Zobrazeno 1 - 10
of 107
pro vyhledávání: '"sensorial attributes"'
Autor:
Cinthya Calderón, María Quelal, Elena Villacrés, Luis Armando Manosalvas-Quiroz, Javier Álvarez, Nicole Villacis
Publikováno v:
AIMS Agriculture and Food, Vol 8, Iss 3, Pp 873-888 (2023)
Ecuador has a significant genetic diversity of maize, which comes in different shapes, sizes and colors and plays a crucial role in food security. This research aimed to evaluate the physicochemical parameters of the extrusion process of two improved
Externí odkaz:
https://doaj.org/article/e64547b80eec42b2a9e75b5b475b2727
Autor:
Y. Salinas-Moreno, A. Gálvez-Mariscal, P. Severiano-Pérez, G. Vázquez-Carrillo, L.L. Trejo-Téllez
Publikováno v:
Heliyon, Vol 10, Iss 7, Pp e28314- (2024)
Maize tortilla is the best-recognized food product of Mexican gastronomy. Artisanal maize tortillas (AMT) are prepared with native maize varieties and a traditional process. The aims of this study were to identify sensory attributes, texture, and col
Externí odkaz:
https://doaj.org/article/719f87f624bd43e7baeadcc5facfd0c8
Publikováno v:
Annals of Agricultural Sciences, Vol 67, Iss 2, Pp 166-172 (2022)
Jerusalem artichoke is known as a good source of inulin beside other essential bioactive molecules that may promote human health. In the present study the Jerusalem artichoke powder (JAP) was used for fortification of dumplings' dough in different in
Externí odkaz:
https://doaj.org/article/972297a7f2824ceeb745d98e694b9242
Autor:
Tharyn Reichel, Mário Lúcio Vilela de Resende, Denis Henrique Silva Nadaleti, Fábio de Oliveira Santos, Cesar Elias Botelho
Publikováno v:
Bioscience Journal, Vol 39, Pp e39055-e39055 (2023)
Rust is the main disease affecting Coffea arabica, the most economically important coffee species. The objective of this study was to analyze C. arabica cultivars with different levels of rust resistance, including bean size, raw bean appearance, fin
Externí odkaz:
https://doaj.org/article/bf55ffebdeba4134bfba1ee59febf699
Publikováno v:
NFS Journal, Vol 23, Iss , Pp 17-23 (2021)
The aim of this study was to evaluate the effect of carboxymethyl cellulose (CMC), low methoxyl pectin (LMP), Persian gum (PG), and tragacanth gum (TG) edible coatings on the physicochemical properties of strawberries during storage period at 4 °C.
Externí odkaz:
https://doaj.org/article/f25329828ce54334a2ca55df4460ffe9
Publikováno v:
Foods, Vol 11, Iss 22, p 3700 (2022)
Goji berries are widely known for their outstanding nutritional and medicinal properties; they are usually found in the market as dried fruit or as juice because the fruit has a short shelf-life, and little information is available about its postharv
Externí odkaz:
https://doaj.org/article/96ff2ec666854ad0ad496a35cba510dc
Autor:
Fakhreddin Salehi
Publikováno v:
International Journal of Food Properties, Vol 23, Iss 1, Pp 1036-1050 (2020)
Treatment of fruit and vegetable juices with pulsed electric field (PEF) process is one of the promising non-thermal technologies with the great potential for microbial and enzymes inactivation, shelf-life extension, and preservation of nutritional,
Externí odkaz:
https://doaj.org/article/ac790011fb8244d29f62c61d26104492
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