Zobrazeno 1 - 10
of 488
pro vyhledávání: '"physicochemical changes"'
Publikováno v:
UMYU Journal of Microbiology Research, Vol 9, Iss 2, Pp 66-74 (2024)
Study’s Excerpt • The physicochemical and microbiological properties of leachate from municipal solid waste (MSW) in Ikhueniro, Edo State, Nigeria was investigated. • Results revealed significant correlations between bacterial counts and the
Externí odkaz:
https://doaj.org/article/6c7af14050e244a391651945d1f2dae6
Autor:
M. Strateva
Publikováno v:
Agricultural Science and Technology, Vol 16, Iss 3, Pp 3-13 (2024)
Abstract. Shrimp is one of the most preferred seafood for consumption. The high water content and nutrients place shrimp in the category of perishable fast spoiling foods. In order to avoid deterioration of their quality, it is necessary to freeze an
Externí odkaz:
https://doaj.org/article/d219eb95e2cf409287e7f50563213bb1
Publikováno v:
Food Chemistry Advances, Vol 3, Iss , Pp 100338- (2023)
ABSTRACT: The changes occurring in soybean (SBO), sesame seed (SSO), almond (AO) and avocado (APO) oils during repeated frying cycles of potato chips were monitored. Potato chips were fried up to 5 cycles and the free fatty acid (FFA), peroxide value
Externí odkaz:
https://doaj.org/article/d5647e1835be4fa983302745a5f26458
Akademický článek
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Publikováno v:
Frontiers in Nutrition, Vol 9 (2022)
This paper focuses on the changes of physicochemical properties and gel-forming ability of duck myofibrillar proteins (DMPs) induced using hydroxyl radical oxidizing systems. DMPs were firstly extracted and then oxidized at various H2O2 concentration
Externí odkaz:
https://doaj.org/article/1bd93ceed4dd4da2a2200bff0bdd9caa
Publikováno v:
PeerJ, Vol 10, p e14155 (2022)
This study was conducted to investigate the visual appearance and physicochemical changes of postharvest jujube fruits (Ziziphus jujuba Mill. cv. Shucuizao) stored under 0 °C for 15 days. The fruits were dipped in 0 (control), 50, 100, 200 and 400
Externí odkaz:
https://doaj.org/article/fb61524a16d7482f83141e6f9eb4d769
Publikováno v:
Foods, Vol 12, Iss 4, p 765 (2023)
It has been demonstrated that polyphenols have the potential to extend the shelf life of fish products. Thus, the effects of phenolic extracts from grape seed (GSE), lotus seedpod (LSPC), and lotus root (LRPE) were investigated in this study, focusin
Externí odkaz:
https://doaj.org/article/0f17bb314d1d4e8883857a8e41f80a2c
Akademický článek
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Publikováno v:
Gels, Vol 8, Iss 10, p 633 (2022)
This paper focuses on the effect of malondialdehyde-induced oxidative modification (MiOM) on the gel properties of duck myofibrillar proteins (DMPs). DMPs were first prepared and treated with oxidative modification at different concentrations of malo
Externí odkaz:
https://doaj.org/article/40dc7bfdc0b6494babc30f7531b400f9
Akademický článek
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