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المؤلفون: Yuliya S. Sidorova, Nikita A. Petrov, Irina B. Perova, Alexey I. Kolobanov, Sergey N. Zorin
المصدر: Foods; Volume 12; Issue 8; Pages: 1728
مصطلحات موضوعية: Health (social science), amaranth, pseudocereals, protein, amino acid score, true digestibility, functional food, biological value, squalene, Plant Science, Health Professions (miscellaneous), Microbiology, Food Science
وصف الملف: application/pdf
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2
المصدر: Foods; Volume 12; Issue 6; Pages: 1227
مصطلحات موضوعية: Health (social science), fermentation, antioxidant activity, phenolics, relative humidity, thermal treatment, Thai garlic, Chinese garlic, value-added, Plant Science, Health Professions (miscellaneous), Microbiology, Food Science
وصف الملف: application/pdf
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3
المؤلفون: Ilenia Dottori, Stefania Urbani, Beatrice Sordini, Maurizio Servili, Roberto Selvaggini, Gianluca Veneziani, David Ranucci, Agnese Taticchi, Sonia Esposto
المصدر: Foods
Volume 12
Issue 5
Pages: 1087مصطلحات موضوعية: short shelf life, evolution of quality, Health (social science), carotenoids, frozen, phenolic compounds, Plant Science, ready meals, Health Professions (miscellaneous), Microbiology, sensory analysis, volatile compounds, peroxide value, texture, Food Science
وصف الملف: application/pdf
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4
المؤلفون: Weiyu, Cao, Nan, Shu, Jinli, Wen, Yiming, Yang, Yuning, Jin, Wenpeng, Lu
المصدر: Foods; Volume 11; Issue 18; Pages: 2767
مصطلحات موضوعية: Health (social science), wine, HS-GC-IMS, volatile components, aroma-presenting substances, odor activity value, variable importance in projection value, Plant Science, Health Professions (miscellaneous), Microbiology, Food Science
وصف الملف: application/pdf
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5
المؤلفون: Manuel Reynaldo Cruz-Valenzuela, Rosa E. Ayala-Soto, Jesus Fernando Ayala-Zavala, Brenda A. Espinoza-Silva, Gustavo A. González-Aguilar, Olga Martín-Belloso, Robert Soliva-Fortuny, Filomena Nazzaro, Florinda Fratianni, Melvin R. Tapia-Rodríguez, Ariadna Thalia Bernal-Mercado
المصدر: Foods; Volume 11; Issue 17; Pages: 2588
مصطلحات موضوعية: Natural food additive, Health (social science), Added value, Anti-quorum sensing agents, food byproduct, phenolic compounds, anti-quorum sensing agents, natural food additive, added value, Plant Science, Health Professions (miscellaneous), Microbiology, Phenolic compounds, Food byproduct, Food Science
وصف الملف: application/pdf
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المؤلفون: Raffaello Tedesco, Elisa Scalabrin, Valeria Malagnini, Lidija Strojnik, Nives Ogrinc, Gabriele Capodaglio
المصدر: Foods; Volume 11; Issue 16; Pages: 2441
مصطلحات موضوعية: Health (social science), demonstrates the importance of classifying honey botanical origin on the basis of effective pollen composition, Italian honey, with glucose and fructose being the most abundant. Minor honey components like volatile organic compounds (VOCs), particularly partial least squares discriminant analysis (PLS-DA), Carbohydrates, Plant Science, PLS-DA, melissopalynological analysis, carbohydrates, apple–dandelion, in order to correctly define properties and value of honeys, Health Professions (miscellaneous), Microbiology, Melissopalynological analysis, Settore CHIM/01 - Chimica Analitica, Settore CHIM/10 - CHIMICA DEGLI ALIMENTI, acacia, Honey is a natural sweetener constituted by numerous macro- and micronutrients. Carbohydrates are the most representative, with glucose and fructose being the most abundant. Minor honey components like volatile organic compounds (VOCs), minerals, vitamins, amino acids are able to confer honey-specific properties and are useful to characterize and differentiate between honey varieties according to the botanical origin. The present work describes the chemical characterization of honeys of different botanical origin (multifloral, acacia, apple–dandelion, rhododendron, honeydew, and chestnut) produced and collected by beekeepers in the Trentino Alto-Adige region (Italy). Melissopalynological analysis was conducted to verify the botanical origin of samples and determine the frequency of different pollen families. The carbohydrate composition (fourteen sugars) and the profile of VOCs were evaluated permitting to investigate the relationship between pollen composition and the chemical profile of honey. Statistical analysis, particularly partial least squares discriminant analysis (PLS-DA), demonstrates the importance of classifying honey botanical origin on the basis of effective pollen composition, which directly influences honey’s biochemistry, in order to correctly define properties and value of honeys, Honey is a natural sweetener constituted by numerous macro- and micronutrients. Carbohydrates are the most representative, which directly influences honey’s biochemistry, and chestnut) produced and collected by beekeepers in the Trentino Alto-Adige region (Italy). Melissopalynological analysis was conducted to verify the botanical origin of samples and determine the frequency of different pollen families. The carbohydrate composition (fourteen sugars) and the profile of VOCs were evaluated permitting to investigate the relationship between pollen composition and the chemical profile of honey. Statistical analysis, amino acids are able to confer honey-specific properties and are useful to characterize and differentiate between honey varieties according to the botanical origin. The present work describes the chemical characterization of honeys of different botanical origin (multifloral, minerals, vitamins, rhododendron, honeydew, Food Science
وصف الملف: application/pdf
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7
المؤلفون: Seyed Mohammad Reza Moosavi, Reza Farhoosh
المصدر: Foods; Volume 12; Issue 2; Pages: 316
مصطلحات موضوعية: Health (social science), Plant Science, carbonyls, conjugated dienes, cut-off value, frying, kinetics, polar compounds, Health Professions (miscellaneous), Microbiology, Food Science
وصف الملف: application/pdf
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8
المصدر: Foods; Volume 12; Issue 2; Pages: 232
مصطلحات موضوعية: competitiveness, economic sustainability, agri-food value chains, agriculture, factor endowments, productivity, trade flows, revealed comparative advantage, strategic actions, Health (social science), Plant Science, Health Professions (miscellaneous), Microbiology, Food Science
وصف الملف: application/pdf
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المؤلفون: Mohammed El-Waseif, Badr Saed, Hany Fahmy, Ahmed Sabry, Hamdy Shaaban, Mohamed Abdelgawad, Ali Amin, Amr Farouk
المصدر: Foods; Volume 11; Issue 15; Pages: 2288
مصطلحات موضوعية: oxidative stability, microbiological growth, peroxide value, free fatty acids, p-anisidine value, Health (social science), Plant Science, Health Professions (miscellaneous), Microbiology, Food Science
وصف الملف: application/pdf
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المؤلفون: Hui Gao, Xiang Peng, Linxiu Dai, Jingyong Li, Qian Yang, Zhi Dou, Qiang Xu
المصدر: Foods; Volume 11; Issue 23; Pages: 3828
مصطلحات موضوعية: Health (social science), rice-crayfish coculture, cadmium, heavy metals, safety threshold value, food safety, bioaccumulation, Plant Science, Health Professions (miscellaneous), Microbiology, Food Science
وصف الملف: application/pdf
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