Zobrazeno 1 - 6
of 6
pro vyhledávání: '"Kamrunnaher Monalisa"'
Publikováno v:
Journal of microbiology, biotechnology and food sciences. 10:230-234
The aim of the study was to develop fruit juice concentrate from Citron and its kinetic evaluation during storage at 10 ºC, 25 ºC and 40 ºC respectively, for 12th week. The effect of different temperatures on the quality of the juice concentrate w
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::893012c6d4bccf2727f40980eeadaa3c
https://doi.org/10.15414/jmbfs.2020.10.2.230-234
https://doi.org/10.15414/jmbfs.2020.10.2.230-234
Publikováno v:
Journal of Food Measurement and Characterization. 14:1383-1390
To control the fruit-and-shoot borer infestation and meet the demand of booming consumer, genetically modified GM Bt eggplant-III (Noyantara) was introduced in India, Bangladesh, and the Philippines in 2013. This genetic modification could lead to ch
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::91047a787f019a2c1c9c423243a1b001
https://doi.org/10.1007/s11694-020-00388-2
https://doi.org/10.1007/s11694-020-00388-2
Publikováno v:
Food science and technology international = Ciencia y tecnologia de los alimentos internacional. 26(4)
The objective of the present study was to evaluate the effect of boiling duration on physicochemical, bioactive compounds, antioxidant activity, color, and texture properties of pumpkin ( Cucurbita maxima). The pumpkin was subjected to boiling for 1,
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::ae265dd5d6a753f215157561ae008bb2
https://pubmed.ncbi.nlm.nih.gov/31847585
https://pubmed.ncbi.nlm.nih.gov/31847585
Publikováno v:
AgriEngineering
Volume 1
Issue 2
Pages 16-234
Volume 1
Issue 2
Pages 16-234
The study aimed to investigate the mass transfer kinetics and nutritional quality during osmotic dehydration (OD) and air-drying of papaya. The papaya was osmotically pretreated by different concentrations of sugar solutions (40, 50 and 60 °
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::321e0f5c64956291c551595b44f36795
Publikováno v:
American Journal of Food Science and Technology. 2:128-133
This study investigated the effects of hot air drying and freeze drying methods on physicochemical and functional properties of green banana (Musa sapientum) flour and incorporated biscuits. Both freeze and hot air dried green banana flour was replac
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::58e088895af8a1433aadb2c76cf699f1
https://doi.org/10.12691/ajfst-2-4-4
https://doi.org/10.12691/ajfst-2-4-4
Publikováno v:
American Journal of Food Science and Technology. 2:134-138
An effort was made to develop value added products from underutilized fruit Carambola (Averrhoa carambola) to assess its prospect in marketability and evaluated the storage stability of quality attributes at 25-34°C, 10°C and 0°C storage temperatu
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::c16b74846305a98161b23407d0660c59
https://doi.org/10.12691/ajfst-2-4-5
https://doi.org/10.12691/ajfst-2-4-5