Results 21 to 30 of about 12,421 (222)
MONITORING OF ACTIVE AND TITRATABLE ACIDITY IN WHITE BRINED CHEESE DURING RIPENNING PERIOD
Journal of Agriculture and Plant SciencesThis study investigates the dynamics of active and titratable acidity in white brined cheese throughout its ripening period. Monitoring these parameters is crucial for understanding the biochemical changes that influence the cheese's flavor, texture ...
Borche Makarijoski, Blagojce Najdovski
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Rootstock-scion interaction:5. Effect on the evolution of Cabernet Sauvignon grape ripening
Revista Brasileira de FruticulturaThe rootstock effect on grapevine yield components, grape must and wine composition and wine sensory characteristics were evaluated in previous studies.
Alberto Miele, Luiz Antenor Rizzon
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Folia Horticulturae, 2019 The quality of tomato fruits is influenced by preharvest factors. Trichoderma are considered biostimulants with potential to improve growth and development in plants, as well as the quality of the fruits.
Palacios-Torres Rogelio Enrique +6 more
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Advanced Science, EarlyView.Cyclic nucleotide‐gated (CNG) and hyperpolarization‐activated cyclic nucleotide‐gated (HCN) channels share substantial sequence and structural similarity but differ markedly in ion conductance and K+ selectivity. Microsecond‐scale atomistic MD simulations qualitatively reproduced the conductance differences observed in single‐channel recordings and ...
Haoran Liu +3 more
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Acta Scientiarum: Technology, 2013 The study determined the quality parameters of three cultivars of strawberries, aiming to provide support to the producers as to the choice of the best cultivar at planting time.
Polyanna Alves Silva +3 more
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The Effect of Lactic Acid in Association With Steam in Reducing Microorganisms in Soft Wheat
Cereal Chemistry, EarlyView.ABSTRACT Background and Objectives Within the food industry, steam is an effective method of microbial reduction for a variety of products. Previous studies have shown that tempering soft wheat with organic acids, as well as steam application, can potentially reduce wheat's microbial load with minor changes in the functional properties of the flour ...
Shpresa Musa +3 more
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The effect of dilution on the erosive potential of maltodextrin-containing sports drinks
Revista de Odontologia da UNESPIntroduction The increasing consumption of maltodextrin-containing sports drinks, usually acidic, during physical activity may cause dental erosion. Objective To evaluate the effect of dilution on the erosive potential of maltodextrin-containing sports ...
Michael Gomes VIDAL +3 more
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Classifying Cider Apple Germplasm Using Genetic Markers for Fruit Acidity
Journal of the American Society for Horticultural Science, 2021 The organic acid concentration in apple (Malus ×domestica) juice is a major component of hard cider flavor. The goal of this study was to determine if the malic acid markers, Ma1 and Q8, could classify the titratable acidity concentration in cider apple ...
Shanthanu Krishna Kumar +4 more
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Cereal Chemistry, EarlyView.ABSTRACT Background “Clean label” antifungal ingredients and fermentation protocols are a promising strategy to meet shelf‐life requirements in the bread industry. Objectives This study evaluated the mold‐free shelf‐life of bread formulations incorporating sourdough combined with antifungal ingredients or additives.
Maria Robles‐Hernandez +2 more
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Influence of fermentation time on characteristics of sourdough bread
Brazilian Journal of Pharmaceutical Sciences, 2013 Sourdough is used in the manufacture of numerous baked products. The microorganisms used in this preparation of sourdoughs included two strains from the Lactobacillus paracasei (1 and 2) and two strains from the Saccharomyces cerevisiae group (1 and 2 ...
Krischina Singer Aplevicz +2 more
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