Results 11 to 20 of about 2,570,569 (219)

Safety Analysis of Aircraft Icing Detection System Based on Fault Tree

Hangkong gongcheng jinzhan, 2018
Aircraft icing detection system is very important to guarantee flight safety. It is also a new problem to assess safety of the aircraft icing detection system.
Wang Xiaohui, Che Cheng, Hu Yang, Hua Ming   +3 more
doaj   +1 more source

Incorporation of Sukkari Date in Probiotic-Enriched Fermented Camel Milk Improves the Nutritional, Physicochemical, and Organoleptical Characteristics

Fermentation, 2021
Camel milk and dates are well-known for their great nutritional and therapeutical benefits. Therefore, the study aimed to combine the benefits of fermented camel milk (FCM) and Sukkari date (SKD) in a naturally sweetened FCM.
Thamer Aljutaily, Hassan Barakat, Mahmoud M. A. Moustafa, Medhat Rehan   +3 more
doaj   +1 more source

Effect of exogenous Brassinolide on improving fruit quality and reducing fruit cracking in Junzao jujube [PDF]

Guoshu xuebao
[Objective] Xinjiang is the largest jujube producing area in China, and Junzao is one of the main cultivated varieties in Xinjiang. Jujube fruit cracking problem has been plaguing the development of jujube industry, causing serious economic losses ...
YANG Cheng, WANG Zhenlei, ZHANG Chuanjiang, LIU Wei, WU Cuiyun, LIN Minjuan   +5 more
doaj   +1 more source

Evaluation of the Quality Characteristics and Development of a Puffed-Rice Snack Enriched with Honeybee (Apis mellifera L.) Drone Pupae Powder

Foods, 2022
Edible insect ingredients have gained importance as environmental-friendly energy sources world-wide; the honeybee (Apis mellifera L.) drone pupae has gained prominence as a nutritional material.
Woo-Hee Cho, Jung-Min Park, Eun-Ji Kim, Md. Mohibbullah, Jae-Suk Choi   +4 more
doaj   +1 more source

Fruits Vinegar: Quality Characteristics, Phytochemistry, and Functionality

Molecules, 2021
The popularity of fruits vinegar (FsV) has been increased recently as a healthy drink wealthy in bioactive compounds that provide several beneficial properties.
Driss Ousaaid, Hamza Mechchate, Hassan Laaroussi, Christophe Hano, Meryem Bakour, Asmae El Ghouizi, Raffaele Conte, Badiaa Lyoussi, Ilham El Arabi   +8 more
doaj   +1 more source

Study on Aroma Identification and Quality Characteristics of Fenghuang Dancong Tea with Different Aroma Types

Shipin gongye ke-ji, 2023
In order to explore the differences of main biochemical components and aroma characteristics of different flavor types of Fenghuang Dancong tea, the electronic nose aroma detection technology, the determination of biochemical components of tea and ...
Shuang LI, Renyuan WAN, Conglian WANG, Suqiong GUAN, Yuxiao YAN, Luyang HAN, Caiyou LÜ, Guangrong YANG   +7 more
doaj   +1 more source

EFFECT OF DIFFERENT CONCENTRATIONS OF LIQUID PALM SUGAR ON THE QUALITY CHARACTERISTICS AND GLUTAMIC ACID CONTAINMENT OF SQUID RUSIP (Loligo chinensis)

Jurnal Pangan dan Agroindustri, 2023
Squid has amino acids that are good for eating and are processed into rusip. Rusip is a Bangka Belitung chilli sauce made from anchovies. This study aims to determine the effect of different concentrations of liquid palm sugar on the quality and glutamic
Elistia Elistia, Sumardianto Sumardianto, Romadhon Romadhon   +2 more
doaj   +1 more source

Study of Modifying Lamb Muscle Protein Structure and Improving the Tenderness by Ultrasonic Treatment

Shipin gongye ke-ji, 2023
In this study, the effects of ultrasonic treatment on the protein structure and quality characteristics of lamb were investigated using the ultrasonic time (0, 10, 20, 30, 40, 50 min) and power (0, 200, 250, 300, 350, 400 W) as variables.
Yuru YANG, Deyin PAN, Jinming MA, Xiaojuan JIANG, Hongsheng CHEN, Jingjing DIAO   +5 more
doaj   +1 more source

Effect of Salt on the Quality of Stone Milled Whole Wheat Flour and Dried Noodles

Shipin gongye ke-ji, 2023
In order to improve the quality of dried noodles, the effect of different salt additions on the pasting and farinograph properties of stone milled whole wheat flour, dough color, cooking, sensory, texture properties and antioxidant activity of noodles ...
Mengdi CAI, Chunxia SHEN, Yuhui LI, Shuangli XIONG, Feng LI   +4 more
doaj   +1 more source

The impact of FDI quality characteristics on carbon emission intensity: Evidence from China

Frontiers in Environmental Science, 2022
Using data from 30 provincial-level in China during 2005–2019, this paper investigates the impact of foreign direct investment (FDI) quality characteristics on carbon emission intensity.
Wenjing Ma, Kai Liu, Yunlong Li, Huarong Zhang   +3 more
doaj   +1 more source