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Assessment of interplay between UV wavelengths, material surfaces and food residues in open surface hygiene validation
Springer Science and Business Media LLC - Tập 51 - Trang 3977-3983 - 2013
The use of UV-visible radiation for detecting invisible residue on different surfaces as a means of validating cleanliness was investigated. Wavelengths at 365, 395, 435, 445, 470 and 490 nm from a monochromator were used to detect residues of beef, chicken, apple, mango and skim milk. These were on three surfaces: aluminium, fibre re-enforced plastic (FRP; Q-Liner®) and stainless steel, pre- and ...... hiện toàn bộ
Chemical stability of rainbow trout in icing medium containing pistachio (Pistachia vera) green hull extract during chilled storage
Springer Science and Business Media LLC - Tập 55 - Trang 449-456 - 2017
In this study, the effect of icing medium containing different concentration of pistachio (Pistacia vera L. cv. Akbari) green hull extract (PHE) was investigated on the chemical stability of rainbow trout. The fishes were stored for 12 days in flaked ice containing 0, 0.1, 0.2 and 0.3% PHE and the parameters of pH, total volatile base nitrogen (TVB-N), histamine, free fatty acids, peroxide and thi...... hiện toàn bộ
Effect of ultrasound treatment on functional properties of reduced-salt chicken breast meat batter
Springer Science and Business Media LLC - Tập 52 - Trang 2622-2633 - 2014
The effect of ultrasound treatments (40 kHz, 300 W) for different times (10, 20, 30 and 40 min) combined with different salt contents (1.0 %, 1.5 % and 2.0 %) on gel properties and water holding capacity (WHC) of chicken breast meat batter were investigated. Results showed salt level significantly (p < 0.05) affected the texture, storage modulus (G′), loss modulus (G″), cooking loss and WHC. Ultra...... hiện toàn bộ
Storage performance of Taiwanese sweet potato cultivars
Springer Science and Business Media LLC - Tập 51 - Trang 4019-4025 - 2013
Three sweet potato cultivars (TNG57, TNG66, and TNG73), provided by the Taiwanese Agricultural Research Institute (TARI), were stored at either 15 °C or under ambient conditions (23.8 ~ 28.4 °C and 77.1 ~ 81.0 % of relative humidity). Sweet potato roots were randomly chosen from each replicate and evaluated for measurement of weight loss, sugar content analysis, and sprouting after 0, 14, 24, 48, ...... hiện toàn bộ
Significance of coarse cereals in health and nutrition: a review
Springer Science and Business Media LLC - Tập 51 - Trang 1429-1441 - 2012
This review assesses the nutritional attributes of coarse cereals and also their utilization as food and as formulated foods. These cereals are laden with phytochemicals including phenolic acids, tannins, anthocyanins, phytosterols, avenenathramides and policosanols. They possess high antioxidant properties in vitro than staple cereals and fruits by different purported pathways. There are also som...... hiện toàn bộ
Effect of coated and uncoated ground flaxseed addition on rheological, physical and sensory properties of Taftoon bread
Springer Science and Business Media LLC - - 2015
Emerging techniques applied to by-products for food fortification
Springer Science and Business Media LLC - Tập 57 - Trang 905-914 - 2019
Considering the increasing consumer demand for healthy food, the extract from broccoli by-products was studied. To this aim, in the first step, three extraction techniques were compared in terms of extraction efficiency. The best method was the pressurized liquid extraction. Then, the extract microencapsulation was optimized in terms of type of wall material (between Capsul and maltodextrins), con...... hiện toàn bộ
Effect of unsaponifiable matter extracted from Pistacia khinjuk fruit oil on the oxidative stability of olive oil
Springer Science and Business Media LLC - Tập 54 Số 9 - Trang 2980-2988 - 2017
Bột hạt cà chua tách béo một phần như một chất thay thế cho chất béo: ảnh hưởng đến các đặc tính lý hóa và cảm quan của bánh quy làm từ sorghum Dịch bởi AI
Springer Science and Business Media LLC - Tập 58 - Trang 4530-4541 - 2021
Chất béo là thành phần thiết yếu cho cấu trúc và đặc tính cảm quan của bánh quy, nhưng cần phải thay thế hoặc mô phỏng chất béo để ngăn ngừa các bệnh do lối sống. Do đó, nghiên cứu này đã điều tra ảnh hưởng của sản phẩm phụ công nghiệp, cụ thể là bột hạt cà chua tách béo một phần (PDTSF) như một chất thay thế cho chất béo đối với các đặc tính lý hóa và cảm quan của bánh quy làm từ sorghum ở mức độ...... hiện toàn bộ
#bánh quy #bột hạt cà chua #thay thế chất béo #đặc tính lý hóa #đánh giá cảm quan
Effect of almond genotypes on fatty acid composition, tocopherols and mineral contents and bioactive properties of sweet almond (Prunus amygdalus Batsch spp. dulce) kernel and oils
Springer Science and Business Media LLC - Tập 57 - Trang 4182-4192 - 2020
Oil content of almond kernels ranged from 36.7% in the cultivar T12 to 79.0% in genotype T27. The major fatty acid in almond oil is oleic (62.43% in T7-76.34% in T4) followed by linoleic (13.97% in T4-29.55% in T3) and palmitic (4.97% in T2-7.51% inT3). The main tocopherol in almond oil was α-tocopherol (44.25 mg/100 g in T25-75.56 mg/100 g in T13) that was 44 folds higher than other tocopherols i...... hiện toàn bộ
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