Zobrazeno 1 - 10
of 55
pro vyhledávání: '"Kai-min Yang"'
Publikováno v:
AgriEngineering, Vol 6, Iss 3, Pp 3121-3136 (2024)
Buckwheat and other grains have become influential in sustainable agriculture and food security owing to climate change. However, subpar storage conditions can result in the deterioration of the nutritional value and active components of buckwheat, m
Externí odkaz:
https://doaj.org/article/c1068951be64426681f7b4012a48b644
Autor:
Chih-Hsin Yeh, Chia-Yi Chou, Kai-Min Yang, Chin-Sheng Wu, Lee-Ping Chu, Yu-Ling Hsu, Hsin-Chun Chen
Publikováno v:
Food Chemistry: X, Vol 24, Iss , Pp 101761- (2024)
This study investigated the effects of different storage times (0–24 months) and temperatures (−20 °C, 4 °C, 25 °C, and 35 °C) on the volatile compounds and color of vanilla beans from Taiwan using ISO 5565-1:1999 as the commercial quality in
Externí odkaz:
https://doaj.org/article/362cc15b45fc4bfabdccc53f223142e8
Publikováno v:
Food Chemistry: X, Vol 21, Iss , Pp 101227- (2024)
Ginger-infused sesame oil enriches the nutrition and provides enhanced flavor for the foods. An original processing procedure and module for evaluation were established in this study, using different raw materials (Guangdong and Chu ginger) and treat
Externí odkaz:
https://doaj.org/article/666b05d7a7ac4f08ba82fd8121c5865f
Publikováno v:
Foods, Vol 13, Iss 7, p 1093 (2024)
Oranges contain many natural active chemicals, organic acids, and polysaccharides. Aging processing is commonly used to modify the color, quality, functional components, and stability of fruits. This study assesses the preparation of aging black oran
Externí odkaz:
https://doaj.org/article/04d3eea5858346479dfb59542367c210
Publikováno v:
Scientific Reports, Vol 13, Iss 1, Pp 1-11 (2023)
Abstract Penghu cactus (Opuntia dillenii [Ker.] Haw) is a cactus plant that commonly grows in Penghu Island, Taiwan, Republic of China (ROC). However, still lack of scientific study on the Opuntia dillenii [Ker.] Haw extract on skin-whitening-associa
Externí odkaz:
https://doaj.org/article/9dcc409b5335427ab81ba8b859c64328
Publikováno v:
Life, Vol 13, Iss 10, p 2063 (2023)
Rice (Oryza sativa L.) is an important food crop in Taiwan, among which fragrant rice is highly regarded for its special aroma when cooked. During the storage of fragrant rice, the aroma components will change, which will affect the aroma quality of
Externí odkaz:
https://doaj.org/article/d9a4f6655a004bb693f7d95f12d610e9
Publikováno v:
Agriculture, Vol 13, Iss 1, p 179 (2023)
Citrus essential oil combines numerous components with many qualities and control issues. For example, how to monitor volatile components and nonvolatile substances simultaneously is a major problem. Therefore, the objective of this study was to deve
Externí odkaz:
https://doaj.org/article/313c161410014a06a69effc0a8c1a73f
Publikováno v:
Molecules, Vol 27, Iss 20, p 6811 (2022)
Arachis hypogaea L. ‘Tainan 14’ has purple skin characteristics. This study investigated the effects of different materials (shelled or unshelled peanuts) and temperatures (120 or 140 °C) on the properties of extracted peanut oil. The results sh
Externí odkaz:
https://doaj.org/article/16f0d7f97ae24895a23905f31ada1f87
Publikováno v:
Foods, Vol 10, Iss 11, p 2602 (2021)
Roasting can increase the Maillard reaction and caramelization of sweet potatoes to create an attractive appearance, color, aroma, and taste, and is rapidly increasing in the commercial market. This study mainly analyzed the influence of roasting swe
Externí odkaz:
https://doaj.org/article/e8bce4e1cfb24b8ea137bab7c647a8e6
Publikováno v:
Molecules, Vol 26, Iss 11, p 3306 (2021)
Peanut oil is favored by consumers due to its rich nutritional value and unique flavor. This study used headspace solid-phase microextraction (HS-SPME) combined with gas chromatography (GC) and gas chromatography–mass spectrometry (GC-MS) to examin
Externí odkaz:
https://doaj.org/article/2409be5a2e874a1993711b58fa740aa9