Zobrazeno 1 - 10
of 309
pro vyhledávání: '"sensorial quality"'
Publikováno v:
Frontiers in Sustainable Food Systems, Vol 8 (2024)
Externí odkaz:
https://doaj.org/article/f73695b91a44446d971c97c2e23f863c
Autor:
Esteban Largo-Avila, Carlos Hernán Suarez-Rodríguez, Jorge Latorre Montero, Madison Strong, Osorio-Arias Juan
Publikováno v:
AIMS Agriculture and Food, Vol 8, Iss 3, Pp 789-803 (2023)
The main aim of this study was to evaluate the impact of mechanical drying on the sensory quality of specialty coffee produced on three Colombian coffee farms. The technique involved a study of the coffee bean drying process parameters, such as tempe
Externí odkaz:
https://doaj.org/article/59191c30b9674846bcb1c33aa8ee8d97
Autor:
Micol Marcellini, Davide Raffaelli, Luca Mazzoni, Valeria Pergolotti, Francesca Balducci, Yasmany Armas Diaz, Bruno Mezzetti, Franco Capocasa
Publikováno v:
Horticulturae, Vol 9, Iss 9, p 1026 (2023)
The present study assessed the responses, in terms of vegetative, productive, qualitative, and nutritional features, of plants and berries of three remontant strawberry cultivars cultivated in soil and irrigated using three irrigation regimes: standa
Externí odkaz:
https://doaj.org/article/257353f8fa7d4fdaa458279d5e62ba8d
Publikováno v:
Frontiers in Plant Science, Vol 13 (2022)
Externí odkaz:
https://doaj.org/article/25942109e66d4e50be13d2a06b962830
Autor:
Farid Moradinezhad
Publikováno v:
Journal of Horticulture and Postharvest Research, Vol 4, Iss Special Issue - Fresh-cut Products, Pp 13-24 (2021)
Purpose: Mango is an invaluable and climacteric fruit with a short shelf life. Minimally fresh‐cut mango fruit market is growing very fast, particularly in Europe and the United States, and recently in Asian countries and the Middle East. Consumers
Externí odkaz:
https://doaj.org/article/5e36365bf0644652a1055fe36d28207b
Autor:
Bruno Mezzetti, Francesca Biondi, Francesca Balducci, Franco Capocasa, Elena Mei, Massimo Vagnoni, Marino Visciglio, Luca Mazzoni
Publikováno v:
Applied Sciences, Vol 12, Iss 13, p 6668 (2022)
Brassicaceae plants are rich with antioxidant compounds that play a key role for human health. This study wants to characterize two Italian broccoli cultivars (Roya and Santee) and black cabbage, evaluating the variation of antioxidants in different
Externí odkaz:
https://doaj.org/article/7d3490af19fe4fd882325d6c6c160175
Akademický článek
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Autor:
Malakuczi, Viktor, Saviano, Miriam, Muscolo, Sara, Cipollone, Patrizio, Gironi, Camilla, Angelini, Marco
Industrial / commercial art & design
Externí odkaz:
https://library.oapen.org/handle/20.500.12657/85838
Publikováno v:
Foods, Vol 10, Iss 7, p 1506 (2021)
This study determined the effect of adding three concentrations of saffron (A: high, B: medium, and C: low) on vacuum-packaged dry-cured ham slices. The pH and the color coordinates were assessed at 0, 7, 14, 28 and 60 days of storage, and sensorial
Externí odkaz:
https://doaj.org/article/fa5961ccc3ab424197c4218263588283
Akademický článek
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