Results 51 to 60 of about 101,625 (271)
The Canadian Journal of Chemical Engineering, EarlyView.Abstract On the centennial of higher education in Chemical Engineering in Mexico, it is pertinent to revisit the key stages that have contributed to its consolidation as a vital discipline for the nation's scientific and technological advancement. Although the initial mission of chemical engineering education was primarily oriented toward the training ...
Agustín López Munguía +3 more
wiley +1 more source
Virgin coconut oil: emerging functional food oil [PDF]
Trends in Food Science & Technology, 2009 Virgin coconut oil (VCO) is growing in popularity as functional food oil and the public awareness of it is increasing. It is expected that VCO will experience a dramatic growth in the market. The introduction of VCO has open up new research that basically reveals new things besides what has already been known on commercial coconut oil.
Abdul Manaf, Marina +2 more
openaire +1 more source
Food Bioengineering, EarlyView.ABSTRACT This study innovatively links specific microbial compositions of commercial starter cultures to the evolution of key odorant and taste‐active amino acids, revealing the underlying mechanisms behind distinct flavor profiles. Three microbial starter cultures—Saccharomyces cerevisiae (SC), Scarlet (ST), and Roxaane LC (LC), were added to sausages,
Lili Ji +7 more
wiley +1 more source
Current Advancements of Probiotic Foods and Their Role in Sustainable Food Security
Food Bioengineering, EarlyView.ABSTRACT Probiotic foods have evolved from traditional fermented products to scientifically validated functional foods, defined by the FAO and WHO as live microorganism that confer a health benefit on the host when administered in adequate amounts, with effects being strain, does and end point specific.
Ashenafi Teklay Yaekob +3 more
wiley +1 more source
CORD, 2012 A study was carried out to distinguish coconut oil from coconut pairing oil by the application of principal component analysis (PCA) to fatty acid compositional and iodine value data.
J.M.N. Marikkar
doaj +1 more source
Extraction And Solubility Studies Of Virgin Coconut Oil From Coconut (Cocos Nucifera) Flesh Using Supercritical Carbon Dioxide [PDF]
, 2011 Coconut (Cocos nucifera) oil which is extracted from fresh coconut flesh is known as virgin coconut oil (VCO). The oil is a natural source of medium chain tryglycerides (MCTs) which has been well known as healthy oil.
Setianto, Wahyu Bahari
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Food Chemistry International, EarlyView.PBMA products were studied for their lipid stability, texture profiles and physicochemical properties under recommended refrigerated storage conditions. Lipid tests showed no indicators of lipid oxidation in the PBMA products after refrigerated storage; however, significant changes were observed in their textural and physicochemical properties ...
Owen Miller +2 more
wiley +1 more source
AgricultureThe application of chemical fertilizers and organic fertilizers, as well as irrigation, is an important agricultural practice that can increase crop yields and affect soil biogeochemical cycles.
Lilan Lu +3 more
doaj +1 more source
In situ starch localisation in Cocos nucifera L. and Elaeis guineensis Jacq.: The major reserve carbohydrate in these Arecaceae or not ? [PDF]
, 2010 Carbohydrates accumulated in plants can later be mobilized to support biosynthesis for metabolism and growth particularly during periods of low assimilation (dry season), or after biotic or abiotic stresses.
Caliman, Jean-Pierre +8 more
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Food Biomacromolecules, EarlyView.Abstract The perception of flavor in a food system depends on its release from the protein matrix. Apart from hydrogen bonding, hydrophobic interactions and van der Waal's forces, the formation of covalent adducts between the flavor and protein highly impacts the release of flavor from the protein matrix.
Arshita Verma +2 more
wiley +1 more source