瓦赫宁根学术期刊
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作者:M. Harmankaya , E. Ceyhan , A.S. Çelik ...
来源:[J].Quality Assurance and Safety of Crops & Foods(IF 0.729), 2016, Vol.8 (1), pp.111-116Wageningen Academic Publishers
摘要:Chemical properties, mineral content and amino acid composition of three cowpea genotypes (Karagöz, Samandağ and Sarıkız) were determined. Almost all investigated characteristics (except for potassium, sulphur, copper, proline, and sarcosine) were revealed to be statisticall...
作者:A.A. Adebowale
来源:[J].Quality Assurance and Safety of Crops & Foods(IF 0.729), 2016, Vol.8 (3), pp.473-480Wageningen Academic Publishers
摘要:West Africa currently imports over 5.2 million tonnes of rice, which only accounts for about 60% of its needs, despite considerable rice-growing potentials. The main impediments to local competitiveness and increased productivity are processing and marketing costs, coupled with p...
作者:S. Karaman , M.T. Yilmaz , Ö.S. Toker ...
来源:[J].Quality Assurance and Safety of Crops & Foods(IF 0.729), 2016, Vol.8 (3), pp.457-472Wageningen Academic Publishers
摘要:In this study, the effect of apple fibre with different levels of fibres (5, 10, 15 and 20%) was investigated on viscoelastic nature and the textural properties of wheat chips dough using stress relaxation test and texture profile analysis. Apple fibre addition changed the stress...
作者:B. Matthäus , M. M. Özcan
来源:[J].Quality Assurance and Safety of Crops & Foods(IF 0.729), 2016, Vol.8 (1), pp.73-79Wageningen Academic Publishers
摘要:The oil contents and the composition of fatty acids and tocopherols of sixteen samples from Salvia columbariae collected in Arizona were investigated. The samples are characterised by high oil content ranging from 19.2 to 36.5 g/100 g with α-linolenic acid as main fatty acid...
作者:M.K. Demir , B. Demir
来源:[J].Quality Assurance and Safety of Crops & Foods(IF 0.729), 2016, Vol.8 (1), pp.157-163Wageningen Academic Publishers
摘要:Couscous is a traditional cereal product that is generally produced by coating wheat bulgur with the wheat flour and water or milk in Turkey. In this study, different ratios of legume flours (soy bean flour, SBF; chickpea flour, CF; common bean flour, CBF; lentil flour, LF and lu...
作者:L.M. Ahmad , K.M. Al-Ismail , M.I. Yamani
来源:[J].Quality Assurance and Safety of Crops & Foods(IF 0.729), 2016, Vol.8 (2), pp.243-248Wageningen Academic Publishers
摘要:Mish is a soft pickled cheese produced traditionally in Jordan and Palestine. The influence of Mish cheese processing and storage on fat and cholesterol oxidation and hydrolytic rancidity was evaluated by determining peroxide value (PV), 7-ketocholesterol, and free fatty aci...
作者:K. Heidarbeigi , S.S. Mohtasebi , J. Serrano-Diaz ...
来源:[J].Quality Assurance and Safety of Crops & Foods(IF 0.729), 2016, Vol.8 (3), pp.359-368Wageningen Academic Publishers
摘要:In this study, a portable electronic tongue was developed and successfully used to distinguish and to discriminate quality of saffron samples. The proposed system consisted of an array of voltammetric sensors based on screen-printed electrodes (SPE), where the working electrodes ...
作者:R.M. Amir , F.M. Anjum , M.A. Randhawa ...
来源:[J].Quality Assurance and Safety of Crops & Foods(IF 0.729), 2016, Vol.8 (3), pp.379-383Wageningen Academic Publishers
摘要:The heavy metals are a major category of globally distributed pollutants of soil and water by domestic sewage and industrial discharge. The irrigation with waste water is recognised to contribute potentially the heavy metal contents to the soil and ultimately in vegetables. The v...
作者:Ü. Şengül , E. Yalçın , B. Şengül ...
来源:[J].Quality Assurance and Safety of Crops & Foods(IF 0.729), 2016, Vol.8 (3), pp.385-391Wageningen Academic Publishers
摘要:Keeping mould away from food and agricultural products is one of the major difficulties encountered in cultivation areas. Studies on mycotoxin contamination in agricultural products consumed as food in Turkey have been accelerated by the detection of aflatoxin and aflatoxige...
作者:S. Yalcin , A. Basman
来源:[J].Quality Assurance and Safety of Crops & Foods(IF 0.729), 2016, Vol.8 (2), pp.273-281Wageningen Academic Publishers
摘要:In this study, infrared treatment at different powers (814, 1,003, 1,208, 1,342 W) was applied to unsoaked and soaked (30 min, 45 min) soybeans (cvs. Adasoy and Nazlican) for 10 or 15 min. Effects of infrared treatment on tocopherols (α-, β+γ-, δ-tocopherol), total phenolic ...

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