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  • 1-10 ل  18 نتائج ل ""Anthocyanins""

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Conference

Biofortification of taro (Colocasia esculenta) through breeding for increased contents in carotenoids and anthocyanins

Subjects: F30 - Génétique et amélioration des plantes; F50 - Anatomie et morphologie des plantes; F60 - Physiologie et biochimie végétale

  • Source: Proceedings of the Global Conference on Aroids, Bhubaneswar, Orissa, India, 23-25 January 2012

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Conference

Optimization of extraction and concentration of anthocyanins from roselle (Hibiscus sabdariffa l.) by aqueous extraction and nanofiltration

Subjects: Q02 - Traitement et conservation des produits alimentaires; Q04 - Composition des produits alimentaires

  • Source: 15th World Congress of Food Science and Technology IUFoST, 22-26 August 2010, Cape Tow, South Africa

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Conference

Evaluation of nanofiltration membranes for the retention of anthocyanins of açai (Euterpe oleracea Mart.) juice

Subjects: Q02 - Traitement et conservation des produits alimentaires; Q04 - Composition des produits alimentaires; Euterpe oleracea

  • Source: VIIth Ibero-American Conference on Membrane Science and Technology (CITEM 2010), Sintra, Portugal, 11-14 avril, 2010

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Conference

Concentration of anthocyanins from roselle (Hibiscus sabdariffa L.) by nanofiltration

Subjects: Q04 - Composition des produits alimentaires

  • Source: New Challenges in Food Preservation: Processing - Safety - Sustainability, EFFoST Annual Conference, 11-13 November 2009, Budapest, Hungary

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Academic Journal

Anthocyanins and anthocyanin-degrading enzymes in Kwai May and Wai Chee cultivars of litchis grown in Reunion Island and Spain

Subjects: Q02 - Traitement et conservation des produits alimentaires

  • Source: Fruits

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Academic Journal

Effects of soaking and thermal treatment on nutritional quality of three varieties of common beans (Phaseolus vulgaris L.) from Madagascar

Subjects: Q04 - Composition des produits alimentaires; Q02 - Traitement et conservation des produits alimentaires; Phaseolus vulgarisMadagascar

  • Source: Legume Science

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Conference

Anthocyanin degradation of Hibiscus sabdariffa extracts during storage monitored by MCR-ALS on UV-VIS spectra

Subjects: Q04 - Composition des produits alimentaires; Q02 - Traitement et conservation des produits alimentaires; J11 - Manutention

  • Source: Book of abstracts of the food factor 1 Barcelona conference, 2-4 November 2016, Barcelona (Spain)

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Academic Journal

Changes in anthocyanin production during domestication of Citrus

Subjects: F60 - Physiologie et biochimie végétale; F70 - Taxonomie végétale et phytogéographie; Citrus

  • Source: Plant Physiology

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Academic Journal

Unleashing the potential of flash vacuum expansion: an innovative approach for andean blackberry (Rubus glaucus Benth) processing

Subjects: Q02 - Traitement et conservation des produits alimentaires; Q04 - Composition des produits alimentaires; propriété rhéologiqueColombie

  • Source: Ingeniería y Competitividad

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Conference

Interest of modelling heat transfer inside a reactor to estimate kinetic parameters

Subjects: U10 - Informatique; mathématiques et statistiques; Q02 - Traitement et conservation des produits alimentaires

  • Source: 11th International Congress on Engineering and Food, Athens, Greece, May 22-26, 2011

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  • 1-10 ل  18 نتائج ل ""Anthocyanins""