Zobrazeno 1 - 10
of 107
pro vyhledávání: '"potato powder"'
Publikováno v:
Gels, Vol 10, Iss 11, p 744 (2024)
To promote the application of freeze-thaw-dehydrated (FTD) potatoes and their gels, this study aimed to investigate the effects of freezing temperature on the physicochemical and gel properties of FTD potato powder and their correlation. The results
Externí odkaz:
https://doaj.org/article/390cc62be91f41b2acfae5f27a38b1fc
Publikováno v:
Shipin gongye ke-ji, Vol 44, Iss 19, Pp 356-365 (2023)
In this study, 11 varieties of potatoes were selected as raw materials to process whole powder under the same conditions. The quality differences of snowflake whole powder prepared by different varieties of potatoes were studied by measuring componen
Externí odkaz:
https://doaj.org/article/8ed2a51106ea40e3aa3d29a3e891f5b8
Autor:
Shiyong LI, Qiuli WEI, Qionghui QIN, Shuyan LI, Fuhui CHEN, Chaodong SONG, Hongyan ZHANG, Yan QIN, Ge LIANG, Mingguo JIANG, Naikun SHEN
Publikováno v:
Shipin gongye ke-ji, Vol 44, Iss 20, Pp 108-115 (2023)
In order to raise yields and reduce production costs, the fermentation medium of succinic acid production by Actinobacillus succinogenes from sweet potato powder. First, the effects of sweet potato powder concentration, MgCO3 concentration, liquefact
Externí odkaz:
https://doaj.org/article/c293e339e7a44cfe9badfd948c80bfd4
Autor:
Lander Cezar Plantado, Francis Nuestro Baleta, Patricia Magistrado-Candelaria, Diomerl Edward Bondad Baldo, Love Joy Pallaya-Baleta, Mylene Concina Navarro
Publikováno v:
Songklanakarin Journal of Science and Technology (SJST), Vol 45, Iss 1, Pp 24-28 (2023)
The present study investigated the hematology, survival and behavior of Oreochromis niloticus that received formulated diets (FD) with Ipomoea batatas shoots (IbS) as powder or extracts, when exposed to sub-lethal dose of ammonia. The study had fou
Externí odkaz:
https://doaj.org/article/ba1932b971ee49e5b04838968a7e0a47
Autor:
Ishtiaq Ahmad, Zhouyi Xiong, Hanguo Xiong, Rana Muhammad Aadil, Nauman Khalid, Allah Bakash Jvaid Lakhoo, Zia-ud-din, Asad Nawaz, Noman Walayat, Rao Sanaullah Khan
Publikováno v:
Food Science and Human Wellness, Vol 12, Iss 1, Pp 69-78 (2023)
Evidences show that the storage period greatly affects the quality of yogurt. In this study, three types of yogurt: control yogurt (CY), non-hydrolyzed potato powder yogurt (PPY) and enzymatically hydrolyzed potato powder yogurt (EHPPY) were prepared
Externí odkaz:
https://doaj.org/article/92ce7a5d043f40559491accf2d76e5e3
Akademický článek
Tento výsledek nelze pro nepřihlášené uživatele zobrazit.
K zobrazení výsledku je třeba se přihlásit.
K zobrazení výsledku je třeba se přihlásit.
Akademický článek
Tento výsledek nelze pro nepřihlášené uživatele zobrazit.
K zobrazení výsledku je třeba se přihlásit.
K zobrazení výsledku je třeba se přihlásit.
Akademický článek
Tento výsledek nelze pro nepřihlášené uživatele zobrazit.
K zobrazení výsledku je třeba se přihlásit.
K zobrazení výsledku je třeba se přihlásit.
Publikováno v:
Shipin gongye ke-ji, Vol 43, Iss 14, Pp 155-162 (2022)
The potato green tea sugar-free chiffon cake was made by using potato flour and green tea flour instead of some low gluten flour, and using xylitol instead of sugar in traditional chiffon cake. With texture characteristics, specific volumes and senso
Externí odkaz:
https://doaj.org/article/f19bf542e4fb40e2a70ee3bb27c88fad
Publikováno v:
Heliyon, Vol 9, Iss 1, Pp e13078- (2023)
Orange Fleshed Sweet Potato (OFSP) tuber is a rich source of β-carotene with potential antioxidants and phenolic compounds, nevertheless it is highly perishable root crop. Hence, we considered the optimization of parameters for the preparation of OF
Externí odkaz:
https://doaj.org/article/e537ee5b9b8b4867bde3794ee84b3528