Zobrazeno 1 - 10
of 23 444
pro vyhledávání: '"Food engineering"'
Publikováno v:
Food Bioengineering, Vol 3, Iss 1, Pp 126-147 (2024)
Abstract The establishment of a healthy microbiota, particularly during infancy, profoundly influences psychological health and neurological function through the gut‐brain axis. This review delves into the intricate connections between probiotics,
Externí odkaz:
https://doaj.org/article/d08915a06a4047c18aae74f3585bc5c6
Publikováno v:
Shipin gongye ke-ji, Vol 45, Iss 5, Pp 349-356 (2024)
The OBE (Outcome Based Education) teaching concept has become a global consensus and one of the core principles of engineering education certification. Applied undergraduate colleges are positioned to serve local industries and cultivate applied tale
Externí odkaz:
https://doaj.org/article/f323369b6f164df5bb011a9caa1140e5
Autor:
Assel Dautova, Kumarbek Amirkhanov, Sholpan Baytukenova, Gulnur Nurymkhan, Zhanna Assirzhanova, Zhibek Atambayeva, Saule Baytukenova, Rysgul Ashakayeva, Aray Kambarova
Publikováno v:
Cogent Food & Agriculture, Vol 10, Iss 1 (2024)
This study investigates the use of quinoa flour (QF), in both dry (WQF) and hydrated (HWQF) forms, as an innovative ingredient in emulsified sausage formulations. The focus is on its influence on physicochemical aspects, oxidative stability, sensory
Externí odkaz:
https://doaj.org/article/07ef3663bb8c40a2b22e13b792bdc143
Autor:
Putri Widyanti Harlina, Vevi Maritha, Fang Geng, Asad Nawaz, Edy Subroto, Bangkit Wiguna, Endah Wulandari, Fetriyuna Fetriyuna
Publikováno v:
Cogent Food & Agriculture, Vol 10, Iss 1 (2024)
This study investigated the effects of various processing methods on the lipid composition of ultra-processed foods (UPFs), specifically focusing on high-temperature frying, hydrogenation, freezing, and thawing. The research revealed that these proce
Externí odkaz:
https://doaj.org/article/272887097f9d4dd1aeff4e762a5eda9e
Publikováno v:
Cogent Food & Agriculture, Vol 10, Iss 1 (2024)
AbstractInterest in the use of composite flours for baked products to enhance nutrition, increase the health benefit and diversify utilization of by-products is rising. This study was conducted to determine the effect of proportion of wheat, germinat
Externí odkaz:
https://doaj.org/article/e52875bb5ab74f7787ebfc04adfb4102
Autor:
Giacomo Muntoni, Matteo B. Lodi, Alessandro Fedeli, Andrea Melis, Claudia Maccio, Matteo Pastorino, Andrea Randazzo, Giuseppe Mazzarella, Alessandro Fanti
Publikováno v:
IEEE Open Journal of Antennas and Propagation, Vol 5, Iss 5, Pp 1166-1180 (2024)
Within the framework of the recent agri-food technological advancement, the design and validation of a methodology for the water content estimation in the Carasau bread manufacturing process is herein presented. Following a thorough evaluation of the
Externí odkaz:
https://doaj.org/article/dc126da9253544ee8d6bf8fab514d4e4
Autor:
Kanti Meena, Dharmendra K. Meena, Jinu Jacob, Chandrasekhar Aruna, Kurella Bala Rama Saraswati Visarada
Publikováno v:
Agriculture, Vol 14, Iss 4, p 566 (2024)
This study investigates the antioxidant potential of over 20 sorghum genotypes, spanning popular lines, inter-specific hybrids, and inter-generic crosses. Parameters such as free radical scavenging, flavonoid and phenolic content, and nitrous oxide (
Externí odkaz:
https://doaj.org/article/9c4f9e79f0e14645bbe4249339641e3f