Results 21 to 30 of about 166,484 (312)
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
doaj +1 more source
Fresh Mushroom Preservation Techniques [PDF]
, 2021 The production and consumption of fresh mushrooms has experienced a significant increase in recent decades. This trend has been driven mainly by their nutritional value and by the presence of bioactive and nutraceutical components that are associated ...
Tatiana Beldarrain-Iznaga +2 more
core +1 more source
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
doaj +1 more source
THE USE OF FOOD PRESERVATIVES. [PDF]
Journal of the American Medical Association, 1905 Inasmuch as the succession of seasons, the intervals between harvests and great distances from sources of supply compel man to store and transport many food products, and since these are more or less perishable, the desirability and the necessity of artificially preserving these foods from decay and from putrefaction are apparent; and certain agents ...
openaire +2 more sources
The impact of food preservation on food waste [PDF]
British Food Journal, 2017 Purpose The purpose of this paper is to demonstrate the relationship between food preservation and reducing consumer waste is of value in developing sustainable meal options. The research reports insights into Austrian marketplace for frozen and fresh foods that have been obtained from a consumer survey.
Wayne Martindale, Walter Schiebel
openaire +3 more sources
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
Fermentation of Fruits and Vegetables: Bridging Traditional Wisdom and Modern Science for Food Preservation and Nutritional Value Improvements. [PDF]
FoodsFermented fruits and vegetables are gaining increased attention due to their enhanced nutritional properties, extended shelf life, and potential health benefits.
Gangakhedkar PS +9 more
europepmc +2 more sources
Non-Thermal Food Preservation Methods in the Meat Industry [PDF]
, 2019 The most commonly used meat preservation methods include cooling, freezing, drying, vacuum packing, and curing. Meat quality is impaired by a wide range of changes including physical, chemical, microbiological, and enzymatic reactions. Food manufacturers
Yikmis, Seydi +7 more
core +1 more source