نتایج جستجو برای: organoleptic properties
تعداد نتایج: 870895 فیلتر نتایج به سال:
In the past, milk whey was only a by-product of cheese production, but currently, it has a high commercial value for use in the food industries. However, the regulation of whey management (i.e., storage and hygienic properties) has not been updated, and as a consequence, its microbiological quality is very challenging for food safety. The Next Generation Sequencing (NGS) technique was applied t...
The objectives of this work evaluate air-frying process as a new technique for frying process. The potato strips were fried in both air-frying machines (Tefal Actifry) at 180oC±5oC for 40 min and traditional frying process at 180oC for 40 min, 6 min/batch. After frying process, the moisture and oil uptake were determined. Changes in some physico-chemical properties of oil extracted from fried p...
Objective(s): Omega-3 fatty acids play a key role in maintaining human health. The present study aimed to reduce the fishy smell and taste of omega-3 fatty acids through the encapsulation of lipid vesicles. Materials and Methods: Different non-ionic surfactants from the sorbitan ester family and egg lecithin with cholesterol were utilized to form micro-niosomal and liposomal formulations ...
There is a large body of research demonstrating that macronutrient balancing is a primary driver of foraging in herbivores and omnivores, and more recently, it has been shown to occur in carnivores. However, the extent to which macronutrient selection in carnivores may be influenced by organoleptic properties (e.g. flavour/aroma) remains unknown. Here, we explore the roles of nutritional and he...
The microbiological and biochemical changes occurred during the fermentation of camel milk inoculated by three selected bacterial starter, were investigated as well as the sensory evaluation of the product. Milk samples were collected from camel herds of southeastern of Iran. Chr. Hansen ABT-10 starter including Lactobacillus acidophillus, Biphidobacterum biphidum and Sterptococcus thermophilus...
Introduction: Irradiation of intervention strategies in order to effectively control food-borne pathogens are microorganisms that reduce microbial load and increase the shelf-life. Methods: In this study, ostrich meat with electron beam 1.5, 3 and 5 kGy doses treated and were stored in temperature 1 ± 4° C for 15 days. With 5 day intervals after irradiation, chemical and organolep...
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