Studies were conducted to establish changes in nib acidification and biochemical composition (sugars concentration, proteins and free fatty acids) during fermentation of pulp pre-conditioned cocoa beans using a 4 x 3 full factorial experimental design with pod storage (0, 3, 7 and 10 days) and fermentation time (0, 3 and 6 days) as the principal factors. Non-volatile (titratable) acidity, pH, s...

The effect of ohmic and conventional heat processing of different food products on their chemical and physical parameters was studied. Depending on the food being analysed, parameters such as pH, total solids, ash, titratable acidity, ascorbic acid, total sugars, total fatty acids, total phenolic compounds, and anthocyanins content were determined before and after ohmic and conventional pasteur...

Zamioculcas zamiifolia (Araceae), a terrestrial East African aroid, with two defining attributes of crassulacean acid metabolism (CAM) (net CO(2) uptake in the dark and diel fluctuations of titratable acidity) is the only CAM plant described within the Araceae, a mainly tropical taxon that contains the second largest number of epiphytes of any vascular plant family. Within the Alismatales, the ...

Organically grown products experienced a doubling in percent penetration of organic sales into retail markets during the period from 1997 to 2003; however, there is still a debate over the perceived quality advantage of organically grown fruits and vegetables. In a study focusing on commercial production of processing tomatoes, samples were analyzed from 4 growers with matched organic and conve...

Cultured buttermilk is becoming popular as an ingredient for bakery applications and for direct consumption in the U.S.. The objective of this study was to develop a symbiotic cultured buttermilk, containing inulin as a prebiotic and the probiotics Lactobacillus acidophilus and Bifidobacterium spp. The cultured buttermilk was prepared using a commercial mesophilic starter CHN22 (Lactococcus lac...

This study aimed to evaluate some microbiological and physical-chemical characteristics of fermented milk beverages collected at the main supermarkets in Belo Horizonte (MG). 40 samples of the products corresponding to five distinct brands were collected. They were submitted to the following analyses: Most Probable Number (MPN) of total (30oC) and thermal tolerant coliforms (45oC), Salmonella s...

Mathematical models were developed to predict the probability of yeast spoilage of cold-filled ready-to-drink beverages as a function of beverage formulation. A Box-Behnken experimental design included five variables, each at three levels: pH (2.8, 3.3, and 3.8), titratable acidity (0.20, 0.40, and 0.60%), sugar content (8.0, 12.0, and 16.0 degrees Brix), sodium benzoate concentration (100, 225...

The effect of foliage sprayed zinc sulfate on berry development of Vitis vinifera cv. Merlot growing on arid zone Zn-deficient soils was investigated over two consecutive seasons, 2013 and 2014. Initial zinc concentration in soil and vines, photosynthesis at three berry developmental stages, berry weight, content of total soluble solids, titratable acidity, phenolics and expression of phenolics...

A detailed study was carried out with the postharvest mangoes (namely, the Langra and the Khirshapat) treated with different levels of Bavistin DF (BDF) solution (namely, 250, 500, and 750 ppm) for obtaining results on biochemical changes as well as storability of postharvest mango. The experiment was laid out in randomized complete block design with three replicates. The results of the experim...

Currently, due to their beneficial effects, there is interest in adding prebiotics to food products. Thisstudy investigated the effect of the addition of inulin (1% and 2%) on microbial and physico-chemicalproperties of probiotic low fat yogurt manufactured with Lactobacillus acidophilus. Six experimentalpreparations of yogurt were produced. Homogenized, standardized and pasteurized low fat mil...