Zobrazeno 1 - 10
of 15 355
pro vyhledávání: '"PHYSICO-CHEMICAL"'
Publikováno v:
Scientific Reports, Vol 14, Iss 1, Pp 1-9 (2024)
Abstract The study pertains to preparing value added frozen yoghurt through use of orange peel powder (OPP). The quality aspects of medium-fat (6.0% fat) frozen yoghurt prepared using OPP at three levels (1.5, 2.5, 3.5% as T1, T2 and T3 respectively)
Externí odkaz:
https://doaj.org/article/0307382b3db14776881ed4c58dab8de3
Publikováno v:
Water Supply, Vol 24, Iss 7, Pp 2383-2394 (2024)
Due to its geographical location in the arid and semi-arid zone, Algeria is suffering from water stress amplified by the effects of climate change. For these reasons this study was conducted to evaluate the suitability for agricultural reuse of treat
Externí odkaz:
https://doaj.org/article/893a210e19b04f8aa6eca3e6fb05dd21
Autor:
Rab Nawaz, Zaher Uddin Babar, Iram Saba, Anis Ali Shah, Toqeer Abbas, Hosam O. Elansary, Shankarappa Sridhara, Shakeel Imran
Publikováno v:
Scientific Reports, Vol 14, Iss 1, Pp 1-17 (2024)
Abstract Fruits play an important role in human life on our planet, since they supply a variety of essential services. One of the paramount crops in Pakistan is Citrus reticulata (Kinnow), which plays a vital role in the country's economy. The citrus
Externí odkaz:
https://doaj.org/article/c2c85ba1e7f74fc3a886e36432bab6d9
Publikováno v:
Shipin gongye ke-ji, Vol 45, Iss 14, Pp 271-281 (2024)
This study aimed to select suit glutinous rice varieties for the production of sweet rice wine. The wine was prepared by using 25 glutinous rice varieties harvest in Huaiyuan as raw materials. The basic components of glutinous rice, and the physicoch
Externí odkaz:
https://doaj.org/article/28a56e86a64a41349e64d32e61b32f38
Autor:
VASILICA-ALISA ARUŞ, ANA-MARIA GEORGESCU, NICOLETA PLATON, ANA-MARIA ROȘU, GABRIELA MUNTIANU, ALIN CRISTIAN TEUȘDEA, NICOLETA VARTOLOMEI, ILEANA-DENISA NISTOR
Publikováno v:
Scientific Study & Research: Chemistry & Chemical Engineering, Biotechnology, Food Industry, Vol 25, Iss 2, Pp 157-167 (2024)
Buckwheat flour is considered an important nutritious source of protein (high lysine content), polyphenols compounds with high antioxidant activity, dietary fibres, vitamins, minerals. Buckwheat flour in combination with other flours and used in bake
Externí odkaz:
https://doaj.org/article/0b176dc859144d0fbcfb57402a55c3ab
Publikováno v:
Jurnal Teknologi dan Industri Pangan, Vol 35, Iss 1, Pp 67-78 (2024)
Bad eating habits with high fat content but low fiber have been linked to the rise of degenerative diseases, and this is a main driven factor of developing high fiber and antioxidant foods. Green bean flour contains high protein and phenolic compound
Externí odkaz:
https://doaj.org/article/0d857180149a4dc496ec425ec29748a8
Publikováno v:
BMC Microbiology, Vol 24, Iss 1, Pp 1-11 (2024)
Abstract Background Rhizosphere and endophytic fungi play important roles in plant health and crop productivity. However, their community dynamics during the continuous cropping of Knoxia valerianoides have rarely been reported. K. valerianoides is a
Externí odkaz:
https://doaj.org/article/e4d15cd25b9f41b79e4e981a2273d0a2
Publikováno v:
Journal of Ecological Engineering, Vol 25, Iss 6, Pp 292-311 (2024)
This study assessed the operational efficiency of a hybrid constructed wetland in its first year of use. The test facility was put into operation in September 2022 and has since been utilized to treat 0.4 m3/d of wastewater discharged from a forester
Externí odkaz:
https://doaj.org/article/0d49175d09614603a698d6a0b5160907
Autor:
Sharmin Suraiya, Mst. Ayesha Siddika Mohona, Mst Fatema, Monjurul Haq, Md. Anisur Rahman, Subrata Mondal
Publikováno v:
Biomass, Vol 4, Iss 2, Pp 414-428 (2024)
Alternanthera philoxeroides and Hypophthalmichthys molitrix offer significant nutritional benefits. This study evaluates the proximate composition, amino acid profile, GC-MS analysis, FT-IR spectroscopy, SEM and EDX, and color values of edible paper
Externí odkaz:
https://doaj.org/article/8f5b32788eeb4a8b9396e6104259f6e1
Publikováno v:
Water Science and Technology, Vol 89, Iss 10, Pp 2703-2715 (2024)
The aim of the present study was to evaluate the spatio-temporal variability of various physical and chemical parameters of water quality and to determine the trophic state of Lake Ardibo. Water samples were collected from October 2020 to September 2
Externí odkaz:
https://doaj.org/article/df2a9ea5be2e49e8b616d3fe3c132542