Results 61 to 70 of about 41,179 (256)
Food Chemistry International, EarlyView.Lychee starch coatings enriched with procyanidins showed strong antifungal activity and effectively preserved strawberry quality postharvest, reducing weight loss, decay, and senescence. This highlights their potential as a sustainable natural alternative for shelf‐life extension and fungal control in fresh produce.
Guillermo Castillo‐Olvera +7 more
wiley +1 more source
The key metabolite of fruit flavor change in different ripening stages of Baccaure ramiflora
Food Chemistry: XBaccaurea ramiflora has an unstable ripening period. Herein, five typical periods of fruit ripening of ‘LR’ Baccaurea ramiflora were analyzed by non-targeted metabolomics techniques.
Chongcheng Yang +5 more
doaj +1 more source
Journal of Food Quality, 2019 Blending different fruits as well as adding medicinal herbs improves important physicochemical and sensorial properties of fruit wine. The present study aimed at investigating prominent physicochemical and sensory properties of wine produced from cactus ...
Zenebe Tadesse Tsegay +1 more
doaj +1 more source
Black tea water kefir beverage : a thesis submitted in partial fulfilment of the requirement for the degree of Master of Food Technology, Massey University, Albany, New Zealand [PDF]
, 2017 Fermented foods and beverages play an important role in the human diet as they provide essential nutrients as well as contribute towards prevention of diseases.
Subardjo, Maria Vina Kania
core
Food Chemistry International, EarlyView.Acacia nilotica gum fortification improved the physicochemical and sensory characteristics of sterilised flavoured milk. A. nilotica gum significantly increased the dietary fibre content of sterilised flavoured milk (1.9 g per 100 g). ABSTRACT Flavoured milks are widely preferred by people of all age groups globally. There is also a significant rise in
Deepak Mudgil +2 more
wiley +1 more source
Ingeniería e Investigación, 2008 The plum cv. Horvin is a highly perishable fruit; this hampers post-harvest handling and there is currently no cold sto-rage chamber or suitable post-harvest handling infrastructure in Colombia.
Alfonso Parra Coronado +2 more
doaj
Post-storage quality and physiological responses of tomato fruits treated with polyamines
Advances in Horticultural Science, 2013 Two greenhouse F1 tomato cultivars, M19 and M79, were grown hydroponically and the mature green fruits were harvested and subjected to eight polyamine (PA) treatments including 1 and 2 mM putrescine (Put), spermidine (Spd) and their combination before ...
J. Javanmardi, M. Rahemi, M. Nasirzadeh
doaj +1 more source
Food Biomacromolecules, EarlyView.Abstract Whereas gluten‐free bread production often relies on starch‐heavy formulations, this study introduces a novel approach by leveraging the synergistic effects of fermented/pre‐gelatinized Cardaba banana, pigeon pea, and lemon pomace—an underutilized agro‐industrial byproduct.
Abimbola Abike Osanbikan +5 more
wiley +1 more source
Future Postharvest and Food, EarlyView.Litsea cubeba essential oil (LCEO) reduces blueberry rot while maintaining quality. It disrupts the cellular structure and membranes of Alternaria alternata, causing solute leakage, while simultaneously inducing reactive oxygen species (ROS) accumulation and mitochondrial membrane potential (MMP) damage in the pathogen.
Ruogu Cheng +6 more
wiley +1 more source
Changes in Grape Maturity Induced by Spraying Ethanol [PDF]
, 2004 Three different ethanol solutions were sprayed onto Cabernet Sauvignon (Vitis vinifera L.) clusters during the ripening period: 2.5, 5 and 10% by volume in water. Controls were sprayed with water alone. Three different times of spraying were also tested:
Chervin, Christian +10 more
core +2 more sources