Zobrazeno 1 - 3
of 3
pro vyhledávání: '"Yousif A. I. Eltoum"'
Publikováno v:
Journal of Culinary Science & Technology. 17:45-58
This study was conducted to investigate the effect of gum Arabic coatings of different concentrations (1, 5, and 10%) on quality attributes (dry matter [DM], water activity [aw], total soluble soli...
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::b1c6b893fb526bbf8a96e89a39aca0dd
https://doi.org/10.1080/15428052.2017.1404535
https://doi.org/10.1080/15428052.2017.1404535
Publikováno v:
Food Science and Biotechnology. 23:231-238
Changes in quality attributes and antioxidants content of tomato slices coated with gum Arabic at different concentrations then sun- or air-dried were investigated. Drying increased the dry matter content and the rehydration ratio with increase in gu
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::fedf73f86ebc6dd402ea6014cbb8bece
https://doi.org/10.1007/s10068-014-0032-5
https://doi.org/10.1007/s10068-014-0032-5
Publikováno v:
Journal of Food Processing and Preservation. 38:1135-1144
Changes in antioxidants, rehydration ratio and browning index of tomato slices (raw and blanched) coated with gum arabic of different concentrations (1, 5 and 10%) and dried by sun (40 ± 1C) or air (80C) were monitored during storage (6 months) at 2
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::a60e2fd1dafbf93474fd6af2ddff76fc
https://doi.org/10.1111/jfpp.12073
https://doi.org/10.1111/jfpp.12073