Zobrazeno 1 - 10
of 915
pro vyhledávání: '"furosine"'
Autor:
Jou-Hsuan Ho, Ming-Yu Chou, Yung-Jia Chan, Chi-Fa Chow, Tan-Ang Lee, Wen-Chien Lu, Ming-Fu Wang, Po-Hsien Li
Publikováno v:
Journal of Agriculture and Food Research, Vol 18, Iss , Pp 101336- (2024)
This study aims to develop a novel and rapid method which uses enzymatic spectrophotometric assay and high-performance liquid chromatography (HPLC) for differentiating adulterated milk from pure fresh milk. Furthermore, this study will use the lactul
Externí odkaz:
https://doaj.org/article/2b5a23f1ee7847d9a1bd76dc31f4a23d
Akademický článek
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Autor:
Zardetto, Stefano1, Dalla Rosa, Marco2
Publikováno v:
Journal of Food Process Engineering. Aug2015, Vol. 38 Issue 4, p374-384. 11p.
Autor:
Li, Yong1,2 liyong@zuaa.zju.edu.cn, Jia, Xiaodi1,2, Wang, Zhaojun1,2, He, Zhiyong1,2, Zeng, Maomao1,2 mmzeng@jiangnan.edu.cn, Chen, Jie1,2,3 chenjie@jiangnan.edu.cn
Publikováno v:
Journal of Food Science (John Wiley & Sons, Inc.). Jan2022, Vol. 87 Issue 1, p193-205. 13p.
Autor:
Thayra Rocio Moreno-Trujillo, Elevina Perez, Vito Verardo, Belén García-Villanova, Eduardo Jesús Guerra-Hernández
Publikováno v:
Foods, Vol 13, Iss 6, p 829 (2024)
The present study was conducted to determine and analyse the content of furosine, acrylamide and furan in fermented cocoa beans from the Chuao (“criollo variety”) and Barlovento (“trinitario variety”) regions of Venezuela, after roasting (in
Externí odkaz:
https://doaj.org/article/f7351d3a8a0146d38f6ae1f3a83120cf
Akademický článek
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Autor:
Xiaoxuan Zhao, Yinping Guo, Yumeng Zhang, Xiaoyang Pang, Yunna Wang, Jiaping Lv, Shuwen Zhang
Publikováno v:
Frontiers in Nutrition, Vol 10 (2023)
Camel milk has unique compositional, functional and therapeutic properties compared to cow's milk and also contains many protective proteins with anti-cancer, anti-diabetic and anti-bacterial properties. In this experiment, fresh camel milk was heat-
Externí odkaz:
https://doaj.org/article/b715ff3906c7409694821c515a5f2dfd
Autor:
Pérez-Burillo, S.1, Jiménez-Zamora, A.1, Párraga, J.2, Rufián-Henares, J.A.1,3 jarufian@ugr.es, Pastoriza, S.1
Publikováno v:
Food Control. May2019, Vol. 99, p73-78. 6p.
Publikováno v:
Molecules, Vol 28, Iss 20, p 7105 (2023)
In order to improve the safety and quality of lactose-free milk (LFM) Maillard reaction products (MRPs), this study used raw cow’s milk as raw material and lactase hydrolysis to prepare LFM, which was heat-treated using pasteurization and then plac
Externí odkaz:
https://doaj.org/article/920d29d0a06a437fad29b87aad70234f
Autor:
Ida Schwartz Roland, Miguel Aguilera-Toro, Søren Drud-Heydary Nielsen, Nina Aagaard Poulsen, Lotte Bach Larsen
Publikováno v:
Foods, Vol 12, Iss 17, p 3282 (2023)
The consumption of plant-based drinks is increasing, but they represent a product category normally with lower protein content as compared with bovine milk. Furthermore, the products are highly processed and, therefore, the proteins in this product c
Externí odkaz:
https://doaj.org/article/0c87a82cc87843b58dabbc85a2b755a7