Zobrazeno 1 - 5
of 5
pro vyhledávání: '"Ziad Ayyad"'
Publikováno v:
Oriental Journal Of Chemistry. 36:879-888
The stability of virgin olive oil (VOO) used as a packing medium for traditional concentrated Yoghurt decreased during time and the product could deteriorate during the storage time. In this investigation, different natural additives such as dried Ar
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::a3841440997e37827ff795f9935879b9
https://doi.org/10.13005/ojc/360512
https://doi.org/10.13005/ojc/360512
Autor:
Patricia García-Salas, Chiara Cevoli, Enrico Valli, Ibrahim Abdullah Afaneh, Tullia Gallina Toschi, Ziad Ayyad, Alessandra Bendini
Publikováno v:
Food research international (Ottawa, Ont.). 116
Filtration of extra virgin olive oil is a process that may improve preservation of the quality during storage. In the current study, different aliquots of extra virgin olive oils were subjected to filtration with a traditional filter press or an inno
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::02c7c78127f4f94fa4cea4c5951c0fd0
https://pubmed.ncbi.nlm.nih.gov/30716949
https://pubmed.ncbi.nlm.nih.gov/30716949
Autor:
Jehad Abbadi, Fuad Al-Rimawi, Ibrahim Abdullah Afaneh, Ziad Ayyad, Wadie Sultan, Khalid Kanaan
Publikováno v:
American Journal of Food Science and Technology. 2:162-174
The quality of extra virgin olive oil (EVOO) is intimately affected by packaging material and storage temperature. In this study, the influence of packaging materials and elevated temperature on EVOO quality was investigated during six months. At amb
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::6476bf0ad4f3e1763f3efcd9c0ec970d
https://doi.org/10.12691/ajfst-2-5-5
https://doi.org/10.12691/ajfst-2-5-5
Autor:
Riccardo Manzini, Ziad Ayyad, Marco Bortolini, Tullia Gallina Toschi, Alessandra Bendini, Mauro Gamberi, Enrico Valli, Riccardo Accorsi
Purpose– Modern supply chains collect and deliver products worldwide and link vendors and consumers over thousands of miles. In the food industry, the quality of products is affected by manufacturing/processing and logistics activities, such as tra
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::f5814e4cadd09e818d3c5db6e4200a3a
http://hdl.handle.net/11577/3157236
http://hdl.handle.net/11577/3157236
Filtration is a process able to remove suspended impurities and water that could make extra virgin olive oils to appear cloudy. These compounds may sediment at the bottom of the bottle during storage, providing a substrate for the activity of enzymes
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=od______4094::7317c9a059c14096cc47ef68b8f16ef3
http://hdl.handle.net/11585/196531
http://hdl.handle.net/11585/196531