Zobrazeno 1 - 6
of 6
pro vyhledávání: '"Ramadan S Attia"'
Publikováno v:
Annals of Agricultural Sciences, Vol 66, Iss 2, Pp 121-130 (2021)
Strawberry anthocyanins often undergo chemical degradation during storage, which leads to color fading and bioactivity loss. These changes are increased by ascorbic acid, which accelerates anthocyanin degradation. The present study investigated the e
Externí odkaz:
https://doaj.org/article/54ccb6f3a6174f4fad94b93851866e21
Publikováno v:
Annals of Agricultural Sciences, Vol 66, Iss 2, Pp 121-130 (2021)
Strawberry anthocyanins often undergo chemical degradation during storage, which leads to color fading and bioactivity loss. These changes are increased by ascorbic acid, which accelerates anthocyanin degradation. The present study investigated the e
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::4e806164243251cbbcf1b2606f164654
https://doi.org/10.1016/j.aoas.2021.08.003
https://doi.org/10.1016/j.aoas.2021.08.003
Publikováno v:
Volume: 37, Issue: 5 259-266
Gıda
Gıda, Vol 37, Iss 5, Pp 259-266 (2015)
Gıda
Gıda, Vol 37, Iss 5, Pp 259-266 (2015)
Each step of preparing meat slices from frozen meat blocks was studied in detail using physicochemical and microbiological tests to identify and eliminate the CCPs which could lead to the hazard occurring. Results showed (a) no significance differenc
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=dedup_wf_001::d6c368ce220dd3a8697596a6de05520f
https://dergipark.org.tr/tr/pub/gida/issue/6937/92584
https://dergipark.org.tr/tr/pub/gida/issue/6937/92584
Publikováno v:
Food Chemistry. 56:123-129
Lipid composition, lipase and lipoxygenase activities of chickpea seeds were determined in the green (Malana) and fully ripe (dry) chickpea seeds for Giza 1 and Giza 2 cultivars before and after some technological treatments (decortication, cooking a
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::80fb8617e23e9d620c49656a4911610b
https://doi.org/10.1016/0308-8146(95)00135-2
https://doi.org/10.1016/0308-8146(95)00135-2
Publikováno v:
Journal of the Science of Food and Agriculture. 65:385-390
Physical properties and various chemical constituents of chickpea seeds were determined before and after ripening (malana and dry seeds of Giza 1 cultivar) and before and after parching (dry and parched seeds of Giza 2 cultivar). The raw dry seeds of
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::f9f4c515a7b89206000680555776607c
https://doi.org/10.1002/jsfa.2740650404
https://doi.org/10.1002/jsfa.2740650404
Publikováno v:
Food Chemistry. 50:125-131
The whole dry seeds of two chickpea cultivars were studied before and after cooking and before and after decortication. Differences between cultivars were less pronounced than those due to cultivation in different agroclimatic regions. Decortication
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::fb641ab5f32ca6e6eb959eac5d2da5a3
https://doi.org/10.1016/0308-8146(94)90108-2
https://doi.org/10.1016/0308-8146(94)90108-2