Results 21 to 30 of about 60,904 (50)

Structure, Physicochemical Properties and Antioxidant Activities of Pectin Obtained from Different Varieties of Potato Residue

Shipin gongye ke-ji
In this study, pectin was extracted using an acid method from potato residues of four cultivars, including Marco Gaoshan from Enshi, Hubei (HP), red-skinned and yellow-fleshed potatoes from the Yunnan Plateau (YP), russet-skinned potatoes from Dingxi ...
Ruiping GAO, Wei TANG, Mingyan LIANG, Wenbin ZHOU, Li WU, Qiaoyu WU, Ruoruo WANG, Jia LIU   +7 more
doaj   +1 more source

Analysis on Composition and Sensory Quality of Characteristic Flavor Substances in Different Cold-eating Rabbits

Shipin gongye ke-ji
Cold-eating rabbit was a representative traditional delicacy in Zigong. To explore the composition and differences of the characteristic flavors of cold-eating rabbits from different markets, headspace solid phase microextraction-gas chromatography-mass ...
Ke DONG, Hongnan YUE, Xinyue ZHANG, Zhifeng ZHAO, Wenhao XIA, Dake XIONG, Zuojun WANG, Teng XU   +7 more
doaj   +1 more source

Effect of Hot-pressing Conditions on the Physicochemical Properties and Flavor of Gelatin Extracted from Sturgeon Cartilage (SCG)

Shipin gongye ke-ji
In order to explore the effects of different hot-pressing conditions on the physicochemical properties and flavor quality enhancement of gelatin extracted from sturgeon cartilage (SCG) and expand its potential applications, sturgeon cartilage was used as
Zefan CHEN, Xiangzhi LU, Jinlin WANG, Fan BAI, Peng XU, Yuanhui ZHAO   +5 more
doaj   +1 more source

Effects of Different Drying Temperature and Slice Thickness on Hot Air Drying Characteristics and Quality of Black Garlic

Shipin gongye ke-ji
In order to investigate the effects of drying temperature and slice thickness on the hot air drying characteristics and quality of black garlic, the drying characteristics, effective moisture diffusion coefficient, and drying kinetics model of black ...
Xiangli LI, Ting WANG, Beibei WANG, Haixiang WEI, Hong CHENG, Jing LIU   +5 more
doaj   +1 more source

Technological properties of improved haricot bean (Phaseolus vulgaris L.) varieties cultivated in Ethiopia

Applied Food Research
Despite extensive research on agronomic and nutritional aspects, studies on the technological properties of newly released haricot bean varieties in Ethiopia remain limited.
Endris Hussen Ahmed, Tilahun A. Teka, Kumela Dibaba Tolera, Habtamu Fekadu Gemede, Kedir Ebrahim Hussen   +4 more
doaj   +1 more source

Consumers’ preferences, acceptability, and quality traits of eggs from exotic and indigenous chickens raised in free-range management in peri-urban areas of Kutaber district, South Wollo, Ethiopia

Applied Food Research
A study in the peri‑urban Kutaber district, Ethiopia, evaluated consumers’ preferences, acceptability, and quality of eggs from Bovans Brown, Sasso T44, and indigenous chickens.
Ali Seid, Abebe Tesfa
doaj   +1 more source

Influence of dry pea soaking in various sodium salts solutions on the microstructure and sensory quality of fried peas

Applied Food Research
Peas (Pisum sativum L.) are a highly consumed legume with significant nutritional and health benefits, including high protein, fiber, vitamin, mineral, and phytochemical content.
Rui Costa, Gaspare Di Gregorio, Andreia Alves, João Noronha, Taha Rababah   +4 more
doaj   +1 more source

The impact of ambient temperature regulation on arabica coffee fermentation

Applied Food Research
Although temperature is a key variable in fermentation processes, coffee fermentation is usually carried out without temperature control, and its effect on metabolite profiles and beverage quality are not well established.
Gisele Xavier Ribeiro Costa, Pedro Luiz Lima Bertarini, Lívia Carneiro Fidélis Silva, Laurence Rodrigues do Amaral, Matheus de Souza Gomes, Liliane Maciel de Oliveira, Líbia Diniz Santos   +6 more
doaj   +1 more source

Optimizing roasting time and temperature to enhance the physicochemical properties, and retention of bioactive compounds of three coffee arabica subvarieties

Applied Food Research
The study optimized the roasting process of three arabica coffee subvarieties (Caturra, Catimor, and Typica) to enhance the physicochemical properties, while retaining bioactive compounds.
César R. Balcázar-Zumaeta, Katherine Reyna-Gonzales, Deysy Inga Diaz, Alexa J. Pajuelo-Muñoz, Angel F. Iliquin-Chavez, Ives Yoplac, Marleni Medina-Mendoza, Diner Mori-Mestanza, Ilse S. Cayo-Colca, Efraín M. Castro-Alayo   +9 more
doaj   +1 more source

The physicochemical and antioxidant activity of Realfood’ hydrolysed bird nest (RHBN)

Applied Food Research
Edible bird’s nest (EBN) is a high-value natural product secreted by swiftlets, predominantly harvested in Southeast Asia and China, where these birds are widely distributed. .
Muhamad Nur Ghoyatul Amin, Gatot Soegiarto, Laksmi Wulandari   +2 more
doaj   +1 more source