Results 111 to 120 of about 64,580 (291)
Research of Quality and Competitiveness of Tomato Juices [PDF]
, 2019 The paper considers the results of the complex quality estimation and competitiveness determination of tomato juices of different producers, exported in European countries.The complex estimation of tomato juices quality was realized according to the ...
Babii, O. (Oleksandra) +3 more
core +3 more sources
The barley–malt–beer chain: A process and food safety approach
JSFA reports, EarlyView.Abstract This review addresses the current state of knowledge on the barley–malt–beer chain and its main physical, chemical, and microbiological contaminants, with particular emphasis on spoilage microorganisms and their toxic metabolites. The barley–malt–beer production chain represents a mature and globally relevant agro‐industrial sector that ...
José Gómez‐Espinoza +5 more
wiley +1 more source
Summary report on sensory-related socio-economic and sensory science literature about organic food products [PDF]
, 2009 Organic food’s initial attraction to the public was that it was perceived to be healthier and tastier, but scientists and policy makers have mainly stressed the benefits to the environment of organic and sustainable farming.
Asioli, Daniele +8 more
core
Investigation of the Influence of “Amaranth” Cryoadditive on Organoleptic and Microbiological Parameters of Processed Cheeses [PDF]
, 2018 There was grounded the expedience of using “Amaranth” cryoadditive in the technology of processed cheeses. “Amaranth” cryoadditive contains necessary vitamins and microelements of the natural origin.
Bilyk, O. (Oksana) +4 more
core +2 more sources
Physical and organoleptic characteristics of Limmu coffee landraces, southwestern Ethiopia
JSFA reports, EarlyView.Abstract Background Coffee (Coffea arabica L.) is one of the world's most valuable agricultural commodities, with Ethiopia recognized for producing high‐quality Arabica coffee. Limmu landrace coffees are prized for their distinctive flavor profiles; however, systematic evaluation of their raw and cup quality traits remains limited.
Bealu Girma +4 more
wiley +1 more source
ChemistryOpen, EarlyView.Teucrium polium shows antidiabetic activity with its phytochemical composition and biological activities. The essential oil is rich in carvacrol, thymol, γ‐terpinene, and o‐cymene, while the aqueous and hydroethanolic extracts are characterized by poliumoside, verbascoside, isorhamnetin‐3‐O‐rutinoside, and apigenin‐7‐rutinoside. Antioxidant activity is
Hajar El Ouadni +10 more
wiley +1 more source
The use of corn and buckwheat flour in the production of bakery products
Новые технологииCurrently, to make profit all entrepreneurs expand the range of products. The purpose of the research is introduction and use of a combination of different types of flour in bread baking in order to expand the range of bakery products of improved quality.
E. N. Efremova +3 more
doaj +1 more source
Comparison of Thawing Treatments on Quality, Microbiota, and Organoleptic Characteristics of Chicken Meat Fillets. [PDF]
ACS Omega, 2023 Arshad MW +10 more
europepmc +1 more source
PLANTS, PEOPLE, PLANET, EarlyView.The increasing demand for sustainable food production requires innovative solutions that balance productivity, resource efficiency, and environmental impact. Vertical Farming Systems (VFSs) offer a promising approach; however, their high energy consumption remains challenging.
Alessio Dessì +11 more
wiley +1 more source
Use of dandelion root in functional bread technology
Новые технологииPrevention of nutritional diseases with the help of functional foods remains relevant. Therefore, the development of food technology using raw materials that contribute to the formation of functional properties is relevant and has scientific and ...
A. P. Korolev +3 more
doaj +1 more source