Yoghurt as a milk fermentation product has been popular for several years because of its probiotic properties. Probiotic yoghurt is processed by the heated then added with lactic acid bacteria and allowed to ferment. However, series processes makes some nutritional content lost. Therefore, needs replace this loss improve quality. The addition herbs or natural ingredients could be an effective w...

Fruit ripening in response to treatments with propylene, 1-methycyclopropene (1-MCP), and low temperature was characterized in 'Sanuki Gold' kiwifruit, Actinidia chinensis Planch. Propylene treatment immediately induced rapid fruit softening, increased AC-PG (polygalacturonase) and AC-EXP (expansin) mRNA accumulation, and stimulated an increase in the soluble solid concentration (SSC) and a dec...

It has become necessary to assess how food processing methods affect qualitative qualities due the increased consumer awareness of health benefits various nutrients in food. In current study, effects ultrasound treatment (37°C, 5 min), pasteurization (90°C, and their combination on quality parameters, including pH, total soluble solids (TSSs), titratable acidity (TA), color values (L*, a*, b*),...

Currently, destructive methods are often used to measure the quality parameters of agricultural products. These complex, time consuming and costly. Recently, studying find a solution disadvantages has become major challenge for researchers. Non-destructive can be useful rapid detection In this study, hyperspectral imaging was evaluate non-destructive Red Delicious (Red Delicious) Golden (Golden...

The ‘Crimson seedless’ grape encountered several difficulties during shelf life, including weight loss, rachis browning, and berry shattering. effect of exogenous pectin (PE) polyphenol alcohol (PVA) with supporting salicylic acid (SA) at different concentrations (0, 1, 2 mM) was applied. coating applied to bunches for 5 min stored room temperature (26 ± 1 °C RH 65 3%) 4 days. In this study, po...

The aim of this study was the non-destructive assessment ‘Ortanique’ (Citrus reticulata Blanco x Citrus sinensis (L) Osbeck) ripening, based on prediction internal quality attributes (IQA) by short-wave near-infrared reflectance spectroscopy (SW-NIRS) calibration models. Spectra from fruit 50 trees located in two different orchards, were acquired tree using a customized portable visible (vis-NI...

Exposure to hyperoxia (500-600 torr) or low pH (4.5) for 72 h or NaHCO3 infusion for 48 h were used to create chronic respiratory (RA) or metabolic acidosis (MA) or metabolic alkalosis in freshwater rainbow trout. During alkalosis, urine pH increased, and [titratable acidity (TA) -[Formula: see text]] and net H+ excretion became negative (net base excretion) with unchanged [Formula: see text] e...

‘smyrna’ type figs (zidi ‘zd’: dark fruit and thgagli ‘thg’; bidhi ‘bd’ and khedri ‘khd’: white fruit) originated from two areas of fig production in tunisia were subject to physico-chemical description and spectrophotometric analysis for their sugar (glucose, fructose and sucrose) and organic acid (citric and malic) contents. fruit weight ranged between 54 and 82 g, fruit width between 47 and ...

The titration curves of the human hemoglobins AZ and F, the slow and fast components of horse hemoglobin, and bovine hemoglobin B have been analyzed, mainly to obtain information about the titration behavior of the histidines in these hemoglobins. The results were also compared with earlier data concerning human hemoglobin A and bovine hemoglobin A. In both hemoglobin As and F, 18 titratable hi...