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Results effect of enzymatic maceration and homogenization of pumpkin suspension 1.1.xlsx
Shows the mean values and the standard deviation of the dependent variables of the colloidal system using pumpkin pulp, seed and peel
DataCite Commons2023-06-28 更新120
Production and storage stability of acerola flour dehydrated at different temperatures
Abstract The objective of this work was to identify the best dehydration temperature for the production of high quality acerola flour and to provide stability of the physicochemical parameters during
DataCite Commons2021-03-25 更新100
Dual-stage sugar substitution in Tommy Atkins mango
ABSTRACT The dual-stage sugar substitution technique (D3S) was used to induce sugar replacement in mango. It involved two stages, in which high-calorie sugars were partially removed from the fruit sam
Mendeley Data2024-06-25 更新60
2016-2019年燕麦麸制油工艺优化及性质研究数据集
采用挤压膨化作为燕麦前处理工艺，结合亚临界萃取和和精炼过程，获得符合行业标准的燕麦油。（1）通过亚临界萃取技术提取燕麦油，利用响应面设计优化提取工艺；添加乙醇作为助溶剂改进亚临界萃取工艺并分析油脂性质；（2）探究挤压膨化作为亚临界萃取燕麦油的可行性，确定合适的挤压膨化工艺条件，比较燕麦油品质；（3）对毛燕麦油进行碱炼脱酸，确定合适的精炼工艺，并进行质量评价。
国家农业科学数据中心2021-10-15 更新100
Degree of food processing and its relationship with overweight and body adiposity in Brazilian adults
ABSTRACT Objective To check the relationship of the degree of food processing with overweight and body adiposity in Brazilian adults. Methods Cross-sectional study with 670 adults (334 women and 336 m
DataCite Commons2021-03-26 更新80
