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Design and Development of an Apparatus for Grating and Peeling Fruits and Vegetables
Peeling Fruits Vegetables
2016/5/31
Fruit grater and peeler are needed in the processing of fruits in order to reduce the time required for fruits grating and peeling. Grating is important especially to make salad and for decoration pur...
Comparison of Light-Colored Soy Sauce（Usukuchi）with Regular Soy Sauce (Koikuchi) on Rheological Properties of Various Boiled Vegetables
soy sauce rheological property firmness boiled food
2009/5/31
Effects of light-colored (Usukuchi) and regular soy sauces (Koikuchi) on rheological properties of boiled foods were determined using a rheometer. The amounts of soy sauces were added to the ingredien...
Content of Higher Fatty Acids in Green Vegetables
higher fatty acids green vegetables gas-liquid chromatography
2014/3/10
Green vegetables are considered an important source of some nutritionally important constituents that have health benefits (e.g. vitamins, minerals, antioxidants, fibre). Epidemiological data suggest ...
Differences in Thermal Stability of Glucosinolates in Five Brassica Vegetables
food matrix phytochemicals processing degradation
2014/3/10
The thermal stability of individual glucosinolates within five different Brassica vegetables was studied at 100°C for different incubation times up to 120 minutes. Three vegetables that were used in t...
Effect of Skin Removal from Spherical Fruits and Vegetables
Cooling food produces thermal diffusivity with skin without skin
2008/11/1
Apple, orange and potato samples were exposed to chilled air blast, first with their natural skin and then after removal of the skin and transient temperature-time variations were recorded at the cent...
Determination of folates in vegetables and their retention during boiling
vegetables folate determination retention
2014/3/3
HPLC method for 5-methyltetrahydrofolate (5-MTHF) determination in vegetables was optimised for the folate release from the food matrix. Enzymatic hydrolyses using the subsequent addition of α-amylase...
Stability of Anthocyanins in Various Vegetables and Fruits
various vegetable and fruit anthocyanins stability HPLC analysis
2010/11/22
Anthocyanins were isolated from 19 kinds of vegetables and fruits. Individual anthocyanins were analyzed by HPLC using a photodiode array detector and were examined for the heating and ultraviolet irr...