Results 11 to 20 of about 129,823 (260)
Czech Journal of Food Sciences, 2003 Varnishes used for the inner coatings of food cans are mostly based on epoxy resins or vinylic organosols. The epoxy resins are produced from bisphenol A and bisphenol F and they also contain BADGE or BFDGE as stabilising components.
I. Jordáková +3 more
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Concentration of Polyphenolic Antioxidants in Apple Juice and Extract Using Ultrafiltration
Membranes, 2022 The aim of the present work was to study the potential of ultrafiltration with three polyacrylonitrile membranes (1, 10, and 25 kDa) to concentrate polyphenolic antioxidants in apple juice and extract.
Mariya Dushkova +5 more
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Czech Journal of Food Sciences, 2004 Varnishes used as the inner coatings of food cans are often based on epoxy resins or vinylic organosols. The epoxy resins can be produced from bisphenol A (BPA) and bisphenol F (BPF) and they also contain bisphenol A diglycidyl ether (BADGE) of bisphenol
I. Poustková +3 more
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Journal of Agriculture and Food Research, 2022 Different varieties of jujube fruits are being grown and consumed in Bangladesh for their nutritional and biological functions. The functional properties of jujube fruits are credited to the abundance of phytochemical compounds.
S. M. Kamrul Hasan +5 more
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Modelling the Extraction of Pectin towards the Valorisation of Watermelon Rind Waste
Foods, 2021 Watermelon is the second largest fruit crop worldwide, with great potential to valorise its rind waste. An experimental design was used to model how extraction parameters (temperature, pH, and time) impact on the efficiency of the process, purity ...
Daniel Alexander Méndez +4 more
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Investigation of nutritional parameters in different parts of sea buckthorn (Hippophae rhamnoides L.) berries [PDF]
Journal on Processing and Energy in Agriculture, 2018 Sea buckthorn (SB) (Hippophae rhamnoides L.) excels as an ingredient of functional foods, being outstandingly suitable due to its biologically active compounds.
Rentsendavaa Chagnadorj +5 more
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Preserving stories, preserving food:
Canadian Food Studies, 2022 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 +1 more source
Investigation of the effect of storage on the structural-mechanical and sensory properties of pear alginate-carragean jelly [PDF]
E3S Web of ConferencesThe aim of the present study was to investigate the effect of storage on the structural-mechanical and sensory properties of pear alginate-carrageenan jelly during storage at different temperatures.
Manev Zdravko +2 more
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Asaia sp. as a Bacterium Decaying the Packaged Still Fruit Beverages
Czech Journal of Food Sciences, 2009 Several cases of consumer complaints to the still soft beverages - fruit drinks and ice teas were analysed. The visible impurities and slight sensory changes were observed, sediment was formed by microbial cells. The bacteria were isolated and identified
I. Horsáková +5 more
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Fortification of fruit products - A review
Czech Journal of Food Sciences, 2022 Fortification is one of the most important processes for the improvement of nutrients in food. This process can be a very cost-effective public health intervention.
Eugene Okraku Asare +3 more
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