DRIED

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Degradation kinetics of bioactive compounds in dried mistletoe leaves during storage
《Food Bioscience》2023年第2期1175-1182,共8页Julide Gamze Yazar Engin Demiray 
This research was supported by the Pamukkale University Research Fund(2020FEBE055).
This work evaluated the effect of air atmosphere packaging and modified atmosphere packaging on the quality and nutritional compounds of dried mistletoe leaves during 4 months of storage at 4 and 25℃ temperatures.Mis...
关键词：MISTLETOE DRYING STORAGE Ascorbic acid Antioxidant activity Kinetics 
Role of maturity status on the quality and volatile properties of mango fruits dried by infrared radiation
《Food Bioscience》2023年第2期1240-1248,共9页Dantong Li Taotao Dai Mingshun Chen Ruihong Liang Wei Liu Chengmei Liu Jian Sun Jun Chen Lizhen Deng 
This study was supported financially by the National Natural Science Foundation of China(No 32160572&32202098);Jiangxi Provincial Natural Science Foundation(20212BAB215040);Guangxi Key Laboratory of Fruits and Vegetables Storage-processing Technology Project(20-065-68).
Drying characteristics and quality attributes are greatly dependent on the maturity status of fresh fruits.Hence,this work investigated the changes in quality and volatile properties of mangoes at ripening stages(from...
关键词：Ripening stage MANGOES QUALITY Multivariate data analysis Volatile aroma Evaluation model 
Effects of drying method on bioactive compounds contents,rumen fermentation parameters and in vitro methane output of waste dried País grape(Vitis vinifera L.)marc
《Food Bioscience》2023年第1期1324-1330,共7页Sandra Tatiana Suescun-Ospina Jorge Avila-Stagno Nelson Vera-Aguilera Rita Astudillo-Neira Igor Trujillo-Mayol Julio Alarcon-Enos 
financed by the General Research Direction of Uni-versidad de los Llanos(Colombia);Laboratorio de Nutricion Animal y Sistemas Ganaderos(Universidad de Concepcion);Research Direc-tion,University of Bio Bio,Chillan,CHILE:DIUBB#132209 GI/C.
Grape marc(GM)from País winery is an abundant resource with potential use in animal feed in Chile,but information on its chemical composition,bioactive compounds and enteric methane(CH4)emissions is not reported.Dryi...
关键词：Wine by-products Bioactive compounds Mitigation LIVESTOCK 
Bacterial composition associated with different traditions of salted and dried fish across countries
《Food Bioscience》2022年第6期320-326,共7页Simon Bahrndorff Simon Menanteau-Ledouble Simone Stidsborg Niels O.G.Jørgensen Md Sazedul Hoque Jeppe Lund Nielsen 
We thank the Aalborg Zoo Conservation Foundation(AZCF)of Denmark for supporting this work;the Bangladesh Academy of Sciences-United States Department of Agriculture Endowment Program(4th phase BAS-USDA PSTU FI-17)for support for sample collection and other research process in Bangladesh.
Drying of fish to improve storage capabilities, often under hyperosmotic conditions, is a widespread and longstanding practice in many cultures throughout the world. Several drying practices are applied, and they ofte...
关键词：MICROBIOME Cod PRESERVATION FERMENTATION DRIED Salted 
Rapid detection of total phenolics,antioxidant activity and ascorbic acid of dried apples by chemometric algorithms被引量：3
《Food Bioscience》2022年第3期662-669,共8页NecatiÇetin Cevdet Sağlam 
grateful to Scientific Research Department of Erciyes University-Turkey for their financial support(Project no:FBA-2020-10157).
Multivariate approaches like machine learning are commonly used in estimation of biochemical traits from spectral and color characteristics of foodstuffs and agricultural commodities.In present study,windfall apples o...
关键词：APPLE DRYING Biochemical composition VIS/NIR spectra Machine learning 
Determination of antifungal volatile organic compounds of upland rice vinegar and their inhibition effects on Aspergillus flavus in dried chili pepper被引量：1
《Food Bioscience》2022年第2期308-314,共7页Ruttipron Pothimon Warawut Krusong Pawinee Daetae Sumate Tantratian Maria Gullo 
The authors would like to give our deep appreciation to the King Mongkut’s Institute of Technology Ladkrabang Research Fund(KREF116101),Thailand,for the financial support of the study.In addition,the authors are especially grateful to Professor Anthony Keith Thompson,a visiting professor at School of Food Industry,King Mongkut’s Institute of Technology Ladkrabang,formally Professor at Cranfield University,UK for his valuable comment and edit the manuscript.
Determination of volatile organic components(VOC)produced in high acid upland rice vinegar was conducted using GC-MS.Acetic acid and ethyl acetate at 9.11%and 2.69%(v/v),respectively,were major VOC found in the vinega...
关键词：Acetic acid Aspergillus flavus Volatile organic compounds Acetification process 
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