Impact of Packaging and Storage on Quality of Watermelon Honey

Autor: Elkhedir Ae, Abker Am, Madwi Ha, Dawood Sy

Publikováno v: Journal of Food Processing & Technology.

The objectives of this work were directed towards the study of the suitability of honey produced from watermelon and the impact of packaging materials and storage temperature on quality of watermelon honey. The processing operations included: boiling

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::f8337ff3a9b067a74b1a05bbd7ab7067
https://doi.org/10.4172/2157-7110.1000582

Red raspberry supplementation mitigates alcohol-induced liver injury associated with gut microbiota alteration and intestinal barrier dysfunction in mice.

Autor: Zogona D; Key Laboratory of Environment Correlative Dietology (Ministry of Education), Hubei Key Laboratory of Fruit & Vegetable Processing & Quality Control (Huazhong Agricultural University), College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China. xuxiaoyun@mail.hzau.edu.cn.; Center for Research in Biological Sciences, Food and Nutrition, Department of Biochemistry and Microbiology, University Joseph Ki-Zerbo, BP 7021 Ouagadougou 03, Burkina Faso., Zongo AW; Key Laboratory of Environment Correlative Dietology (Ministry of Education), Hubei Key Laboratory of Fruit & Vegetable Processing & Quality Control (Huazhong Agricultural University), College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China. xuxiaoyun@mail.hzau.edu.cn.; Center for Research in Biological Sciences, Food and Nutrition, Department of Biochemistry and Microbiology, University Joseph Ki-Zerbo, BP 7021 Ouagadougou 03, Burkina Faso., Elkhedir AE; Key Laboratory of Environment Correlative Dietology (Ministry of Education), Hubei Key Laboratory of Fruit & Vegetable Processing & Quality Control (Huazhong Agricultural University), College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China. xuxiaoyun@mail.hzau.edu.cn., Salah M; Key Laboratory of Environment Correlative Dietology (Ministry of Education), Hubei Key Laboratory of Fruit & Vegetable Processing & Quality Control (Huazhong Agricultural University), College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China. xuxiaoyun@mail.hzau.edu.cn.; Department of Environmental Agricultural Science, Faculty of Graduate Studies and Environmental Research, Ain Shams University, Cairo 11566, Egypt., Tao M; Key Laboratory of Environment Correlative Dietology (Ministry of Education), Hubei Key Laboratory of Fruit & Vegetable Processing & Quality Control (Huazhong Agricultural University), College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China. xuxiaoyun@mail.hzau.edu.cn., Li R; Key Laboratory of Environment Correlative Dietology (Ministry of Education), Hubei Key Laboratory of Fruit & Vegetable Processing & Quality Control (Huazhong Agricultural University), College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China. xuxiaoyun@mail.hzau.edu.cn., Wu T; Key Laboratory of Environment Correlative Dietology (Ministry of Education), Hubei Key Laboratory of Fruit & Vegetable Processing & Quality Control (Huazhong Agricultural University), College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China. xuxiaoyun@mail.hzau.edu.cn., Xu X; Key Laboratory of Environment Correlative Dietology (Ministry of Education), Hubei Key Laboratory of Fruit & Vegetable Processing & Quality Control (Huazhong Agricultural University), College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China. xuxiaoyun@mail.hzau.edu.cn.

Publikováno v: Food & function [Food Funct] 2023 Jan 23; Vol. 14 (2), pp. 1209-1226. Date of Electronic Publication: 2023 Jan 23.

Inactivation, Aggregation and Conformational Changes of Polyphenol Oxidase from Quince ( Cydonia oblonga Miller) Juice Subjected to Thermal and High-Pressure Carbon Dioxide Treatment.

Autor: Iqbal A; Key Laboratory of Environment Correlative Dietology, Huazhong Agricultural University, Ministry of Education, Wuhan 430070, China. aamirraoiqbal@webmail.hzau.edu.cn., Murtaza A; Key Laboratory of Environment Correlative Dietology, Huazhong Agricultural University, Ministry of Education, Wuhan 430070, China. ayesha_murtaza2003@hotmail.com., Muhammad Z; Key Laboratory of Environment Correlative Dietology, Huazhong Agricultural University, Ministry of Education, Wuhan 430070, China. zafmuhammad@mail.hzau.edu.cn., Elkhedir AE; Key Laboratory of Environment Correlative Dietology, Huazhong Agricultural University, Ministry of Education, Wuhan 430070, China. abdeensiddig@yahoo.com., Tao M; Key Laboratory of Environment Correlative Dietology, Huazhong Agricultural University, Ministry of Education, Wuhan 430070, China. mingfang432@outlook.com., Xu X; Key Laboratory of Environment Correlative Dietology, Huazhong Agricultural University, Ministry of Education, Wuhan 430070, China. xuxiaoyun@mail.hzau.edu.cn.; College of Food Science and Technology, Huazhong Agricultural University, No. 1, Shizishan Road, Wuhan 430070, China. xuxiaoyun@mail.hzau.edu.cn.

Publikováno v: Molecules (Basel, Switzerland) [Molecules] 2018 Jul 17; Vol. 23 (7). Date of Electronic Publication: 2018 Jul 17.