منابع مشابه
32) Deteriorative Reactions in Dried Fruits & Vegetables
Browning reactions in foods are of widespread occurrence, and become evident when food materials subjected to processing or to mechanical injury. They are important in terms of the alteration of appearance, flavour, and nutritive value. Browning is considered to be desirable if it enhances the appearance and flavour of a food product in terms of tradition and consumer acceptance like in the cas...
متن کاملVitamins in Dried Fruits. Ii. the Effect of Drying and of Sulfur Dioxide upon the Vitamin a Content of Fruits.* by Agnes
Some of the early studies on the vitamin content of dried fruits and vegetables are open to the objection that the products studied either were not commercial or were dried under conditions that affect adversely many qualities other than vitamins of the products. This report covers a part of an investigation undertaken cooperatively by the two laboratories involved, and intended to show t,he ef...
متن کاملThe promise of dried fruits in cancer chemoprevention.
Chemoprevention is an attempt to use nontoxic natural and synthetic substances or their mixtures to intervene the relatively early stages of carcinogenesis, before invasive characteristics are manifested. The consumption of fruits is well known to reduce the risk of human cancers. Although most fruits are available only on a seasonal basis, recent advances in food processing technologies have m...
متن کاملAntioxidants Content in Empetrum nigrum Fresh and Dried Fruits
Empetrum nigrum L. (crowberry or black crowberry) belongs to Ericaceae (Empetraceae) family and is a circumboreal species, including both arctic and alpine environments as well as temperate and sub-arctic climates. The species is divided into two subspecies, whether is a plant produces hermaph-roditic flowers (E. nigrum ssp. hermaphroditum) or is dioecious (E. nigrum ssp. nigrum). There is curr...
متن کاملFungal Presence in Selected Tree Nuts and Dried Fruits
Sixty-four tree nut samples (almonds, pecans, pine nuts, and walnuts) and 50 dried fruit samples (apricots, cranberries, papaya, pineapple, and raisins) were purchased from local supermarkets and analyzed for fungal contamination using conventional culture as well as molecular methods. The results of our study showed that the highest yeast and mold (YM) counts (5.34 log10 CFU g(-1)) were found ...
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ژورنال
عنوان ژورنال: Journal of Biological Chemistry
سال: 1930
ISSN: 0021-9258
DOI: 10.1016/s0021-9258(18)76793-8