Journal of Integrative Agriculture, 2020 Sweet and sour are the most important taste of blueberries, and they are produced by sugar and acid, respectively. Their contributions to the taste depend not only on the levels of sugar and acid, but also on the types and relative proportions of sugar ...
Jia ZHANG +7 more
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Notulae Botanicae Horti Agrobotanici Cluj-Napoca, 2022 The present study was conducted to evaluate the effect of maturity stages on the physicochemical characteristics of grapefruit (Citrus paradisi cv.
Hossam S. EL-BELTAGI +9 more
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Acidity and Antioxidant Activity of Cold Brew Coffee. [PDF]
, 2018 The acidity and antioxidant activity of cold brew coffee were investigated using light roast coffees from Brazil, two regions of Ethiopia, Columbia, Myanmar, and Mexico.
Fuller, Megan, Rao, Niny Z.
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Postharvest L-phenylalanine Application on Shelf life and Physicochemical Characteristics of Sabrina Strawberry During Cold Storage [PDF]
Majallah-i ̒Ulum-i BāghbānīIntroduction One of the most important global challenges is food waste, about 30% of the world's agricultural land is wasted. Every year, about 9.5 million tons of food is lost in the post-harvest phase of agriculture.
Karim Manda-Hakki, Hamid Hassanpour
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Determination of chemical properties in ‘calçot’ (Allium cepa L.) by near infrared spectroscopy and multivariate calibration [PDF]
, 2018 ‘Calçots’, the immature floral stems of second-year onion resprouts, are an economically important traditional crop in Catalonia (Spain). Classical approaches to evaluating the chemical properties of ‘calçots’ are time consuming and expensive; near ...
Boqué, Ricard +5 more
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Biopreservation of Fresh Strawberries by Carboxymethyl Cellulose Edible Coatings Enriched with a Bacteriocin of Bacillus methylotrophicus BM47 [PDF]
, 2019 Bacteriocins are a large group of antimicrobial compoundsthat aresynthesized byrepresentatives ofthegenus Bacillusand lactic acid bacteria (LAB).
Ivanov, Ivan +4 more
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Quality of fruit nectars and wines on the local market: Harmonization with quality standards [PDF]
Acta Agriculturae Serbica, 2015 The goal of this study was to determine whether the quality of fruit nectars and wines available on the local market is in accordance with the quality prescribed by the Rulebook.
Đurović Vesna, Ilić Radmila
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Shipin gongye ke-ji, 2022 The changes of active components and antioxidant activity of the supernatant during Lactobacillus casei fermentation were studied using Euryales ferox as raw material.
Yongyong YAN +3 more
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Suitability of borago officinalis for minimal processing as fresh-cut produce [PDF]
, 2019 Borage (Borago offcinalis L.) is a wild vegetable appreciated as a folk medicine and for culinary preparations. The introduction of borage as a specialized cultivation would allow for the diversification of vegetable crops and would widen the offerings ...
D'Anna F. +4 more
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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 +5 more
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