Zobrazeno 1 - 10
of 1 960
pro vyhledávání: '"drying method"'
Publikováno v:
Shipin gongye ke-ji, Vol 45, Iss 18, Pp 210-218 (2024)
To study the effect of different drying methods on volatile components of jasmine tea, headspace solid phase microextraction combined with gas chromatography-mass spectrometry and electronic nose technology were used for quantitative and qualitative
Externí odkaz:
https://doaj.org/article/c1647af18eae4287b3e030cba384fc45
Publikováno v:
Shipin gongye ke-ji, Vol 45, Iss 17, Pp 221-231 (2024)
To investigate the processing methods that could improve the quality of Jingning dried apple snacks, the effects of five drying methods (hot air drying, solar drying, vacuum freeze drying, microwave-pressure puffing drying, and heat pump drying) on e
Externí odkaz:
https://doaj.org/article/8cc6a4d1d2204e56a88f556f7d164e6d
Autor:
Rongrong HE, Liying NIU, Dajing LI, Zhongyuan ZHANG, Dongmei TANG, Chunju LIU, Yadong XIAO, Meimei NIE, Lixia XIAO
Publikováno v:
Shipin gongye ke-ji, Vol 45, Iss 16, Pp 64-72 (2024)
To investigate the effects of different microwave drying conditions on the texture and nutritional quality of candied strawberries in a vacuum environment. This study investigated the effects of three different vacuum microwave treatment conditions (
Externí odkaz:
https://doaj.org/article/aec6dcc82eb74c9e8ec0d351b3e6e7b9
Autor:
Taib Khaqiqi, Umar Hafidz Asy’ari Hasbullah, Rizky Muliani Dwi Ujianti, Fafa Nurdyansyah, Rini Umiyati, Jaya Mahar Maligan
Publikováno v:
Jurnal Pangan dan Agroindustri, Vol 12, Iss 3, Pp 154-164 (2024)
ABSTRAK Produk teh dapat dibuat dari bahan non teh seperti daun jambu air. Tujuan dari penelitian ini yaitu untuk mempelajari sifat kimia teh daun jambu biji delima melalui perlakuan non-oksidasi dan oksidasi enzimatik menggunakan berbagai teknik
Externí odkaz:
https://doaj.org/article/f7965d4745de4afea59a1e73445cb40b
Publikováno v:
Journal of Dental Sciences, Vol 19, Iss 3, Pp 1734-1740 (2024)
Bacground/purpose: Endodontically treated teeth are more prone to vertical root fracture with the mechanical property changes to some extent during root canal treatment. This study aimed to investigate the effects of a bioceramic sealer on the mechan
Externí odkaz:
https://doaj.org/article/f81492654a8d460999c7cc490c8fcf5a
Publikováno v:
Shipin gongye ke-ji, Vol 45, Iss 10, Pp 57-65 (2024)
To investigate the effects of different drying methods on the rehydration and quality characteristic of low salt pickled abalone, this study used vacuum freeze drying, cold air drying and hot air drying to dry them. The mass volume and rehydration ra
Externí odkaz:
https://doaj.org/article/ca90c8f0bba24a4fb71634c99fca0807
Publikováno v:
Frontiers in Sustainable Food Systems, Vol 8 (2024)
This study investigated the effects of hot air drying (HAD), infrared-assisted hot air drying (IR-HAD), vacuum freeze drying (VFD), and pulsed-vacuum drying (PVD) on the drying characteristics, color, microstructure, total phenolic content (TPC), tot
Externí odkaz:
https://doaj.org/article/f9041839e56849b196236955fcba0d3a
Publikováno v:
Ultrasonics Sonochemistry, Vol 107, Iss , Pp 106933- (2024)
Extraction of anthocyanins from Lycium ruthenicum Murr. (L. ruthenicum) is a notable challenge in food production, requiring methods that balance efficiency and safety. In this study, we conducted a comparative analysis the extraction of anthocyanins
Externí odkaz:
https://doaj.org/article/5511b441ab4c407a9307c350f83a1707
Publikováno v:
Shipin yu jixie, Vol 40, Iss 2, Pp 168-176 (2024)
Objective: This study aims to investigate the effect of different drying methods on the drying characteristics and volatile flavor of Stropharia rugosoannulata as raw material. Methods: The fresh S.rugosoannulata was dried by freeze-drying, heat pu
Externí odkaz:
https://doaj.org/article/485b06c49cc54b969dfed4b8b6aafcd9
Publikováno v:
Journal of Central European Agriculture, Vol 25, Iss 1, Pp 179-193 (2024)
Rosa canina L. is a widespread wild species in the temperate zone. The fruit is used for nutritional and pharmacological purposes, due to various chemical composition with considerable therapeutic potential. The fruit is rarely eaten fresh but has to
Externí odkaz:
https://doaj.org/article/eb331585f4ef43bb8c707e7aeadc619e