FoodsIn this study, hot water treatment (WT), ultrasonic treatment (UT), ultrasonic-sodium hydroxide treatment (UST), ultrasonic-enzyme treatment (UET), and ultrasonic-microwave treatment (UMT) were used to treat sweet potatoes.
Liuqing Yang +4 more
doaj +1 more source
Physicochemical Properties, Sensory Profile, and Emotional Perception of Unpolished Organic Rice
Polish Journal of Food and Nutrition SciencesIncorporating unpolished rice into an everyday diet improves overall health and well-being. The objective of this study was to evaluate the physicochemical properties, sensory profiles, and emotional attributes of various unpolished organic rice ...
Hadi Munarko +4 more
doaj +1 more source
A Natural Compound Methylnissolin: Physicochemical Properties, Pharmacological Activities, Pharmacokinetics and Resource Development [PDF]
Ziyang Lin,1– 4 Mingjie Liang,2 Xianlong Zhang,1,2 Zhuo Cen,1,3,4 Fengxin Kang,2 Baien Liang,2 Ying Lai,2 Minyi Li,2 Tingting Duan,2 Junzheng Yang,2 Bo Liu1,3– 5 1The Second Clinical Medical College, Guangzhou University of Chinese Medicine, Guangzhou ...
Kang F +10 more
core +1 more source
Comparisons of physicochemical and catalytic properties of MFI-based micro-meso composite catalysts templated from different surfactants [PDF]
, 2012 Comparisons of physicochemical and catalytic properties of MFI-based micro-meso composite catalysts templated from different ...
苏宝莲 +8 more
core
Identification of Luwak coffee volatile compounds with gas chromatographymass spectrometry (GC-MS) method [PDF]
Food Research, 2018 Ifmalinda +3 more
doaj +1 more source
Physicochemical Properties of Oilseed Proteins. [PDF]
, 1986 This review attempts to consolidate the information on the physicochemical properties of proteins from groundnut, soybean, sesame seed, mustard seed, rapeseed, sunflower seed, cottonseed, and other oilseeds.
Prakash, V., Narasinga Rao, M. S.
core
Physicochemical characterization of jack bean (Canavalia ensiformis) tempeh [PDF]
Food Research, 2018 Andriati, N. +5 more
doaj +1 more source
Preliminary Assesment of the Quality of Herbhoneys and Chokeberry Syrups Used for their Production
Scientific Journal of Gdynia Maritime University, 2017 This study presents results of research on the quality of chokeberry herbhoneys and syrups used to produce them. The study included evaluation of the content of water, sugars, free acids and electrical conductivity.
N. Żak, A. Wilczyńska
doaj
Candelilla Wax-Based Oleogels: A New Perspective in Solid Fat Production
Applied Medical InformaticsThe research aimed to obtain and characterize new fats with zero trans and low saturated fatty acid content. Natural candelilla wax was used as an oleogelator in a percentage of 9% to build oleogel systems based on vegetable oils. Candelilla wax (DW) was
Sabina AVASILOAIE +2 more
doaj
Physicochemical Properties and Phytochemical Composition of 'French' Plums at Different Maturities. [PDF]
FoodsZhao D, Bi K, Niu D, Li X, Li F.
europepmc +1 more source