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Din sökning på "UCC ghana Agro-Processing technology and Food Bioscience at the Faculty of Bio-resources and Applied Science" gav 354181 sökträffar

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Acrylamide is formed via the Maillard reaction between reducing sugars and asparagine in a number of carbohydrate-rich foods during heat treatment. High acrylamide levels have been found in potato products processed at high temperatures. To examine the impact of harvest year, information on weather conditions during growth, that is, temperature, precipitation, and light, was collected, together wi

Annabell Merkel

Affilierad forskare Kontaktinformation E-post: annabell [dot] merkel [at] ses [dot] lu [dot] seOrganisation Institutionen för tjänstevetenskap WebbplatsAnnabell Merkels profil i Lunds universitets forskningsportalAndra roller Affilierad forskare Centrum för handel och logistik (REAL) Publikationer Visar av publikationer. Sorterade efter år och sen titel. Filtrera efter typ AllaArtikel i vetenskapl

https://www.ses.lu.se/annabell-merkel - 2026-07-21

Annabell Merkel

Affilierad forskare Kontaktinformation E-post: annabell [dot] merkel [at] ses [dot] lu [dot] seOrganisation Institutionen för tjänstevetenskap WebbplatsAnnabell Merkels profil i Lunds universitets forskningsportalAndra roller Affilierad forskare Centrum för handel och logistik (REAL) Publikationer Visar av publikationer. Sorterade efter år och sen titel. Filtrera efter typ AllaArtikel i vetenskapl

https://www.real.lu.se/annabell-merkel - 2026-07-21

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Total antioxidant capacity (TAC), total phenolic compounds (TPH), total flavonoids (TF) and individual phenolic compounds were determined in canihua collected at approx. 3850 in altitude. The TAC values varied among samples from 2.7 to 44.7 by the ferric reducing antioxidant power (FRAP) method and from 1.8 to 41 by the 2,2'-azino-bis(3-ethylbenzothiazoline-6-sulphonic acid) (ABTS) method expresse

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Rose hips and sea buckthorn berries contain high amounts of beneficial bioactive compounds. In this study the content and stability of natural vitamins and antioxidants were investigated in two fruit beverages made from rose hip powder, sea buckthorn berry puree and white grape juice concentrate, and wheat germ oil in one of the beverages. Beverages were formulated, pasteurised and filled aseptica