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Littérature scientifique sur le sujet « Cuisine (Fructose) »

Auteur : Grafiati

Publié le 25 juillet 2024

Mis à jour le 31 juillet 2025

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Articles de revues sur le sujet "Cuisine (Fructose)"

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Phan, Anh Dao Thi, Maral Seidi Damyeh, Saleha Akter, et al. "Effects of Fruit Maturity on Physicochemical Properties, Sugar Accumulation and Antioxidant Capacity of Wild Harvested Kakadu Plum (Terminalia ferdinandiana)." Proceedings 70, no. 1 (2020): 48. http://dx.doi.org/10.3390/foods_2020-07819.

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Terminalia ferdinandiana (Kakadu plum), belonging to the family Combretaceae, is endemic to Australia and has a long history of traditional medicinal applications and food cuisine by the Australian Indigenous people. This study investigated the effects of maturity stages on the morphology, physicochemical parameters (total soluble solids (TSS), total acid content (TAC), and pH), soluble sugar profile and antioxidant capacity of Kakadu plum (KP) fruits that were wild harvested from different trees and classified into four different maturity stages (immature to mature). TSS and TAC were determin

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Phan, Anh Dao Thi, Maral Seidi Damyeh, Saleha Akter, et al. "Effects of Fruit Maturity on Physicochemical Properties, Sugar Accumulation and Antioxidant Capacity of Wild Harvested Kakadu Plum (Terminalia ferdinandiana)." Proceedings 68, no. 1 (2021): 19. http://dx.doi.org/10.3390/proceedings2021068019.

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: Terminalia ferdinandiana (Kakadu plum), belonging to the family Combretaceae, is endemic to Australia and has a long history of traditional medicinal applications and food cuisine by the Australian Indigenous people. This study investigated the effects of maturity stages on the morphology, physicochemical parameters (total soluble solids (TSS), total acid content (TAC), and pH), soluble sugar profile and antioxidant capacity of Kakadu plum (KP) fruits that were wild harvested from different trees and classified into four different maturity stages (immature to mature). TSS and TAC were determ

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SASMAZ, Hatice Kübra, Türkan UZLAŞIR, Serkan SELLİ, and Hasim KELEBEK. "Changes in bioactive compounds and antioxidant activity of Gaziantep and Kastamonu garlic during black garlic production." International Journal of Agriculture, Environment and Food Sciences 8, no. 1 (2024): 111–18. http://dx.doi.org/10.31015/jaefs.2024.1.12.

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Garlic (Allium sativum L.), a member of the Alliaceae family, has been widely used in cuisine and traditional medicine since ancient times. Black garlic is produced by fermentation of fresh garlic under controlled conditions for a certain period at high temperature (60-90°C) and high humidity (70-90%). According to the Turkish Statistical Institute (TURKSTAT) data, Kastamonu and Gaziantep garlic varieties are the most cultivated garlic varieties in our country. Changes in protein, sugar content, antioxidant capacity (DPPH and ABTS methods), total phenolic content, 5-hydroxymethylfurfural (HMF)

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Ju, WooChul, Sung Jin Park, Min Jung Lee, Sung Hee Park, Sung Gi Min, and Kang-Mo Ku. "Seasonal variation of metabolites in Kimchi cabbage: utilizing metabolomics based machine learning for cultivation season and taste discrimination." Horticulture, Environment, and Biotechnology, May 29, 2024. http://dx.doi.org/10.1007/s13580-024-00624-4.

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AbstractKimchi cabbage, a staple in South Korean cuisine, exhibits taste variations depending on the season of cultivation, with significant implications for kimchi production quality. In this study, we conducted comprehensive metabolomic analyses of kimchi cabbage grown in diverse environments throughout the year. We identified 15 primary metabolites, 10 glucosinolates, and 12 hydrolysates, providing valuable insights into the metabolic composition of kimchi cabbage. Using this data, we developed predictive models for taste and quality differentiation in kimchi cabbage based on the season of

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Livres sur le sujet "Cuisine (Fructose)"

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Old-fashioned Amish Mennonite cookin' II: More sugarless favorites. Little Mountain Printing, 1997.

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