The consumption of sodium in excessive amount may lead to heart disease, which is the first leading cause of death in the United States. Process cheese is one of the high salt containing milk products. The objective of this study was to evaluate and compare the effects of potassium chloride (KCl) and potassium based emulsifying salts as a salt (NaCl) replacer on the chemical and microbiological...

Teaching ESL to adults means being awed every day as we witness the tenacity and perseverance of immigrants carving out better lives for themselves and their families. —Spelleri, 2002

© 2011 VÚP Food Research Institute, Bratislava 167 Edible mushrooms are widely consumed in many parts of the world owing to their characteristic taste, aroma and nutritional relevance. Edible mushrooms are valuable components of diet and their culinary and commercial values are mainly due to their organoleptic properties such as texture and flavour [1, 2]. They also are excellent source of seve...

The pulp of the cocoa fruit still has not economically viable yet. Its potency to be processed into syrup is expected increase its value added. Local sugar from palm and canes traditionally utilized produce brown sugar. This study aimed make by utilizing local sources in West Sumatra with several variants (palm sugar, sugarcane, market white sugar). effects concentration on quality were also st...

Consumers have recently preferred food that is easy to make and of excellent quality, as well safe, natural, minimally processed, but has a longer shelf life. Food deteriorates over time result microbiological, chemical, or physical changes. Phytochemicals derived from medicinal plants long been recognized for their biological activity protect plants. These bioactivities are designed increase t...

In the present study, the antioxidant and antimicrobial effects of essential oil (EO) and extract of Pimpinella affinis on the shelf life of rainbow trout during storage at refrigerator temperature based on three indicators of microbial, chemical and sensory quality parameters were evaluated. For this purpose, fish samples were stored in zein coatings containing 1.00% EO and 2.00% extr...

Abstract As there is a great scarcity of studies on the importance good compounding practices in preparation cosmetics, this study aimed to evaluate quality control cosmetics with active ingredient caffeine for treatment cellulite prepared by magistrals pharmacies. Microbiological analyzes, pH determination, color measurement, quantification percentage and viscosity creams gels 5% were performe...

Fresh-cut vegetables are minimally processed healthy products that have gained the preference of consumers in accordance to current lifestyle. industry is continuously evolving and pursuing new varieties raw material develop innovative vegetable products, which fulfil consumer expectations. The study evaluated phenolic compounds an mix (red cabbage, rocket, parsley beet greens) as well their an...

In this study, the sensory, microbiological, and biochemical qualities were used to examine quality of Pacific white shrimps (Litopenaeus vannamei) preserved at 0°C during a 10-day period. The sensory was evaluated by index (QI) that resulted from method (QIM) scheme. Meanwhile, total viable count (TVC) K-value assess microbiological shrimp. On day 9, results TVC QIM have shown shrimp showed si...