Results 121 to 130 of about 17,997 (229)
Flavour and Fragrance Journal, EarlyView.This framework transposes the perfumery olfactory pyramid to whisky maturation by sequencing aromas into top, heart, and base notes according to their temporal persistence. Using Log P as a behaviour‐based classification axis and oak macromolecules as natural fixative analogues, it proposes a behaviour‐based aromatic wheel bridging flavour chemistry ...
Magali Picard
wiley +1 more source
Inversión enzimática de la melaza y su efectivo en el comportamiento de aves
Revista Mexicana de Ciencias Pecuarias, 1978 Las melazas o mieles incristalizables son subproductos de la producción de azúcar; su valor energético se estima en 66% del valor del maíz o de otros cereales (Morrison,1969).
Carmen M. Silva Rodríguez +3 more
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Food Biomacromolecules, EarlyView.Abstract The rising demand for plant‐based meat alternatives has had advancements in processing technologies such as extrusion to meet consumer preferences for enhanced sensory qualities and nutritional benefits. High moisture extrusion (HME), a thermo‐mechanical process employing elevated moisture levels (40%–70%), has emerged as a promising method ...
Nur Hameedah Binte Ramadhan +2 more
wiley +1 more source
Revista Mexicana de Ciencias Pecuarias, 1987 En la actualidad, la producción de cereales en México es insuficiente para satisfacer la demanda de consumo humano, por lo que su utilización en la alimentación animal deberá racionarse al máximo.
Carlos Elias Calles C. +4 more
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Food Biomacromolecules, EarlyView.Bidirectional interactions between food‐derived sensory compounds, gut sensing and microbiota, host physiological feedback, and metabolite production within the food matrix collectively shape sensory perception, microbial dynamics, and metabolic health.
Mohammad Nazrul Islam Bhuiyan
wiley +1 more source
, 2015 La production et les exportations de céréales sont en baisse dans..
Technical Centre for Agricultural and Rural Cooperation
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Development and characterization of a nutritionally rich traditional fermented product aktori
Food Biomacromolecules, EarlyView.Graphical representation of development of traditional fermented Aktori. The figure illustrates the development of aktori, a traditional food fermented with curd, which demonstrates enhanced nutritional and functional properties, along with probiotic characteristics.
Shambhvi, Mahesh Gupta
wiley +1 more source
CORRELACIÓN DE MODELOS MATEMÁTICOS DE ADSORCIÓN DE HUMEDAD EN CEREALES PARA DESAYUNO
Avances en Ciencias e Ingeniería, 2012 El objetivo del trabajo ha sido aplicar los modelos de GAB para evaluar isotermas de adsorción según niveles de actividad de agua (aW) en tres variedades de cereales para desayuno y su correlación con otros modelos matemáticos.
Judith Prieto +4 more
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Food Biomacromolecules, EarlyView.Agri‐food wastes and by‐products are transformed into sustainable biopolymer composites through extraction, modification, and advanced fabrication technologies. These value‐added materials exhibit enhanced mechanical, barrier, antimicrobial, and biodegradable properties, enabling applications in food packaging, edible coatings, and preservation systems
Samuel Ayofemi Olalekan Adeyeye +1 more
wiley +1 more source
, 2018 L’exposé analyse les modalités de stockage et de distribution des céréales à partir de leur circulation dans les réseaux de la grande propriété foncière dans le Nord de la Francia à l’époque carolingienne.
Devroey, Jean-Pierre
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