Zobrazeno 1 - 10
of 79
pro vyhledávání: '"Simčič, Marjan"'
Publikováno v:
Polish Journal of Food and Nutrition Sciences, Vol 66, Iss 4, Pp 271-276 (2016)
The colour of freshly processed strawberry spread changes relatively rapidly from a bright red to a dull red, which then makes its appearance generally less acceptable for consumers. The colours of strawberry spreads following several processing cond
Externí odkaz:
https://doaj.org/article/257de20ed1fc4ae8bf2258de1ab1fa10
Autor:
Benedik, Evgen, Seljak, Barbara Koroušic, Simčič, Marjan, Rogelj, Irena, Bratanič, Borut, Ding, Eric L., Orel, Rok, Mis, Nataša Fidler
Publikováno v:
Annals of Nutrition & Metabolism, 2014 Jan 01. 64(2), 156-166.
Externí odkaz:
https://www.jstor.org/stable/48514352
Publikováno v:
In Appetite June 2010 54(3):442-449
Publikováno v:
Acta agriculturae Slovenica
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=od______3825::0d05f0b85efe1389de714c2e429c4dc6
http://www.dlib.si/details/URN:NBN:SI:doc-AXKFVYYA
http://www.dlib.si/details/URN:NBN:SI:doc-AXKFVYYA
Aroma is one of the most important quality properties in food products and has great influence on acceptability of foods. Since it is very difficult to control it, in this study addition of different amounts of trehalose (3, 5 and 10 %) to strawberry
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=dedup_wf_001::f9995dd7b9b64c3731b1c69de20ca364
https://www.bib.irb.hr/520766
https://www.bib.irb.hr/520766
Publikováno v:
Acta agriculturae Slovenica
Three month combining diet is the most used diet for loosing body weight. The basis of this diet is macronutrient separation within the each day. The diet consists of four day types (protein day, fruit day, starch day, carbohydrate day). In our study
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=od______3825::d1ef22c2275f21b10de49733ba5cf085
http://www.dlib.si/details/URN:NBN:SI:doc-DGCPAMN5
http://www.dlib.si/details/URN:NBN:SI:doc-DGCPAMN5
Textural and colour properties are the most important factors that determine tomatoes quality. Study of textural changes and colour change of whole tomatoes due to storage time and temperature was carried out. Investigated samples were stored at 5 an
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=57a035e5b1ae::bb531f78358655aea026cfb5e6893eb7
https://www.bib.irb.hr/472457
https://www.bib.irb.hr/472457
Akademický článek
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Color is very important food property influencing consumers’ acceptability of food product. In this work, influence of trehalose addition and different methods of dehydration (evaporation and freeze-drying) on anthocyanins retention, color stabilit
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=57a035e5b1ae::67c2817527c79870f53e2a1b6ce653ab
https://www.bib.irb.hr/260626
https://www.bib.irb.hr/260626
Publikováno v:
In Trends in Food Science & Technology 2009 20(8):355-365