Lactic acid bacteria are non pathogenic organism widely distributed in nature typically involved in a large number of spontaneous food fermentation. The purpose of this study was to characterize the bacteriocinogenic lactobacilli from fermented idli batter which can find application in biopreservation and biomedicine. Eight most promising lactobacilli were chosen from twenty two isolates based ...

An emulsion-type raw pork batter was prepared using 10% (meat weight) of backfat or commercial soybean oil enriched with vitamin E to determine the effect of irradiation on lipid oxidation and volatile production during storage. Batters (approximately 100 g) were vacuumor aerobically packaged and irradiated at 0, 2.5 or 4.5 kGy. Irradiation increased lipid oxidation of aerobically packaged raw ...

Used frying oil recovered from food manufacturing companies in Japan and recycled often shows lower carbonyl (COV) and peroxide values (POV) than oil simply heated at 180 degrees C for 20 h does. In this study the reasons for the low COV of oil used for deep-frying were investigated by employing model experiments and actual commercial frying. The results suggested that in actual frying, the fac...

Wafles In the production of biscuits and waffles, gluten-weak flours are normally required. Previously there was no difficulty in obtaining such flours in Europe, but as more and more strong gluten varieties of wheat are grown in every country, this has become an area of some concern. High-gluten varieties of wheat intrinsically bind more water and this means that to achieve a lower viscosity, ...

The sensory quality attributes of coated anduncoated beef burger patties formulated with texture soy granules or vegetables (peas andcarrots) were studied in comparison to that of the control. In corporation of textured soy significantly reduced the color, marbling, appearance, flavor, tenderness, juiciness, taste andoverall acceptability in comparison with either control or vegetable extended ...

The field of quantitative analytics has transformed the worldof sports over last decade. To date, these analytic ap-proaches are statistical at their core, characterizing what isand was, while using this information to drive decisionsabout do in future. However, as we often viewteam sports, such soccer, hockey, and baseball, pairwisewin-lose encounters, it seems natural model zero-sum games. We...