Zobrazeno 1 - 10
of 1 005
pro vyhledávání: '"Unripe"'
Autor:
Flavia Bianchi, Annika Kofler, Giulia Maria Marchetti, Annagrazia Arbore, Elisa Maria Vanzo, Elena Venir
Publikováno v:
Applied Food Research, Vol 4, Iss 2, Pp 100496- (2024)
An additive-free horseradish sauce was produced by replacing citric acid and sulfites, commonly used as acidifying, and antimicrobial/anti-browning agents, respectively. Unripe grape juice was used as acidifier, while steam blanching was applied to i
Externí odkaz:
https://doaj.org/article/409bb09a63c34964939caab7c0c8e86c
Autor:
E. I. Okoh, O. M. Immanuel
Publikováno v:
Journal of Applied Sciences and Environmental Management, Vol 28, Iss 7 (2024)
The objective of this paper was to assess the antimicrobial potency of unripe plantain fruits and peelings extracts against Escherichia coli, Staphylococcus aureus and Salmonella typhi using disc diffusion technique, with ciprofloxacin as control. Th
Externí odkaz:
https://doaj.org/article/e839433044e7438fbb8ded32862f3109
Autor:
Spizzirri, U. Gianfranco, Caputo, Paolino, Nicoletti, Rosa, Crupi, Pasquale, D'Ascenzo, Fabrizio, Oliverio Rossi, Cesare, Clodoveo, Maria Lisa, Aiello, Francesca, Restuccia, Donatella
Publikováno v:
British Food Journal, 2023, Vol. 126, Issue 1, pp. 347-371.
Externí odkaz:
http://www.emeraldinsight.com/doi/10.1108/BFJ-11-2022-0984
Publikováno v:
Open Agriculture, Vol 9, Iss 1, Pp 107048-22 (2024)
Externí odkaz:
https://doaj.org/article/f037f906bace4cb1a2ec0d76d2cf3dcc
Autor:
Qian-Ni Yang, Wen Deng, Ding-Tao Wu, Jie Li, Hong-Yan Liu, Hui-Ling Yan, Kui Du, Yi-Chen Hu, Liang Zou, Jing-Wei Huang
Publikováno v:
Foods, Vol 13, Iss 18, p 2860 (2024)
Discarded unripe kiwifruits (DUKs) are regarded as the major agro-byproducts in the production of kiwifruits, which have abundantly valuable secondary metabolites. Nevertheless, owing to the limited knowledge about the differences in phytochemicals a
Externí odkaz:
https://doaj.org/article/9dce9ad7e9c44f8895b306da0a91e72f
Autor:
CRUCIRESCU, Diana
Publikováno v:
Journal of Engineering Science (Chişinău), Vol XXX, Iss 3, Pp 145-154 (2023)
The insufficiency of natural acidifiers in the food industry is a major problem today. The present study analyzes the acidifier from the unripe apples of variety Golden Rezistent. Ithad a significant amount of acidity (1.97 %) and impressive of total
Externí odkaz:
https://doaj.org/article/7867a2b65eaa4d5081a8a4efd0d240d2
Publikováno v:
International Journal of Food Properties, Vol 26, Iss 1, Pp 1445-1456 (2023)
ABSTRACTIn this study, the quality characteristics of the following foodstuffs were studied: waxy rice, three varieties of Taiwanese banana, and banana rice cakes prepared using ripe or unripe fruit. The proportions of resistant starch (RS), total st
Externí odkaz:
https://doaj.org/article/a89092edc70d40bd83590b4e11e06e11
Publikováno v:
Songklanakarin Journal of Science and Technology (SJST), Vol 45, Iss 3, Pp 407-414 (2023)
Bananas are one of the lowest cost fruits, mostly grown in tropical/subtropical countries. They are a significant source of nutrients that aid in digestion, weight loss, and heart health. Unripe banana flour (UBF) is a complex carbohydrate source,
Externí odkaz:
https://doaj.org/article/c8401ecfa73245f8bc1f5e25606933da
Autor:
Adeleke Kazeem Atunnise, Olusola Bodede, Adewale Adewuyi, Vinesh Maharaj, Gerhard Prinsloo, Bamidele Adewale Salau
Publikováno v:
Heliyon, Vol 10, Iss 3, Pp e24659- (2024)
The in-vitro synthesis of bio-compounds via fermentation is a promising route for bioactive molecules intended for disease control and management. Therefore, this study evaluated the effect of fermentation on the antioxidants, antihyperglycemic and a
Externí odkaz:
https://doaj.org/article/db1be057cb3348be9ec774ee07a958ca
Publikováno v:
Food Chemistry: X, Vol 20, Iss , Pp 100976- (2023)
Low acid is the main defect in the northwest wine region of China in recent years. The fermentation of unripe grape (UG) and wine grapes with low acid contents was carried out. Compared with control group (CK), the addition of UG addressed the core f
Externí odkaz:
https://doaj.org/article/7967cc5bcafb4aefb1fc4e0c9ecac9d7