Results 11 to 20 of about 363,214 (311)
RESEARCH OF HYDROTHERMAL PROCESSING OF DRY BARLEY MALT
Zernovì Produkti ì Kombìkorma, 2018 Functional properties of food products with the addition of germinated grain raw materials have become the object of increased attention of scientists and specialists in the food industry.
O. S. KOVALOVA +2 more
doaj +2 more sources
Optimization of drying process parameters for cauliflower drying [PDF]
Journal of Food Science and Technology, 2011 The different sizes (3, 4 and 5 cm) of hybrid variety of cauliflower (variety no. 71) were dehydrated in thin layer at three temperatures of 55, 60 and 65 °C with velocities of 40, 50 and 60 m/min. Dehydrated samples were analyzed for vitamin C, rehydration ratio and browning.
Manoj Kumar, Gupta +2 more
openaire +2 more sources
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 +4 more
doaj +1 more source
Foods, 2019 The effects of dry processing and maturity on antioxidant activity, total phenolic content, total procyanidins, and identity of phenolic compounds in coffee leaves were evaluated.
Samuchaya Ngamsuk +2 more
doaj +1 more source
Dry etching and sputtering [PDF]
, 2003 Dry etching is an important process for micro- and nanofabrication. Sputtering effects can arise in two contexts within a dry-etch process. Incoming ions cause removal of volatile products that arise from the interaction between the dry-etch plasma and ...
Wilkinson, C.D.W. +3 more
core +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 +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 +4 more
doaj +1 more source
A Production Analysis of Dry Onion Powder from the Water Perspective
Turkish Journal of Agriculture: Food Science and Technology, 2023 Nigeria’s dry onion production amounted to 1.38× 106 metric tonnes (t) in 2020. Roughly 50% of yearly production do not reach the table. An option lies in converting fresh dry onions to dry onion powder to mitigate postharvest losses. This study explores
Oyelayo Ajamu Oyedele +2 more
doaj +1 more source
Electroplating moulds using dry film thick negative photoresist [PDF]
, 2003 This paper reports on progress on the feasibility of fabricating moulds for electroplating using Ordyl P-50100 (negative) acrylate polymer based dry film photoresist, commercially available from Elga Europe (http://www.elgaeurope.it).
Kukharenka, A. +10 more
core +1 more source
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 +9 more
doaj +1 more source