Food Ingredient

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all related to natural food ingredients

Effect of High Pressure Processing on the Microbial Inactivation in Fruit Preparations and Other Vegetable Based Beverages

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Authors: 
Dahlia Daher
Authors: 
Soléne Le Gourrierec
Authors: 
Concepción Pérez-Lamela
Publisher: 
Agriculture
Year: 
2,017

Retrospective Analysis of Moringa Leaf as a Substitute to Ethylene Gas in Hastening Ripening of Banana Fruit

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Authors: 
Betewulign Eshetu Ademe
Authors: 
Agena Anjulo Tanga
Publisher: 
American Journal of Food Technology
Year: 
2,017

Influence of Nano-encapsulation on Chemical Composition, Antioxidant Activity and Thermal Stability of Rosemary Essential Oil

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Authors: 
Ahmed M.S. Hussein
Authors: 
Mohie M. Kamil
Authors: 
Shereen N. Lotfy
Authors: 
Khaled F. Mahmoud
Authors: 
Fathy M. Mehaya
Authors: 
Ayman A. Mohammad
Publisher: 
American Journal of Food Technology
Year: 
2,017

Influence of the Incorporation of Potato Granule on Quick-Frozen Dumpling Wrappers

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Authors: 
Hua Zhang
Authors: 
Ruiqian Duan
Authors: 
Xuewei Zhao
Authors: 
Yanyan Zhang
Publisher: 
American Journal of Food Technology
Year: 
2,017

Características de Calidad y Digestibilidad in vitro del Almidón Agrio de Yuca (Manihot esculenta) Producido en Costa Rica

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Authors: 
Pedro Vargas Aguilar
Authors: 
Yorleny Araya Quesada
Authors: 
Raquel López Marín
Authors: 
Ana Ruth Bonilla Leiva
Publisher: 
Revista Venezolana de Ciencia y Tecnología de Alimentos
Year: 
2,012

Qualitative Estimation of Cellulases and Lignin Modifying Enzymes in Five Wild Lentinus Species Selected from North West India

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Authors: 
N.S. Atri
Authors: 
S.K. Sharma
Publisher: 
World Journal of Fungal and Plant Biology
Year: 
2,012

Conservación de Mango Tommy Atkins Mínimente Procesado Mediante la Applicación de un Recubrimiento de Aloe Vera (Aloe Barbandensis Miller)

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Authors: 
Andrés F. Pérez T.
Authors: 
Iván D. Aristizábal T.
Authors: 
Jorge I. Restrepo F.
Publisher: 
Revista de la Facultad de Ciencias Farmacéuticas y Alimentarias
Year: 
2,016

Optimización de Humedad y Textura de Snacks de Manzana, Evaluando Espesor y Temperatura de Secado

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Authors: 
Heiler Alva
Authors: 
Eduardo Bazán Cruz
Authors: 
Jorge Cabrera Sánchez
Authors: 
Kyara Huaccha
Authors: 
Shirley Rojas
Publisher: 
Agroindustrial Science
Year: 
2,013

Uso de Biopectinasa y Filtración al Vacío para la Clarificación de una Mezcla Diluida de Pulpa de Sancayo (Corryocactus brevistylus) y Tuna (Opuntia ficus-indica) a Diferentes Temperaturas

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Authors: 
Alejandro Arévalo
Authors: 
Jhonatan García
Authors: 
Víctor Armas
Authors: 
Jorge Rodríguez
Authors: 
Ricardo Iparraguirre
Authors: 
Luis Bartolo
Authors: 
Pamela Rodríguez
Publisher: 
Agroindustrial Science
Year: 
2,012

Evaluation of Wild Edible Mushrooms for Amino Acid Composition

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Five different species of genus Lentinus namely, Lentinus sajor-caju (Fr.) FR., L. cannatus Berk., L. torulosus (Pers.:Fr.) Lloyd, L. cladopus Lév and L. squarrosulus Mont. From Northern India were investigated. Out of five wild species of Lentinus, aspartic acid was found to be predominated fatty acid. Aspartic acid content ranged from 0.25-0.37% with maximum in L. squarrosulus (0.37%) and minimum is L. torulosus (0.25%). Arginine content ranged from 0.21-0.29% with maximum in L.

Authors: 
S. K. Sharma
Authors: 
N. S. Atri
Authors: 
R. Joshi
Authors: 
Ashu Gulati
Authors: 
Arvind Gulati
Publisher: 
Academic Journal of Plant Sciences
Year: 
2,012
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