Zobrazeno 1 - 10
of 2 087
pro vyhledávání: '"seasoning"'
Publikováno v:
Advances in Pacific Basin Business, Economics and Finance
Publikováno v:
Shipin Kexue, Vol 45, Iss 17, Pp 127-134 (2024)
In order to explore the influence of different heating temperatures on the composition of aroma substances and the sensory attribute intensity of Xinjiang spicy chicken seasoning sauce, descriptive sensory evaluation and headspace solid-phase microex
Externí odkaz:
https://doaj.org/article/ce03e326ea3544abb786fbfa1c67f3a9
Autor:
Worapong Usawakesmanee, Supachai Pisuchpen, Sunisa Siripongvutikorn, Nicha Khatcharin, Chanonkarn Rujirapong
Publikováno v:
Heliyon, Vol 10, Iss 22, Pp e40462- (2024)
This study aimed to develop and characterize a dried seasoning made from Liang (Gnetum gnemon var. tenerum) leaves, with a focus on the effects of packaging and storage conditions on the quality and shelf life. The seasoning, rich in protein (25.20 g
Externí odkaz:
https://doaj.org/article/dd4e4786254046eab9e3e6eb8dfdffc8
Autor:
Emanuele D’Anza, Marika Di Paolo, Silvana Alvino, Amalia Danese, Vincenzo Peretti, Pasquale Gallo, Raffaele Marrone
Publikováno v:
Italian Journal of Food Safety (2024)
Colatura di alici di Cetara is a fish sauce obtained from the fermented seasoning of anchovies (Engraulis encrasicolus L.) in salt and produced in the province of Salerno (Campania, Italy). The anchovies used in its production could indicate the degr
Externí odkaz:
https://doaj.org/article/2aa8962cbaa741cc9117f3adef6ae869
Publikováno v:
Shipin gongye ke-ji, Vol 45, Iss 5, Pp 177-186 (2024)
In this study, the freeze-dried powder of Lanmaoa asiatica enzymatic hydrolysates was used as the main material, and the optimal preparation process of Lanmaoa asiatica seasoning oil was obtained by optimizing the Maillard reaction conditions. The re
Externí odkaz:
https://doaj.org/article/bf95107187e9467f955c3fcf422dffc5
Autor:
Alfi Sophian, Ratna Purwaningsih
Publikováno v:
Ho Chi Minh City Open University Journal of Science - Engineering and Technology, Vol 13, Iss 2, Pp 37-44 (2023)
The authentication test for spices made from turmeric using real-time. This study aimed to determine whether the spice ingredients claimed to be made from turmeric actually contain turmeric, as asserted by the product. The sample set consisted of 10
Externí odkaz:
https://doaj.org/article/f186c67b4185419bb09641e4b2feb4b4
Autor:
何雨婕1，詹莹娇1，陈诗晴2，YOONG Jun Hao2，雷 激1 HE Yujie1, ZHAN Yingjiao1, CHEN Shiqing2, YOONG Jun Hao2, LEI Ji
Publikováno v:
Zhongguo youzhi, Vol 48, Iss 10, Pp 134-141 (2023)
针对市售传统牛油火锅底料风味易被衣物吸附的问题，以红棕油、棕榈油、棕榈油与牛油混合油（棕榈油与牛油比例分别为7∶ 3、1∶ 1及3∶ 7）及牛油所制得的6种火锅底料为原料，模拟火锅
Externí odkaz:
https://doaj.org/article/a026f9387cc047c39da499041b04449f
Publikováno v:
Shipin gongye ke-ji, Vol 44, Iss 19, Pp 272-280 (2023)
With the aim of improving the processing added value of soybean isolate protein, the single factor and response surface testing method were used to optimize the enzymatic conditions of soybean isolate protein using hydrolysis degree and protein recov
Externí odkaz:
https://doaj.org/article/f36ee3834ac24f0ea28ef6d1fa50cb94
Publikováno v:
Shipin gongye ke-ji, Vol 44, Iss 19, Pp 336-346 (2023)
The duck oil microcapsule powder was prepared by spray drying with sodium starch octenyl succinate (wall materials), maltodextrin (wall materials) and duck oil (core materials) to broaden the application of duck oil in food industry. Then, the flavor
Externí odkaz:
https://doaj.org/article/117e0e8d8bd541a8a7d1286fcefc0dec
Publikováno v:
Meatingplace. Jul2017, Vol. 25 Issue 7, p130-139. 6p.