Current microbial methodologies to determine fish quality are laborious and have long time required to obtain results. The impediometric technique as a rapid sensitive method was used to determine the correlation between impedance detection times (IDTs) and conventional reference psychrophilic and mesophilic plate counts of fish in order to develop models for predicting the microbial quality an...

Combinatorial chemistry was shown to be an efficient tool for the preparation of new aroma-impact compounds. In this case, polyfunctional thiols were synthesized quickly using halide reagents or Bunte salt intermediates. They were separated by gas chromatography and then characterized using low resolution EI and CI mass spectrometry. The individual sensorial properties of the thiol products (i....

Current microbial methodologies to determine fish quality are laborious and have long time required to obtain results. The impediometric technique as a rapid sensitive method was used to determine the correlation between impedance detection times (IDTs) and conventional reference psychrophilic and mesophilic plate counts of fish in order to develop models for predicting the microbial quality an...

Fruits are important sources of vitamin and minerals. They are got rotten before the final consumption due to lack of preservation and storage facilities. Osmotic dehydration is an operation used for the partial removal of water from plant tissues by immersion in an osmotic solution. This is a useful technique to extend the shelf life and decrease the energy cost. It also helps to improve the s...

The effect of the addition of inulin as a surfactant or stability agent on white compound chocolate sweetened with sucralose and Stevia was studied. Samples were stored at 7, 15 and 30°C during 100days and the influence of inulin on rheological properties, sensorial attributes, shelf-life, physical properties such as melting, crystallization and blooming were analyzed. The shelf-life of the com...

Given the importance of the cookies of type Maria worldwide, and considering the absence of any scientific study setting out their main features, it becomes important to identify the differentiating characteristics of several commercialized brands, in particular related to the chemical, physical and sensory characteristics. In this way, the aim of this work was to study and compare eight differ...

Vacuum freeze-drying has been considered the best dehydration process for thermolabile products because it reduces nutritional and sensorial degradation. As water is removed from a pre-frozen product, a porous structure is formed, which results in a dehydrated product that has better properties when rehydrated.1 This technique springs up rapidly along with the development of refrigeration, vacu...

Impact of bambara groundnut protein isolate (BGPI) on autolysis and gel properties of surimi from lizard fish was investigated. As the levels of BGPI increased (0-3%), breaking force, deformation and retention/ stability of myosin heavy chain (MHC) of modori gel markedly increased (P<0.05). Nevertheless, only 0.25% BGPI increased above parameters in kamaboko gel. A decreasing trend in whiteness...

Combinatorial chemistry was used to extend the knowledge of beer thiols by synthesizing 13 mercapto primary alcohols and 6 other compounds (mercapto ketones and corresponding alcohols). Their respective mass spectra, retention indices on two columns, odor descriptors, and best estimated-gas chromatography-lowest amounts detected sniffing (BE-GC-LoADS) are reported. The descriptor "cheese", comm...

This paper explores the use of a physics-based sound model of continuous contact for auditory display in interactive settings. An audio-visual interactive display is developed in which the sound model is controlled by the user’s gestures. The display is used to investigate to what extent audition can substitute for haptic feedback in conveying perception of inertial properties of a manipulated ...