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Toplam kayıt 9, listelenen: 1-9
Antibrowning effect of commercial and acid-heat coagulated whey on potatoes during refrigerated storage
(Wiley, 2020)
Potato color turns to brown after some process such as peeling, cutting, and slicing. In this research, the effect of acid-heat coagulated whey and commercial whey solutions on the color, polyphenol oxidase, phenylalanine ...
The Effect of Endophytic Bacteria Bacillus subtilis and Salicylic Acid on Some Resistance and Quality Traits of StoredSolanum tuberosum L. Tubers Infected with Fusarium Dry Rot
(Mdpi, 2020)
y The effect of endophytic Bacillus subtilis(strains 10-4, 26D) and their compositions with salicylic acid (SA) on some resistance and quality traits of stored potatoes infected with Fusarium dry rot were studied. The ...
Effects of Endophytic Bacillus Subtilis and Salicylic Acid on Postharvest Diseases (Phytophthora infestans, Fusarium oxysporum) Development in Stored Potato Tubers
(Mdpi, 2020)
Postharvest diseases of potato lead to significant food and economic losses worldwide. The exogenous application of eco-friendly methods plays an important role in the control of postharvest decay. In this work the effects ...
Improving the Biocontrol Potential of Endophytic Bacteria Bacillus subtilis with Salicylic Acid against Phytophthora infestans-Caused Postharvest Potato Tuber Late Blight and Impact on Stored Tubers Quality
(MDPI, 27.01.2022)
Potato (Solanum tuberosum L.) tubers are a highly important food crop in many countries due to their nutritional value and health-promoting properties. Postharvest disease caused by Phytophthora infestans leads to the ...
Antioxidant Capacity and Phenolic Content of New Turkish Cultivars of Potato
(Springer, 04.02.2022)
Potatoes are a good source of starch, vitamin C, potassium and protein with a high biological value. In addition, potatoes have antioxidant activity because they contain phenolics such as chlorogenic acid. Studies that ...
DETERMINATION OF PHENOLIC CONTENTS AND ANTIOXIDANT ACTIVITIES OF INFUSIONS PREPARED FROM LEMONGRASS (Melissa officinalis)
(North University of Baia Mare, 2022)
Lemongrass (Melissa officinalis) contains high amount of phenolic acids, specifically rosmarinic acid. In this study, dried Melissa officinalis teas were prepared at different water temperatures (65, 80, 95 degrees C) and ...
Effect of Yogurt Serum on Enzymatic and Oxidative Activity in Fresh-Cut Potatoes
(American Chemical Society, 19.11.2021)
The effectiveness of yogurt serum (YS) in preventing enzymatic browning in cut potatoes was studied. Water and γ-aminobutyric acid (GABA) solutions were used as positive controls to compare the results of the YS treatment. ...
Replacement of Beef Fat in Meatball with Oleogels (Black Cumin Seed Oil/Sunflower Oil)
(HELLENIC VETERINARY MEDICAL SOC, 2021)
Meat products contain fatty acids, especially saturated fatty acids, which cause adverse health effects. The effect of fats on meat products isnot only concerned with health, but also about the product’s sensorial or ...
Spinach powder addition to Sucuk for alternative to nitrite addition
(Transilvania University of Brasov, 2018)
The effect of spinach powder addition on lipid oxidation, color and sensorial characteristics of traditional fermented meat product (Sucuk) was studied. Sucuk was manufactured with three treatments (control, 1% spinach ...