Zobrazeno 1 - 10
of 3 534
pro vyhledávání: '"STORAGE-TEMPERATURE"'
Publikováno v:
Zhongguo youzhi, Vol 49, Iss 11, Pp 40-49 (2024)
旨在为塑性脂肪储藏和实际应用提供参考，使用人造奶油中试设备制备了以棕榈硬脂（PS）与棕榈液油（OL）为油基的起酥油PO和以PS、OL与稻米油（RBO）为油基的起酥油PRBO，对其油基的脂肪
Externí odkaz:
https://doaj.org/article/2e184115b4db4873a82c45ac38262fbf
Publikováno v:
Scientific Reports, Vol 14, Iss 1, Pp 1-12 (2024)
Abstract Grain storage has very strict temperature requirements. Aiming at the problems of nonlinear characteristics and poor prediction accuracy of temperature parameters in grain storage, a combination of chaos theory and enhanced radial basis neur
Externí odkaz:
https://doaj.org/article/3a9fddb630ad46ec9cf926730e62cc17
Publikováno v:
BMC Oral Health, Vol 24, Iss 1, Pp 1-10 (2024)
Abstract Background The pre-polymerization temperature of resin composite restorative materials could influence their adaptation to cavity details. As a current debate is existing about the refrigeration of resin composite restorative materials, this
Externí odkaz:
https://doaj.org/article/b80cd0bca5434bcc9a7dfe168c136687
Publikováno v:
Discover Food, Vol 4, Iss 1, Pp 1-12 (2024)
Abstract This study aimed to investigate the effect of storage time and temperature on the bioactive and sanitary quality of cherry syrup made from the “Burlat” cultivar cherries. The syrup was pasteurized at 70 °C for 2 min and stored at four t
Externí odkaz:
https://doaj.org/article/861aaea982894e489d0cc9c21ff08e6e
Publikováno v:
Journal of Dairy Science, Vol 107, Iss 9, Pp 6492-6510 (2024)
ABSTRACT: The manufacturing method of string cheese is similar to mozzarella, but the hot curd is extruded through narrow tubes or pipes, which align the protein fibers that provide the characteristic ability for consumers to pull strings from this c
Externí odkaz:
https://doaj.org/article/7b3f8e538e70429c8409601ba37e9ae7
Publikováno v:
Техника и технология пищевых производств, Vol 54, Iss 2, Pp 330-341 (2024)
Natural honey can change its physicochemical and biological properties during storage. According to State Standard 19792-2017, honey should be stored at ≤ 20°C. Some publications promote long-term storage of honey at temperatures between 0 and –
Externí odkaz:
https://doaj.org/article/88c3defd605840b1af100e0b74c1650e
Publikováno v:
Shipin Kexue, Vol 45, Iss 9, Pp 204-211 (2024)
The pH value, glucose content, glycolytic potential, and expression levels of five glycolytic enzymes in lamb longissimus dorsi muscle at different time after slaughter were compared and analyzed, which treated at different cooling rates and stored a
Externí odkaz:
https://doaj.org/article/8731a2cd93f547609ce2bf189513090c
Publikováno v:
Shipin Kexue, Vol 45, Iss 9, Pp 212-218 (2024)
This study aimed to investigate the effect of different storage temperatures and methods for fresh tea leaves on the sensory quality, aroma components and biochemical components of broken black tea prepared from‘Yinghong 9’ tea leaves stored at 1
Externí odkaz:
https://doaj.org/article/ec7abefa2ec942e897e55794af1f734f
Publikováno v:
Frontiers in Nutrition, Vol 11 (2024)
IntroductionMung beans contain various antinutritional components. Processing and cooking methods can reduce these antinutritional factors and increase the availability and digestibility of nutrients. Resistant starch is also known as dietary fiber,
Externí odkaz:
https://doaj.org/article/109ff71e1ec345b7ad004b5c0f6be680
Autor:
Anat Wiseman, Karin Klaynerman Chernov, Rinat Grabovski, Ido From, Shahar Yair, Yaniv Pima, Ehud Elnekave, Nadav Zeltcer
Publikováno v:
Journal of Applied Poultry Research, Vol 33, Iss 3, Pp 100456- (2024)
SUMMARY: The current study aimed to evaluate the internal quality of Israeli eggs, exploring the influence of various pre-laying factors, mainly the housing system type and flock size, on internal egg quality. The study used a stratified random sampl
Externí odkaz:
https://doaj.org/article/30a43be95ca449cfa656f3ce7d78bb77