Zobrazeno 1 - 10
of 21 860
pro vyhledávání: '"fruit and vegetable juices"'
Autor:
Šeregelj V; Faculty of Technology, University of Novi Sad, Novi Sad, Serbia., Tumbas Šaponjac V; Faculty of Technology, University of Novi Sad, Novi Sad, Serbia., Pezo L; Institute of General and Physical Chemistry, University of Belgrade, Belgrade, Serbia., Kojić J; Institute of Food Technology, University of Novi Sad, Novi Sad, Serbia., Cvetković B; Institute of Food Technology, University of Novi Sad, Novi Sad, Serbia., Ilic N; Institute of Food Technology, University of Novi Sad, Novi Sad, Serbia.
Publikováno v:
Food science and technology international = Ciencia y tecnologia de los alimentos internacional [Food Sci Technol Int] 2024 Jul; Vol. 30 (5), pp. 472-484. Date of Electronic Publication: 2023 Feb 20.
Publikováno v:
Shipin gongye ke-ji, Vol 45, Iss 20, Pp 378-389 (2024)
Aroma is a critical quality of fruit and vegetable juices, drawing considerable attention. High-pressure processing (HPP) is demonstrated to possess more advantageous than thermal sterilization in preserving the aroma quality of fruit and vegetable j
Externí odkaz:
https://doaj.org/article/0a13d8e325e24379822238c31bb2f99d
Health effects of 100% fruit and vegetable juices: evidence from human subject intervention studies.
Autor:
Rossi I; Human Nutrition Unit, Department of Food and Drug, University of Parma, Parma, Italy., Mignogna C; Human Nutrition Unit, Department of Food and Drug, University of Parma, Parma, Italy., Del Rio D; Human Nutrition Unit, Department of Food and Drug, University of Parma, Parma, Italy., Mena P; Human Nutrition Unit, Department of Food and Drug, University of Parma, Parma, Italy.
Publikováno v:
Nutrition research reviews [Nutr Res Rev] 2024 Jun; Vol. 37 (1), pp. 194-238. Date of Electronic Publication: 2023 Sep 01.
Autor:
Ma T; College of Food Science and Engineering, College of Enology, Shaanxi Provincial Key Laboratory of Viti-Viniculture, Viti-viniculture Engineering Technology Center of State Forestry and Grassland Administration, Shaanxi Engineering Research Center for Viti-Viniculture, Heyang Viti-viniculture Station, Ningxia Helan Mountain Eastern Foot wine Station, Northwest A&F University, Yangling, China., Wang J; College of Food Science and Engineering, College of Enology, Shaanxi Provincial Key Laboratory of Viti-Viniculture, Viti-viniculture Engineering Technology Center of State Forestry and Grassland Administration, Shaanxi Engineering Research Center for Viti-Viniculture, Heyang Viti-viniculture Station, Ningxia Helan Mountain Eastern Foot wine Station, Northwest A&F University, Yangling, China., Lan T; College of Food Science and Engineering, College of Enology, Shaanxi Provincial Key Laboratory of Viti-Viniculture, Viti-viniculture Engineering Technology Center of State Forestry and Grassland Administration, Shaanxi Engineering Research Center for Viti-Viniculture, Heyang Viti-viniculture Station, Ningxia Helan Mountain Eastern Foot wine Station, Northwest A&F University, Yangling, China., Bao S; College of Food Science and Engineering, College of Enology, Shaanxi Provincial Key Laboratory of Viti-Viniculture, Viti-viniculture Engineering Technology Center of State Forestry and Grassland Administration, Shaanxi Engineering Research Center for Viti-Viniculture, Heyang Viti-viniculture Station, Ningxia Helan Mountain Eastern Foot wine Station, Northwest A&F University, Yangling, China., Zhao Q; College of Food Science and Engineering, College of Enology, Shaanxi Provincial Key Laboratory of Viti-Viniculture, Viti-viniculture Engineering Technology Center of State Forestry and Grassland Administration, Shaanxi Engineering Research Center for Viti-Viniculture, Heyang Viti-viniculture Station, Ningxia Helan Mountain Eastern Foot wine Station, Northwest A&F University, Yangling, China., Sun X; College of Food Science and Engineering, College of Enology, Shaanxi Provincial Key Laboratory of Viti-Viniculture, Viti-viniculture Engineering Technology Center of State Forestry and Grassland Administration, Shaanxi Engineering Research Center for Viti-Viniculture, Heyang Viti-viniculture Station, Ningxia Helan Mountain Eastern Foot wine Station, Northwest A&F University, Yangling, China., Liu X; College of Food Science and Engineering, College of Enology, Shaanxi Provincial Key Laboratory of Viti-Viniculture, Viti-viniculture Engineering Technology Center of State Forestry and Grassland Administration, Shaanxi Engineering Research Center for Viti-Viniculture, Heyang Viti-viniculture Station, Ningxia Helan Mountain Eastern Foot wine Station, Northwest A&F University, Yangling, China.
Publikováno v:
Critical reviews in food science and nutrition [Crit Rev Food Sci Nutr] 2024; Vol. 64 (8), pp. 2197-2247. Date of Electronic Publication: 2022 Sep 15.
Publikováno v:
In Food Chemistry: X 30 March 2024 21
Akademický článek
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Autor:
Yaqoob S; School of Food and Biological Engineering, Jiangsu University, Zhenjiang, China; Department of Food Science and Technology, Faculty of Science and Technology, University of Central Punjab, Lahore, Pakistan., Imtiaz A; School of Food Science and Engineering, Yangzhou University, Yangzhou, China., Khalifa I; School of Food and Biological Engineering, Jiangsu University, Zhenjiang, China; Food Technology Department, Faculty of Agriculture, Benha University, Moshtohor 13736, Egypt; Department of Food Science, College of Agriculture and Veterinary Medicine, United Arab Emirates University, Al-Ain 15551, United Arab Emirates., Maqsood S; Department of Food Science, College of Agriculture and Veterinary Medicine, United Arab Emirates University, Al-Ain 15551, United Arab Emirates., Ullah R; Department of Pharmacognosy, College of Pharmacy, King Saud University, Riyadh, Saudi Arabia., Shahat AA; Department of Pharmacognosy, College of Pharmacy, King Saud University, Riyadh, Saudi Arabia., Al-Asmari F; Department of Food and Nutrition Sciences, College of Agriculture and Food Sciences, King Saud University, Saudi Arabia., Murtaza MS; School of Food and Biological Engineering, Jiangsu University, Zhenjiang, China., Qian JY; School of Food Science and Engineering, Yangzhou University, Yangzhou, China. Electronic address: jyqian@yzu.edu.cn., Ma Y; School of Food and Biological Engineering, Jiangsu University, Zhenjiang, China. Electronic address: mayongkun@ujs.edu.cn.
Publikováno v:
Ultrasonics sonochemistry [Ultrason Sonochem] 2024 Dec; Vol. 111, pp. 107117. Date of Electronic Publication: 2024 Oct 22.
Autor:
Oteiza JM; Laboratorio de Microbiología de Los Alimentos, Centro de Investigación y Asistencia Técnica a La Industria (CIATI A.C.), Centenario, Neuquén, Argentina; Consejo Nacional de Investigaciones Científicas y Técnicas (CONICET), Argentina., Prado-Silva LD; Department of Food Science and Nutrition, Faculty of Food Engineering, University of Campinas, Campinas, Sao Paulo, Brazil., Caturla MYR; Department of Food Science and Nutrition, Faculty of Food Engineering, University of Campinas, Campinas, Sao Paulo, Brazil., Barril PA; Laboratorio de Microbiología de Los Alimentos, Centro de Investigación y Asistencia Técnica a La Industria (CIATI A.C.), Centenario, Neuquén, Argentina; Consejo Nacional de Investigaciones Científicas y Técnicas (CONICET), Argentina., Giannuzzi L; Consejo Nacional de Investigaciones Científicas y Técnicas (CONICET), Argentina; Centro de Investigación y Desarrollo en Criotecnología de Alimentos (CIDCA), CCT-La Plata, Facultad Ciencias Exactas, Universidad Nacional de La Plata, La Plata, Argentina., Sant'Ana AS; Department of Food Science and Nutrition, Faculty of Food Engineering, University of Campinas, Campinas, Sao Paulo, Brazil. Electronic address: and@unicamp.br.
Publikováno v:
Food microbiology [Food Microbiol] 2024 Dec; Vol. 124, pp. 104610. Date of Electronic Publication: 2024 Jul 26.
Autor:
Fikri S; Institute of Nutrition and Functional Foods (INAF) and Dairy Science and Technology Research Centre (STELA), Département des sciences des aliments, Faculté des sciences de l'agriculture et de l'alimentation (FSAA), Université Laval, 2425 rue de l'Agriculture, Québec, QC, G1V 0A6, Canada., Perreault V; Institute of Nutrition and Functional Foods (INAF) and Dairy Science and Technology Research Centre (STELA), Département des sciences des aliments, Faculté des sciences de l'agriculture et de l'alimentation (FSAA), Université Laval, 2425 rue de l'Agriculture, Québec, QC, G1V 0A6, Canada., Lessard MH; Institute of Nutrition and Functional Foods (INAF) and Dairy Science and Technology Research Centre (STELA), Département des sciences des aliments, Faculté des sciences de l'agriculture et de l'alimentation (FSAA), Université Laval, 2425 rue de l'Agriculture, Québec, QC, G1V 0A6, Canada., Goulet C; Department of Phytology, FSAA, Université Laval, 2425 rue de l'Agriculture, Québec, QC, G1V 0A6, Canada., Doyen A; Institute of Nutrition and Functional Foods (INAF) and Dairy Science and Technology Research Centre (STELA), Département des sciences des aliments, Faculté des sciences de l'agriculture et de l'alimentation (FSAA), Université Laval, 2425 rue de l'Agriculture, Québec, QC, G1V 0A6, Canada., Labrie S; Institute of Nutrition and Functional Foods (INAF) and Dairy Science and Technology Research Centre (STELA), Département des sciences des aliments, Faculté des sciences de l'agriculture et de l'alimentation (FSAA), Université Laval, 2425 rue de l'Agriculture, Québec, QC, G1V 0A6, Canada. Electronic address: steve.labrie@fsaa.ulaval.ca.
Publikováno v:
Food microbiology [Food Microbiol] 2024 Dec; Vol. 124, pp. 104611. Date of Electronic Publication: 2024 Jul 27.