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
Diversity of yeasts involved in the fermentation of tchoukoutou, an opaque sorghum beer from Benin [PDF]
, 2011 Opaque sorghum beers are traditional alcoholic beverages in several African countries. Known as tchoukoutou in Benin, the beer is often obtained from an uncontrolled fermentation. It is consumed in an actively fermenting state and has a sour taste.
Boekel, M.A.J.S., van +6 more
core +2 more sources
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
A study on impact of somatic cell count on physicochemical properties of pooled milk [PDF]
Journal of Veterinary and Animal Sciences, 2017 One hundred pooled milk samples were collected from organized farms and milk cooperatives in Thrissur district. All the samples were analyzed for somatic cell count, pH, titratable acidity, chloride and electrical conductivity.
J. P. Anu +5 more
doaj
To evaluate the buffering capacity of various drinks commonly available in India
MGM Journal of Medical Sciences, 2020 Introduction: Consumption of carbonated and health drinks and fruit juices containing acid, as one of the ingredients, can lead to erosion of the tooth.
Vanitha U Shenoy +5 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
Galacto-oligosaccharides formation during manufacture of different varieties of yogurt. Stability through storage [PDF]
, 2015 Galacto-oligosaccharides (GOS) have interest in the food industry due to their recognized functional properties. In this work, we studied the effect of a commercial β-galactosidase enzyme from Kluyveromyces lactis (YNL-2, GODO) and Lactobacillus ...
Bergamini, Carina Viviana +3 more
core +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
A starch edible surface coating delays banana fruit ripening [PDF]
, 2019 A rice starch edible coating blended with sucrose esters was developed for controlling the postharvest physiological activity of Cavendish banana to extend postharvest quality during ripening at 20 ± 2 °C.
Bowyer, Michael +6 more
core +2 more sources
Large-Effect QTLs for Titratable Acidity and Soluble Solids Content Validated in ‘Honeycrisp’-Derived Apple Germplasm [PDF]
, 2022 Baylee Miller +2 more
openalex +1 more source