Results 11 to 20 of about 354,304 (262)

Integrating dry-processing and pre-sodiation enables high-energy sodium ion batteries [PDF]

Nature Communications
Sacrificial sodium-rich salts pre-sodiation is a safe and promising approach to supplement sodium-ion batteries with additional capacity for energy density enhancement.
Nan Qin, Yifan Li, Haotian Yang, Jing Chen, Chenchen Feng, Cunman Zhang, Zonghai Chen, Jim P. Zheng, Liming Jin   +8 more
doaj   +2 more sources

Isoflavone Changes in Immature and Mature Soybeans by Thermal Processing

Molecules, 2021
The isoflavone changes occurring in mature soybeans during food processing have been well studied, but less information is available on the changes in immature soybeans during thermal processing.
Shanshan Qu, Soon Jae Kwon, Shucheng Duan, You Jin Lim, Seok Hyun Eom   +4 more
doaj   +1 more source

Preparation of fruit products and analysis of their chemical and organoleptic assessment [PDF]

E3S Web of Conferences, 2023
Processing of fruits and grapes and the creation of high-quality food items are completely consistent with the requirements of not destroying the produced crop.
Odinaev Mirzamad, Akhmedov Shuhrat, Djalilov Nodir, Ganiev Shahzod, Kurbanov Fakhriddin   +4 more
doaj   +1 more source

The Effects of Processing Methods on the Quality of Arabica Kintamani Green Beans

International Journal of Food Studies, 2022
The coffee of Arabica Kintamani is one of the most popular coffees in the world due to its specific taste. The quality of coffee beans depends on the post-harvest and processing method.
I Gede Pasek Mangku, Luh Suriati, Dewa Gede Yudi Ardana, Wayan Widiantara Putra   +3 more
doaj   +1 more source

Effect of Pig Breed and Processing Stage on the Physicochemical Properties of Dry-Cured Loin

Food Science of Animal Resources, 2021
This study investigated the effect of pig breeds on the quality characteristics of dry-cured loins according to the processing stage. Physicochemical properties of 20 dry-cured processed loins with the different pig breeds [Berkshire vs Landrace ...
Jin-Kyu Seo, Jonghyun Ko, Junyoung Park, Jeong-Uk Eom, Han-Sul Yang   +4 more
doaj   +1 more source

Dry Matter, Starch Content, Reducing Sugar, Color and Crispiness Are Key Parameters of Potatoes Required for Chip Processing

Horticulturae, 2022
To make potato production more sustainable for smallholder farmers, product diversification through processing is critical. On the other hand, the processing sector mandated some stringent standards in order to maintain product quality, hence potato ...
Md Mazadul Islam, Sauda Naznin, Afroz Naznin, Md Nasir Uddin, Md Nurul Amin, Md Mushfiqur Rahman, Mohammad Monirul Hasan Tipu, Amnah Mohammed Alsuhaibani, Ahmed Gaber, Sharif Ahmed   +9 more
doaj   +1 more source

In vitro Digestibility of Starch from Ready-to-Eat Cassava and Corn Flours

Brazilian Archives of Biology and Technology, 2021
Slowly digestible starch (SDS) and resistant starch (RS) associate with health benefits when present in the diet. This study aimed to evaluate ready-to-eat corn and cassava flours regarding their commercial presentation (dry or flaked), composition and ...
Camila Sztoltz Piroski, Ana Cláudia Bedin, Luiz Gustavo Lacerda, Alessandro Nogueira, Ivo Mottin Demiate   +4 more
doaj   +1 more source

Effects of Different Processing Methods of Coffee Arabica on Colour, Acrylamide, Caffeine, Chlorogenic Acid, and Polyphenol Content

Foods, 2022
An effect of a processing method (dry and wet) and a degree of roasting (light, medium, and dark) of 15 coffee (Coffea arabica) samples on the content of caffeine, chlorogenic acid (CQA), total polyphenols (TPP), acrylamide (AA), and on the colour ...
Olga Cwiková, Tomas Komprda, Viera Šottníková, Zdeněk Svoboda, Jana Simonová, Jan Slováček, Miroslav Jůzl   +6 more
doaj   +1 more source

Influência do processamento e da torrefação sobre a atividade antioxidante do café (Coffea arabica) Influence of processing and roasting on the antioxidant activity of cofee (Coffea arabica)

Química Nova, 2007
The aim of this work is to evaluate the influence of processing (semi-dry and dry) and roasting (light, medium and dark) on the antioxidant activity of coffee brews, using tests to determine the reducing power and the DPPH scavenging, Fe+2 chelating and ...
Marcelo Henrique dos Santos, Bruno Lemos Batista, Stella Maris da Silveira Duarte, Celeste Maria Patto de Abreu, Cibele Marli Cação Paiva Gouvêa   +4 more
doaj   +1 more source

Effects of Wet and Dry Micronization on the GC-MS Identification of the Phenolic Compounds and Antioxidant Properties of Freeze-Dried Spinach Leaves and Stems

Molecules, 2022
Micronization is an emerging technology used in food production, in which the size of particles is reduced to microns in the processing of plant raw materials and by-products, thus making it an interesting research topic. Spinach stems are by-products of
Renata Różyło, Jolanta Piekut, Dariusz Dziki, Marzena Smolewska, Sławomir Gawłowski, Agnieszka Wójtowicz, Urszula Gawlik-Dziki   +6 more
doaj   +1 more source