Zobrazeno 1 - 3
of 3
pro vyhledávání: '"Karina G. Martino"'
Publikováno v:
LWT - Food Science and Technology. 53:327-330
Juices have lower quantities of total phenolics content (TPC), anthocyanins, and antioxidant compared to the whole fruit. Furthermore, only low levels of these compounds are extracted from fruit skins during the initial juice processing steps with th
Publikováno v:
Food Chemistry. 133:1383-1393
Pomegranate juice is consumed widely for its possible health benefits. The aril juice from 15 pomegranate cultivars grown in Georgia were analysed for juice yield based on fresh weight (FW) and physico-chemical properties, using blender and mechanica
Autor:
Jacob R. Segers, Karina G. Martino, Amudhan Ponrajan, Alexander M. Stelzleni, Bradley K. Lowe, T. Dean Pringle, Mark Harrison, R. O. McKeith, Jake H. Mulligan
Publikováno v:
Journal of food protection. 74(3)
The objective of this research was to examine the effects of sodium citrate plus sodium diacetate or buffered vinegar on Escherichia coli O157:H7 and psychrotrophic bacteria when incorporated in brine solutions for injected beef. Two experiments were