Zobrazeno 1 - 10
of 334
pro vyhledávání: '"Drying techniques"'
Autor:
O.R. Faloye, O.P. Sobukola, T.A. Shittu, H.A. Bakare, A.T. Omidiran, F.A. Akinlade, O.P. Bamidele
Publikováno v:
Journal of Agriculture and Food Research, Vol 16, Iss , Pp 101196- (2024)
The potential for reducing oil uptake by applying aided pre-drying techniques (microwave, infrared, and convective hot air) was studied on chicken nuggets. Convective hot air (60, 80, and 100 °C); microwave (20, 40, and 60 W); and infrared (150, 250
Externí odkaz:
https://doaj.org/article/938f5165b69c4cb6a3f99d8d0c1799f3
Publikováno v:
Foods, Vol 13, Iss 8, p 1210 (2024)
We evaluated the drying characteristics and structure, as well as the physicochemical and flavor properties, of G. elata treated by hot-air drying (HAD), vacuum drying (VD), freeze drying (FD), microwave drying (MD), and microwave vacuum drying (MVD)
Externí odkaz:
https://doaj.org/article/3e5bda1c0ddc4647aca3ece2fa15df0e
Akademický článek
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Publikováno v:
Journal of Nigerian Society of Physical Sciences, Vol 5, Iss 4 (2023)
The high cost and toxicity associated with the use of orthosilicates as silica precursors drive growing interest in an environmentally friendly and cost - efficient natural silica source. Rice husk (a biomass) and beach sand are both natural and non
Externí odkaz:
https://doaj.org/article/dff230f175a8409e8e6fd19cce8f4ae0
Publikováno v:
Shipin gongye ke-ji, Vol 43, Iss 24, Pp 62-71 (2022)
In this study, 'Xuxiang' kiwifruit was used as the research object, and vacuum drying, hot air drying and freeze drying were used to process kiwifruit. The effects of several drying methods on the color, texture, nutritional quality and volatile comp
Externí odkaz:
https://doaj.org/article/3adb5cb81fd843cc90d0de04ebf979e4
Autor:
Kui Suo, Yabin Feng, Yang Zhang, Zhenfeng Yang, Cunshan Zhou, Wei Chen, Liyu Shi, Chunfeng Yan
Publikováno v:
Foods, Vol 13, Iss 1, p 104 (2023)
Choosing an appropriate drying method is crucial for producing dried cherry blossoms with desirable quality. This study is designed to assess the effects of seven different drying methods—hot-air drying (HAD), infrared hot-air drying (IHAD), cataly
Externí odkaz:
https://doaj.org/article/df9a08de04ff4aba9f961bb812eed9ae
Akademický článek
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Akademický článek
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Publikováno v:
Foods, Vol 12, Iss 23, p 4219 (2023)
The current study focused on creating natural hydrogels consisting of mixtures of avocado seed proteins dried with different techniques and locust bean gum. Proteins were extracted from avocado seed by alkali and isoelectric precipitation methods. Av
Externí odkaz:
https://doaj.org/article/6232865f47554c5094e6d50db0fccde9
Autor:
Josipa Martinović, Jasmina Lukinac, Marko Jukić, Rita Ambrus, Mirela Planinić, Gordana Šelo, Gabriela Perković, Ana Bucić-Kojić
Publikováno v:
Gels, Vol 9, Iss 11, p 870 (2023)
Grape pomace is a byproduct of wineries and a sustainable source of bioactive phenolic compounds. Encapsulation of phenolics with a well-chosen coating may be a promising means of delivering them to the intestine, where they can then be absorbed and
Externí odkaz:
https://doaj.org/article/2e8ed6bfac434929bb3b6219dcd0410c