Zobrazeno 1 - 10
of 10
pro vyhledávání: '"Natela Gerliani"'
Publikováno v:
ACS Omega, Vol 7, Iss 4, Pp 3579-3595 (2022)
Externí odkaz:
https://doaj.org/article/a969db1c80eb48b0a14fd2c5df97f8d2
Publikováno v:
ACS Omega, Vol 6, Iss 12, Pp 8531-8547 (2021)
Externí odkaz:
https://doaj.org/article/85be9e59e5f0479c89a59a35be538955
Publikováno v:
ACS Omega, Vol 5, Iss 33, Pp 21084-21093 (2020)
Externí odkaz:
https://doaj.org/article/b2815726668641289aebe9abf40a72f7
Publikováno v:
ACS Omega, Vol 6, Iss 27, Pp 17748-17748 (2021)
Externí odkaz:
https://doaj.org/article/d05efc2f39b94d9d9488503811605801
Publikováno v:
ACS Omega
ACS Omega, Vol 5, Iss 33, Pp 21084-21093 (2020)
ACS Omega, Vol 5, Iss 33, Pp 21084-21093 (2020)
Low-grade dark maple syrup was successfully discolored on activated carbon. Several experimental parameters were tested, namely, the mixing time (20, 40, and 60 min), concentration of the activated carbon (0.1, 0.3, and 0.5 g/100 mL), type of activat
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::64f6b6772efd146264192bd893005357
http://europepmc.org/articles/PMC7450608
http://europepmc.org/articles/PMC7450608
Publikováno v:
Food Science & Nutrition, Vol 8, Iss 2, Pp 1125-1138 (2020)
Food Science & Nutrition, 8(2):1125-1138
Food Science & Nutrition, 8(2):1125-1138
This main objective of this work was to study the extraction of proteins and soluble carbohydrates and minerals from soybean meal by using acidic (anolyte) and alkaline (catholyte) extracting solutions produced by electro‐activation technology. The
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::fffcdbd164348940a3340bc13c7ed9ff
https://doaj.org/article/12e836003248481898ca5e27fe6ce311
https://doaj.org/article/12e836003248481898ca5e27fe6ce311
Publikováno v:
International journal of food microbiology. 358
Widespread in very diverse environments, the spores of Bacillus cereus are highly resistant to hostile conditions and can contaminate a huge variety of food products, posing a potential health hazard to consumers. Given this significant risk, the obj
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::480f1eaa39f8732ce6399f1c7177ab85
https://pubmed.ncbi.nlm.nih.gov/34144838
https://pubmed.ncbi.nlm.nih.gov/34144838
Publikováno v:
International journal of food microbiology. 333
Several yeasts, which are eukaryotic microorganisms, have long been used in different industries due to their potential applications, both for fermentation and for the production of specific metabolites. Kluyveromyces marxianus is one of the most aus
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::4de288ffd27ceb6d1e753ebaf78b459a
https://pubmed.ncbi.nlm.nih.gov/32805574
https://pubmed.ncbi.nlm.nih.gov/32805574
Publikováno v:
Food Chemistry. 307:125547
Functional properties and antioxidant activity of soybean meal extracts obtained by conventional chemical method were compared to those obtained by using electro-activated solutions. The conventional extract obtained at pH8 had the highest WAC (400
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::63df37178268692d7f31476e2da1aa43
https://doi.org/10.1016/j.foodchem.2019.125547
https://doi.org/10.1016/j.foodchem.2019.125547
Publikováno v:
LWT. 113:108259
This study was aimed to investigate the physico-chemical, functional properties, and behaviour during storage of plant-based beverages which were made by using complex extracts obtained from soybean meal by using electro-activated solutions (catholyt
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::ef3b96a7d3c41dc94b3ba9ce38b2d1a5
https://doi.org/10.1016/j.lwt.2019.108259
https://doi.org/10.1016/j.lwt.2019.108259