Zobrazeno 1 - 10
of 47
pro vyhledávání: '"Sorbitol solution"'
Autor:
Chen Yuewen, Ting-ting Chai, Fan-yu He, Shao-tian Ren, Cai Wenqiang, Fei-jian Liu, Xiuping Dong, Jiao Rui
Publikováno v:
Food Control. 133:108610
The effects of 10% sorbitol solution (w/v), vacuum packaging and sous-vide cooking (SVC) treatment on the microbial community composition and quality of Russian sturgeon fillets stored at 4 °C were researched over 12 days in this study. The combinat
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::61ed6f6de033fbc4942b1f03aa65fd43
https://doi.org/10.1016/j.foodcont.2021.108610
https://doi.org/10.1016/j.foodcont.2021.108610
Akademický článek
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Autor:
Haifa Sebii, Hamadi Attia, Sabine Danthine, Mohamed Bouaziz, Brahim Bchir, Souhail Besbes, Christophe Blecker
Publikováno v:
Horticulturae, Vol 7, Iss 268, p 268 (2021)
Horticulturae
Volume 7
Issue 9
Horticulturae
Volume 7
Issue 9
This study investigates the influence of polyol compounds (sorbitol and erythritol) on the osmotic dehydration process of pomegranate seeds. The efficacy of the osmotic dehydration process was estimated based on the determination of water loss, weigh
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::a9e7e89f1f6e00a47cf84fb4c029e701
https://doi.org/10.3390/horticulturae7090268
https://doi.org/10.3390/horticulturae7090268
Autor:
Won-Il Cho, Sang-Hoon Song
Publikováno v:
Korean Journal of Food Science and Technology. 49:85-89
This study was conducted to prevent hardened texture in retorted frozen seafoods such as small octopus, squid, and top shell by adding sorbitol; the strength of mechanical hardness and other qualities were measured. The hardness of the 3 kinds of sea
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::180223951e24611d6d00137022933734
https://doi.org/10.9721/kjfst.2017.49.1.85
https://doi.org/10.9721/kjfst.2017.49.1.85
Publikováno v:
Food chemistry. 311
The objective of this study was to investigate the effect of osmotic dehydration (with and without sonication) and the use of different types of edible coating on functional and color parameters of dried apricot. Osmotic pretreatment was carried out
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::f2e38c519f58c76b874ee7d911ac02a0
https://pubmed.ncbi.nlm.nih.gov/31865114
https://pubmed.ncbi.nlm.nih.gov/31865114
Autor:
Grzegorz Oracz, Dorota Jarzębicka, Beata Marcinska, Jarosław Kierkuś, Elżbieta Jurkiewicz, Monika Meglicka, Joanna Sieczkowska
Publikováno v:
Postępy Nauk Medycznych. 29:217-221
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::eb05bdfa96dd7ef6baa70a0640be6db8
https://doi.org/10.5604/08606196.1199817
https://doi.org/10.5604/08606196.1199817
Publikováno v:
Innovative Food Science & Emerging Technologies. 64:102431
The aim of this study was to evaluate the effect of the high pressure-assisted infusion treatment on the quality properties of mango cubes. Factors studied were: sorbitol concentration (20°Brix, 40°Brix, 60°Brix), calcium lactate concentration (0%
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::682af1d9c79c1eb80604909ebd7107f3
https://doi.org/10.1016/j.ifset.2020.102431
https://doi.org/10.1016/j.ifset.2020.102431
Autor:
Mirna Lúcia Gigante, Clarice Gebara, Maria Cecília E. Ribeiro, Ana Lourdes N. Gandara, Karina S. Chaves
Publikováno v:
LWT - Food Science and Technology. 64:508-513
Prior to the selective enumeration of probiotic microorganisms in fermented dairy products, a preliminary evaluation of different culture media and incubation conditions is required to choose a suitable culture medium. The objective of this study was
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::a11b4d6b5e53dbc44a78e23ecfa4f6e2
https://doi.org/10.1016/j.lwt.2015.04.061
https://doi.org/10.1016/j.lwt.2015.04.061
Publikováno v:
Skin Research and Technology. 19:35-41
Background/purpose The water content of hair can be evaluated by weighing, the Karl Fischer method, and from electrical properties. However, these methods cannot be used to study the distribution of water in the hair. Imaging techniques are required
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::848f6983b06b08f10b40ca284f81fd2f
https://doi.org/10.1111/j.1600-0846.2012.00651.x
https://doi.org/10.1111/j.1600-0846.2012.00651.x
Publikováno v:
Drying Technology. 26:132-144
The objectives of this research were to predict, using neural networks, the color intensity (ΔE), percentage of shrinkage as well as the Heywood shape factor, which is the representative of deformation, of osmotically dehydrated and air dried pumpki
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::49a16ac1db48b07639729468cbf87b2e
https://doi.org/10.1080/07373930701781793
https://doi.org/10.1080/07373930701781793