Results 61 to 70 of about 26,883 (272)

Microencapsulation of bioactive compounds from peanut residues: stability study and application in yogurt

Journal of the Science of Food and Agriculture, EarlyView.
Abstract BACKGROUND Peanut skin, a byproduct of peanut processing, is a rich source of phenolic compounds (520.65 mgGAE (100 g)−1 d.b.) with strong antioxidant capacity, but which remains underutilized. The direct incorporation of phenolic extracts into dairy products is challenging, due to their instability during processing and storage and possible ...
Ana Carolina Tucumantel Ribeiro, Victor Waldemar Pinto, Jaqueline LS Cavalcante, Nathalia Almeida Costa, Bárbara M Lepaus, Juliana A Macedo, Patrícia Blumer ZR Sá, Sílvia Cristina Sobottka Rolim de Moura   +7 more
wiley   +1 more source

Acid-Base Titration

Undergraduate Journal of Mathematical Modeling: One + Two, 2019
Titration is an analytical method used in biomedical sciences and analytical chemistry laboratories to determine the quantity or the concentration of a known or unknown substance. There are many kinds of titrations, but this investigation is fundamentally based on acid-base titration, in which the development of a mathematical titration model is ...
openaire   +5 more sources

PENGARUH PENAMBAHAN SARI BELIMBING WULUH (AVERRHOA BILIMBI) TERHADAP NILAI TOTAL TITRATABLE ACIDITY, KADAR AIR, PROTEIN DAN NILAI ORGANOLEPTIK KEJU MOZZARELLA [PDF]

, 2017
Penelitian ini bertujuan untuk mengetahui pengaruh penambahan sari belimbing wuluh terhadap total titratable acidity, kadar air, protein dan nilai organoleptik (aroma, rasa, tekstur).
Rio, Andika
core  

An in vitro investigation of the initial ph and titratable acidity of a selection of fruit smoothies

, 2011
Four commercially-available fruit smoothie drinks were assessed for both initial/baseline pH and titratable acidity. A commercially-available smooth orange juice drink was used as a positive control.
Stephen L Creanor, Suzanne M Blacker, Siobhan Creanor   +2 more
core   +1 more source

Probiotic fermented goat milk incorporated with blackberry (Rubus sp.): A novel functional food product

Journal of the Science of Food and Agriculture, EarlyView.
Abstract BACKGROUND This study created functional fermented goat milk by adding blackberry pulp and probiotics (Lactobacillus acidophilus LA‐5 and Bifidobacterium animalis subsp. lactis Bb‐12). The preparation involved two variations of fermented goat milk with blackberry (Rubus sp.), distinguished by the absence (fermented goat milk, FGM) or inclusion
Bibiana Bittencourt Bicca, Khadija Bezerra Massaut, Elisa dos Santos Pereira, Márcia Vizzotto Foster, Laura Martins Fonseca, Ângela Maria Fiorentini, Graciela Volz Lopes   +6 more
wiley   +1 more source

Unleashing the power of visible‐near infrared spectroscopy: predicting Golden Delicious apple enzyme activity

Journal of the Science of Food and Agriculture, EarlyView.
Abstract BACKGROUND Enzymatic browning is a significant reaction in fruits that affects their color, appearance, and quality. The quality of apples, as a perishable product, is mainly influenced by the activity of two browning‐related enzymes, polyphenol oxidase (PPO) and peroxidase (POD), during storage.
Tarahom Mesri Gundoshmian, Mahsa Sadat Razavi, Reza Akbari, Mohammad Tahmasebi, Irene Locatelli, Silvia Grassi   +5 more
wiley   +1 more source

Preharvest supplemental lighting enhances productivity and modulates postharvest quality in hydroponically grown Apulian unripe melon ‘Scopatizzo’ (Cucumis melo L.)

Journal of the Science of Food and Agriculture, EarlyView.
Abstract BACKGROUND Preharvest light management is increasingly used to enhance yield and fruit quality in soilless systems, yet its effects on unripe melon fruits remain poorly understood. This study evaluated the impact of supplemental red–blue light‐emitting diode (LED) lighting applied during cultivation in a closed‐cycle hydroponic system on ...
Onofrio Davide Palmitessa, Marica Troilo, Carlo Porfido, Roberto Terzano, Davide De Angelis, Massimiliano Renna, Francesco Caponio, Pietro Santamaria   +7 more
wiley   +1 more source

Postharvest Quality and Storage Stability of Garlic Cultivars From a Highland Semi-Arid Region. [PDF]

J Food Sci
ABSTRACT This study aimed to evaluate the impact of storage duration on the physical and chemical properties of garlic bulbs from the Ito and Amarante cultivars, stored in plastic containers under ambient conditions. Temporal analysis was performed using regression models, while differences between cultivars were explored through nonlinear fitting ...
Silva JAD, Silva MC, Pinto MAB, Guimarães RC, Teixeira LVL, Silva SR, Novaes QS, Rodrigues GB.   +7 more
europepmc   +2 more sources

THE TITRATION OF OXALIC ACID BY THE CONDUCTANCE METHOD. [PDF]

Journal of the American Chemical Society, 1918
n ...
Harned, Herbert S., Laird, Clinton N.
openaire   +2 more sources

Phenotypic, physicochemical, sensory, and functional attributes of cocoa (Theobroma cacao L.) from Brazilian Amazonian floodplain and upland ecosystems

Journal of the Science of Food and Agriculture, EarlyView.
Abstract BACKGROUND Cocoa (Theobroma cacao L.) from the Brazilian Amazon plays an important role in national production. While most cocoa is cultivated in upland systems, floodplain ecosystems represent a traditional and distinct production environment that may influence bean composition and quality.
Danielle Amaral e Silva, Consuelo Lúcia Sousa de Lima, Giulia Victória Silva Lima, Angela Maria Miranda Silva, Neirivaldo Cavalcante da Silva, Hervé Louis Ghislain Rogez, Jesus Nazareno Silva de Souza   +6 more
wiley   +1 more source