Zobrazeno 1 - 10
of 52
pro vyhledávání: '"Vegetable powder"'
Akademický článek
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Publikováno v:
Bulletin of University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca: Food Science and Technology, Vol 78, Iss 2, Pp 74-83 (2021)
Food is necessary for human development. Several compounds from different food or food products possess bioactivities which help improve human health. In this study phenolic content of gluten free pasta and their ingredients were analysed using HPLC-
Externí odkaz:
https://doaj.org/article/6632f5609c9c42dfb795db6246f505f2
Publikováno v:
Centro Agrícola, Vol 47, Iss 1, Pp 38-44 (2020)
The need to eliminate chemical products and the search for ecological alternatives for the control of pests in stored grains based on vegetable powders, motivated the determination of the effect of milled powders of Piper auritum Kunth on Sitophilus
Externí odkaz:
https://doaj.org/article/4dfca00bcb644fe3a5bbc10c486c944e
Publikováno v:
Vestnik MGTU, Vol 22, Iss 3, Pp 404-412 (2019)
Glazed confectionery products are in great demand among consumers. The chocolate glaze is a high-calorie confectionery semi-finished products consisting of sugar, fat and cocoa. The quality of the chocolate glaze depends on the characteristics of the
Externí odkaz:
https://doaj.org/article/16a8f557045044cbbaf04ec61d1323e6
Autor:
Ester Betoret, Cristina M. Rosell
Publikováno v:
Food Chemistry: X, Vol 8, Iss , Pp 100106- (2020)
The aim of this work was to determine the physicochemical and functional properties of a Brassica napobrassica leaves powder sieved at three particle sizes. Moreover, in order to understand the potential interactions between the Brassica napobrassica
Externí odkaz:
https://doaj.org/article/99f0c775bb0346c98167fe1426aa2cb6
Akademický článek
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Publikováno v:
Heliyon, Vol 6, Iss 11, Pp e05349- (2020)
Jambu, Acmella oleracea (L.), is a low-growing herb plant, with cylindrical, fleshy, decumbent and branched stem varying from 20 to 30 cm in height. It is an abundantly cultivated and consumed vegetable in the northern region of Brazil and usually co
Externí odkaz:
https://doaj.org/article/da6d76add35a4641baedd0030e248100
Publikováno v:
Foods, Vol 10, Iss 10, p 2298 (2021)
Perishable fresh vegetables that do not meet cosmetic standards and by-products of processing are currently wasted. Broccoli and carrots were selected as model vegetables to demonstrate that they can be converted into nutrient-dense and shelf-stable
Externí odkaz:
https://doaj.org/article/6e0826318a20435aa9ffb87098c7db45
Akademický článek
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Autor:
M. Ruszkowska, A. Wiśniewska
Publikováno v:
Scientific Journal of Gdynia Maritime University, Iss 99 (2017)
The aim of the study was to evaluate the physicochemical properties of selected drinks vegetable powder. The research material was coconut drink powder (I), soybean (II), rice (III), oat (IV). The research methodology included the determination of wa
Externí odkaz:
https://doaj.org/article/771c302b1f40408c976b237dd6db2b90