Biblioteca Digital

54 resultados para Fresh regional foods

em Chinese Academy of Sciences Institutional Repositories Grid Portal

Stability of Lycopene during Food processing. In: Functional Foods and Nutraceuticals - Processing Technologies.

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Hydrogen peroxide treatments inhibit the browning of fresh-cut Chinese water chestnut

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Should a small combined heat and power plant (CHP) open to its regional power and heat networks? Integrated economic, energy, and emergy evaluation of optimization plans for Jiufa CHP

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Browning inhibition and quality maintenance of fresh-cut Chinese water chestnut by anoxia treatment

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Exogenous salicylic acid inhibits browning of fresh-cut Chinese water chestnut

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Extraction of polyphenolics from plant material for functional foods - Engineering and technology

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HPLC analyses of flavanols and phenolic acids in the fresh young shoots of tea (Camellia sinensis) grown in Australia

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Use of citric acid for shelf life and quality maintenance of fresh-cut Chinese water chestnut

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Effects of heat treatment on the quality of fresh-cut Chinese water chestnut

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Effect of citric acid on shelf-life and quality of fresh-cut chinese water chestnut (Eleocharis dulcis)

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Effects of hot water immersion on storage quality of fresh broccoli heads

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Effects of chitosan coating on shelf life and quality of fresh-cut Chinese water chestnut

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1-methylcyclopropene treatment effects on intact and fresh-cut apple

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Patterns of Abuandence in Grassy Vegetation of the New England Tablelands:Identifying Regional Rarity in a Threatened Vegetation Type

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Sectoral approaches to improve regional carbon budgets

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