Zobrazeno 1 - 8
of 8
pro vyhledávání: '"Pineapple flavour"'
Publikováno v:
JURNAL AGROINDUSTRI HALAL. 7:089-098
The ratio of green tea extract and pineapple juice on the quality and sensory properties of the jelly candy was studied. This research used a Complete Randomized Design with five treatments and three replications followed by Duncan's New Multiple Ran
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::31ad17020e4369cb222ba6a8039da9e3
https://doi.org/10.30997/jah.v7i1.4148
https://doi.org/10.30997/jah.v7i1.4148
Publikováno v:
Biocatalysis. 4:14-26
The present paper demonstrates application of biocatalysis to the synthesis of ethyl hexanoate, i.e. pineapple flavour ester, in a solvent free system. In order to evaluate the effect of various process parameters on reaction conversion, response sur
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::b66b602846fa94edf0befbc2f0ad326f
https://doi.org/10.1515/boca-2018-0002
https://doi.org/10.1515/boca-2018-0002
Autor:
Izabel Cristina Freitas Moraes, Thais C. Brito-Oliveira, Eduarda L. Georges, Thais Ribeiro Borrin, Samantha Cristina de Pinho
Publikováno v:
Repositório Institucional da USP (Biblioteca Digital da Produção Intelectual)
Universidade de São Paulo (USP)
instacron:USP
Universidade de São Paulo (USP)
instacron:USP
This study evaluated the feasibility of incorporating curcumin-loaded nanoemulsions (CLNE) produced by the emulsion inversion point method in pineapple ice creams to replace artificial yellow dyes. For this purpose, ice creams with formulations: A (p
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::3f7d31af8c770fb4493121d41d0bfe4b
https://doi.org/10.1111/1471-0307.12451
https://doi.org/10.1111/1471-0307.12451
Autor:
S.R Priya
Publikováno v:
CORD, Vol 32, Iss 01, Pp 15-24 (2016)
Yoghurt was produced using dairy and coconut milk. Five variants of yoghurt namely plain dairy and coconut yoghurt (variant I), dairy and coconut yoghurt with natural grape pulp (variant II), dairy and coconut yoghurt with synthetic grape flavour (va
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::5fbf54737a491ace727ca3a52554443f
https://journal.coconutcommunity.org/index.php/journalicc/article/view/42
https://journal.coconutcommunity.org/index.php/journalicc/article/view/42
Autor:
Bastian Mayer-Ullmann, Reinhold Carle, Carolin Dell, Michael Czerny, Veronika M. Lieb, Christof B. Steingass
Publikováno v:
European Food Research and Technology. 242:33-43
Volatiles of differently ripened fresh pineapples were investigated by a non-targeted profiling analysis comparing fruits harvested at full maturity exported by rapid air freight to pineapples harvested at an earlier green-ripe stage. The latter frui
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::bd7b3e8bf59e366dc31f674909b465ec
https://doi.org/10.1007/s00217-015-2515-x
https://doi.org/10.1007/s00217-015-2515-x
Publikováno v:
International Journal of Food Science & Technology. 47:985-990
Summary Changes in the volatile aroma compounds of pineapple (Ananas comosus) during freezing and thawing were compared against fresh samples to determine the effect of freezing on pineapple flavour. An HS-SPME–GC–MS analysis showed that the Smoo
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::8297eeb10ea7de9bdf115cfbf0f0bb5d
https://doi.org/10.1111/j.1365-2621.2011.02931.x
https://doi.org/10.1111/j.1365-2621.2011.02931.x
Biotechnologische Erzeugung natürlicher Aromastoffe aus Submerskulturen von Asco- und Basidiomyceten
Autor:
Schimanski, Silke Veronika
[no abstract]
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::94043236b2a673c631ac250484b32b0f
https://www.repo.uni-hannover.de/handle/123456789/8413
https://www.repo.uni-hannover.de/handle/123456789/8413
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