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1.219 Aktuelle Fachpublikationen zum Thema Addition

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Effect of Ultraviolet‐C Radiation Combined with Unconventional Atmosphere Packaging on the Quality of Fresh‐Cut Arugula (Eruca Sativa Mill.)

25.06.2015 | Ana Cecilia Silveira, Andrea Baeza, Víctor Hugo Escalona, Journal of Food Safety, 2015

Abstract The combined effects of ultraviolet (UV) light C (0.34 to 20.13 kJ/l2) and superatmospheric O2 (>85%) packaging on the respiration rate, atmospheric composition, microbiological growth and nutritional quality of fresh‐cut arugula stored for 10 days at 5C were studied. All treatments ...

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Evaluation of the Cooking Quality Characteristics of Pasta Enriched with Spirulina Platensis

25.06.2015 | Gülsün Özyurt, Leyla Uslu, Ilknur Yuvka, Saadet Gökdoğan, Gökçe Atci, Burcu Ak, Oya Işik, Journal of Food Quality, 2015

Abstract Pasta is produced from semolina with the addition of Spirulina platensis at three different levels (5, 10 and 15% w/w) to enhance the sensorial and nutritional quality. Pasta samples were evaluated for cooking quality (weight increase, cooking loss, volume increase), microbiological ...

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Potential of Fava Bean as Future Protein Supply to Partially Replace Meat Intake in the Human Diet

24.06.2015 | Salvatore Multari, Derek Stewart, Wendy R. Russell, Comprehensive Reviews in Food Science and Food Safety, 2015

Abstract Legumes have the potential to support global protein production by partially replacing meat and dairy products in the human diet. This will not only help meeting the increasing worldwide demand for proteins, but could contribute towards mitigating the threat imposed to the environment ...

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Using Delphi Surveying Techniques to Gather Input from Non‐Academics for Development of a Modern Dairy Manufacturing Curriculum

22.06.2015 | Helen S. Joyner (Melito), Denise Smith, Journal of Food Science Education, 2015

Abstract The current face of the dairy manufacturing industry has changed from its traditional conception. Industry emphasis is moving away from traditional dairy products, such as fluid milk, ice cream, and butter, and moving toward yogurts, dairy beverages, and value‐added products ...

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Evaluating the effects of herbal essences from spearmint and wild thyme on the quality of camel's milk

20.06.2015 | Seyyed H. Maaroufi, Karamatollah Rezaei, Zeynab Raftaniamiri, Farhad Mirzaei, International Journal of Food Science & Technology, 2015

Summary The aim of this study was to improve the sensory and physicochemical properties of camel's milk using two essential oils (EOs), spearmint (Mentha spicata) and wild thyme (Zataria multiflora). Total bacterial counts in the flavoured milks were lower than those of the plain milk, and ...

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Pre‐flowering leaf removal alters grape microbial population and offers good potential for a more sustainable and cost‐effective management of a Pinot Noir vineyard

17.06.2015 | M. Sternad Lemut, P. Sivilotti, L. Butinar, J. Laganis, U. Vrhovsek, Australian Journal of Grape and Wine Research, 2015

Abstract Background and Aims The grapevine canopy microclimate, particularly temperature and relative humidity, is of crucial importance for predisposing grapes to lower or greater incidence of microbial infections. Because of global warming, the widely adopted leaf removal at veraison ...

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Aroma composition of 2‐year‐old New Zealand Pinot Noir wine and its relationship to sensory characteristics using canonical correlation analysis and addition/omission tests

17.06.2015 | E. Tomasino, R. Harrison, J. Breitmeyer, R. Sedcole, R. Sherlock, A. Frost, Australian Journal of Grape and Wine Research, 2015

Abstract Background and Aims Relationships between the chemical composition and the sensory perception of red wines are generally poorly understood. In New Zealand, the vineyard area of Pinot Noir has increased markedly and wines from this red cultivar now constitute a significant proportion ...

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Metabolic Activation of Heterocyclic Amines and Expression of Xenobiotic‐Metabolizing Enzymes in the Gastrointestinal Tract of Rats

17.06.2015 | Wageh S. Darwish, Shouta M. M. Nakayama, Yuumi Itotani, Marumi Ohno, Yoshinori Ikenaka, Mayumi Ishizuka, Journal of Food Science, 2015

Abstract Heterocyclic amines get entry into human body mainly through ingestion of pan‐fried meats cooked at high temperatures. Exposure of the gastrointestinal tract (GIT) to ingested xenobiotics prior to delivery to the liver may lead to metabolic activation, which may explain the high ...

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Market Survey and Risk Assessment for Trace Metals in Edible Fungi and the Substrate Role in Accumulation of Heavy Metals

12.06.2015 | Qingqing Huang, Yan Jia, Yanan Wan, Huafen Li, Rongfeng Jiang, Journal of Food Science, 2015

Abstract Levels of cadmium (Cd), arsenic (As), mercury (Hg), lead (Pb), iron (Fe), and zinc (Zn) were investigated in 285 samples of 9 species of edible fungi (Lentinus edodes, Auricularia auricula, Pleurotus ostreatus, Tremella fuciformis, Flammulina velutipes, Agrocybe chaxinggu, Armillaria ...

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Maize Genotypes Differing in Salt Resistance Vary in Jasmonic Acid Accumulation During the First Phase of Salt Stress

03.06.2015 | A. N. Shahzad, B. Pitann, H. Ali, M. F. Qayyum, A. Fatima, H. F. Bakhat, Journal of Agronomy and Crop Science, 2015

Abstract Plant hormones are considered to play an important role in plant adaptation to drought and salt stress. The objective of the study was to investigate the changes in endogenous jasmonic acid (JA) in relation to differences in the salt resistance of maize genotypes. Two maize genotypes ...

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