3.40 and 3.20 were
Publikováno v:
Hrvatski časopis za prehrambenu tehnologiju, biotehnologiju i nutricionizam
Volume 7
Issue 1-2
Volume 7
Issue 1-2
The effect of drying methods on the physicochemical properties of white vinegar and sodium chloride/white vinegar mixture pre-treated tomato slices was studied at drying temperatures of 45 and 55 oC. The physicochemical parameters investigated includ