Results 61 to 70 of about 64,580 (291)

Development Of Recipes And Estimation Of Raw Material For Production Of Wheat Bread [PDF]

, 2017
The study of technological parameters of Midas wheat flour and possibility to use little-spread plants at wheat bread manufacturing was realized. Parameters and regimes for keeping and baking bread of new recipes were elaborated and selected.
Gerasymchuk, H. (Helena), Kostetska, K. (Kateryna), Osokina, N. (Nina), Palyanichka, N. (Nadiya), Priss, O. (Olesia), Stepanenko, D. (Dmytrо), Telezhenko, L. (Lyubov), Verkholantseva, V. (Valentуna), Voziian, V. (Valeriia), Zhukova, V. (Valentina)   +9 more
core  

Comparative Effects of Three Microbial Starter Cultures on the Physicochemical and Sensory Quality of Fermented Sausages

Food Bioengineering, EarlyView.
ABSTRACT This study innovatively links specific microbial compositions of commercial starter cultures to the evolution of key odorant and taste‐active amino acids, revealing the underlying mechanisms behind distinct flavor profiles. Three microbial starter cultures—Saccharomyces cerevisiae (SC), Scarlet (ST), and Roxaane LC (LC), were added to sausages,
Lili Ji, Yi Luo, Rui Yang, Song Yang, Xiaoping Yu, Hongqian Zhang, Kun Liao, Jiamin Zhang   +7 more
wiley   +1 more source

Alternative Yeast Strains in Beer Production: Impacts on Quality and Nutritional Value

Beverages
Discovering new yeast species can be crucial for creating new types of beers. In this study, we investigated three new yeast species, Saccharomyces bayanus, Schizosaccharomyces japonicus and Schizosaccharomyces pombe var.
Loránd Alexa, Hajnalka Csoma, Diána Ungai, Béla Kovács, Nikolett Czipa, Ida Miklós, Zoltán Kállai, László Attila Papp, Szonja Takács   +8 more
doaj   +1 more source

Effect of different probiotics on broiler carcass and meat quality

Brazilian Journal of Poultry Science, 2003
The present work evaluated the effect of different probiotics on carcass and meat quality of broilers. One thousand and fifty male Cobb chicks were distributed at one day of age in a randomized design with 3 x 2 + 1 factorial arrangement (3 probiotics, 2
ERL Pelicano, PA de Souza, HBA de Souza, A Oba, EA Norkus, LM Kodawara, TMA de Lima   +6 more
doaj   +1 more source

Organoleptic and Chemical Analysis Characteristics of Sulguni Stored in Beeswax

,,INTERCULTURAL DIALOGUES“ TRANSACTIONS, 2021
In the paper showed organoleptic and chemical analysis of sulguni that is made of traditional technology and sulguni in beeswax has been carried out to study the effects of bee wax layer on the organoleptic and chemical parameters of sulguni. Some main factors are obstacle those make influence on sulguni, such as: cheese weight loss, fat oxidation and ...
Lali Elanidze, Tea Khositashvili
openaire   +2 more sources

Biodegradable Coatings with Essential Oils for Combating Papaya Anthracnose: State of the Art and Perspectives

Food Bioengineering, EarlyView.
ABSTRACT Papaya (Carica papaya L.) production and marketability are strongly constrained by postharvest diseases, with anthracnose caused by Colletotrichum spp. representing the most significant threat. Traditional control relies on synthetic fungicides, which, although effective, face challenges such as the development of pathogen resistance ...
Raul Coimbra Miranda, Zandia Maria de Souza Nascimento, Beni Jequicene Mussengue Chaúque, Hellen Kempfer Philippsen, Lúcia de Fátima Henriques Lourenço, Consuelo Lúcia Sousa de Lima   +5 more
wiley   +1 more source

Properties of Yoghurt Fortified in Lactoferrin with Effect of Storage Time

Animals, 2023
The stability of fortified yoghurts during refrigerated storage is important for industry and the consumer. The aim of the study was to evaluate the nutritional value, microbiological quality, organoleptic properties, and structure of natural yoghurts ...
Anna Jańczuk, Aneta Brodziak, Jolanta Król, Tomasz Czernecki   +3 more
doaj   +1 more source

Effect of carboxymethyl cellulose-based coatings incorporated with Zataria multiflora Boiss. essential oil and grape seed extract on the shelf life of rainbow trout fillets [PDF]

, 2015
To prolong the shelf life of seafood products, lipid oxidation and growth of microorganisms should be retarded. The objective of the current study was evaluating the potential application of carboxymethyl cellulose (CMC) coatings incorporated with ...
Aliakbarlu, J., Hosseini, S.M.H., Mirhosseini, S.H., Raeisi, M., Tajik, H.   +4 more
core   +1 more source

The Effect of Cold‐Temperature Storage on Lipid Stability, Physicochemical Characteristics and Texture Profiles of Plant‐Based Meat Analogues

Food Chemistry International, EarlyView.
PBMA products were studied for their lipid stability, texture profiles and physicochemical properties under recommended refrigerated storage conditions. Lipid tests showed no indicators of lipid oxidation in the PBMA products after refrigerated storage; however, significant changes were observed in their textural and physicochemical properties ...
Owen Miller, Christopher J. Scarlett, Taiwo O. Akanbi   +2 more
wiley   +1 more source

AVALIAÇÃO SENSORIAL E COMPOSIÇÃO PROXIMAL DE CAMARÕES DE ÁGUA DOCE Macrobrachium rosenbergii DEFUMADOS

Ciência Animal Brasileira, 2010
This study evaluated the effect of smoking and the presence of aromatic herbs on the quality of freshwater prawns muscle (Macrobrachium rosenbergii), through the analysis of sensory characteristics and proximate composition.
Adriana Ferreira Silva, Leandro Cesasar Godoy, Maria Luiza Souza Franco, Michele Ferreira Assssis, Nilson Evelazio Souza, Jesuí Vergilio Visentainer   +5 more
doaj