Results 41 to 50 of about 53,025 (50)
STUDY ON THE ANTIBIOTIC-RESISTANCE IN STRAINS OF SALMONELLA ISOLATES IN FOOD FROM 2003 TO 2010
Italian Journal of Food Safety, 2012 A survey on the antibiotics resistance on salmonella strains of food origin was carried out. Four hundred thirty five different strains of Salmonella detected during eight years since 2003 were tested with the protocols of the National Committee for ...
F. Capuano +6 more
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INSPECTIVE AND HYGIENIC-SANITARY EVALUATIONS ON Centrolophus niger
Italian Journal of Food Safety, 2009 A preliminary study was carried on n. 11 specimens of Centrolophus niger fished along Ionian coastlines in province of Catania and Siracusa (Sicily) in order to determine sensory parameters and hygienic characteristics after 0, 3 and 5 days of storage at
G. Ziino +3 more
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Combination of Clove and Lemon Basil Essential Oils for Preservation of Chicken Meat
Journal of Food Quality and Hazards Control, 2020 Background: Clove and lemon basil are widely used in Indonesian culinary and known for their antimicrobial properties. This study was designed to identify the chemical constituents of single clove and lemon basil Essential Oils (EOs) as well as determine
D. Hartanti +2 more
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The Quality of Quail Meat Block on Difference Material and Level Binding
Jurnal Ilmu dan Teknologi Hasil Ternak, 2012 The objective of this research was to find out the difference quality of quail meat block using STPP, sodium alginate and carrageenan of texture and chemical properties.
Agus Susilo +2 more
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The evaluation of probiotic Kashk properties in hot filling condition containing microencapsulated Lactobacillus rhamnosus [PDF]
Bihdāsht-i Mavādd-i Ghaz̠āyī, 2019 Kashk is one of the most popular fermented products in Iran which is produced and packaged in the hot filling mode. Due to the sensitivity of probiotic bacteria to heat, so far, there is no attempt to produce probiotic Kashk.
S. sekhavatizadeh +4 more
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Jurnal Teknologi dan Industri Pangan, 2005 The application of effective halal assurance system model was one of producer's effort to supply halal food for Moslem consumers. The objective Of this research was to develop halal assurance system concept which is consist of halal manual.
Wiwit Estuti1) +2 more
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The Study of Effect of Surimi Production Steps on Chemical Composition and Electrophoresis Pattern of Myofibrillar Proteins of Mechanically Deboned poultry meat (MDPM) [PDF]
Bihdāsht-i Mavādd-i Ghaz̠āyī, 2013 Mechanically deboning poultry meat (MDPM) is widely used due to its suitable technological properties as well as low lipids and saturated fatty acids contents.
Sh Haji BagherNaeeni +3 more
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Jurnal Teknologi dan Industri Pangan, 2006 This research aimed to characterize the physiochemical properties of hyacinth beans as new protein source. The result of research showed that hyacinth beans are oval shaped and orange and yellow coloured.
Andrew S R, Wiwiek S W, Subagio
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PRODUK EKSTRUSI BERBASIS TEPUNG UBI JALAR [Extrusion product made from sweet potato]
Jurnal Teknologi dan Industri Pangan, 2007 The objective of the research was to develop a method to prepare extruted product from sweet potato and rice flour with addition of karabenguk as the protein source.
Umar Santoso1) +2 more
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