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Dynamic changes in the diversity and function of bacterial community during black tea processing
Dynamic changes diversity function bacterial community black tea
2022/8/30
Among all types of tea, black tea is produced in the largest amount worldwide, and its consumption is still increasing. Enzymatic fermentation is considered majorly contribute to quality formation of ...
Detection and quantification of flavoalkaloids in different tea cultivars and during tea processing using UPLC-TOF-MS/MS
UPLC-TOF-MS/MS tea cultivars tea processing flflavoalkaloids
2020/10/21
Flavoalkaloids have been found from tea. However, there is limited information about their content in difffferent teas. Herein, 51 tea samples were screened for flflavoalkaloid content. Twelve teas wi...
Combined effects of deficit irrigation and fresh-cut processing on quality and bioactive compounds of nectarines
Prunus persica minimally processed microbial and sensory quality
2015/8/27
RDI fruits had a more stable antioxidant
capacity and soluble phenolic content. This treatment showed 10% more vitamin C than the other irrigation treatments,
due to an increase in dehydroascorbic...
Selected processing characteristics of new plum cultivars grown in the Czech Republic
plum cultivars processing characteristics dry matter content
2015/3/3
Fermentable sugars (the total of glucose, fructose, and sucrose), sorbitol content, dry matter content, and titrable acidity were monitored in fruits of 16 new plum cultivars from the harvests in 2004...
Mechanized harvesting and primary processing of Calendula officinalis L. inflorescences
marigold virtual rotating comb separation sieves
2014/10/24
Manual harvesting of marigold (Calendula officinalis L.) inflorescences results in superior quality, but requires enormous manpower. The objectives of the research were to examine the possibility of m...
Processing of locust bean fruits: Challenges and prospects
Locust bean processing technology
2010/7/9
Locust bean fruit is normally processed into food condiment, which is popularly taken in the western part of Africa and it is used as a spice that gives an African meal a pleasant flavor. Processing o...
Effects of Variety and Cultivating Region on the Color of Soymilk and Other Soybean Processing Foods in Brazil
system soil washing
2009/9/9
Color (L*a*b* values) of 10 Brazilian soybean varieties was determined. The color depended on the varieties, and generally the red color was stronger than Japanese soybeans. A boiled bean paste made f...
Polyethylene Glycol Processing and Low Temperature Processing Promote Seed Germination of Rootstock ‘Torero’ for Eggplant
Eggplant Polyethylene Glycol Processing
2009/7/13
Since the seeds of rootstock ‘Torero’ for eggplant have a poor germination rate, the effects of priming processing using some promoting chemicals, such as polyethylene glycol solution, were studied. W...
Physical and Chemical Characteristics of Taro [Colocasia esculenta（L.）Schott] Corms and Processing to Chips and Puree
taro Colocasia esculenta corm composition french fries chips sensory analysis
2009/1/14
This study was carried out to establish some physical properties and proximate chemical compositions of taro corms collected from Anamur and Bozyazı in İçel province, Turkey. A total ...