Zobrazeno 1 - 10
of 273
pro vyhledávání: '"pear juice"'
Publikováno v:
Shipin gongye ke-ji, Vol 45, Iss 6, Pp 234-241 (2024)
Objective: To compare the quality of vacuum concentrated pear juice at different temperatures and construct a quality evaluation method for concentrated pear juice. Method: Fresh pear juice was concentrated under decompression condition (vacuum degre
Externí odkaz:
https://doaj.org/article/22741da24a17499ebb3a5ab4df2e96e5
Autor:
Jiajia NIU, Biao ZHAO, Wei CUI, Chaofeng GUO, Zhenyu XU, Yunfeng LU, Jianyin MIAO, Sipu ZHANG
Publikováno v:
Shipin gongye ke-ji, Vol 44, Iss 14, Pp 171-181 (2023)
Taking Jinding Xiehua Suli pear from Ningling County as the main raw material, lactic acid bacteria suitable for fermentation of pear juice were screened. The fermentation technology of Suli pear juice with lactic acid bacteria was optimized by ortho
Externí odkaz:
https://doaj.org/article/614ce347533a4c04af2b14953e50d67a
Autor:
Corcoran, Kathleen
Publikováno v:
Paterson Literary Review. 2023, Issue 51, p117-117. 1p.
Autor:
Carmen Rosa Quintero Pimiento, Paula Virginia Fernández, Marina Ciancia, Alex López-Córdoba, Silvia Goyanes, María Alejandra Bertuzzi, María Laura Foresti
Publikováno v:
Polymers, Vol 15, Iss 21, p 4263 (2023)
Edible films based on fruit and vegetable purees combined with different food-grade biopolymeric binding agents (e.g., pectin, gelatin, starch, sodium alginate) are recognized as interesting packaging materials that benefit from the physical, mechani
Externí odkaz:
https://doaj.org/article/4135190d017f47dd9cf2d134fc0652d7
Autor:
Ayodeji Emmanuel Amobonye, Prashant Bhagwat, Faith Matiza Ruzengwe, Suren Singh, Santhosh Pillai
Publikováno v:
Polish Journal of Food and Nutrition Sciences, Vol 72, Iss 1, Pp 57-67 (2022)
Although pear is one of the most preferred fruits globally due to its high nutrient content, its juice products have not received equal consumer acceptability due to their undesirable haziness and turbidity. However, enzymatic treatment of juice has
Externí odkaz:
https://doaj.org/article/590877c1e4934fd1aef88ffb7476952b
Autor:
Xiaojing Gan, Zhizhou Chen, Liwen Wang, Wenhui Liu, Qianyun Ma, Rongbin Li, Jie Wang, Jianlou Mu
Publikováno v:
Foods, Vol 12, Iss 14, p 2729 (2023)
In this study, ultra–high–pressure sterilization (UHPS) of Xinli No. 7 juice (XL7) was explored and optimized. A challenge to implement UHPS in juice as a full alternative to thermal treatment could be represented by the adoption of a pressure le
Externí odkaz:
https://doaj.org/article/5d926a6665bc443b9bdf585a3b934ea3
Akademický článek
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Akademický článek
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Autor:
Ricardo M. Ferreira, Renata A. Amaral, Artur M. S. Silva, Susana M. Cardoso, Jorge A. Saraiva
Publikováno v:
Beverages, Vol 8, Iss 4, p 84 (2022)
Opuntia fruits are recognized for their richness in nutrients and in bioactive compounds, being also highly appreciated by consumers as a juice. Nevertheless, without further processing, prickly pear juices have a short shelf-life, hampering their co
Externí odkaz:
https://doaj.org/article/348e9de5b4994846b10dc4854184903a
Publikováno v:
Toxins, Vol 14, Iss 11, p 737 (2022)
Patulin (PAT) is a toxic secondary metabolite produced by certain species of Penicillium sp. and Aspergillus sp. on apples and pears. In this study, we investigated the effects of ascorbic acid and the combination of ascorbic acid and ferrous iron on
Externí odkaz:
https://doaj.org/article/bdc9684cf3434a5e942511ecd7198ce5