Results 41 to 50 of about 27,241 (209)
Germination: a means to improve the functionality of oat [PDF]
, 2004 The biochemical and physiological reactions of germination have long been utilised to produce barley malt for brewing and other purposes. Also some oat malt has been produced as raw-material of ale and stout production.
Kaukovirta-Norja, Anu +2 more
core +3 more sources
Analysis of conjugated linolenic acid from plant seeds
浙江大学学报. 农业与生命科学版, 2011 The objective was to determine the lipid classes and conjugated linolenic acid (CLNA) contents in Trichosanthes kirilowii, pomegranate and bitter melon seed oils from China. Three pomegranate cultivars (Sanbaiyu, Qingpiruanzi and Tianlüzi) and six bitter
YUAN Gao-feng, SUN Hai-yan, LI Duo
doaj +1 more source
Food Chemistry International, EarlyView.Noni seed oil from Morinda citrifolia, highlighting its bioactive composition, conventional and green extraction methods, and major stability challenges. Encapsulation strategies improve oxidative stability and bioavailability, along with potential applications in functional foods and cosmetics, and key barriers to large‐scale commercialization ...
Sumidha Palanisamy +4 more
wiley +1 more source
Alcohol representations are socially situated: an investigation of beverage representations by using a property generation task [PDF]
, 2018 Previous research suggests that people's representations of alcoholic beverages play an important role in drinking behavior. However, relatively little is known about the contents of these representations.
Aarts, H. +5 more
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Food Chemistry International, EarlyView.This study compares oxidative stability, fatty acid profiles, volatile compounds, and sensory attributes of four Xinjiang seed oils. Distinct aldehyde‐driven aroma patterns and compositional differences were revealed, providing a scientific basis for quality evaluation and valorization of underutilized plant seed oils in food applications.
Yilai Wan +4 more
wiley +1 more source
Kvasný průmysl, 2009 The variety Harmonie was first registered in the year 2004. It is a multiple hybrid with its origin in the varieties Saaz aroma variety (55%), Premiant (31%), Northern Brewer (12%) and Fuggle (2%). Red coloured hop bines and hop cones of cylindrical form
Karel KROFTA +3 more
doaj +1 more source
Antioxidants, 2021 The article presents the optimization of supercritical CO2 extraction (SFE-CO2) parameters using response surface methodology (RSM) with central composite design (CCD) in order to produce single variety hop (cv.
Nóra Emilia Nagybákay +6 more
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Influence of soy protein’s structural modifications on their microencapsulation properties: a-tocopherol microparticles preparation [PDF]
, 2012 Enzymatic and chemical modifications of soy protein isolate (SPI) were studied in order to improve SPI properties for their use as wall material for a-tocopherol microencapsulation by spray-drying.
Alric, Isabelle +3 more
core +2 more sources
Food Chemistry International, EarlyView.Composite sourdough breads were developed from blends of unripe plantain, tiger nut, and fenugreek flours. Optimized formulations improved pasting stability and enhanced texture, producing softer more elastic crumbs. The enriched breads contained higher dietary fiber and bioactive compounds, and significantly reduced serum cholesterol markers ...
Mary T. Ademosun +4 more
wiley +1 more source
Czech Journal of Food Sciences, 2012 Hops and hop products (pellets and extracts) belong to the major raw materials employed in brewing industry. Many effects such as the growing area, hop plant age, and virus infection influence the contents of the brewing-important hop secondary ...
Lukáš JELÍNEK +5 more
doaj +1 more source