Results 91 to 100 of about 64,580 (291)
Future Postharvest and Food, EarlyView.ABSTRACT Unveiling the performance of retort‐processed foods in terms of deteriorative quality changes during extended storage has been a subject of limited research. Therefore, a point in case is the retort‐processed ripe jackfruit pulp that has garnered scanty or nil reports.
Dipom Saikia +6 more
wiley +1 more source
Nonthermal Food Processing Technologies: A Comprehensive Review
Future Postharvest and Food, EarlyView.The graphical abstract illustrates the shift from traditional thermal food preservation methods to advanced nonthermal technologies. Traditional methods, represented by heating, often compromise the nutritional and sensory quality of foods. In contrast, nonthermal approaches such as high‐pressure processing (HPP), pulsed electric field (PEF ...
Ashok Kumar Yadav +5 more
wiley +1 more source
Revista Brasileira de Fruticultura, 2010 Los antecedentes de la papaya (Carica papaya, L.) en Canarias vienen a poner de manifiesto, la viabilidad de este cultivo en invernadero y la posibilidad de su mayor expansión a corto plazo, debido a la introducción a lo largo de los últimos años de ...
Maria Cristina Rodríguez Pastor +2 more
doaj
Future Postharvest and Food, EarlyView.The review critically evaluated and compared the selected superfruit phytochemistry, their bioactive composition and the key health benefits majorly emphasizing the antioxidant potential. It has highlighted the translational challenges in formulating functional foods by addressing the issues related to delivery system, bioavailability mechanism and the
Sharath Kumar Nagaraja +3 more
wiley +1 more source
Physico-chemical and Sensory Evaluation of Market Yoghurt in Nigeria [PDF]
, 2011 This study examined the quality of some yoghurts made and sold in the Nigerian market. Nine commercially available brands of yoghurt drinks which represent seven different manufacturers were randomly selected.
OLUGBUYIRO, J.A.O
core
Formulation of Decaffeinated Instant Coffee Effervescent Tablet [PDF]
, 2016 Decaffeinated coffee is an alternative for caffeine intollerant consumer as a safe and practical choice. However, since decaffeination process employ high temperature extraction, the coffee produced usually possesses inferior sensory qualities.
Abdurizal, B. S. (Bayu) +3 more
core +2 more sources
Food Safety and Health, EarlyView.Whey protein‐based microencapsulation for omega‐3 PUFA delivery in food systems. Objective: Enhance oxidative stability & bioavailability of omega‐3 PUFAs using whey protein as an encapsulating agent. Current methods: Spray drying & coacervation—effective but limited by heat sensitivity and encapsulation efficiency. Emerging technologies: Electrospray &
Jihan M. Kassem +9 more
wiley +1 more source
Овощи России, 2019 Relevance. Fermentation of cabbage is a common way of processing, which allows to preserve and strengthen its useful qualities. To date, breeders have proposed a significant number of varieties and hybrids of cabbage, each of which has its own individual
V. I. Tereshonok +4 more
doaj +1 more source
Composition, characteristics and organoleptic quality of salty milk
Mljekarstvo : Dairy Experts Journal, 1975 Slano kiselo mlijeko je autohtoni proizvod koji se u prošlosti najviše proizvodio u zapadnom dijelu Makedonije, u podnožju planina Bistre i Šare. To je proizvod pečalbarskih sela čija se tehnologija uskoro proširila i na druge krajeve, prije svega na zapadni i južni dio Makedonije.
Lazarevska, D. +2 more
openaire +1 more source
Materials and Methods of the Study of Influence of Agrotechnical Methods on Sensory Characteristics of Technical Sorts of Grape [PDF]
, 2017 The topicality of using the sensory analysis of berries in enological practice at planning of agrotechnical complex at vineyard to receive the certain style and quality of production was grounded.
Pashkovskiy, A. (Aleksandr) +2 more
core +2 more sources