Zobrazeno 1 - 10
of 77
pro vyhledávání: '"physical-chemical composition"'
Publikováno v:
Scientific Papers Animal Science and Biotechnologies, Vol 47, Iss 2, Pp 190-190 (2023)
For all trout breeds, especially regarding brown trout, data from local and foreign literature consulted are less conclusive and sometimes controversial in terms of physical-chemical composition of different trout breeds meat, so our research represe
Externí odkaz:
https://doaj.org/article/e4e7aa68dc2c4fcf8e52efd8318e9250
Autor:
Rodrigo Leite Moura, Rossana Maria Feitosa de Figueirêdo, Alexandre José de Melo Queiroz, Francislaine Suelia dos Santos, Antônio Gilson Barbosa de Lima, Pedro Francisco do Rego Junior, Josivanda Palmeira Gomes, Wilton Pereira da Silva, Yaroslávia Ferreira Paiva, Henrique Valentim Moura, Eugênia Telis de Vilela Silva, Caciana Cavalcanti Costa, Mailson Gonçalves Gregório
Publikováno v:
Foods, Vol 12, Iss 11, p 2106 (2023)
Pepper (Capsicum spp.) is among the oldest and most cultivated crops on the planet. Its fruits are widely used as natural condiments in the food industry for their color, flavor, and pungency properties. Peppers have abundant production; on the other
Externí odkaz:
https://doaj.org/article/509e8a539bcd480eb282982d66021238
Autor:
Regilda Saraiva dos Reis Moreira-Araújo, Iuska Grazielle Macêdo de Sousa, Rodrigo Barbosa Monteiro Cavalcante, Marcelo Antônio Morgano, Marcos Antônio da Mota Araújo
Publikováno v:
Revista Ciência Agronômica, Vol 52, Iss 2 (2021)
ABSTRACT This work aimed to elaborate a cereal bar with whole cowpea flour, cashew nuts and bananas raisin and evaluate their acceptance and chemical composition. Three formulations were developed, B1 with 5.25% cowpea, B2 7.5% and B3 with 15%. Senso
Externí odkaz:
https://doaj.org/article/0cbd6d5e93bf41dcbe788f93978ce7ea
Akademický článek
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Publikováno v:
Molecules, Vol 24, Iss 14, p 2611 (2019)
“Ruaner” pear (Pyrus ussuriensis Maxim.) is a fruit crop that is frequently served frozen in China. It is a typical postharvest ripening fruit that needs to ripen after harvest before it can be eaten, and freezing−thawing is one way that pears
Externí odkaz:
https://doaj.org/article/b0a62a4463924225963149a1cd7bc5b3
Akademický článek
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Autor:
Bogdan Negreanu-Pîrjol, Ticuţa Negreanu-Pîrjol, Gabriela Paraschiv, Mihaela Bratu, Rodica Sîrbu, Florentina Roncea, Aurelia Meghea
Publikováno v:
Scientific Study & Research: Chemistry & Chemical Engineering, Biotechnology, Food Industry, Vol 12, Iss 2, Pp 173-184 (2011)
Algae are a group of organisms, Thallophytes, containing specific bioactive compounds (i.e. brominated phenols, heterocyclic oxygen compounds, sterols, terpenes, polysaccharides). Their excessive growth has negative consequences on marine organisms;
Externí odkaz:
https://doaj.org/article/e68dca78e5234fe98cc1ce65a4eccf05
Autor:
Lúcia Treptow Marques, Vivian Fischer, Maira Balbinotti Zanela, Waldyr Stumpf Júnior, Maria Edi Rocha Ribeiro, Luís Eduardo Barros Vidal, Caroline Moreira Rodrigues, Mônica Daiana Peters
Publikováno v:
Ciência Rural, Vol 40, Iss 6, Pp 1392-1398 (2010)
O objetivo deste trabalho foi avaliar o efeito de duas dietas: baixo e alto nível de suplementação, fornecidas a vacas em estádio avançado de lactação sobre os aspectos produtivos, as características físico-químicas do leite e o perfil bioq
Externí odkaz:
https://doaj.org/article/b5dede4a4e3e4722a976aabc5ff37470
Autor:
Slavko Kirin
Publikováno v:
Mljekarstvo, Vol 59, Iss 2, Pp 148-154 (2009)
This paper shows results of organoleptic properties, physical-chemical composition and microbiological quality investigation of domestic fresh cheese samples taken from Bjelovar market (Croatia). The results were compared to research results obtained
Externí odkaz:
https://doaj.org/article/b367be58a8f44b72a317175a14d037e3
Autor:
Micheli Mayara Trentin, Alexandra Fabiola Becker, Dalana Hanauer, Andressa Bianchi, Ligia Borges, Ana Luiza Bachmann Schogor, Elisandra Rigo
Publikováno v:
Research, Society and Development; Vol. 11 No. 16; e192111637531
Research, Society and Development; Vol. 11 Núm. 16; e192111637531
Research, Society and Development; v. 11 n. 16; e192111637531
Research, Society and Development
Universidade Federal de Itajubá (UNIFEI)
instacron:UNIFEI
Research, Society and Development; Vol. 11 Núm. 16; e192111637531
Research, Society and Development; v. 11 n. 16; e192111637531
Research, Society and Development
Universidade Federal de Itajubá (UNIFEI)
instacron:UNIFEI
Yogurt is one of the most popular fermented dairy products and an excellent medium for new ingredients/food source. This study sought to evaluate and characterize bovine milk (BM) and sheep milk (SM) and yogurt made from bovine (BM) and sheep (SM) mi
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::88e8d3bc4f38ead032b4df51cc0dff31
https://doi.org/10.33448/rsd-v11i16.37531
https://doi.org/10.33448/rsd-v11i16.37531