Red currant jelly, sausages and donuts
نویسندگان
چکیده
منابع مشابه
Mineral Composition of Fruit in Black and Red Currant
Black currants (Ribes nigrum) and red currants (Ribes rubrum) are highly appreciated for the food and therapeutic value of their fruits. Mineral composition was determined in eight black currants cultivars (‘Record’, ‘Bogatar’, ‘Deea’, ‘Abanos’, ‘Blackdown’, ‘Ronix’, ‘Tinker’, ‘Tenah’) and three red currants cultivars (‘Rosu timpuriu’, ‘Abundent’, ‘Houghton Castle’). For both species analyzed, ...
متن کاملPrevention of thermal degradation of red currant juice anthocyanins by phenolic compounds addition
The aim of this study was investigation of prevention of thermal degradation of the red currant juice anthocyanins by addition of different phenolic compounds (catechol, 4-methyl catechol, catechin, chlorogenic acid and gallic acid). Phenolic compounds were added in 50:1 and 100:1 copigment:pigment molar ratio. Red currant juice samples were heated at 30, 50, 70 and 90 °C for 1 hour. Thermal de...
متن کاملCopigmentation effect of phenolic compounds on red currant juice anthocyanins during storage
Copigmentation has been suggested as a main colour stabilising mechanism in plants protecting the coloured flavylium cation from the nucleophilic attack by the water molecule. In this study influence of phenolic compounds addition (catechol, 4-methyl catechol, (+)-catechin and gallic acid) on stability of red currant juice anthocyanins (copigment:pigment molar ratio 50:1 and 100:1) during 30 da...
متن کاملSAUSAGES: Between Planning and Action
SAUSAGES stands for System for Autonomous Specification, Acquisition, Generation, and Execution of Schemata. SAUSAGES provides a framework for specifying, running, monitoring, and altering plans for mobile robots, and is ideal for building complex real-time systems that need to operate outdoors. SAUSAGES bridges the gap between planning and action, between the world of symbols and propositions ...
متن کاملdetermination of some physical and mechanical properties red bean
چکیده: در این تحقیق، برخی خواص فیزیکی و مکانیکی لوبیا قرمز به-صورت تابعی از محتوی رطوبت بررسی شد. نتایج نشان داد که رطوبت بر خواص فیزیکی لوبیا قرمز شامل طول، عرض، ضخامت، قطر متوسط هندسی، قطر متوسط حسابی، سطح تصویر شده، حجم، چگالی توده، تخلخل، وزن هزار دانه و زاویه ی استقرار استاتیکی در سطح احتمال 1 درصد اثر معنی داری دارد. به طوری که با افزایش رطوبت از 54/7 به 12 درصد بر پایه خشک طول، عرض، ضخام...
15 صفحه اولذخیره در منابع من
با ذخیره ی این منبع در منابع من، دسترسی به آن را برای استفاده های بعدی آسان تر کنید
ژورنال
عنوان ژورنال: Dalhousie Medical Journal
سال: 2015
ISSN: 1488-9994
DOI: 10.15273/dmj.vol42no1.6435