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
doaj +1 more source
Formulation and statistical evaluation of a ready-to-drink whey based orange beverage and its storage stability [PDF]
, 2015 A value-added functional beverage is formulated utilizing unprocessed liquid whey. Whey has excellent nutritional qualities and bland flavors; it is easy to digest and has a unique functionality in a beverage system.
Chatterjee, Gourab +3 more
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Structural and Functional Properties of Ingredient Composition in Kenkey Preparation: A Review
ChemFoodChem, EarlyView.This review synthesizes three decades of research on kenkey, a fermented maize staple of West Africa. Examining the structural, functional, and nutritional properties that emerge from traditional fermentation and thermal processing, and identifying priorities for future research toward quality standardization and commercial development. ABSTRACT Kenkey,
Afia Sakyiwaa Amponsah
wiley +1 more source
Nigerian Dental Journal, 2010 Objective: Beverage acidity has been measured routinely using the pH value. However, titratable acidity is thought to be a true indicator of beverage erosive potential.
S. Saxena
doaj +1 more source
Determination of individual sugars and organic acids of New Zealand varietal apple juice and their use in evaluating authenticity : a thesis presented in partial fulfilment of the requirements for the degree of Master of Philosophy in Food Technology at Massey University [PDF]
, 1997 High pressure liquid chromatography techniques were used to determine sugars and acids in the juice of apples grown in New Zealand. A total of 189 samples were analysed and the results were used to assist with the determination of the authenticity of New
Radford, Garry Charles
core
A survey on composition and microbiota of fresh and fermented yak milk at different Tibetan altitudes [PDF]
, 2009 Yak milk is a type of milk that people are less familiar with due to its remote geographical location, the particular geographical environment and climatic conditions in Tibet, which may have significant effects on composition, microbiota and ...
Han, B.Z. +5 more
core +4 more sources
Food Chemistry International, EarlyView.This study investigates some practical technological insights that can be used for development and production of UF white soft cheese using free or microencapsulated Lb. rhamnosus and Lb. paracasei. ABSTRACT The present research aimed to ameliorate the shelf life of UF white soft cheese made from buffalo's milk retentate. To achieve this proposal, five
Adel Mahmoud Mohamed Kholif +2 more
wiley +1 more source
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
doaj +1 more source
Changes of ultrasound characteristics of mango juice during fruit ripening [PDF]
, 2012 Attenuation and propagation velocity of ultrasound signals at 25 MHz were measured on clear mango juice samples using a pulse echo method. Ultrasound characteristics were determined with other physico-chemical characteristics on juice samples extracted ...
Laux, Didier +2 more
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Physicochemical and microbiological characteristics of kitoza, a traditional salted/dried/smoked meat product of Madagascar [PDF]
, 2019 Kitoza samples collected from producers in Madagascar were analyzed for their physicochemical and microbial properties. Lactic acid bacteria and coagulase‐negative staphylococci were the two codominant populations with average counts of 6–7 log cfu/g ...
AFNOR +11 more
core +2 more sources