Zobrazeno 1 - 10
of 6 498
pro vyhledávání: '"Storage Stability"'
Autor:
Sara Mazidi, Mohammad-Hadi Eskandari, Mehrdad Niakosari, Reza Mostowfizadeh-Ghalamfarsa, Mahboobeh Fazaeli
Publikováno v:
International Journal of Nutrition Sciences, Vol 9, Iss 4, Pp 308-317 (2024)
Background: Tiri bread is one of the oldest known bread types in the Middle East. It is single layer, unleavened, soft, and flat traditional bread baked at home. Dry bread has a long shelf life if stored appropriately at room temperature, but a fresh
Externí odkaz:
https://doaj.org/article/03615af97ebf4a1191333050d986947a
Publikováno v:
Journal of Hebei University of Science and Technology, Vol 45, Iss 5, Pp 508-517 (2024)
In order to improve the storage stability and extend the application range of the Abelmoschus Manihot (L.) medic flowers flavonoids(AMF), A.Manihot flowers flavonoids microcapsules (AMFM) were prepared by ultrasonic-assisted embedding-freeze drying m
Externí odkaz:
https://doaj.org/article/d343d17f5fe246689826fc2ccef1bca7
Autor:
Yi Peng, Jinke Miao, Xinyi Yu, Yifan Yang, Qingguo Yang, Lingyun Kong, Weina Wang, Yong Chen, Feng Liang, Tao Ao
Publikováno v:
Scientific Reports, Vol 14, Iss 1, Pp 1-22 (2024)
Abstract Emulsified asphalt mixtures’ cold mix and paving features facilitate asphalt pavements in fulfilling dual-carbon and energy-saving demands. Anionic emulsifiers can enhance emulsion stability, ensure uniform dispersion of oil and water, pos
Externí odkaz:
https://doaj.org/article/98f7f3a10372444bafb34a37441414f9
Autor:
Yanqun XU, Jing HUANG, Ziqing WU, Nanfeng TAN, Jiayi XU, Jia CHEN, Tian YE, Gennü WANG, Dan LONG, Yongquan XU, Zisheng LUO
Publikováno v:
Shipin gongye ke-ji, Vol 45, Iss 16, Pp 129-137 (2024)
Oolong tea was highly favored by consumers for its rich aroma. However, there was significant loss of fragrance in Oolong tea products during processing and storage, urgently necessitating the development of corresponding technologies to stabilize ar
Externí odkaz:
https://doaj.org/article/2aaf2bf7fe8c462ab2a45acb49d14920
Autor:
Korlid Thinkohkaew, Nichapa Aumphaiphensiri, Thakorn Tangamornsiri, Nuttawee Niamsiri, Pranut Potiyaraj, Inthawoot Suppavorasatit
Publikováno v:
Journal of Agriculture and Food Research, Vol 18, Iss , Pp 101405- (2024)
Burdock root is a reliable source of inulin, a prebiotic with potential benefits for probiotic encapsulation. This study aimed to extract inulin from burdock roots and assess its physicochemical properties and functional groups in comparison to stand
Externí odkaz:
https://doaj.org/article/e9fe98fb6bd149b3a2c5a96f62f7558a
Publikováno v:
Food Chemistry Advances, Vol 5, Iss , Pp 100805- (2024)
Extending shelf life while maintaining quality of traditional fermented foods is a major challenge. This study aimed to investigate betel leaf essential oil nanoemulsions (BLEONE) as a clean-label preservative for fermented Idli batter. BLEONE (1–1
Externí odkaz:
https://doaj.org/article/ab6e780272514897b206c5b4a5a75c23
Autor:
Md. Abdul Halim, Md. Abdul Wazed, Sami Al Obaid, Mohammad Javed Ansari, Anika Tahosin, Md. Tajminur Rahman, Fatehatun Noor, N.H.M. Rubel Mozumder, Anwara Akter Khatun
Publikováno v:
Journal of Agriculture and Food Research, Vol 18, Iss , Pp 101337- (2024)
Pumpkin is an imperious vegetable and a large part of the pumpkin flesh goes unused resulting from pumpkin processing, so it needs to be processed properly to be used. The current study's goal was to prepare a drink powder enriched with pumpkin repor
Externí odkaz:
https://doaj.org/article/31d3dd66f09c40398d152f9f7ac0fa85
Publikováno v:
Future Foods, Vol 10, Iss , Pp 100437- (2024)
Wood hemicelluloses, specifically galactoglucomannans (GGM) and glucuronoxylans (GX) are investigated for their efficacy in spray-dried microencapsulation of Saccharomyces cerevisiae subsp. boulardii (SB). This study demonstrated that GGM and GX effe
Externí odkaz:
https://doaj.org/article/e3aff6710af94b82b6167f07f592b78b
Autor:
Choubey, Vaishali, Tomar, Serlene, Yadav, Surbhi, Gupta, Bhavana, Khare, Ankur, Singh, Pradeep Kumar, Meshram, Somesh Kumar
Publikováno v:
Nutrition & Food Science, 2024, Vol. 54, Issue 4, pp. 677-689.
Externí odkaz:
http://www.emeraldinsight.com/doi/10.1108/NFS-10-2023-0230
Publikováno v:
Food Production, Processing and Nutrition, Vol 6, Iss 1, Pp 1-14 (2024)
Abstract Nutricereals, pearl millet flour consumption is hardly limited to a few specific regions of the world owing to the development of early rancidity on storage. Hot air assisted radio frequency technology (HARF) was used to improve the storage
Externí odkaz:
https://doaj.org/article/305b07108e3f482e8a0e18c1398546d8