Results 1 to 10 of about 31,923 (120)
Analysis of Quality in Different Weight Grading Kiwifruits Based on Multivariate Statistical Method
Shipin gongye ke-ji, 2023 Present study investigated the difference between the fruit weight and the quality of 'Hongyang' kiwifruit. The 'Hongyang' kiwiruit from 2 orchards collected from Pujiang and Jintang County of Sichuan Provence were classified according to the weight into
Ke LI +8 more
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Research Progress in Preparation, Antioxidant and Antibacterial Activities of Rosemary Extract
Shipin gongye ke-ji, 2023 Rosemary is an important economic crop. Its extract contains phenolic acids, flavonoids, terpenes and other biologically active substances. It also has antioxidant and antibacterial functions, so it can be used as a natural antioxidant and bacteriostatic
Zhiyan ZHU +5 more
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Shipin yu jixie, 2022 Objective: This study aimed to research and develop puffed blueberry dregs indica rice and fruit snack food. Methods: Using indica rice flour and blueberry residue powder as raw materials, three experimental factors including moisture content, extrusion ...
ZHANG Xin-zhen +7 more
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Chemical and Biological Technologies in Agriculture, 2022 Background This study evaluated the effects of growth stage and storage time on fermentation characteristics, bacterial communities and their functionality in alfalfa (Medicago sativa L.) silage.
Siran Wang +9 more
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Mycotoxin detection — Recent trends at global level
Journal of Integrative Agriculture, 2015 Mycotoxin contamination in agro-food systems has been a serious concern globally during the last few decades. Mycotoxins are toxic secondary metabolites produced by fungi when they grow in agro-food products and feedstuff.
Jonathan Nimal Selvaraj +6 more
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Effects of Cultivar on Phenolic Content and Antioxidant Activity of Naked Oat in China
Journal of Integrative Agriculture, 2014 To evaluate the effects of naked oat cultivars on their phenolic contents and antioxidant activities, the oat seeds from 21 different cultivars in China were collected, and their major nutritional components, compositions of polyphenols, and antioxidant ...
Li-tao TONG +5 more
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The quality change of Yunnan Xinping pickles during fermentation
Shipin yu jixie, 2022 Objective: This study aimed to obtain the best fermentation time of Yunnan traditional Xinping pickles. Methods: Sensory evaluation and texture measurement of Xinping pickles under different fermentation times were carried out, and the pH value and ...
WANG Xin-rui +4 more
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Agriculture & Food Security, 2022 Background The agricultural economy has little room for emerging farmers and there is no strong support system available for the small-scale farmers venturing in agro-processing.
Danisile Leonah Mthombeni +2 more
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Chemical and Biological Technologies in Agriculture, 2023 Background The purpose of this research is to study the contribution of epiphytic microbiota in fresh oat (OT), Italian ryegrass (IR) and whole-crop maize (MZ) to silage fermentation products and bacterial community structure of MZ.
Siran Wang +7 more
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Soymilk residue (okara) as a natural immobilization carrier for Lactobacillus plantarum cells enhances soymilk fermentation, glucosidic isoflavone bioconversion, and cell survival under simulated gastric and intestinal conditions [PDF]
PeerJ, 2016 Cell immobilization is an alternative to microencapsulation for the maintenance of cells in a liquid medium. However, artificial immobilization carriers are expensive and pose a high safety risk.
Xia Xiudong +4 more
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