|
|
|
|
|
Ferdinando Branca, Simone Treccarichi, Giuseppe Ruberto, Agatino Renda and Sergio Argento
The choice of basil (Ocimum basilicum L.) genotypes determines key attributes such as yield, flavor, and adaptability, contributing significantly to the overall success and sustainability of basil cultivation practices. As the primary aim of this study, ...
ver más
|
|
|
|
|
|
|
|
|
|
|
Jia Li, Kan Jiang, Huaxia Yang, Xiong Zhang, Haizhi Huang, Xingqian Ye and Zijian Zhi
Biogenic amines are a group of metabolites generated in the process of soy sauce brewing, which can result in severe negative impacts on human health at high concentrations. In this study, we innovatively proposed natural extracts (0.1 wt%), of proanthoc...
ver más
|
|
|
|
|
|
|
|
|
|
|
Francisco Pozo-Solar, Marcela Cornejo-D?Ottone, Roberto Orellana, Carla Acuña, Cecilia Rivera, Polette Aguilar-Muñoz, Céline Lavergne and Verónica Molina
Coastal zones are ecosystems that are sensitive to climate change and anthropogenic pollution, resulting in a potential loss of biodiversity and ecosystem services through eutrophication and nutrient imbalances, among others. The coastal El Sauce catchme...
ver más
|
|
|
|
|
|
|
|
|
|
|
Yan-Shiang Chiou, Pei-Ing Wu, Je-Liang Liou, Ta-Ken Huang and Chu-Wei Chen
The purpose of this study is to construct a model by combining the theory of planned behavior (TPB) with conjoint analysis to evaluate baskets of agricultural goods. Each basket of agricultural goods contains various different products, including white r...
ver más
|
|
|
|
|
|
|
|
|
|
|
Bertoka Fajar Surya Perwira Negara, Hee-Jin Gong, Jae-Hak Sohn, Jin-Soo Kim and Jae-Suk Choi
|
|
|
|
|
|
|
|
|
|
|
Zaenal Akbar, Hani Febri Mustika, Dwi Setyo Rini, Lindung Parningotan Manik, Ariani Indrawati, Agusdin Dharma Fefirenta and Tutie Djarwaningsih
Capsicum is a genus of flowering plants in the Solanaceae family in which the members are well known to have a high economic value. The Capsicum fruits, which are popularly known as peppers or chili, have been widely used by people worldwide. It serves a...
ver más
|
|
|
|
|
|
|
|
|
|
|
Sophia Ferng, Wei-Hua Huang, Chien-Ping Wu, Yung-Tsong Lu, Cheng-Kuang Hsu, Robin Yih-Yuan Chiou, Ching-Hua Ting
Pág. 11 - 20
Soy sauce fermentation under controlled temperature is a way to shorten the fermentation time. An energy-saving fermentation system was developed to power a heat pump for maintaining the temperature of sauce moromi at 37±1°C during fermentation. The chem...
ver más
|
|
|
|
|
|
|
|
|
|
|
Gregoriy Deynichenko,Tamara Lystopad,Anna Novik,Line Chernushenko,Andrii Farisieiev,Yulii? Matsuk,Tatiana Kolisnychenko
Pág. 32 - 42
This paper has substantiated the possibility of using an IR spectroscopy method to study patterns in the chemical composition of wild and cultivated raw materials with the addition of algae as iodine-containing supplements.It has been found that the IR s...
ver más
|
|
|
|
|
|
|
|
|
|
|
Graciela María Ferrari, Alejandra Kroger, Maria Torrendel
Pág. 10 - 35
Se aplica por primera vez en el Uruguay un bioindicador bentónico en monitoreos de calidad de agua en arroyos utilizando a las diatomeas. Estas microalgas son el grupo más diverso y suelen constituir el 80-90 % del perifiton. Son reconocidas en todo el m...
ver más
|
|
|
|
|
|
|
|
|
|
Currently, the ozone (O3) oxidation efficiency in the treatment of waste soy sauce provides 34.2% color removal and a 27.4% reduction in its chemical oxygen demand (COD). To improve the O3 oxidation efficiency, hydrogen peroxide (H<...
ver más
|
|
|
|
|
|