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pro vyhledávání: '"compote"'
Akademický článek
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Autor:
Dulić Jovana, Ljubojević Mirjana, Prlainović Ines, Barać Goran, Narandžić Tijana, Ognjanov Vladislav
Publikováno v:
Contemporary Agriculture, Vol 67, Iss 3-4, Pp 196-201 (2018)
Ophrys sphegodes Mill. is a wild orchid species which is threatened and protected due to its pollination biology, small seed and habitat destruction. The aim of this study was to establish asymbiotic germination protocol for the purpose of ex situ co
Externí odkaz:
https://doaj.org/article/4469a3a393db432b86c23b654c2adb95
Autor:
Maria Lidia D. Iancu
Publikováno v:
Scientific Study & Research: Chemistry & Chemical Engineering, Biotechnology, Food Industry, Vol 19, Iss 3, Pp 257-267 (2018)
Wild elder flowers can be used for making a very popular beverage which is called "elder flower juice". Four samples have been analyzed in this study, different by recipe, method of preserving and encapsulating the flavors. Their aromatic profile has
Externí odkaz:
https://doaj.org/article/dfe5ad44b7fe49c2b5f9b3373303f353
Publikováno v:
Contemporary Agriculture, Vol 66, Iss 3-4, Pp 1-7 (2017)
The paper presents the results of three-year research on technological properties of fruits and quality of compotes made of four Novi Sad (NS) apricot cultivars (NS-4, NS-6, Novosadska rodna and Novosadska kasnocvetna) and five selections (SK-1, SK-3
Externí odkaz:
https://doaj.org/article/a5ce20c86a2748b3a4089752f070adc8
Autor:
A. F. Demirova
Publikováno v:
Вестник Дагестанского государственного технического университета: Технические науки, Vol 30, Iss 3, Pp 73-78 (2016)
The results of studies on the development of new modes of heat sterilization compote cherry using stepwise heating in a stream of hot air and hot water dushevaniem air cooled rotating container. Revealed that the modes provide commercial sterility of
Externí odkaz:
https://doaj.org/article/0f3476d02cba4f52ace109438a1b9cc2
Autor:
M. M. Achmedova
Publikováno v:
Вестник Дагестанского государственного технического университета: Технические науки, Vol 30, Iss 3, Pp 68-73 (2016)
Conducted to determine the effect of increasing the temperature of the product prior to sealing the jars for the duration of modes of heat sterilization.It is revealed that the use of pre-heating the fruit in the banks before sealing provides the pos
Externí odkaz:
https://doaj.org/article/e84b07f6402b4effb989131c22cd2e3e
Publikováno v:
Вестник Дагестанского государственного технического университета: Технические науки, Vol 28, Iss 1, Pp 111-117 (2016)
Researches for clarification of influence of temperature and speed of heated air on dynamics and duration of process of heating of compotes in SKO 1-82-3000 container are conducted. Researches are conducted at speeds of heated air from 1,2 m/s to 8,5
Externí odkaz:
https://doaj.org/article/2a4255653a0b43e9ac99eded38699232
Publikováno v:
Вестник Дагестанского государственного технического университета: Технические науки, Vol 29, Iss 2, Pp 87-91 (2016)
The experimental results warming of canned "compote grapes" in an electromagnetic microwave field. Some new modes of heat sterilization using preheating of the grapes in the microwave EMF.Revealed that the use of pre-microwave heating of berries in t
Externí odkaz:
https://doaj.org/article/f7fc53024dc342f792b738fe30f15467
Autor:
Elizabeth CONTRERAS-LÓPEZ, Judith JAIMEZ-ORDAZ, Itzel UGARTE-BAUTISTA, Juan RAMÍREZ-GODÍNEZ, Luis Guillermo GONZÁLEZ-OLIVARES, Laura GARCÍA-CURIEL, Jesús Guadalupe PÉREZ-FLORES
Publikováno v:
Food Science and Technology, Volume: 42, Article number: e04122, Published: 02 SEP 2022
Food Science and Technology v.42 2022
Food Science and Technology (Campinas)
Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
instacron:SBCTA
Food Science and Technology v.42 2022
Food Science and Technology (Campinas)
Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
instacron:SBCTA
This research aimed to understand how the storage conditions change the appearance of an apple compote added with white wine (ACWW) during storage at different temperatures (20, 30, and 40 °C) for 63 days. Microbiological quality, color parameters,
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::83566232759b0bbb58eb2094a6ab9117
http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612022000101307&lng=en&tlng=en
http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612022000101307&lng=en&tlng=en
