Zobrazeno 1 - 10
of 443
pro vyhledávání: '"quality food"'
Publikováno v:
British Food Journal, 2023, Vol. 126, Issue 5, pp. 2004-2026.
Externí odkaz:
http://www.emeraldinsight.com/doi/10.1108/BFJ-12-2022-1085
Autor:
Cheng He, Ting Ye, Junxi Zeng, Hongkuan Zhang, Yizhou Sun, Chuanxu Zhang, Xianqing He, Jiale Qiu, Huaiping Zheng
Publikováno v:
Frontiers in Marine Science, Vol 11 (2024)
IntroductionIn aquatic animals, colors not only reflect their sensory qualities but also affect their nutritional components and market price. Noble scallop Chlamys nobilis is an importantly economical bivalve cultured in the south sea of China and r
Externí odkaz:
https://doaj.org/article/96a51db429c541f180df865df1215642
Autor:
Zhibek Atambayeva, Almagul Nurgazezova, Zhanna Assirzhanova, Zhumatay Urazbayev, Aray Kambarova, Assel Dautova, Berik Idyryshev, Diana Sviderskaya, Meruyert Kaygusuz
Publikováno v:
International Journal of Food Properties, Vol 26, Iss 1, Pp 600-613 (2023)
ABSTRACTThis work investigated the biological efficacy of germinated green buckwheat and its flour (GGBF) as an improver of the quality, storability, and safety of mixed horsemeat and chicken (thighs) patties. The addition of germinated green buckwhe
Externí odkaz:
https://doaj.org/article/543bc39ad8f14075a0a0c47cc20af37d
Akademický článek
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Akademický článek
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Publikováno v:
Shipin gongye ke-ji, Vol 43, Iss 18, Pp 433-446 (2022)
Coarse grain is an important part of dietary structure, but the poor palatability and processing characteristics restrict the further development of coarse grain industry. After germination, its nutrients and functional active components are enhanced
Externí odkaz:
https://doaj.org/article/a3170dfc164b481682f5e53d6aad3ed8
Autor:
Marzia Ingrassia, Luca Altamore, Pietro Columba, Sara Raffermati, Giuseppe Lo Grasso, Simona Bacarella, Stefania Chironi
Publikováno v:
Foods, Vol 12, Iss 13, p 2463 (2023)
Globalization intensified competitiveness among agribusinesses worldwide in recent years. The European Commission focused on enhancing sustainable agriculture and food products’ territorial uniqueness for competing in the international market. The
Externí odkaz:
https://doaj.org/article/2acc40478d0843b180a146dcb55ae5f2
Autor:
Čedomir N. Radenović, Nenad S. Delić, Milica M. Radosavljević, Života V. Jovanović, Mile D. Sečanski, Aleksandar S. Popović, Miloš S. Crevar, Nebojša D. Radosavljević
Publikováno v:
Vojnotehnički Glasnik, Vol 69, Iss 1, Pp 114-147 (2021)
Introduction/purpose: This paper presents the results of several different research studies. The inbred lines ZPPL 146 and ZPPL 159 and the maize hybrids ZP 633, ZP 735, and ZP 737 are primarily intended for human and livestock nutrition. Their se
Externí odkaz:
https://doaj.org/article/7f047a026e2449fbadd3a252c5c6c73f
Publikováno v:
Jurnal Teknologi Industri Pertanian, Vol 30, Iss 1, Pp 110-127 (2020)
Small and medium enterprise (SME) MC is a business in food industri which produces dodol betawi. Problems in the production process is using human who aren’t yet familiar with the attributes of cooking equipment as well as proper guidance in food p
Externí odkaz:
https://doaj.org/article/bbaf1243ec1a4190be0638c49d6f16c9
Autor:
Syahida Ilma Amalia
Publikováno v:
Amerta Nutrition, Vol 4, Iss 1, Pp 13-22 (2020)
Background: The good quality of food service management is reflected when the consumer’s food acceptability is also high. Factors that can affect consumer’s food acceptability are consumer characteristic and food quality in its food servce manage
Externí odkaz:
https://doaj.org/article/f2bdc0dfdf8b46a0a3e8cb9f9d8b5928