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Published in 2017 at "Journal of Food Science and Technology"
DOI: 10.1007/s13197-017-2708-3
Abstract: Encapsulated Asian pear juice powder was produced through spray drying using three maltodextrin levels (15, 20, and 25% w/v) and three inlet air temperatures (130, 150, and 170 °C). The impact of maltodextrin concentrations and inlet…
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Keywords:
juice powder;
inlet air;
encapsulated asian;
pear juice ... See more keywords
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Published in 2020 at "Food bioscience"
DOI: 10.1016/j.fbio.2020.100742
Abstract: Abstract Asian pear powder (APP) encapsulated using rice bran dietary fiber (RD) and maltodextrin (MD) was investigated for its physical stability, phenolic bioaccessibility, antioxidant activities and major phenolic compounds (arbutin, ferulic acid, p-coumaric acid). Results…
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Keywords:
using rice;
bran dietary;
rice bran;
dietary fiber ... See more keywords
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Published in 2020 at "Scientia Horticulturae"
DOI: 10.1016/j.scienta.2020.109459
Abstract: Abstract Quantitative real-time polymerase chain reaction (qRT-PCR) is currently the best available option for analyzing gene expression and transcriptomes. In this context, it is important to use ideal reference genes (RGs) to normalize the expression…
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Keywords:
pear cultivars;
flesh development;
development asian;
development ... See more keywords
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Published in 2020 at "Radiation Protection Dosimetry"
DOI: 10.5423/rpd.2020.26.4.222
Abstract: Erwinia amylovora, a causal bacterium of fire blight disease, is registered as a prohibited quarantine pathogen in Korea. To control the disease, the government should diagnose the disease, dig and bury the host trees when…
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Keywords:
fire blight;
apple;
fire;
asian pear ... See more keywords