Zobrazeno 1 - 10
of 181
pro vyhledávání: '"Organoleptic analysis"'
Autor:
Gorzelany Józef, Zardzewiały Miłosz, Findura Pavol, Kapusta Ireneusz, Pentoś Katarzyna, Belcar Justyna
Publikováno v:
Acta Universitatis Cibiniensis. Series E: Food Technology, Vol 28, Iss 1, Pp 79-92 (2024)
Japanese quince fruits (Chaenomeles L.) are a valuable source of bioactive compounds, including polyphenolic compounds, vitamins, macro- and microelements. By using Japanese quince fruit, you can fortify wheat beers and influence the qualitative and
Externí odkaz:
https://doaj.org/article/2451a1288c9e4f9a99f2b4787b2eb4a8
Publikováno v:
Рослинництво та ґрунтознавство, Vol 14, Iss 4, Pp 98-110 (2023)
The relevance of the study is based on the special value of blue honeysuckle berries, since they contain a significant amount of biologically active substances that are endowed with antioxidant properties, but they have a short period of consumption.
Externí odkaz:
https://doaj.org/article/57477fac9ff34601b69a659042f32078
Autor:
L. A. Oganesyants, A. L. Panasyuk, E. I. Kuzmina, D. A. Sviridov, V. V. Likhovskoy, V. A. Zagoruiko, N. A. Shmigelskaya
Publikováno v:
Пищевые системы, Vol 6, Iss 3, Pp 431-436 (2023)
Collection wines are a special category of winemaking products, which acquire their unique characteristics during aging. One of the first wine collections in Russia was created in 1833–1835 in the Magarach state establishment, which is now the AllR
Externí odkaz:
https://doaj.org/article/d0e8b6efbf154e44a60c32c82a1c0435
Autor:
Wen-ting Yin, Chen-jia Yang, Xin-yun He, Yu-hang Zhao, Hua-min Liu, Zhuo-qing Zhai, Xue-de Wang
Publikováno v:
Food Chemistry: X, Vol 20, Iss , Pp 101045- (2023)
The unclear effects of microwaves, as a greener alternative to hot air, on sensory perception, aroma, and hazardous components of sesame oil were investigated. Microwaves (900 W, 6–10 min) created more seed porosity and cell destruction and facilit
Externí odkaz:
https://doaj.org/article/d6a78eb4154c42fa8d7f77430d9bfad9
Publikováno v:
Пищевые системы, Vol 5, Iss 4, Pp 319-326 (2023)
The paper examines the problem of falsification of edible fish products, which concerns producers and consumers worldwide. Food products are most often falsified by imparting them some of the most typical features, for example appearance, upon the ov
Externí odkaz:
https://doaj.org/article/b1fa735f6d4d4d628e43a7d5cc289e13
Autor:
G. Ospankulova, S. Kamanova, L. A. Murat, D. Toimbayeva, I. Zh. Temirova, Y. Y. Yermekov, M. Muratkhan, A. B. Aldieva
Publikováno v:
Алматы технологиялық университетінің хабаршысы, Vol 0, Iss 3, Pp 45-51 (2022)
Berries play an important role in antioxidant protection, prevention and treatment of diseases of the human body, so many types of berries are widely used both in food and other industries. The purpose of this article is to study the chemical composi
Externí odkaz:
https://doaj.org/article/6a8eae1f3ec942f2b529ea1f4f2fed40
Publikováno v:
OENO One, Vol 57, Iss 1 (2023)
Wine exposed to UV-A and violet light (320–440 nm) can develop a light-struck flavour which deteriorates its quality. In a short introduction, we briefly describe the two most important photochemical pathways of this process and discuss conditions
Externí odkaz:
https://doaj.org/article/2e2f5df02c034592b5c703a5be5323f2
Autor:
Carlos A. Ligarda-Samanez, Henry Palomino-Rincón, David Choque-Quispe, Elibet Moscoso-Moscoso, José C. Arévalo-Quijano, Mary L. Huamán-Carrión, Uriel R. Quispe-Quezada, Jenny C. Muñoz-Saenz, Edgar Gutiérrez-Gómez, Domingo J. Cabel-Moscoso, Reynaldo Sucari-León, Yolanda Aroquipa-Durán, Antonina J. García-Espinoza
Publikováno v:
Foods, Vol 12, Iss 13, p 2511 (2023)
Native potatoes (Solanum tuberosum spp. andigena) have diverse pigments and are cultivated in Peru’s high Andean regions; they are characterized by containing bioactive compounds that prevent various degenerative diseases. The study aimed to evalua
Externí odkaz:
https://doaj.org/article/92f399c5c7044c64909dcaceba20b933
Autor:
Isadora Martínez-Arellano, Patricia Severiano-Pérez, Francisco José Fernández, Héctor Escalona-Buendía, Edith Ponce-Alquicira
Publikováno v:
Biotechnologie, Agronomie, Société et Environnement, Vol 24, Iss 3, Pp 184-191 (2020)
Description of the subject. Commercialization requires the storage of meat for a period of time according to the distribution and supply chain, usually under refrigeration and vacuum packaging. During this stage, many biochemical reactions can modify
Externí odkaz:
https://doaj.org/article/17b5fdcb134044b0a00354fa08158643
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