The method used for counting bacteria in tomato catsups, pulp or paste depends on the use of the Zeiss blood counter. In this method a drop of catsup diluted with two portions of distilled water is placed in the counting chamber so as to cover the space within the moat. This stands for fifteen minutes before counting.and the bacteria in 25 small squares are then counted and an average is obtain...

Sebzeler, insan beslenmesinin hayati bir bileşeni olan önemli tarımsal üründür. Yaygın olarak tüketilen domateste toksik elementlerin varlığı, olası olumsuz sağlık etkileri nedeniyle büyük endişe kaynağıdır. Bu çalışmada, farklı pazarlardan temin edilen 18 adet domates örneğinin kadmiyum ve kurşun içeriği araştırıldı. Örneklerdeki element konsantrasyonları, İndüktif Eşleşmiş Plazma Kütle Spektr...

A fast and low-cost analytical method to determine the concentrations of carotenoids (β-carotene, lutein, lycopene) from mixed standard solutions or fruit extracts (kiwi fruits, tomato paste, pink grapefruit juice, kiwi-pineapple smoothie, apricot nectar) was tested. The methodology based on UV-Vis spectrophotometry Multivariate Curve Resolution-Alternating Least Squares (MCR-ALS). Results show...

A chemically modified graphene paste electrode was prepared by incorporating appropriate amounts of graphene in a paste mixture, followed by electrodepositing Prussian blue (PB) and coating chitosan on the electrode surface. The electrode was able to bind ssDNA, and gave a better voltammetric response for complement DNA than did ordinary carbon paste electrodes. The response of the electrode wa...

During the freeze-form extrusion fabrication process for aqueous-based pastes, the sub-zero temperature environment aids the part in maintaining its shape by freezing the water present in the paste. The paste freezes very quickly when deposited on a substrate in a freezing environment. However, as the part’s height increases, the freezing time increases as the heat conduction rate to the substr...

This study was done to investigate the quality properties of beef jerky with soy sauce, red pepper paste, and soybean paste replacing salt. Sliced beef samples were cured in salt (control), soy sauce, red pepper paste, and soybean paste for 24 or 48 h and then dried at 70°C for 8 h. Treatments showed higher final moisture content and lower Na(+) concentration than the control after drying for 8...