نتایج جستجو برای: fruit flavor
تعداد نتایج: 88810 فیلتر نتایج به سال:
The Alicyclobacillus species, which are spore-forming acidophil bacilli, remain in fruit juices, survive through usual sterilizing conditions for acidic beverages, and may cause deterioration. A. acidoterrestris has a D95°C value of 5.3 min, a growth pH range of 2.5 to 5.5, and a growth temperature range of 20°C to 55°C. A major consequence of deterioration in fruit juice is production of guaia...
the physical and physiological characteristics of sarawak pineapple were studied at five different stages of growth from one to five months after anthesis. changes in fruit length, diameter, pulp color, pulp firmness, ph, total soluble solids, titratable acidity, ascorbic acid content and antioxidant activity were monitored. the sarawak pineapple exhibited a sigmoid growth pattern during fruit ...
Consumers’ food quality perception and sensorial experience are important in food consumption behavior and food choice. Red fruit juices are appreciated fruit juices for almost all consumers, due to their flavor and intense red color. Studies have also shown that their phytochemical composition, which is associated with their antioxidant activity, shows a protective effect against many chronic ...
Participants studied category-exemplar pairs (FRUIT Cherry, FRUIT Grape) and then practiced some of the items (Cherry). In Experiment 1, practice that involved retrieving the item from memory suppressed recall of related items (Grape), a finding known as the retrieval-induced forgetting (RIF) effect. In Experiment 2, practice that involved studying the item without retrieval produced no RIF eff...
This study aimed to analyze the antiproliferative and genotoxic potential of synthetic food flavorings, nature identical passion fruit and artificial vanilla. This assessment used root meristem cells of Allium cepa L., in exposure times of 24 and 48 hours and using doses of 0.2; 0.4 and 0.6 mL. Roots were fixed in Carnoy's solution, hydrolyzed in hydrochloric acid, stained with acetic orcein an...
Fruit flavor is a result of a complex mixture of numerous compounds. The formation of these compounds is closely correlated with the metabolic changes occurring during fruit maturation. Here, we describe the use of DNA microarrays and appropriate statistical analyses to dissect a complex developmental process. In doing so, we have identified a novel strawberry alcohol acyltransferase (SAAT) gen...
Volatile compounds are responsible for the aroma and contribute to the flavor of fresh strawberries (Fragaria ×anannassa), red raspberries (Rubus idaeus), and blueberries (Vaccinium sp.). Strawberry aroma is composed predominately of esters, although alcohols, ketones, and aldehydes are also present in smaller quantities. The aroma of raspberries is composed of a mixture of ketones and terpenes...
AS HISTORIANS review the advances of therapeutic science in the second half of the 20th century, one of the outstanding methodologic achievements will surely be the use of evidence from randomized trials to show the efficacy of new therapeutic agents. With this type of evidence, clinicians and patients can now be reasonably reassured, for the first time in medical history, that a new treatment ...
The patterned wings of tephritid fruit flies often are moved in complex manners during sexual encounters. However, there are few cases of sexual dimorphism, and wing movements also may occur in non-sexual contexts. There was no evidence that enhancing or obliterating the patterns on the wings of male Caribbean fruit flies, Anastrepha suspensa (Loew), had any effect on their sexual success. Ther...
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