Results 31 to 40 of about 19,321,440 (303)

Impact of Storage Conditions of Yogurt Dry Ingredients on the Physicochemical Properties of the Final Product

Applied Sciences, 2023
This study investigated the impact of storage conditions of the ingredients for yogurt production on the rheological and physicochemical characteristics of the final fermented product.
Konrad Terpiłowski, Ignace Lange, Krzysztof Kowalczyk, Marta Tomczyńska-Mleko, Viktoria Sapiga, Marta Wesołowska-Trojanowska, Stanisław Mleko, Salvador Pérez-Huertas   +7 more
doaj   +1 more source

The Influence of Dietary Fibers on Physicochemical Properties of Acid Casein Processed Cheese Sauces Obtained with Whey Proteins and Coconut Oil or Anhydrous Milk Fat

Foods, 2021
This study aimed to evaluate different fibers (acacia, bamboo, citrus or potato) on texture, rheological properties, color, density, and water activity of processed cheese sauces (PCS) based on acid casein, WPC80 and anhydrous milk fat or organic coconut
Jagoda O. Szafrańska, Siemowit Muszyński, Igor Tomasevic, Bartosz G. Sołowiej   +3 more
doaj   +1 more source

USE OF AIC AND BIC IN DESORPTION ISOTHERMS OF TAMARIND SEEDS (Tamarindus indica L.) [PDF]

Engenharia Agrícola, 2020
The knowledge of hygroscopicity is essential for the storage of tamarind seeds, but there is a limitation of a judicious statistical parameter to define the best mathematical model to adjust the isotherms of plant products. Therefore, this study aimed to
Weder N. Ferreira Junior, Osvaldo Resende, Gleyce K. I. Pinheiro, Ligia C. de M. Silva, Eduarda R. Costa   +4 more
doaj   +1 more source

Equilíbrio higroscópico da palma forrageira: relação com a umidade ótima para fermentação sólida Hygroscopic equilibrium of the cactus pear: relation with the optimum moisture for the solid fermentation

Revista Brasileira de Engenharia Agrícola e Ambiental, 2005
No estudo do processo de enriquecimento protéico da palma forrageira (Opuntia ficus-indica Mill) através da levedura Saccharomyces cerevisiae em meio semi-sólido, a atividade de água é uma das variáveis que mais afetam não apenas o processo fermentativo ...
Lúcia de F. Araújo, Líbia de S. C. Oliveira, Américo Perazzo Neto, Odelsia L.S. de Alsina, Flávio L.H. da Silva   +4 more
doaj   +1 more source

Life at low water activity [PDF]

Philosophical Transactions of the Royal Society of London. Series B: Biological Sciences, 2004
Two major types of environment provide habitats for the most xerophilic organisms known: foods preserved by some form of dehydration or enhanced sugar levels, and hypersaline sites where water availability is limited by a high concentration of salts (usually NaCl).
Grant, WD, Danson, MJ, Scott, DJ, Halling, PJ, Engberts, JBFN, Ho, MW, Berendsen, HJC   +6 more
openaire   +3 more sources

Effects of individual and combined doses of added nitrite and nitrate on the quality of dry-fermented sausage [PDF]

Animal Bioscience
Objective We aimed to investigate the impacts of nitrate and nitrite on the salami fermentation process. Methods Experimental groups of dry-fermented sausage were prepared with 100 ppm nitrite (T1), 150 ppm nitrite (T2), and 100 ppm nitrite+50 ppm ...
Suk Nam Kang, Donggyun Yim
doaj   +1 more source

Uji Mikrobiologis Salmonella, Water Activity dan Total Bakteri Multinutrien Blok dari Cangkang Kerang dan Cangkang Telur sebagai Sumber Mineral

Jurnal Sain Peternakan Indonesia, 2020
Penelitian ini bertujuan untuk mengetahui dan mengkaji pengaruh perbedaan penambahan jenis cangkang pada multinutrien blok (MNB) terhadap Salmonella, water activity dan total bakteri.
E. Wulandari, B.I.M. Tampoebolon, Widiyanto Widiyanto, R.I. Pujaningsih   +3 more
doaj   +1 more source

Reversible hydrogen spillover in Ru-WO3-x enhances hydrogen evolution activity in neutral pH water splitting

Nature Communications, 2022
Noble metal electrocatalysts (e.g., Pt, Ru, etc.) suffer from sluggish kinetics of water dissociation for the electrochemical reduction of water to molecular hydrogen in alkaline and neutral pH environments.
Jiadong Chen, Chunhong Chen, Minkai Qin, Ben Li, Binbin Lin, Q. Mao, Hongbin Yang, Bin Liu, Yong Wang   +8 more
semanticscholar   +1 more source

Processing of Biltong (Dried Beef) to Achieve USDA-FSIS 5-log Reduction of Salmonella without a Heat Lethality Step

Microorganisms, 2020
In the US, dried beef products (beef jerky) are a popular snack product in which the manufacture often requires the use of a heat lethality step to provide adequate reduction of pathogens of concern (i.e., 5-log reduction of Salmonella as recommended by ...
Caitlin E. Karolenko, Arjun Bhusal, Jacob L. Nelson, Peter M. Muriana   +3 more
doaj   +1 more source

Stability of vitamin C in broccoli based on the chemical reaction kinetics, micro-region state diagram, and empirical correlations

International Journal of Food Properties, 2021
Vitamin C degradation of broccoli at different moisture and temperature was measured as a function of storage time and modeled by first-order reaction kinetics. The variation of rate constant was analyzed based on the activation energy, glass transition,
Mohammad Shafiur Rahman, Sithara Suresh, Nasser Al-Habsi, Mohamed Al-Khusaibi, Zahir Al-Attabi, Lyutha Al-Subhi   +5 more
doaj   +1 more source