Zobrazeno 1 - 10
of 208
pro vyhledávání: '"Salengke"'
Publikováno v:
BIO Web of Conferences, Vol 96, p 01013 (2024)
Flavor enhancers are pivotal in numerous food products in the commercial markets. Among these enhancers, umami flavor compounds stand out for their ability to elicit a pleasurable taste response and elevate the overall sensory characteristics of food
Externí odkaz:
https://doaj.org/article/160f0e5f27644712931c558961c347ab
Publikováno v:
BIO Web of Conferences, Vol 96, p 01010 (2024)
Coffee stands as one of the most globally significant and beloved commercial crops. Green coffee beans are typically produced from coffee cherries through one of three distinct processing techniques: wet, dry, or semi-dry process. During the wet and
Externí odkaz:
https://doaj.org/article/8f539fd475fe402b8531c0dc08636a6f
Publikováno v:
Polish Journal of Food and Nutrition Sciences, Vol 71, Iss 3, Pp 289-297 (2021)
The effect of temperatures (30–90°C) and concentrations (50% and 100%) on rheological parameters of mulberry puree processed with ohmic heating (OH) were evaluated. The electrical conductivities of mulberry puree ranged from 0.022 to 0.102 S/m for
Externí odkaz:
https://doaj.org/article/1afe3d87434f49de806b340617585a80
Publikováno v:
International Journal of Agriculture System, Vol 6, Iss 2, Pp 89-100 (2018)
Toxalbumin is a toxic glyprotein contained in candlenut seeds. This toxic compound can be removed by heat treatment before the candlenut is used in processed food products. The aim of this study was to determine the effect of wet heating at high temp
Externí odkaz:
https://doaj.org/article/f597dc1df1654fc2b5fd65b8f584814d
Autor:
Reta Reta, Salengke Salengke, Junaedi Muhidong, Arnida Mustafa, Syamsia Syamsia, Ophirtus Sumule, Zaimar Zaimar
Publikováno v:
Coffee and Cocoa Research Journal, Vol 36, Iss 3 (2020)
Coffee is one of the most important agricultural commodities in global market. Therefore, the quality of coffee beans is certainly an important factor which notables in considering taste of coffee, especially on flavor profile. Coffee beans produced
Externí odkaz:
https://doaj.org/article/9bcba9f0f8f74b33a5e8f8cabbdc38fd
Publikováno v:
Food Research, Vol 1, Iss 5, Pp 157-160 (2017)
Coffee is widely consumed not only because of its typical taste, but coffee has antioxidant properties because of its polygons, and it stimulates brain performance. The main problem with the consumption of coffee is its content of caffeine. Caffeine
Externí odkaz:
https://doaj.org/article/a235a9e449f74daeb01a4b1139ac1e26
Publikováno v:
Indonesian Journal of Chemical Research, Vol 5, Iss 2 (2018)
In addition to nutritional and non-nutritional content, candlenut also contains toxalbumin, toxic compound that can inhibit protein synthesis. This study aims to inhibit toxalbumin activity in candlenut through moist heating treatment, using hemagglu
Externí odkaz:
https://doaj.org/article/24c6e115cbeb4d91a136c6b19305aaee
Publikováno v:
IOP Conference Series: Earth & Environmental Science; 2024, Vol. 1356 Issue 1, p1-7, 7p
Publikováno v:
In Annals of Medicine and Surgery May 2021 65