Results 41 to 50 of about 2,180,456 (118)

Effect of Duration and Drying Temperature on Characteristics of Dried Tomato (Lycopersicon esculentum L.) Cochoro Variety

Acta Universitatis Cibiniensis. Series E: Food Technology, 2017
The objective of the present study was to standardise the duration and temperatures of the conventional oven drying methods for best physical and sensory characteristics of dried tomato.
Yusufe Mawardii, Mohammed Ali, Satheesh Neela   +2 more
doaj   +1 more source

Measuring and comparing the water activity and salt content in Parenica cheeses made by traditional and industrial technology

Roczniki Panstwowego Zakladu Higieny, 2020
Background. Slovenská Parenica is one of the most traditional and ever-popular sheep´s milk cheese specialities. This cheese has been registered as a geographical indication (PGI) in the EU.
Lucia Zeleňáková, Michal Ševčík, Silvia Jakabová, Peter Zajác, Margita Čanigová, Marta Habánová, Joanna Wyka   +6 more
doaj   +1 more source

Fusarium graminearum Colors and Deoxynivalenol Synthesis at Different Water Activity

Foods, 2018
Deoxynivalenol (DON) is a well-known mycotoxin, responsible for outbreaks of gastrointestinal disorders in Japan. Fusarium graminearum, a parasite of cereal crops, produces this toxin and this is one of the reasons why it is important to understand its ...
Edgar Cambaza, Shigenobu Koseki, Shuso Kawamura   +2 more
doaj   +1 more source

PENGARUH ISOTERM SORPSI AIR TERHADAP STABILITAS BERAS UBI [Effect of Moisture Sorption Isotherm to Stability of “Sweet Potato Rice”]

Jurnal Teknologi dan Industri Pangan, 2010
“Sweet Potato Rice” stability as a dry food product was determined by water activity (aw) and equilibrium moisture content (Me). This relationship is known as moisture sorption isotherm. This research were aimed 1) to study moisture sorption isotherm of “
Sri Widowati1)*, Heti Herawati1), Rizal Syarief2), Nugraha Edhi Suyatma2),, Hendra Adi Prasetia3)   +4 more
doaj  

Determınatıon of the some chemıcal qualıty characterıstıcs of bonıto fısh whıch stored at dıfferent temperatures

Sakarya Üniversitesi Fen Bilimleri Enstitüsü Dergisi, 2017
Bonito fish species were kept at 0°C, 2°C, and 4°C during storage phase as a whole or cleaned by removing the internal organs after determined weights and lengths and measured the internal temperature of them which obtained in Giresun.
Duygu Balpetek Külcü
doaj   +1 more source

Characteristics of the Sorption Properties of Dried Hemp

Scientific Journal of Gdynia Maritime University
The study is aimed at assessing the sorption properties of dried hemp (Cannabis sativa L.), which determines the storage stability of the raw material.
Julia Ziajka
doaj   +1 more source

DEHYDRATION OF CHEESE BY HOT AIR, MICROWAVE AND FREEZE-DRYING

Scientific Study & Research: Chemistry & Chemical Engineering, Biotechnology, Food Industry, 2017
The objective of this work was to study the dehydration of skim cheese through different methods, in particular by hot air, microwave and freeze-drying, in order to assess which of these methods would be more suitable for the development of a new product
ANA RITA C. PINHO, FERNANDA R. ASSIS , ANA PAULA PERES , MANUELA E. PINTADO , ALCINA M. M. B. MORAIS   +4 more
doaj  

Fusarium graminearum in Stored Wheat: Use of CO2 Production to Quantify Dry Matter Losses and Relate This to Relative Risks of Zearalenone Contamination under Interacting Environmental Conditions

Toxins, 2018
Zearalenone (ZEN) contamination from Fusarium graminearum colonization is particularly important in food and feed wheat, especially during post-harvest storage with legislative limits for both food and feed grain.
Esther Garcia-Cela, Elsa Kiaitsi, Michael Sulyok, Angel Medina, Naresh Magan   +4 more
doaj   +1 more source

WATER ACTIVITY CONCEPT AND ITS ROLE IN STRAWBERRIES FOOD [PDF]

Chemistry Journal of Moldova: General, Industrial and Ecological Chemistry, 2012
This paper presents the study information related to the processing of fruit by combined methods. Is presented on the concept of water activity and its role in product quality; mathematical modeling methods (GAB, BET et al.) in estimate the activity ...
E. Sandulachi, P. Tatarov
doaj  

Effect of Oat Fiber Preparations with Different Contents of β-Glucan on the Formation of Acrylamide in Dietary Bread (Rusks)

Molecules
In the literature, there are few reports indicating hydrocolloids as a factor capable of reducing the amount of acrylamide formed in food. Therefore, the aim of the study was to examine the ability of soluble oat fiber to reduce the amount of acrylamide ...
Karolina Miśkiewicz, Justyna Rosicka-Kaczmarek, Gabriela Kowalska, Agnieszka Maher, Joanna Oracz   +4 more
doaj   +1 more source