瓦赫宁根学术期刊
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作者:M. Erdogan , B. Agirman , C.P. Boyaci-Gunduz ...
来源:[J].Quality Assurance and Safety of Crops & Foods(IF 0.729), 2018, Vol.10 (4), pp.399-410Wageningen Academic Publishers
摘要:The aim of this study was to investigate the quality of black table olives made from cv. Gemlik by partially replacing sodium chloride with other salts to reduce NaCl in table olives. Five different combinations of chloride salts were used as 10% NaCl (control treatment), 5% NaCl...
作者:F. Yuksel , O.H. Campanella
来源:[J].Quality Assurance and Safety of Crops & Foods(IF 0.729), 2018, Vol.10 (4), pp.389-398Wageningen Academic Publishers
摘要:The aim of this study was to analyse the effects of the addition of einkorn, cranberry bean and potato flours on the pasting characteristics of the mixture as well as the rheological properties of the dough formed. An experimental design using a simplex lattice mixture design was...
作者:C. Candal , C. Mutlu , S. Arslan Tontul ...
来源:[J].Quality Assurance and Safety of Crops & Foods(IF 0.729), 2018, Vol.10 (4), pp.351-360Wageningen Academic Publishers
摘要:Chestnut is a healthy and valuable food and it can be consumed in many different forms, such as fresh, boiled, roasted and also candied. The aim of this study was to examine the changes take place in all stages of candied chestnut production and the possibility of using sorbitol ...
作者:G.J. Fadimu , M.K. Adenekan , O. Akinlua ...
来源:[J].Quality Assurance and Safety of Crops & Foods(IF 0.729), 2018, Vol.10 (4), pp.423-430Wageningen Academic Publishers
摘要:Sweet potato starch was modified by partial acid hydrolysis (PAH) and heat-moisture treatments (HMT) at different moisture content and temperature (HMT1: 20% moisture, 90 °C; HMT2: 20% moisture, 110 °C; HMT3: 30% moisture, 90 °C temperature; ...
作者:F. Hamzaoğlu , M. Türkyılmaz , M. Özkan
来源:[J].Quality Assurance and Safety of Crops & Foods(IF 0.729), 2018, Vol.10 (4), pp.361-369Wageningen Academic Publishers
摘要:The profile and content of amino acid in dried apricots containing various SO2 concentrations (0, 451, 832, 2,112 and 3,241 mg SO2/kg) were determined during storage at 4, 20 and 30 °C for 379 days. Major amino acid was aspartic acid (2,872-5,692 g/kg d...
作者:Y. Xu , M.M. Hassan , F.Y.H. Kutsanedzie ...
来源:[J].Quality Assurance and Safety of Crops & Foods(IF 0.729), 2018, Vol.10 (4), pp.411-421Wageningen Academic Publishers
摘要:Fourier transfer infrared (FTIR) spectroscopy is a fast and reliable technique for the authentication of adulteration in the extra-virgin olive oil (EVOO) for quality control and market management. To verify the authenticity of EVOO, the feasibility of FTIR spectroscopy coupled w...
作者:I. Djekic , A. Režek Jambrak , J. Djugum ...
来源:[J].Quality Assurance and Safety of Crops & Foods(IF 0.729), 2018, Vol.10 (4), pp.325-333Wageningen Academic Publishers
摘要:Food fraud becomes one of the main hazards throughout the food chain. The aim of this study was to explore the experiences and perception of food fraud from a food industry perspective and to analyse attitudes of the production/service food sectors in Serbia and Croatia. In total...
作者:B. Alaei , N. Dibagar , R. Amiri Chayjan ...
来源:[J].Quality Assurance and Safety of Crops & Foods(IF 0.729), 2018, Vol.10 (4), pp.371-381Wageningen Academic Publishers
摘要:Infrared assisted vacuum drying technology is a newly emerged strategy, which found its place in the food drying industry. Therefore, in this research, the effectiveness of near infrared (NIR) and medium infrared (MIR) radiation was experimentally investigated on drying kine...
作者:E. Nouri , H. Abbasi , E. Rahimi
来源:[J].Quality Assurance and Safety of Crops & Foods(IF 0.729), 2018, Vol.10 (4), pp.335-349Wageningen Academic Publishers
摘要:Spirulina platensis is an important aquatic source of functional components in foods and pharmaceutical products. The main purpose of present research was investigating the effect of processing methods (shade-, sun-, oven-, microwave-, vacuum oven-, freeze- and spray-drying ...
作者:O. Kola , İ. Hayoğlu , H. Türkoğlu ...
来源:[J].Quality Assurance and Safety of Crops & Foods(IF 0.729), 2018, Vol.10 (4), pp.383-388Wageningen Academic Publishers
摘要:The purpose of this study was to compare physicochemical characteristics and fatty acid profiles of two varieties (Kırmızı and Siirt) of pistachio nut ( Pistacia vera L.) and to determine the effects of irrigation on some chemical characteristics and fatty acid composition. ...

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