Fruit quality and volatile compounds of greenhouse sweet peppers as affected by the LED spectrum of supplementary interlighting.
Sign Up to like & getrecommendations! Published in 2023 at "Journal of the science of food and agriculture"
DOI: 10.1002/jsfa.12439
Abstract: BACKGROUND Seasonal low light intensity and short photoperiods lead to decreased yield, size, and quality of fruits in the Northern Hemisphere. Recently, supplemental lighting using light-emitting diodes (LEDs) has been introduced to overcome such problems.… read more here.
Keywords: quality volatile; volatile compounds; quality; greenhouse sweet ... See more keywords
Effect of dough kneading time on Chinese steamed bread quality and volatile compounds
Sign Up to like & getrecommendations! Published in 2021 at "Food bioscience"
DOI: 10.1016/j.fbio.2021.101323
Abstract: Abstract Effects of kneading time (3–11 min) on properties of dough and quality and volatile compounds of Chinese steamed bread (CSB) were investigated. Rheological analysis showed that increasing kneading time induced less elastic and more viscous… read more here.
Keywords: quality volatile; time; kneading time; volatile compounds ... See more keywords