Zobrazeno 1 - 10
of 769
pro vyhledávání: '"CITRUS JUICE"'
Publikováno v:
Shipin Kexue, Vol 45, Iss 14, Pp 249-256 (2024)
Objective: To assess the safety of flusilazole and ningnanmycin in citrus and its processed products, field trials were conducted in Chongqing and Hunan and orange juice processing was performed following the commercial procedure. The residue dynamic
Externí odkaz:
https://doaj.org/article/33449215b3e143b4b6c6eed0bbf6acc3
Publikováno v:
Chemical and Biochemical Engineering Quarterly, Vol 38, Iss 2, Pp 175-183 (2024)
Bitterness in citrus juice is a common quality issue in the fruit-based beverage industry. Naringin, the dominant flavonoid responsible for bitterness in citrus fruit juice, can be mitigated by the enzyme naringinase. This study focuses on the isolat
Externí odkaz:
https://doaj.org/article/86b251e9a956470e938cb306976ccd7a
Publikováno v:
Food Chemistry: X, Vol 22, Iss , Pp 101374- (2024)
Citrus black spot (Phyllosticta citricarpa, CBS) is an important fungal disease that causes rind blemishes and affects quality of citrus fruits. The response of citrus to CBS in terms of volatiles was evaluated using molecular sensory science approac
Externí odkaz:
https://doaj.org/article/0f289cf28f3140f784f3044b25533973
Publikováno v:
Food Chemistry Advances, Vol 2, Iss , Pp 100331- (2023)
Citrus juice sac granulation reduces the yield of extractable juice and impairs its nutritional and functional quality. Therefore, present study was carried out to improve the physico-functional quality of juice extracted from partially granulated
Externí odkaz:
https://doaj.org/article/5d6fb8d05e2c4aeda6c4cfa0d8ad43ce
Autor:
G. E. M. Malelak, I. G. N. Jelantik
Publikováno v:
Journal of the Indonesian Tropical Animal Agriculture, Vol 47, Iss 2, Pp 128-137 (2022)
Various attempts are required to improve the quality of se’i as a traditional beef processed product from The Province of East Nusa Tenggara, Indonesia, since the raw beef commonly used is from thin cull Bali cows. Using raw beef from fatter cows m
Externí odkaz:
https://doaj.org/article/6cf0923237ec4bca8b7e6a75ea1f6f3a
Autor:
Campbell, Dan
Publikováno v:
Rural Cooperatives. Sep/Oct2001, Vol. 68 Issue 5, p27. 3p. 2 Color Photographs.
Autor:
Anjos, Márcia M.1, Endo, Eliana H.1, Leimann, Fernanda V.2, Gonçalves, Odinei H.2, Dias-Filho, Benedito P.1, Abreu Filho, Benício Alves De1 baafilho@uem.br
Publikováno v:
LWT - Food Science & Technology. Feb2018, Vol. 88, p18-25. 8p.
Publikováno v:
Applied Food Research, Vol 2, Iss 1, Pp 100031- (2022)
Assam lemon, Kachai lemon and Pomelo are the three different types of abundantly available lemons in North-East India. The present article emphasizes on the debittered juice production from these three citrus fruits followed by optimization studies a
Externí odkaz:
https://doaj.org/article/40e9beca04ad43fc9e8ca86c20edf293
Akademický článek
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Autor:
Kuraya, Eisuke1 kuraya@okinawa-ct.ac.jp, Nakada, Shina1 shina.nakada@gmail.com, Touyama, Akiko1 touyama@okinawa-ct.ac.jp, Itoh, Shigeru2 itoh_lab@okinawa-ct.ac.jp
Publikováno v:
Food Chemistry. Feb2017, Vol. 216, p123-129. 7p.