Zobrazeno 1 - 10
of 11
pro vyhledávání: '"Vanshika Adiani"'
Publikováno v:
Flavour and Fragrance Journal.
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::21efc3c5157f10acc0cda981ccd38761
https://doi.org/10.1002/ffj.3749
https://doi.org/10.1002/ffj.3749
Publikováno v:
Journal of Food Measurement and Characterization. 16:1944-1951
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::ed35ccfb96c0e01a7deb0c68325e0674
https://doi.org/10.1007/s11694-022-01312-6
https://doi.org/10.1007/s11694-022-01312-6
There is an increased awareness on the relevance of nutraceutical and functional foods as alternatives to harmful synthetic additives used in industry. Different peppers, with an abundance of bioactive compounds, are highlighted in this book, which p
Autor:
Prasad S. Variyar, Vanshika Adiani
Publikováno v:
Asian Berries ISBN: 9780429286476
Pepper is a major spice of commerce widely used both for its flavoring properties and as a traditional medicine in the orient. Pepper berries are commercially available in three main forms, namely, green pepper (dried unripe fruit), black pepper (coo
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::60a64afa49a82d304fb6b8db56e969e8
https://doi.org/10.1201/9780429286476-19
https://doi.org/10.1201/9780429286476-19
Publikováno v:
Scientific Reports
Scientific Reports, Vol 10, Iss 1, Pp 1-9 (2020)
Scientific Reports, Vol 10, Iss 1, Pp 1-9 (2020)
Microbial quality is the critical parameter determining the safety of refrigerated perishables. Traditional methods used for assessing microbial quality are time consuming and labour intensive. Thus rapid, non-destructive methods that can accurately
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::dd2de77e531e0c39f1e450a33b401b1a
http://europepmc.org/articles/PMC7148306
http://europepmc.org/articles/PMC7148306
Publikováno v:
Sensors and Actuators B: Chemical. 260:800-807
Fourier transform infrared spectroscopy (FTIR) spectra were correlated with microbial quality of minimally processed pomegranate (Punica granatum) arils stored at 10 °C using chemometrics. FTIR data processed in three ways i.e. FTIR spectrum, first
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::90cf92da1c727b6af8d43278aa335abe
https://doi.org/10.1016/j.snb.2018.01.095
https://doi.org/10.1016/j.snb.2018.01.095
A simple time temperature indicator for real time microbial assessment in minimally processed fruits
Publikováno v:
Journal of Food Engineering. 311:110731
Colorimetric time temperature indicator (TTI) which changes colour from colourless to brown due to phenol oxidation in the presence of Na2CO3 and ammonium per sulphate (APS; free radical initiator) is developed. Twelve TTI prototypes were prepared by
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::d1ad26bea110506f8b9cba4e7e8b5011
https://doi.org/10.1016/j.jfoodeng.2021.110731
https://doi.org/10.1016/j.jfoodeng.2021.110731
Publikováno v:
Journal of Food Protection. 79:123-131
Pickles in the Indian market contain ascorbic acid from the raw material used and benzoate as an added preservative that are involved in the formation of benzene in soft drinks. In this work, 24 market pickle samples were surveyed for benzene content
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::4519b2e412582c449d2ab216e05b16f4
https://doi.org/10.4315/0362-028x.jfp-15-218
https://doi.org/10.4315/0362-028x.jfp-15-218
Publikováno v:
Food Packaging and Shelf Life. 5:50-55
Minimally processed ready-to-cook (RTC) cauliflower samples were irradiated, stored at 4 °C for 21 days. The samples were analysed for nutritional, physiochemical and sensory quality periodically at intervals of 0, 7, 14 and 21 days. An irradiation
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::27049b7c04b1388e7d0ebb93406b1649
https://doi.org/10.1016/j.fpsl.2015.05.002
https://doi.org/10.1016/j.fpsl.2015.05.002
Publikováno v:
Postharvest Biology and Technology. 98:34-40
SPME-GCMS in combination with chemometrics was employed to correlate volatile headspace composition with microbial quality of minimally processed jackfruit ( Artocarpus heterophyllus) bulbs stored at 4 °C and 10 °C. Predictive models of the total v
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::d4ab5f6e7066aef872c620b4b5046853
https://doi.org/10.1016/j.postharvbio.2014.07.006
https://doi.org/10.1016/j.postharvbio.2014.07.006