Results 31 to 40 of about 28,886 (242)
Shipin gongye ke-ji, 2022 Fruits and vegetables and aquatic products have rich nutritional value. However, they are susceptible to spoilage due to high moisture content and excellent habitat for microbial growth.
Jing LIU, Ya ZHAO, Qilong SHI
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Correlation Analysis between Color and Metabolites of Illicium verum (Star Anise) Treated with Different Blanching Processes [PDF]
Shipin KexueIn response to the problems of low efficiency and unstable quality in the traditional processing of star anise, this study systematically explored the impact of different blanching techniques on the “color-metabolite” correlation network of star anise ...
NONG Guilong, CHEN Cuifen, HUANG Yuanmei, HUANG Qingquan, ZHOU Gailian
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Heliyon, 2023 Dawrach (Raphanus raphanistrum L.) is an underutilized wild edible plant belonging to the Brassicaceae family. Dawrach is widely regarded as a weed, and there is a lack of information about its nutritional profile such as, proximate, antioxidant ...
Abebe Yimer Tadesse +2 more
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The public health risk posed by Listeria monocytogenes in frozen fruit and vegetables including herbs, blanched during processing [PDF]
, 2020 A multi-country outbreak ofListeria monocytogenesST6 linked to blanched frozen vegetables (bfV)took place in the EU (2015–2018). Evidence of food-borne outbreaks shows thatL. monocytogenesisthe most relevant pathogen associated with bfV.
Allende, Ana +24 more
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Effect of Water Content on the Thermal Inactivation Kinetics of Horseradish Peroxidase Freeze-Dried from Alkaline pH [PDF]
, 2001 The thermal inactivation of horseradish peroxidase freeze-dried from solutions of different pH (8, 10 and 11.5, measured at 25 C) and equilibrated to different water contents was studied in the temperature range from 110 to 150 C.
Hägerdal B. +6 more
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Pengaruh Media, Suhu, Dan Lama Blansing Sebelum Pengeringan Terhadap Mutu Lobak Kering [PDF]
, 2008 . Asgar, A. and D. Musaddad. 2008. The Effect of Medium, Temperature, and Blanching Time on the Dried-Radish Quality. The objective of this research was to find out the effect of medium, temperature, and blanching time on the characteristic of dried ...
Daniel Niederer (3427922) +4 more
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EFFECT OF HOT-WATER BLANCHING IN TREHALOSE SOLUTIONS ON BOTH NUTRITIONAL AND TECHNOLOGICAL QUALITY OF SLICED ORGANIC CARROTS [PDF]
, 2018 The aim of the present work was to evaluate the effect of blanching treatments at 75 and 90°C for 3 min in trehalose solution (4% w/v) on nutritional and technological quality of organic carrot (cv. Romance) slices of 5-mm thickness.
Giordana, Ventriglia +2 more
core
The Regulatory Role of Iron Transporter SLC39A13 in Liver Fibrosis
Advanced Science, EarlyView.SLC39A13/ZIP13, a newly discovered intracellular iron transporter, delivers iron to the ER/Golgi to catalyze procollagen hydroxylation during collagen maturation. Here, we systematically characterize the cell type‐specific functions of ZIP13 across distinct hepatic cell populations, and identify hepatic stellate cell‐specific ZIP13 as a promising and ...
Shanshan Guo +5 more
wiley +1 more source
AgriFood: Journal of Agricultural Products for Food, EarlyView.A jackfruit‐based meat analog enriched with legumes and spirulina was developed, optimized, and evaluated for sensory, nutritional, and shelf‐life qualities. The best formulation offered superior taste, texture, nutrient density, and maintained safety and quality for up to 60 days under frozen storage. ABSTRACT This study focuses on the development and
Hannah Mary Thomas +1 more
wiley +1 more source