Zobrazeno 1 - 7
of 7
pro vyhledávání: '"Mary E. Camire"'
Publikováno v:
Phycology, Vol 4, Iss 2, Pp 330-339 (2024)
Brining and dry salting are traditional preservation techniques used to extend the shelf life of foods including seaweeds. In this study, brining (40% NaCl solution weight/volume) and dry salting (30% weight/weight) processes were applied to fresh ke
Externí odkaz:
https://doaj.org/article/69f41b354f9248f0866da1e8db35f0ed
Publikováno v:
Foods, Vol 10, Iss 10, p 2258 (2021)
Low seaweed consumption in the West is due to lack of availability and consumer familiarity. In this study, the effects of preservation processes on quality aspects of Saccharina latissima products were assessed. First, a blanching (100 °C for 1 or
Externí odkaz:
https://doaj.org/article/a5ddf1727bab461b931970d302bae15d
Autor:
María Dolores Álvarez Torres, Silvia Arazuri, Cristina Barsan, Eric Bertoft, Andreas Blennow, Vaiva Bražinskienė, Fanny Buffetto, Mary E. Camire, Isabelle Capron, Marie-Christine Ralet, Rosana Colussi, Virginia Corrigan, Pablo Cortés, Stef de Haan, Bruno De Meulenaer, Mendel Friedman, Kristina Gaivelytė, Fabienne Guillon, Hanjo Hellmann, Carmen Jarén, Lachman Jaromír, Salwa Karboune, Hamouz Karel, Lovedeep Kaur, Régis Kesteloot, Carol E. Levin, Ainara López, María Salomé Mariotti, Orsák Matyáš, Owen J. McCarthy, Marian McKenzie, Raquel Medeiros, Frédéric Mestdagh, Duroy A. Navarre, Wenceslao Canet Parreño, Anna Patsioura, Franco Pedreschi, Reena Grittle Pinhero, Mohamed Fawzy Ramadan, M.A. Rao, Flor Rodriguez, Roshani Shakya, Jaspreet Singh, Rekha S. Singhal, Paul Smith, Shrikant A. Survase, Gilles Trystram, Jean-Michaël Vauvre, Olivier Vitrac, Amanda Waglay, Rickey Y. Yada
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::da12787f52e86b6a40e60cd48fc4d98d
https://doi.org/10.1016/b978-0-12-800002-1.01002-5
https://doi.org/10.1016/b978-0-12-800002-1.01002-5
Autor:
Arya, Richa1 richa.arya@maine.edu, Camire, Mary E.1, Skonberg, Denise I.1, Perry, Jennifer J.1 jennifer.perry@maine.edu
Publikováno v:
Phycology. Jun2024, Vol. 4 Issue 2, p330-339. 10p.
Publikováno v:
Foods; Oct2021, Vol. 10 Issue 10, p2258-2258, 1p
Autor:
Jaspreet Singh, Lovedeep Kaur
Advances in Potato Chemistry and Technology, Second Edition, presents the latest knowledge on potato chemistry, including the identification, analysis, and uses of chemical components in potatoes. Beginning with a brief description of potato componen