Results 21 to 30 of about 2,180,456 (118)

Changes in the Physicochemical Parameters of Yoghurts with Added Whey Protein in Relation to the Starter Bacteria Strains and Storage Time

Animals, 2020
The stability of the physicochemical characteristics of yoghurts during refrigerated storage is important for industry and the consumer. In this study we produced plain yoghurts with the addition of health-promoting whey protein concentrate (WPC), using ...
Aneta Brodziak, Jolanta Król, Joanna Barłowska, Anna Teter, Mariusz Florek   +4 more
doaj   +1 more source

Variability in Physicochemical Parameters and Its Impact on Microbiological Quality and Occurrence of Foodborne Pathogens in Artisanal Italian Organic Salami

Foods, 2023
Artisanal salami is produced in small-scale production plants, where the lack of full automation might result in higher variability in food intrinsic properties.
Frédérique Pasquali, Antonio Valero, Arícia Possas, Alex Lucchi, Cecilia Crippa, Lucia Gambi, Gerardo Manfreda, Alessandra De Cesare   +7 more
doaj   +1 more source

KARAKTERISTIK FILM PELAPIS PANGAN DARI SURIMI BELUT SAWAH DAN TAPIOKA [Charateristics of Edible Film from Field Eel Surimi and Tapioca Starch]

Jurnal Teknologi dan Industri Pangan, 2013
The objective of this research was to determine the characteristics of edible film made of surimi rice field eel and tapioca starch. The treatments consisted of surimi rice field eel concentrations of of 4, 6, and 8 (% v/v) and tapioca starch ...
Budi Santoso*, Herpandi, Vemi Ariani, Rindit Pambayun   +3 more
doaj   +1 more source

Assessment of the Capacity of Beneficial Bacterial Inoculants to Enhance Canola (Brassica napus L.) Growth under Low Water Activity

Agronomy, 2020
Canola (Brassica napus L.) is the third largest crop produced in Australia after wheat and barley. For such crops, the variability of water access, reduced long-term annual rainfall and increasing water prices, higher overall production costs, and ...
Dasun Premachandra, Lee Hudek, Aydin Enez, Ross Ballard, Steve Barnett, Christopher M.M. Franco, Lambert Brau   +6 more
doaj   +1 more source

Isotermas de sorção do resíduo agroindustrial de casca do abacaxi (Ananas comosus L. Mer) Sorption isotherms of the pineapple (Ananas comosus L. Mer) peel residue

Revista Brasileira de Engenharia Agrícola e Ambiental, 2005
No estudo do processo de enriquecimento protéico da casca do abacaxi (Ananas comosus L. Mer) através da levedura Saccharomyces cerevisiae e Aspergillus niger em meio semi-sólido, a atividade de água (aw) é uma das variáveis que mais afetam o processo ...
Marinévea M. de Oliveira, Ana R. N. Campos, Josivanda P. Gomes, Flávio L. H. da Silva   +3 more
doaj   +1 more source

Zinc Electrode Cycling in Deep Eutectic Solvent Electrolytes: An Electrochemical Study

Molecules, 2023
Among post-lithium ion battery technologies, rechargeable chemistries with Zn anodes bear notable technological promise owing to their high theoretical energy density, lower manufacturing cost, availability of raw materials and inherent safety.
Elisa Emanuele, Andrea Li Bassi, Andrea Macrelli, Claudio Mele, Jacopo Strada, Benedetto Bozzini   +5 more
doaj   +1 more source

The Role of Cosolvent–Water Interactions in Effects of the Media on Functionality of Enzymes: A Case Study of Photobacterium leiognathi Luciferase

Life, 2023
A complex heterogeneous intracellular environment seems to affect enzymatic catalysis by changing the mobility of biomolecules, their stability, and their conformational states, as well as by facilitating or hindering continuously occurring interactions.
Albert E. Lisitsa, Lev A. Sukovatyi, Anna A. Deeva, Dmitry V. Gulnov, Elena N. Esimbekova, Valentina A. Kratasyuk, Elena V. Nemtseva   +6 more
doaj   +1 more source

Physicochemical and Microbiological Changes Associated with Processing in Dry-Cured Tuna

Applied Sciences, 2023
Dry-cured tuna is a traditional product manufactured in the Mediterranean region of Spain, known as mojama. The traditional salting-drying elaboration process attributes new organoleptic characteristics to the final product, changing its flavor, color ...
Mónica Sánchez-Parra, José L. Ordóñez-Díaz, Jesús Pérez-Aparicio, José M. Moreno-Rojas   +3 more
doaj   +1 more source

Skin Barrier Enhancing Alternative Preservation Strategy of O/W Emulsions by Water Activity Reduction with Natural Multifunctional Ingredients

Cosmetics, 2022
Water activity (aw) as an important parameter for self-preservation can help to control microbial growth in cosmetic formulations. However, high amounts of water-binding substances are required to lower the aw enough to affect microbial growth.
Alexandra Nadarzynski, Jonas Scholz, Markus S. Schröder   +2 more
doaj   +1 more source

Sorption and thermal properties of rice, potato starch, and oat flakes

Czech Journal of Food Sciences, 2008
A precise design of the equipment for thermal sterilisation of rice, potato starch, and oat flakes by dry heat requires the knowledge of the relevant values of physical properties of these products.
Aleš LANDFELD, Milan HOUŠKA, Karel HOKE   +2 more
doaj   +1 more source