Procesos Alimentarios

Evaluation of physicochemical properties, antioxidant capacity, and volatile flavor compounds during the wine fermentation of Mei (Prunus mume) fruit

Publication date: 1 June 2024 Source: LWT, Volume 201 Author(s): Xiuyu Sui, Zhiqi Zhu, Fansheng Cheng, Yingkun Sun, Xinqiang Jiang Publication date: 1 June 2024Source: LWT, Volume 201Author(s): Xiuyu Sui, Zhiqi Zhu, Fansheng Cheng, Yingkun Sun, Xinqiang Jiang Leer más

Evaluation of physicochemical properties, antioxidant capacity, and volatile flavor compounds during the wine fermentation of Mei (Prunus mume) fruit Read More »

Metschnikowia Pulcherrima yeast T-2 VOCs enhances postharvest blueberry fruit resistance to Botrytis cinerea by activating flavonoid metabolic pathways

Publication date: 1 June 2024 Source: LWT, Volume 201 Author(s): Zhuoran Li, Quanyong Liu, Chenyang Wu, Yujin Yuan, Zhaoqing Ma, Ruokui Chang, Yuanhong Wang Publication date: 1 June 2024Source: LWT, Volume 201Author(s): Zhuoran Li, Quanyong Liu, Chenyang Wu, Yujin Yuan, Zhaoqing Ma, Ruokui Chang, Yuanhong Wang Leer más

Metschnikowia Pulcherrima yeast T-2 VOCs enhances postharvest blueberry fruit resistance to Botrytis cinerea by activating flavonoid metabolic pathways Read More »

Methylcellulose replacement with different enzymatically treated plant fibres as a binder in the production of plant-based meat patties

Publication date: 1 June 2024 Source: LWT, Volume 201 Author(s): Ain Sze Wei, Fatema Hossain Brishti, Muhamad Shirwan Abdullah Sani, Ismail Ishamri, Norizah Mhd Sarbon, Mohammad Rashedi Ismail-Fitry Publication date: 1 June 2024Source: LWT, Volume 201Author(s): Ain Sze Wei, Fatema Hossain Brishti, Muhamad Shirwan Abdullah Sani, Ismail Ishamri, Norizah Mhd Sarbon, Mohammad Rashedi Ismail-Fitry Leer más

Methylcellulose replacement with different enzymatically treated plant fibres as a binder in the production of plant-based meat patties Read More »

Quality analysis and pectin characteristics of winter jujube processed by microwave coupled with pulsed vacuum drying (MPVD)

Publication date: 1 June 2024 Source: LWT, Volume 201 Author(s): Zhuofan Ji, Dandan Zhao, Junye Yin, Shenghua Ding, Xueqiang Liu, Jianxiong Hao Publication date: 1 June 2024Source: LWT, Volume 201Author(s): Zhuofan Ji, Dandan Zhao, Junye Yin, Shenghua Ding, Xueqiang Liu, Jianxiong Hao Leer más

Quality analysis and pectin characteristics of winter jujube processed by microwave coupled with pulsed vacuum drying (MPVD) Read More »

A fast method for predicting adenosine content in porcini mushrooms using Fourier transform near-infrared spectroscopy combined with regression model

Publication date: 1 June 2024 Source: LWT, Volume 201 Author(s): Guangmei Deng, Jieqing Li, Honggao Liu, Yuanzhong Wang Publication date: 1 June 2024Source: LWT, Volume 201Author(s): Guangmei Deng, Jieqing Li, Honggao Liu, Yuanzhong Wang Leer más

A fast method for predicting adenosine content in porcini mushrooms using Fourier transform near-infrared spectroscopy combined with regression model Read More »

Comparison of various drying methods on color, texture, nutritional components, and antioxidant activity of tumorous stem mustard

Publication date: 1 June 2024 Source: LWT, Volume 201 Author(s): Qiaoran Zheng, Rong Jiang, Jingyi Liu, Yu Pan, Xiaoxv Gao Publication date: 1 June 2024Source: LWT, Volume 201Author(s): Qiaoran Zheng, Rong Jiang, Jingyi Liu, Yu Pan, Xiaoxv Gao Leer más

Comparison of various drying methods on color, texture, nutritional components, and antioxidant activity of tumorous stem mustard Read More »