Results 1 to 10 of about 1,760,698 (268)

Genetic Diversity of Leuconostoc mesenteroides Isolates from Traditional Montenegrin Brine Cheese

Microorganisms, 2021
In many dairy products, Leuconostoc spp. is a natural part of non-starter lactic acid bacteria (NSLAB) accounting for flavor development. However, data on the genomic diversity of Leuconostoc spp. isolates obtained from cheese are still scarce. The focus
Werner Ruppitsch, Andjela Nisic, Patrick Hyden, Adriana Cabal, Jasmin Sucher, Anna Stöger, Franz Allerberger, Aleksandra Martinović   +7 more
doaj   +1 more source

Preliminary Evaluation of Supercritical Carbon Dioxide Extracted Dabai Pulp Oleoresin as a New Alternative Fat

Molecules, 2021
There has been growing interest among food scientists in producing a toxin-free fat as an end product with varying physical or nutritional properties of interest to the food industry.
Noor Atiqah Aizan Abdul Kadir, Azrina Azlan, Faridah Abas, Intan Safinar Ismail   +3 more
doaj   +1 more source

Two-layer coating based on chitosan for dry fermented sausage preservation [PDF]

Journal on Processing and Energy in Agriculture, 2018
In this paper, the application of a biopolymer coating based on chitosan was tested. The optimized coating was formed as a two-layer coating, wherein the first layer (which is in contact with the product) was formed of chitosan with emulsified caraway ...
Hromiš Nevena, Šojić Branislav, Lazić Vera, Popović Senka, Šuput Danijela, Bulut Sandra, Džinić Natalija, Tomović Vladimir, Ivić Maja   +8 more
doaj   +1 more source

Quality parameters of curd [PDF]

Potravinarstvo Slovak Journal of Food Sciences, 2017
The aim of this work was measurement of the curd firmness prepared by different volume of rennet solution and comparison of differences of curd firmness between these volumes. Further, it was observed the influence of different volumes of rennet up to thevolume of whey release, curd firmness, dry matter of curd and dry matter of whey.
Pytel, Roman, Nedomová, Šárka, Kumbár, Vojtěch, Kilián, Libor   +3 more
openaire   +2 more sources

A Computer-Aided Inspection System to Predict Quality Characteristics in Food Technology

IEEE Access, 2022
Physicochemical and sensory analyses are commonly used to determine the quality characteristics of food samples in Food Industries. These methods are tedious, laborious, produce chemical residues, and involve the destruction of the samples.
Juan P. Torres, Andres Caro, Maria Del Mar Avila, Trinidad Perez-Palacios, Teresa Antequera, Pablo Garcia Rodriguez   +5 more
doaj   +1 more source

Commercial Hemp Seed Oils: A Multimethodological Characterization

Applied Sciences, 2020
Nine commercial hemp seed oils from different countries were studied using a multimethodological approach to obtain information about their quality and chemical composition.
Mattia Spano, Giacomo Di Matteo, Mattia Rapa, Salvatore Ciano, Cinzia Ingallina, Stefania Cesa, Luigi Menghini, Simone Carradori, Anna Maria Giusti, Antonella Di Sotto, Silvia Di Giacomo, Anatoly P. Sobolev, Giuliana Vinci, Luisa Mannina   +13 more
doaj   +1 more source

Effect of UV Filters during the Application of Pulsed Light to Reduce Lactobacillus brevis Contamination and 3-Methylbut-2-ene-1-thiol Formation While Preserving the Physicochemical Attributes of Blonde Ale and Centennial Red Ale Beers

Foods, 2023
Pulsed light (PL) is a novel, non-thermal technology being used to control the microbial spoilage of foods and beverages. Adverse sensory changes, commonly characterized as “lightstruck”, can occur in beers when exposed to the UV portion of PL due to the
Anubhav Pratap-Singh, Andrew Suwardi, Ronit Mandal, Joana Pico, Simone D. Castellarin, David D. Kitts, Anika Singh   +6 more
doaj   +1 more source

Insight into the Recent Application of Chemometrics in Quality Analysis and Characterization of Bee Honey during Processing and Storage

Foods, 2023
The application of chemometrics, a widely used science in food studies (and not only food studies) has begun to increase in importance with chemometrics being a very powerful tool in analyzing large numbers of results.
Maria Tarapoulouzi, Monica Mironescu, Chryssoula Drouza, Ion Dan Mironescu, Sofia Agriopoulou   +4 more
doaj   +1 more source

Exploring in Vitro Antioxidant Activity and Physicochemical Properties of Selected Under-Exploited Tropical Fruits

Acta Universitatis Cibiniensis. Series E: Food Technology, 2020
Dacryodes edulis (DE), Dalium guineensis (DG), Spondias mombin (SM) and Irvingia gabonensis (IG) as notable underexploited tropical wild fruits in Nigeria, were evaluated for quality characteristics, phenolic contents and in-vitro antioxidant activity ...
Jolayemi Olusola Samuel, Olanrewaju Olufunke Janet, Ogunwale Oluwamayowa   +2 more
doaj   +1 more source

Scab Resistant Apple Cultivars for Juice Production

Journal of Horticultural Research, 2021
The purpose of this experiment was a selection of scab resistant apple cultivars suitable for juice production. Special attention was paid to cloudy juices.
Mieszczakowska-Frąc Monika, Płocharski Witold, Kruczyńska Dorota, Markowski Jarosław   +3 more
doaj   +1 more source