Results 81 to 90 of about 71,199 (229)

The Effect of Storage Time on Fat Content, Ash Content, and Organoleptic of Mutton Soup Meat

The research was conducted to analyze the effects of storage time on fat content, ash content, and organoleptic mutton soup meat. The design used a Randomized Complete Block Design (RCD) with three treatments and five replications.
Zahra Avia Cahyaning Sholeha, Dedes Amertaningtyas   +1 more
core   +1 more source

Use of natural ensiling additives with tropical grasses: Physicochemical properties, in vitro fermentation characteristics, and microbial community diversity indices

JSFA reports, EarlyView.
Abstract Background Improving feed quality, availability, and cost‐effectiveness is a big challenge for livestock to ensure animal‐derived food for nutritional security. The aim of the study was to find out how some natural ensiling additives affect physicochemical properties, proximate composition, microbial population, in vitro fermentation ...
A. B. M. Rubayet Bostami, A. S. M. Selim, M. Al‐Mamun, K. M. Islam, M. D. Hossain   +4 more
wiley   +1 more source

Additive effect of Moringa oleifera leaf meal and pomegranate (Punica granatum) peel powder on productive performance, carcass attributes and histological morphology of ileum in Japanese quails

Journal of Applied Animal Research
The experiment aimed to evaluate the combined effects of supplementing Japanese quail diets with Moringa oleifera leaf meal (MOLM) and pomegranate peel powder (PPP) on growth, carcass quality and ileum histology. Four groups were formed: a control group,
Saira Maqsood, Shabana Naz, Areesha Sikandar, Sajida Arooj, Abdulwahed Fahad Alrefaei, Muhammad Israr   +5 more
doaj   +1 more source

Sargassum species- Physico-chemical, Nutritional, Organoleptic evaluation and figures

Data on the Physico-chemical , Nutritional and Organoleptic quality of three species of Sargassum such as S. polycystum, S. tenerrimum and S. cinctum were presented. Figures developed using the data were presented for the organoleptic quality.
Chandrasekar, V (via Mendeley Data), Chandrasekar, Vasanthi   +1 more
core   +1 more source

Impact of cold plasma pretreatment and hybrid infrared—hot air drying on bioactive compounds, antioxidant activity, colorimetric attributes, and texture of red beet

JSFA reports, EarlyView.
Abstract Background Drying is essential for food preservation, yet conventional methods often compromise product quality. This study investigated the effects of cold plasma pretreatment time (0, 15, and 30 s) and an intermittent infrared‐hot air hybrid dryer (300, 600, and 900 W; pulse ratios 1 and 2) on the functional and quality attributes of dried ...
Farhoud Manafi, Saeed Dadashi, Jalal Dehghannya, Rasoul Niknam   +3 more
wiley   +1 more source

The effect of soya curd substitution for milk on physical and sensory properties of vanilla gelato product

Czech Journal of Food Sciences
The investigation was aimed to evaluate the physical (total solids, melting rate, viscosity, and overrun) and sensory properties of vanilla gelato (VG) made by substituting soya curd (SC) for milk. Samples were VG without SC (F0) and with SC, i.e.
Hega Bintang Pratama Putra, Anang Muhammad Legowo, Ahmad Ni'matullah Al-Baarri, Siti Susanti   +3 more
doaj   +1 more source

EFFECT OF TEMPERATURE AND STORAGE TIME OF TUNA FISH (Euthynnus affinis) ON ORGANOLEPTIC AND SENSORY QUALITY [PDF]

Tuna Fish was one of the main commodities in Ternate North Maluku. The importance of understanding good handling practice would has an impact on the quality of the fish, therefore this research will discuss the effect of temperature and storage time on ...
Aprianti, Eka, Azis, M. Aksa, Putinur, Putinur, Ramli, Husnul Khatimah, Roiska, Riris, Wulandari, Tri   +5 more
core   +1 more source

Effect of Steaming Temperature on Nutrient Content and Organoleptic of Shredded Mackerel Tuna Fish

, 2023
Organoleptic and nutrient content of shredded mackerel tuna fish products can be affected by the steaming temperature. This study aims to determine the effect of steaming temperature on the nutritional and organoleptic content of shredded swordfish and ...
Saputro , Dharmawan Ekonur, Rostika , Rita, Pratama , Rusky Intan, Rostini , Iis   +3 more
core   +1 more source

Sensorial and nutritional qualities of muscles from cross‐bred Salers heifers raised on mid‐mountain pasture

JSFA reports, EarlyView.
Abstract Background This study investigated the effects of crossbreeding, finishing system, and muscle type on carcass characteristics, intramuscular fat (IMF), image‐based IMF estimation, fatty acid composition, and meat quality in beef heifers. Charolais × Salers (C × S) and Angus × Salers (A × S) crossbred heifers were finished either on pasture or ...
Dominique Gruffat, Marie‐Pierre Ellies‐Oury, Donato Anduéza, Brigitte Picard, Bernard Sepchat, Laurent Larraillet, Bruno Meunier, Muriel Bonnet   +7 more
wiley   +1 more source

COMPARATIVE EVALUATION OF HOT PEPPER PUNGENCY BY ORGANOLETIC AND INSTRUMENTAL METHODS

Овощи России, 2015
A comparative evaluation of 20 hot pepper varieties according to pungency determination by organoleptic, spectrophotometric methods, and HPLC has been done. The capsaicin concentrations were in the range 1.0-7.15 mg/g d.w., pungency value - (17440-153120)
H. G. Kekina, N. A. Golubkina, M. I. Mamedov, H. A. Djos, O. N. Pishnaya, S. M. Nadezhkin   +5 more
doaj   +1 more source