Zobrazeno 1 - 10
of 383
pro vyhledávání: '"Browning Index"'
Publikováno v:
Research in Agricultural Engineering, Vol 70, Iss 2, Pp 73-81 (2024)
The drying and colour kinetics of H2O2-bleached pineapple fibres were studied to determine an optimum drying condition and appropriate drying and colour kinetic models. The experiments were conducted under drying air temperatures of 40, 50 and 60 ºC
Externí odkaz:
https://doaj.org/article/36c74ecd3c214dc7862fc6cf7ecb50f4
Autor:
Geraldo Acácio Mabasso, Jennifer Cristhine Oliveira Cabral, Karine Feliciano Barbosa, Osvaldo Resende, Daniel Emanuel Cabral de Oliveira, Adrielle Borges de Almeida
Publikováno v:
Scientific Reports, Vol 14, Iss 1, Pp 1-14 (2024)
Abstract Generally, medicinal plants are harvested with high amount of water, so it is essential to subject the product to drying as soon as possible to prevent degradation before application. Most compounds from medicinal plants are sensitive to dry
Externí odkaz:
https://doaj.org/article/3c5361ef0c5c4dbfb125bffb20c31502
Publikováno v:
Al-Qadisiyah Journal For Agriculture Sciences, Vol 14, Iss 1, Pp 12-22 (2024)
This study aimed to extract apple juice from green apple fruits previously treated with aqueous extract of apple peels, before storing the extracted juice at a temperature of (4)°C, for a period of (30) days, and comparing it with the juice of untre
Externí odkaz:
https://doaj.org/article/882f1c19a575413dbdae9c310c5d72d8
Publikováno v:
Journal of Agriculture and Food Research, Vol 17, Iss , Pp 101246- (2024)
This study investigated the effects of antioxidant edible coating and modified atmosphere packaging for improving storability of dried hazelnut kernels by delaying lipid oxidation and color degradation. Hazelnut kernels were coated with different coa
Externí odkaz:
https://doaj.org/article/258f8c054c134fb3a7d83252029e3ce9
Autor:
Fabiano Tavares de Moura, Silvanda de Melo Silva, Francisco de Assys Romero da Mota Sousa, Kagiaany Meirele Santos, Thiago Moura da Rocha Bastos, Jordânia Araújo
Publikováno v:
Revista Ciência Agronômica, Vol 55 (2024)
ABSTRACT The pineapple, the most important fruit in the state of Paraíba, is characterized as an important generator of employment, income and regional development. With the increase in production, challenges arise in reaching distant competitive ma
Externí odkaz:
https://doaj.org/article/46c2a2db00054f4887b021931696558d
Publikováno v:
Journal of Agriculture and Food Research, Vol 14, Iss , Pp 100760- (2023)
Drying conditions such as temperature and duration leads to pepper modifications that can results into quality degradation. In this study matured red fresh Capsicum frutescens var. Baccatum (FB) and Capsicum frutescens var longum (FL) were dried usin
Externí odkaz:
https://doaj.org/article/6b5a36d06c8d4fa2997c1aaefc831e27
Publikováno v:
Journal of Agricultural Sciences, Vol 28, Iss 4, Pp 691-703 (2022)
This study was conducted to determine the changes in the physicochemical and microbiological qualities of the non-sulfited sun dried apricots (NSDAs) at three different moisture contents (MCs, 13.7, 23.5 and 27.0%) and at four different storage tempe
Externí odkaz:
https://doaj.org/article/845ac4e7dd444f6fa691b2f76be756a1
Autor:
Hossam S. EL-BELTAGI, Emad A. ABDELDAYM, Hoda A.S. FARAG, Samar M.A. DOKLEGA, Mahmoud A.M. ABD EL-HADY, Suzy M. ABDELAZIZ, Mohamed M. EL-MOGY, Ayesha MARYAM, Hemat A. EL-BAUOME
Publikováno v:
Notulae Botanicae Horti Agrobotanici Cluj-Napoca, Vol 51, Iss 2 (2023)
The reduction in shelf-life and nutritional value of cauliflower florets are the most vital problems during cold storage. This research was performed to explore the impact of the pre-harvest foliar implementation of proline (PR), methionine (MT), and
Externí odkaz:
https://doaj.org/article/112fc7de4dea48f9bed10a543ed5de02
Autor:
Karolina Miśkiewicz, Justyna Rosicka-Kaczmarek, Gabriela Kowalska, Agnieszka Maher, Joanna Oracz
Publikováno v:
Molecules, Vol 29, Iss 2, p 306 (2024)
In the literature, there are few reports indicating hydrocolloids as a factor capable of reducing the amount of acrylamide formed in food. Therefore, the aim of the study was to examine the ability of soluble oat fiber to reduce the amount of acrylam
Externí odkaz:
https://doaj.org/article/b0e9f43fd9044f93aeab7788bc3b2039
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