Zobrazeno 1 - 10
of 14
pro vyhledávání: '"Birch syrup"'
Autor:
Paweł Staniszewski, Aleksandra Giedrowicz, Jakub Misiurski, Bilek, Szczepan Kopeć, Anna Szymańska, Maciek
Publikováno v:
The 1st International Electronic Conference on Forests—Forests for a Better Future: Sustainability, Innovation, Interdisciplinarity.
The collection, sale, and processing of non-wood forest products are becoming a significant factor in stimulating regional development and improving the economic situation, especially of poor rural communities. The fashion for a healthy lifestyle is
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::6b2ac43d821ed5de214cf380e9ac0351
https://doi.org/10.3390/iecf2020-07966
https://doi.org/10.3390/iecf2020-07966
Publikováno v:
Agricultural Sciences. :237-246
Experiments were conducted to determine two pieces of information essential to identify practices necessary to ensure tapping trees for birch sap collection is both sustainable and profitable—the selection of the time to initiate tapping birch tree
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::9a2f81900b69ad757029f8f4bc2750a8
https://doi.org/10.4236/as.2018.93018
https://doi.org/10.4236/as.2018.93018
Publikováno v:
Journal of Food Composition and Analysis. 71:25-27
Birch syrup is a forest product produced from tree sap using methods similar to those used in maple syrup production. This study presents the first measurements of the carbon isotope ratio of birch syrup, which is ultimately a function of tree physio
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::e1afc0d9218f497e7ed2a5d880025c26
https://doi.org/10.1016/j.jfca.2018.04.012
https://doi.org/10.1016/j.jfca.2018.04.012
The increasing social demand for food products collecting from the forests has beem observed currently. It should be assumed that one of the more and more important non−wood forest products in Poland is silver birch sap. Research in this area shoul
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::9ce9f5a81494dcdb0db4d9a1538b2417
Akademický článek
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Publikováno v:
Ecology of Food and Nutrition. 29:259-273
Food preference ratings (degree of like or dislike) and health belief ratings for 24 traditional and store‐bought foods were examined among 91 Canadian Indian school children and their mothers (n = 42) in northern Alberta. A group of non‐native c
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::dfe665e3188876b1529fb37d0544409d
https://doi.org/10.1080/03670244.1993.9991310
https://doi.org/10.1080/03670244.1993.9991310
Akademický článek
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Akademický článek
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Publikováno v:
Food Chemistry. 24:287-299
The volatiles of birch syrup, heated from 0 to 10 min at 100°C, were analyzed by GC, GC-MS, and by an experienced panel of judges. Some aliphatic carbonyl compounds, especially 3-methylbutanal, 2-methylbutanal, and 2,3-pentanedione, as well as dimet
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::63124d9f8032e5d65dab510a464f60ff
https://doi.org/10.1016/0308-8146(87)90104-x
https://doi.org/10.1016/0308-8146(87)90104-x
Autor:
Heikki Kallio
Publikováno v:
Journal of Agricultural and Food Chemistry. 37:1367-1371
Analyse, par chromatographie gazeuse-spectrometrie de masse, de la composition d'un sirop de bouleau. 70 composes volatils ont pu etre identifies. Etude de la composition apres chauffage
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::8204960027d64928344ff22a87368f64
https://doi.org/10.1021/jf00089a035
https://doi.org/10.1021/jf00089a035