Results 1 to 10 of about 129,704 (141)
Investigating the kinetics at low temperature heat pump drying and conventional drying of osmotic dehydrated blueberries [PDF]
E3S Web of Conferences, 2021 The possibilities for low-temperature heat pump and conventional drying of blueberries during preliminary osmotic dehydration was studied. A full factor experiment of type 22+3 was performed.
Hristo Hristov +5 more
doaj +1 more source
Enhancing postharvest quality of fresh-cut plums with chitosan-grape seed oil edible coatings [PDF]
BIO Web of Conferences, 2023 Edible coatings are traditionally used to improve food appearance and conservation due to their environmentally friendly nature. In this study fresh cut (halved and pitted) plum (var.
Zsivanovits Gabor +5 more
doaj +1 more source
Preserving stories, preserving food:
Canadian Food Studies / La Revue canadienne des études sur l'alimentation, 2021 Worldviews, cultures, spirituality, and history not only influence how societies define “food” and “waste”, they also shape how we consume food and the relationship we have with the broader food system. While food waste has emerged as a global concern and a complex “wicked problem” that impacts stakeholders at all scales of operations, the issue is ...
Tammara Soma +3 more
openaire +2 more sources
Journal of Food Quality, 2022 Fish is recognised as the most nutritious animal protein source, but because of its high deterioration nature, a huge number of fish are being wasted and susceptible to nutritional losses, resulting in a significant hurdle for expanding fish production ...
Md. Iftekhar Kabir +6 more
doaj +1 more source
Phloridzin as a marker for evaluation of fruit products authenticity
Czech Journal of Food Sciences, 2021 : Phloridzin (phloretin-2'-O-glucoside) is a phenolic compound characteristic of the genus Malus. This study aimed to evaluate phloridzin as a marker of undeclared addition of apples in fruit products.
Magdaléna Hrubá +7 more
doaj +1 more source
Czech Journal of Food Sciences, 2023 Water activity (aw) is a key factor influencing dry-cured meat products' safety. However, the standards for determining aw do not specify how the laboratory sample for self-analysis should be prepared and adjusted for determination in this type of food ...
Filip Beňo +4 more
doaj +1 more source
Characteristic parameters of honey wines and dessert meads
Czech Journal of Food Sciences, 2022 The aim of this study was to evaluate the chemical composition of 17 samples of mead originating from the Czech Republic. The samples included honey wines (made only from water and honey) and dessert meads which were treated mainly by the addition of ...
Vojtěch Kružík +6 more
doaj +1 more source
Czech Journal of Food Sciences, 2004 Active packaging systems based on the application of packaging materials with incorporated and/or immobilized antimicrobial agents provides one of promising trends in food processing.
O. Krejčová +3 more
doaj +1 more source
Platinum chloride-based viability RT-qPCR for SARS-CoV-2 detection in complex samples
Scientific Reports, 2021 Isolation, contact tracing and restrictions on social movement are being globally implemented to prevent and control onward spread of SARS-CoV-2, even though the infection risk modelled on RNA detection by RT-qPCR remains biased as viral shedding and ...
Enric Cuevas-Ferrando +9 more
doaj +1 more source
Czech Journal of Food Sciences, 2003 The present study concerns the optimisation of the headspace solid phase microextraction (HS/SPME) combined with gas chromatography/mass spectrometry (GC/MS) for the vinyl chloride monomer determination.
I. Jordáková +3 more
doaj +1 more source