Results 21 to 30 of about 717,023 (355)
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
doaj +1 more source
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
doaj +1 more source
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
doaj +1 more source
Immobilization of Bacteriocins from Lactic Acid Bacteria and Possibilities for Application in Food Biopreservation [PDF]
, 2018 Bacteriocins are biologically active compounds produced by a large number of bacteria, including lactic acid bacteria (LAB), which exhibit antimicrobial activity against various saprophytic and pathogenic microorganisms.
Krastanov, Albert +2 more
core +1 more source
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
doaj +1 more source
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
doaj +1 more source
Differentiation between fresh and thawed chicken meats
Czech Journal of Food Sciences, 2013 Adulteration of fresh meat and its possible substitution with frozen and thawed meat represents a problem, since thawed meat has not only lower sensory qualities than fresh meat but also a lower price.
Anna ŠIMONIOVÁ +4 more
doaj +1 more source
International Journal of Food ScienceThis research investigated the impact of enriching bread with banana peel powder (BPP) on nutritional attributes, bioactive components, antioxidant activity, and sensory characteristics. Four bread samples were prepared and evaluated: S1 (control), S2 (5%
Most. Jesmin Akhter +3 more
doaj +1 more source
Frontiers in Nutrition, 2023 Modern consumer expectations have become highly diversified: they want more opportunities to meet diverse family needs (diversity of family members in age, gender, physical activity, etc.
Adrienn Varga-Tóth +8 more
doaj +1 more source