PINEAPPLE

作品数：107被引量：94H指数：5
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Effect of Ultrasound and Thermal Pasteurization on Physicochemical Properties and Antioxidant Activity of Juice Extracted from Ripe and Overripe Pineapple被引量：2
《Food and Nutrition Sciences》2023年第4期300-314,共15页Asraful Alam Mrityunjoy Biswas Tanjim Ahmed Md. Ashrafuzzaman Zahid Mahfujul Alam Mustafa Kamrul Hasan Bikramjit Biswas Roxana Zaman 
It has become necessary to assess how food processing methods affect qualitative qualities due to the increased consumer awareness of the health benefits of various nutrients in food. In the current study, the effects...
关键词：Pineapple Juice ULTRASOUND PASTEURIZATION Phenolic Compounds Antioxidant Activity 
Physicochemical and Sensory Properties of Gummy Candies Enriched with Pineapple and Papaya Peel Powders被引量：1
《Food and Nutrition Sciences》2019年第11期1300-1312,共13页Karla Fabiola Romo-Zamarrón Laura Eugenia Pérez-Cabrera Alberto Tecante 
Currently, the production of minimally processed foods generates many by-products that are not optimally exploited. Pineapple and papaya peels dehydrated by circulating hot air and freeze drying, with different partic...
关键词：CANDY Gel PAPAYA PINEAPPLE POWDERS 
Effect of Combining Ultrasound and Mild Heat Treatment on Physicochemical, Nutritional Quality and Microbiological Properties of Pineapple Juice被引量：1
《Food and Nutrition Sciences》2017年第2期227-241,共15页Camel Lagnika Yann C. S. Adjovi Latifou Lagnika Fructueux O. Gogohounga Ornella Do-Sacramento Raoul K. Koulony Ambaliou Sanni 
Increasing consumer awareness regarding the health benefits of different nutrients in food has led to the requirement of assessing the effect of food processing approaches on the quality attributes. The present work f...
关键词：ULTRASOUND Mild Heat PINEAPPLE JUICE BROWNING Total Phenolic Contents 
Physico-Chemical Changes in Ready to Eat Pineapple Chicken Curry during Frozen Storage被引量：1
《Food and Nutrition Sciences》2013年第2期119-125,共7页Kappat Valiyapeediyekkal Sunooj Kolpe Radhakrishna 
RTE Pineapple chicken curry, a traditional Kerala recipe, was prepared and standardized by using de-boned broiler meat chunks, pineapple and spices. The product having both meat and gravy (1:1.9) was packed in polyeth...
关键词：CHICKEN CURRY PINEAPPLE FROZEN Storage GC 
Physicochemical, Proximate and Sensory Properties of Pineapple (<i>Ananas</i>sp.) Syrup Developed from Its Organic Side-Stream
《Food and Nutrition Sciences》2013年第2期163-168,共6页Charles Tortoe Paa-Nii T. Johnson Ted Slaghek Matilde Miedema Theo Timmermans 
A major economical industrial challenge from pineapple (Ananas sp.) processing contributing to environmental pollution is the organic side-streams of pineapple. The physicochemical, proximate and sensory properties of...
关键词：PHYSICOCHEMICAL SENSORY PROXIMATE Organic Side-Stream PINEAPPLE SYRUP 
Application of Bromelain Extract for Muscle Foods Tenderization被引量：5
《Food and Nutrition Sciences》2011年第5期393-401,共9页Sunantha Ketnawa Saroat Rawdkuen 
This study investigates the tenderizing effects of bromelain extract (BE) obtained from the top phase of an aqueous two-phase system comprising of 18% PEG 6000–17% MgSO4 in muscle foods. Uniform-sized chunks of beef,...
关键词：BROMELAIN PINEAPPLE PEEL Aqueous Two Phase System MUSCLE Food MEAT TENDERIZATION 
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