Processing methods, preservation practices and quality attributes of smoked and smoked-dried fishes consumed in Benin
نویسندگان
چکیده
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Utilization concentrate of smoked and sun dried raisin as a natural humectant on quality and shelf life of taftoon bread
Recently, consumers have become more concerned with foods contain natural ingredients in terms of health and economic. Hence, in this study, the effects of concentrate of smoked and sun dried raisin were investigated at 3 levels (1, 3 and 5%) as a natural humectant to improve the quality and shelf life of flat bread. Results showed that addition of smoked and sun dried raisin improved quality a...
متن کاملUtilization concentrate of smoked and sun dried raisin as a natural humectant on quality and shelf life of Taftoon bread
Recently, consumers have become more concerned with foods contain natural ingredients in terms of health and economic. Hence, in this study the effect of concentrate of smoked and sun dried raisin at 3 levels (1, 3 and 5%) as a natural humectant to improve the quality and shelf life of flat bread were investigated. Results showed that addition of smoked and sun dried raisin improved quality and...
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چکیده ندارد.
15 صفحه اولVolatile Composition of Smoked and Non-Smoked Iranian Rice
In this work, the volatile profiles of smoked and non-smoked Iranian rice were identified, and their relative abundance was calculated and compared. Headspace solid-phase microextraction together with gas chromatography-mass spectrometry (SPME-GC-MS) were used to extract and identify the volatile compounds. The main groups of volatiles in Iranian rice were aldehydes, ketones, phenol derivatives...
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ژورنال
عنوان ژورنال: Cogent Food & Agriculture
سال: 2019
ISSN: 2331-1932
DOI: 10.1080/23311932.2019.1641255