Results 21 to 30 of about 828,402 (267)
Phenolics content and antioxidant capacity of commercial red fruit juices [PDF]
Hemijska Industrija, 2011 The content of phenolics: total phenols (TP), flavonoids (TF), anthocyanins (TA) and hydroxicinnamic acid as well as the total antioxidant capacity (TAC) in nine commercial red fruit juices (sour cherry, black currant, red grape) produced in Serbia ...
Mitić Milan N. +4 more
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Mold Content of Commercial Popcorn
Journal of Food Protection, 1995 Internal mold infection levels for microwave yellow popcorn, nonmicrowave white popcorn, nonmicrowave yellow popcorn and specialty popcorn were determined by direct plating of kernels on Dichloran-rose benga-chloramphenicol agar (DRBC), Dichloran-18% glycerol agar (DG-18), Aspergillus flavus/parasiticus agar (AFPA) and Czapek's iprodione agar (CZID ...
Sarath K, Katta +2 more
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Chromatographic evaluation of curcumin content in commercial samples [PDF]
Brazilian Journal of Food TechnologyTurmeric, also known as ground saffron, is a widely used spice that colours and flavours traditional dishes. It has antioxidant, antimicrobial, and coloring properties due to the presence of curcumin in its composition.
Sophia Messa +3 more
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METHODS AND MEANS OF PROCESSING INFORMATION RESOURCES IN ELECTRONIC CONTENT COMMERCE SYSTEMS [PDF]
Applied Computer Science, 2015 This paper presents the development of unified methods and software tools for processing information resources in the electronic content commerce systems. A model of electronic content commerce systems is proposed.
Victoria VYSOTSKA, Lyubomyr CHYRUN
doaj
SET-THEORETIC MODELS AND UNIFIED METHODS OF INFORMATION RESOURCES PROCESSING IN E-BUSINESS SYSTEMS [PDF]
Applied Computer Science, 2014 In the given article is functional logistic model of commercial content processing as the content life cycle stage in electronic commerce systems proposed.
Victoria VYSOTSKA, Lyubomyr CHYRUN
doaj
Acrylamide Content of Commercial Frying Oil
Journal of Oleo Science, 2007 After Swedish researchers reported that heated foods such as potato chips and French fries contain acrylamide, the potential for health damage resulting from the consumption of these foods became a widespread concern. Used frying oils collected from food manufacturing companies were subjected to acrylamide determination using GC/MS-SIM, but the ...
Nagao, Totani +3 more
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FEATURES OF INFORMATION RESOURCES PROCESSING IN ELECTRONIC CONTENT COMMERCE [PDF]
Applied Computer Science, 2014 Some solutions of main problems of content e-commerce and content management services are described in the paper. Content lifecycle model in electronic commerce systems is considered.
Andriy BERKO +2 more
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New content, design, and marketing trends in commercial publishing
Libellarium: Journal for the Research of Writing, Books, and Cultural Heritage Institutions, 2009 The aim of the paper is to analyse the actual status of book publishing in Croatia, envisage the trends of its future development and, by analyzing the current state of affairs and new book marketing trends, draw conclusions as to which directions the ...
Leonardo Blažević
doaj +1 more source
Comparative Study of Drought Stress Effects on Traditional and Modern Apple Cultivars
Plants, 2021 Genotype-dependent responses of apples to drought stress were evaluated between commercial and traditional apple cultivars. The results indicate different mechanisms of tolerance to investigated drought stress conditions.
Ines Mihaljević +8 more
doaj +1 more source
Tocochromanol content in commercially prepared fried foods [PDF]
Czech Journal of Food Sciences, 2018 In the scientific literature, there is not reliable information about the vitamin E content of commercially prepared fried foods. Therefore, tocochromanols were determined in 44 samples of french fries and 33 samples of potato chips and similar fried snacks.
Monika SABOLOVÁ +6 more
openaire +2 more sources