Zobrazeno 1 - 10
of 30
pro vyhledávání: '"L.N. Fernando"'
Autor:
George E. Rottinghaus, L.N. Fernando, Andrew L. Thomas, Sanjun Gu, Martin L. Kaps, Patrick L. Byers, John D Avery, P. Grossi, A. Datta
Publikováno v:
Acta Horticulturae. :147-154
Elderberry (Sambucus spp.) is an emerging horticultural crop used in a variety of foods, wines, and dietary supplements. A better understanding of the elderberry juice complex including its putative health-promoting compounds in relation to genetic a
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::1ca76a20f4d75ec7d43d6496aa5860b2
https://doi.org/10.17660/actahortic.2015.1061.14
https://doi.org/10.17660/actahortic.2015.1061.14
Publikováno v:
Plant foods for human nutrition (Dordrecht, Netherlands). 72(1)
Bitterness reduction, especially of foods and beverages containing phytonutrients, is one of the biggest challenges in the food industry because bitterness has a deleterious effect on the taste profile of foods and beverages. Neem (Azadirachta indica
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::6a9741dcb598856ac9a1e3b3c2219005
https://pubmed.ncbi.nlm.nih.gov/28091970
https://pubmed.ncbi.nlm.nih.gov/28091970
Publikováno v:
Fuel. 90:2662-2670
This study focused on gasification of biomass and a biomass model compound. Data are presented that show the presence of supercritical water enhances gasification efficiency, as it participates as both a solvent and a reactant. It is established that
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::9b289adb83b92a9ba5bced3cab31d28a
https://doi.org/10.1016/j.fuel.2011.04.024
https://doi.org/10.1016/j.fuel.2011.04.024
Publikováno v:
Journal of Food Composition and Analysis. 16:179-188
Automated headspace solid-phase micro-extraction gas chromatography (auto-HS-SPME-GC) was employed to determine the hexanal content of ground pork shoulders from pigs raised on a normal corn diet and a corn diet high in oil and monounsaturated fatty
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::272829b1bf63389c1ab8d479e8017096
https://doi.org/10.1016/s0889-1575(02)00173-4
https://doi.org/10.1016/s0889-1575(02)00173-4
Publikováno v:
Journal of Food Quality. 25:435-451
The organic acids profile in fermented dairy foods is an indicator of the metabolic activity of added bacterial cultures. These acids act as natural preservatives and contribute to the characteristic sensory properties. This study was done to determi
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::b38b92d9423a3eaa67ec12bacba2dd91
https://doi.org/10.1111/j.1745-4557.2002.tb01038.x
https://doi.org/10.1111/j.1745-4557.2002.tb01038.x
Publikováno v:
Journal of Food Science. 67:3321-3328
Carrots were blanched using 4 time-temperature combinations. Galacturonic acid and sugar contents of pectin extracts were determined, and immunocytochemistry experiments clucidated changes in the cell membrane. Blanching decreased galacturonic acid a
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::a69265718044db726b25fcabd26f524c
https://doi.org/10.1111/j.1365-2621.2002.tb09586.x
https://doi.org/10.1111/j.1365-2621.2002.tb09586.x
Publikováno v:
Journal of Food Science. 67:1364-1369
ABSTACT: Thiobarbituric acid-reactive substances (TBARS) values, hexanal content, and sensory analysis were used to evaluate the effectiveness of selected natural antioxidants to reduce warmet-over flavor (WOF) development in cooked ground beef. The
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::3f88b3df6e239b6fcaec8ad9289864f4
https://doi.org/10.1111/j.1365-2621.2002.tb10290.x
https://doi.org/10.1111/j.1365-2621.2002.tb10290.x
Autor:
Ingolf U. Grün, L.N. Fernando
Publikováno v:
Flavour and Fragrance Journal. 16:289-293
The headspace (HS) volatile compounds of the flowers of ridge gourd (Luffa acutangula) and bitter gourd (Momordica charantia) were analysed by solid-phase microextraction (SPME) coupled with capillary gas chromatography/mass spectrometry (GC–MS). I
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::0d9cb274d5f00c6d977f0a710a615479
https://doi.org/10.1002/ffj.999
https://doi.org/10.1002/ffj.999
Publikováno v:
Journal of Food Science. 65:997-1001
Interactions of vanillin with soy, casein, and whey proteins were studied in aqueous model systems using a thermodynamic approach. Vanillin-protein binding was examined at 12 and 4 degrees C using 3 proteins and 6 vanillin concentrations. The results
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::429f782b9a0fd8fc907f3f9d325646f5
https://doi.org/10.1111/j.1365-2621.2000.tb09406.x
https://doi.org/10.1111/j.1365-2621.2000.tb09406.x
Publikováno v:
LWT - Food Science and Technology. 32:305-311
Although harvesting of wild fish, for commercial purposes, is becoming more restricted, forensic methods to distinguish between wild and cultured fish are lacking. Crappie is an important sport and food fish, and is gaining in importance as a culture
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::52aaf8941ae7ae2d10e72f469e7beaf8
https://doi.org/10.1006/fstl.1999.0552
https://doi.org/10.1006/fstl.1999.0552