Results 11 to 20 of about 88,943 (164)

Effect of Combination of Quercetin and Microwave Treatment on the Processing Properties of Corn Flour and the Quality and Digestibility of Noodles Incorporated with Corn Flour [PDF]

Shipin Kexue
In this study, to enhance corn flour incorporated noodles, corn flour was treated by the addition of 16% quercetin followed by microwave irradiation at 320 W for 30 min before being used as a partial wheat flour substitute in noodles.
CUI Yan, JIA Xinge, WANG Wei, LI Wei, LIU Nuo, LIU Siqi, ZHENG Mingzhu, LIU Jingsheng
doaj   +1 more source

Collagen from porcine skin: a method of extraction and structural properties

International Journal of Food Properties, 2018
This paper presents a study of the processing of collagen-containing raw material and its changes in the course of targeted complex processing by hydrolysis, including freeze-drying. The pH, chemical composition, penetration magnitude, and critical shear
Ivan Fiodorovich Gorlov, Evgeniy Ivanovich Titov, Gennadiy Viacheslavovich Semenov, Marina Ivanovna Slozhenkina, Aleksandr Yurievich Sokolov, Ruslan Saferbegovich Omarov, Aleksandr Ivanovich Goncharov, Elena Yurievna Zlobina, Elena Viktorovna Litvinova, Ekaterina Vladimirovna Karpenko   +9 more
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Profile analysis of food shelf-life research

Liang you shipin ke-ji, 2020
In today's society，the importance of shelf life is indisputable in all aspects of food industry including manufacture，processing，storage，distribution，sale and consumption.However，there is no general method to predict the shelf life of different kinds of
QIANG Wan-li, XIE Tian, LI Hui, DU Yu-meng, LI Jing, LI Xiao-yan   +5 more
doaj   +1 more source

Characterization of Pixell Arabica and Robusta coffee varieties: Physicochemical properties and antioxidant [PDF]

BIO Web of Conferences
Coffee is one of the most widely consumed beverages globally, with Arabica (Coffee arabica) and Robusta (Coffee canephora) being the two main commercial species.
Mariastuty Tantry Eko Putri, Komariyah Kokom, Widodo Wahyu Eko, Astuti, Atmaji Gigih, Setianto Wahyu Bahari, Yustiningsih Nenie, Pramono Edi Priyo, Henanto Henky, Wayan T Ni, Sundowo Andini, Machmudah Siti, Prasetyani Lully Natharina   +12 more
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PENGANEKARAGAMAN KONSUMSI PANGAN RUMAH TANGGA MASYARAKAT PESISIR DI KOTA BENGKULU MELALUI TEKNOLOGI PENGOLAHAN PRODUK HASIL LAUT DAN NON HASIL LAUT

Dharma Raflesia, 2018
Food is an ingredient intended as food or beverage derived from biological and water resources, whether processed or unprocessed, including food additives, foodstuffs, and other materials used in the process of preparing, processing and / or making food ...
reswita reswita reswita, Melli Suryanty, Ellys Yuliarti   +2 more
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Mango Fruit Processing: Options for Small-Scale Processors in Developing Countries

Agriculture, 2021
Postharvest losses of mango fruit in a number of developing countries in Africa and Asia have been estimated to be as high as over 50%, especially during the main harvest season.
Willis O. Owino, Jane L. Ambuko
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Safety evaluation of the food enzyme rennet containing chymosin and pepsin A from the abomasum of calves and cows

EFSA Journal, 2023
The food enzyme containing chymosin (EC 3.4.23.4) and pepsin A (EC 3.4.23.1) is prepared from the abomasum of calves and cows (Bos taurus) by Chr. Hansen.
EFSA Panel on Food Contact Materials, Enzymes and Processing Aids (CEP), Claude Lambré, José Manuel Barat Baviera, Claudia Bolognesi, Pier Sandro Cocconcelli, Riccardo Crebelli, David Michael Gott, Konrad Grob, Evgenia Lampi, Marcel Mengelers, Alicja Mortensen, Gilles Rivière, Inger‐Lise Steffensen, Christina Tlustos, Henk Van Loveren, Laurence Vernis, Holger Zorn, Yrjö Roos, Jaime Aguilera, Cristina Fernandez‐Fraguas, Magdalena Andryszkiewicz, Daniele Cavanna, Yi Liu, Andrew Chesson   +23 more
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FOOD SUPPORT: CONDITION AND PROSPECTS [PDF]

Экономика региона, 2009
In this close there were considered problems of functioning of the processing and food enterprises the Republic of Sakha (Yakutia), indicators in the economy of the region play a considerable role in maintenance of the population of republic with a local
E.I. Kolosova
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REVIEW OF THE COLLECTIVE MONOGRAPH"IMPROVING FOOD QUALITY AND SAFETY THROUGH BIOTECHNOLOGY AND FOOD ENGINEERING"

Journal of Social Sciences, 2023
The collective monograph "Improving the quality and safety of food through biotechnology and food engineering" was produced within the project code 20.80009.5107.09 "Improving the quality and safety of food through biotechnology and food engineering ...
GĂINĂ, Boris, REȘITCA, Vladislav, VLADEI, Natalia   +2 more
doaj   +1 more source

Enhancing natto quality by co-fermentation with Pediococcus pentosaceus PP04 and Bacillus velezensis BV702: Nattokinase activity, nutritional profile, and flavor characteristics

Food Chemistry: X
Bacillus spp. are the main nattokinase (NK) producers, but monoculture fermentation often causes an unpleasant ammoniacal odor. This study first selected B.
Yin Feng, Yuexin Gao, Linlin Cui, Jiale Feng, Yuling Fan, Yue Zhang, Xinzhu Wang, Yuxuan Ma, Yu Wang, Bo Nan, Xia Li, Yuhua Wang   +11 more
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