Results 1 to 10 of about 780,588 (296)

Heating effect on quality characteristics of mixed canola cooking oils [PDF]

BMC Chemistry, 2022
Background The subcontinent is famous for its variety of seasonal foods cooked in vegetable seed cooking oils at elevated heating. Oils are often of poor quality that effect to consumer health.
Ayesha Baig, Muhammad Zubair, Sajjad Hussain Sumrra, Muhammad Faizan Nazar, Muhammad Nadeem Zafar, Kausar Jabeen, Muhammad Bilal Hassan, Umer Rashid   +7 more
doaj   +4 more sources

Comparing the performance of Kernel PCA Mix Chart with PCA Mix Chart for monitoring mixed quality characteristics [PDF]

Scientific Reports, 2022
Along with the development of information and technology, the quality characteristics of a product cannot be monitored separately in the different types of control charts.
Muhammad Ahsan, Muhammad Mashuri, Hidayatul Khusna   +2 more
doaj   +4 more sources

The Effects of the Mixed Fermentation of Honeysuckle Cereal Mixed Flour on the Dough Characteristics and Bread Quality

Fermentation, 2023
This study investigated the effects of the mixed solid fermentation of honeysuckle cereal mixed flour with lactic acid bacteria and yeast on dough characteristics and bread quality.
Junjian Ran, Bo Zhang, Yiwei Su, Yanwen Deng, Yongchao Li, Xinhong Liang, Junliang Sun   +6 more
doaj   +3 more sources

Mixed fermentation of lactic acid bacteria and sourdough on quality and storage characteristics of steamed bun

Food Chemistry: X
The effect of mixed fermentation with sourdough and lactic acid bacteria (Lactobacillus plantarum and Streptococcus thermophilus), the physicochemical indexes, storage characteristics of dough and bun were investigated. Compared with sourdough-only dough
Junjian Ran, Yuhan Tang, Yue Zhang, Lingxia Jiao, Chao Zhang, Yongchao Li, Ruixiang Zhao   +6 more
doaj   +5 more sources

Kernel principal component analysis (PCA) control chart for monitoring mixed non-linear variable and attribute quality characteristics

Heliyon, 2022
The products are commonly measured by two types of quality characteristics. The variable characteristics measure the numerical scale. Meanwhile, the attribute characteristics measure the categorical data.
Muhammad Ahsan, Muhammad Mashuri, Hidayatul Khusna, Wibawati   +3 more
doaj   +3 more sources

Metabolomic analysis of the effects of a mixed culture of Saccharomyces cerevisiae and Lactiplantibacillus plantarum on the physicochemical and quality characteristics of apple cider vinegar

Frontiers in Nutrition, 2023
IntroductionThis study compared differences in physicochemical characteristics of the vinegar made by a mixed culture (MC) of Saccharomyces cerevisiae and Lactiplantibacillus plantarum and a pure culture (PC) of Saccharomyces cerevisiae.MethodsThe ...
Ya-Nan Li, Ya-Nan Li, Yue Luo, Yue Luo, Zhen-Ming Lu, Zhen-Ming Lu, Yan-Lin Dong, Li-Juan Chai, Li-Juan Chai, Jin-Song Shi, Jin-Song Shi, Xiao-Juan Zhang, Xiao-Juan Zhang, Zheng-Hong Xu, Zheng-Hong Xu   +14 more
doaj   +3 more sources

Quality Characteristics and Manufacture of Extruded Noodles Mixed with Cereals

The Korean Journal of Food And Nutrition, 2012
Abstract We conducted this study to investigate the quality characteristics of extruded noodles(EN) mixed with cereals. The EN were evaluated for cooking properties(weight, water absorption, volume, and turbidity), Hunter`s color values, texture characteristics, and sensory characteristics.
In-Guk Hwang, Heon-Sang Jeong
openaire   +4 more sources

Effects of Intensive Fattening With Total Mixed Rations on Carcass Characteristics, Meat Quality, and Meat Chemical Composition of Yak and Mechanism Based on Serum and Transcriptomic Profiles

Frontiers in Veterinary Science, 2021
The objective of this study was to investigate the effects of intensive fattening with total mixed rations (TMR) on carcass characteristics, meat quality, and chemical composition of the yak meat.
Yi-Xuan Liu, Xiao-Ming Ma, Xiao-Ming Ma, Lin Xiong, Lin Xiong, Xiao-Yun Wu, Xiao-Yun Wu, Chun-Nian Liang, Chun-Nian Liang, Peng-Jia Bao, Peng-Jia Bao, Qun-Li Yu, Ping Yan, Ping Yan   +13 more
doaj   +3 more sources

Mixed fermentation improved apple juice quality: juice characteristics and mechanism

Frontiers in Nutrition
IntroductionFermented apple juice demonstrates significant potential as a functional beverage with health-promoting benefits; however, optimizing its sensory quality remains challenging.
Keyu Lei, Keyu Lei, Yinglong Wang, Yinglong Wang, Yunfeng Pu, Yunfeng Pu, Liling Wang, Liling Wang, Ying Huang, Ying Huang, Xujie Hou, Xujie Hou   +11 more
doaj   +3 more sources

Quality and Antioxidant Characteristics of Commercially Available Mixed Grains in Korea

The Korean Journal of Food And Nutrition, 2017
Mi-Jung Kim, Jee Yeon Ko, Kyung Ha Lee, Hyun-Joo Kim, Seuk Ki Lee, Hye Young Park, Eun-Yeong Sim, Sea Kwan Oh, Koan Sik Woo   +8 more
openaire   +4 more sources