Zobrazeno 1 - 10
of 707
pro vyhledávání: '"physicochemical quality"'
Autor:
Shafa’atu Giwa Ibrahim, Roselina Karim
Publikováno v:
Exploration of Foods and Foodomics, Vol 2, Iss 3, Pp 223-235 (2024)
Aim: Kenaf (Hibiscus cannabinus) is an herbaceous plant of economic significance, the seed is rich in essential nutrients and has the potential for the production of protein-based products. This study investigated the holistic effects of coagulants,
Externí odkaz:
https://doaj.org/article/c5d30f2b6cfd4317938e89b005850707
Autor:
R.S. Bomfima, J. Velasco, L.A. Cardoso, C.D.F. Ribeiro, L.Q.M. Marinho, P.R. Ribeiro, D.T. de Almeida
Publikováno v:
Grasas y Aceites, Vol 75, Iss 2 (2024)
This study aimed to compare the quality of crude palm oils (CPO) produced from different processing methods in Brazil: traditional (T-CPOE), little-mechanized (LM-CPOE) and semi-mechanized extraction (SM-CPOE). A total of 57 CPO samples were studied.
Externí odkaz:
https://doaj.org/article/4f66819f0b0c44edb0cd20b850041386
Publikováno v:
Food Chemistry: X, Vol 23, Iss , Pp 101648- (2024)
Retinal disease has become the major cause of visual impairment and vision loss worldwide. Carotenoids, which have the potential antioxidant and eye-care activities, have been widely used in functional foods. Our previous study showed that fucoxanthi
Externí odkaz:
https://doaj.org/article/1f5363f370684b7c9b21d897d19757a3
Autor:
Mohamed Shehata, Samir M. Zaid, Soha T. Al-Goul, Ashwag Shami, Khalid M. Al Syaad, Ahmed Ezzat Ahmed, Yasser S. Mostafa, Diana A. Al-Quwaie, Mada F. Ashkan, Fatimah S. Alqahtani, Yusuf A. Hassan, Taha F. Taha, Khaled A. El-Tarabily, Synan F. AbuQamar
Publikováno v:
Scientific Reports, Vol 14, Iss 1, Pp 1-21 (2024)
Abstract Groundwater is an excellent alternative to freshwater for drinking, irrigation, and developing arid regions. Agricultural, commercial, industrial, residential, and municipal activities may affect groundwater quantity and quality. Therefore,
Externí odkaz:
https://doaj.org/article/6527000d57004979b385e18af75f501f
Publikováno v:
Journal of Agriculture and Food Research, Vol 16, Iss , Pp 101199- (2024)
Morocco possesses a significant genetic diversity of wheat cultivars in the form of landraces conserved by local farmers in several regions. This study aimed to evaluate the microbiological quality of refined flour and bran derived from 75 samples of
Externí odkaz:
https://doaj.org/article/eaad39f09ab74b72a588d1e1959ad0be
Publikováno v:
Polish Journal of Food and Nutrition Sciences, Vol 74, Iss 1, Pp 26-40 (2024)
This study aimed to evaluate the influences of stewing modes, including high fire short time (HFST, 100°C/1 h), medium-high fire mid-length time (MFMT, 98°C/2 h), medium fire long time (MFLT, 90°C/3 h), and low fire ultra-length time (LFUT, 83°C/
Externí odkaz:
https://doaj.org/article/b38253b87f604dc980eae00fde3aa5a7
Publikováno v:
Arhiv za farmaciju, Vol 74, Iss 4, Pp 582-597 (2024)
Fruit wines are products obtained after the processing of fruit crops which are not grapes. Water and alcohol are the most abundant constituents of fruit wines, along with biologically active compounds which are present in small amounts. Taken togeth
Externí odkaz:
https://doaj.org/article/9ef7fd7ff1cd4037b028d903e20f9025
Publikováno v:
Czech Journal of Food Sciences, Vol 41, Iss 6, Pp 419-427 (2023)
This research investigated the effect of different storage temperatures on the compositional changes, physicochemical characteristics, and functional properties of hawthorn berries. Storage at 25 °C resulted in the gradual decrease of the moisture,
Externí odkaz:
https://doaj.org/article/440bf5a34e644198b929eb9fc5948d27
Publikováno v:
Foods, Vol 13, Iss 22, p 3654 (2024)
A fish processed with red vinasse is a type of Fujian cuisine with regional characteristics. In order to monitor the effect of red vinasse on storage quality and shelf life of blue round scad (Decapterus maruadsi) during storage, the changes in fat c
Externí odkaz:
https://doaj.org/article/ce3b80de25d44b1f83ca4809cd829b7c
Publikováno v:
Foods, Vol 13, Iss 19, p 3156 (2024)
Microbial contamination during seafood processing can often lead to a reduction in shelf life and the possibility of food-borne illnesses. Sanitisation with chlorine-based products during seafood processing is therefore sometimes undertaken. This stu
Externí odkaz:
https://doaj.org/article/0f5853b03a394650b7c9c6b034277949