Results 21 to 30 of about 449,429 (311)

PHYSICOCHEMICAL CHARACTERISTICS OF BILIMBI (Averrhoa bilimbi L.) [PDF]

Revista Brasileira de Fruticultura, 2001
The aimed of this work was to investigate the effects of maturity stages on the physicochemical characteristics of bilimbi (Averrhoa bilimbi L.) which were cultivated in Recife-PE.
VERA LÚCIA ARROXELAS GALVÃO DE LIMA, ENAYDE DE ALMEIDA MÉLO, LUECI DOS SANTOS LIMA   +2 more
doaj   +1 more source

Estudio preliminar sobre el efecto del ultrasonido en las propiedades fisicoquímicas del vino tinto [PDF]

, 2015
Ultrasound is regarded as a potential alternative method for improving the quality of some wines. This study was initiated with the objective of evaluating the effects of ultrasound on some important physicochemical properties of red wine such as ...
Arts I. C., Juan Francisco García Martín, Martín O., Qing-An Zhang, Singleton V. L., Xue-Hui Fan, Yuan Shen   +6 more
core   +1 more source

Changes physical-chemical of avocado (Persea americana Mill. cv. “Hass”) in postharvest for two municipalities of Antioquia

Temas Agrarios, 2014
Physiological and physico chemical characteristics of avocados (Persea americana Mill. Cv. “Hass”) grown in the municipalities of Carmen de Viboral and El Retiro located in Antioquia (Colombia) are unknown, that is why the objective of this research was ...
Carlos J. Márquez, Diana P. Yepes, Laura Sanchez, Jairo A. Osorio   +3 more
doaj   +1 more source

The Circular Economy of Herbal Beverage Products and Their Physicochemical Characteristics

Society, 2023
The circular economy seeks to maximize resource utility while enhancing waste materials’ added value. Herbal beverages are derived from biopharmaceutical plants, commonly using ginger, cardamom, turmeric, aromatic ginger or lesser galangal, and curcuma ...
Etty Soesilowati, Evi Susanti, Hikmah Tri Prihatini   +2 more
doaj   +1 more source

Lactic Acid Bacteria and Yeast Inocula Modulate the Volatile Profile of Spanish-Style Green Table Olive Fermentations [PDF]

, 2019
In this work, Manzanilla Spanish-style green table olive fermentations were inoculated with Lactobacillus pentosus LPG1, Lactobacillus pentosus Lp13, Lactobacillus plantarum Lpl15, the yeast Wickerhanomyces anomalus Y12 and a mixed culture of all them.
Arroyo López, Francisco Noé, Benítez Cabello, Antonio, Garrido Fernández, Antonio, Jiménez Díaz, Rufino, Morales Gómez, María Lourdes, Rodríguez Gómez, Francisco   +5 more
core   +1 more source

Physicochemical characteristics of acacia and meadow honey from different regions of the Republic of Srpska/Bosnia and Herzegovina with an emphasis on the environment of beekeeping zones [PDF]

Biotechnology in Animal Husbandry, 2020
Honey is a thick, sweet, syrupy substance, the product of the honey-bee, Apis mellifera L., obtained from the collected fruit juices and other, processed in the stomach of bees and is a pure product with no additives of any other substance.
Bilić-Šobot Diana
doaj  

The Effect of Pulsed Electric Fields (PEF) Combined with Temperature and Natural Preservatives on the Quality and Microbiological Shelf-Life of Cantaloupe Juice

Foods, 2021
Pulsed electric field (PEF) is an innovative, non-thermal technology for food preservation with many superiorities. However, the sub-lethally injured microorganisms caused by PEF and their recovery provide serious food safety problems. Our study examined
Li Li, Ruijin Yang, Wei Zhao
doaj   +1 more source

Prediction of peptide and protein propensity for amyloid formation [PDF]

, 2014
Understanding which peptides and proteins have the potential to undergo amyloid formation and what driving forces are responsible for amyloid-like fiber formation and stabilization remains limited.
A Quintas, A Trovato, A Trovato, AC Davison, AC Tsolis, Alexandre Quintas, AM Fernandez-Escamilla, AP Pawar, AV Finkelstein, B Rost, C Nerelius, Carlos Família, CM Dobson, D Eisenberg, David A. Phoenix, DJ Selkoe, DM Fowler, Eugene A. Permyakov, F Chiti, F Chiti, F Sasagawa, GG Tartaglia, GG Tartaglia, H Hu, I Cherny, I Walsh, IV Baskakov, J Palau, J Tian, JC Rochet, JD Sipe, JM Zimmerman, JW Kelly, JW Kelly, K Rajagopal, KF DuBay, KK Frousios, KT O’Neil, L Goldschmidt, LO Jimenez, M Belli, M Emily, M Hollander, M Kuhn, M López de la Paz, M Oliveberg, M Stefani, M Sunde, M Sunde, M Zamani, MB Kursa, MJ Thompson, MT Pastor, N Becker, N Qian, O Conchillo-Solé, PK Teng, PY Chou, RS Harrison, S Idicula-thomas, S Kawashima, S Kawashima, S Maurer-Stroh, S Ventura, S Yoon, S Yoon, Sarah R. Dennison, SJ Hamodrakas, SJ Hamodrakas, SK Maji, SO Garbuzynskiy, T Hothorn, T Hothorn, T Hothorn, T Scheibel, TPJ Knowles, VS Mathura, WH DePas, WT Astbury, Y Kallberg, Ž Eva   +80 more
core   +5 more sources

Physicochemical and Storage Characteristics of Pork Tteokgalbi Treated with Boesenbergia pandurata (Roxb.) Powder

Applied Sciences, 2022
This study investigates the physicochemical and storage characteristics of Tteokgalbi treated with various concentrations of Boesenbergia pandurata (Roxb.) powder (BP).
Jae-Joon Lee, Jungseok Choi, Jung-Heun Ha   +2 more
doaj   +1 more source

Multi-scale structure, pasting and digestibility of adlay (Coixlachryma-jobi L.) seed starch [PDF]

, 2018
peer-reviewedThe hierarchical structure, pasting and digestibility of adlay seed starch (ASS) were investigated compared with maize starch (MS) and potato starch (PS).
Chen, Jicheng, Chen, Yazhen, Ge, Huifang, Miao, Song, Pang, Jie, Wu, Chunhua   +5 more
core   +1 more source