The effects of rosemary extract, chitosan and carnosine, added individually or in combination, on colour, lipid stability and sensory attributes of beef patties were investigated. All samples were stored for up to 15 days at 4 ± 1 oC. Surface colour (Hunter L*, a* and b* values), and lipid oxidation (2-thiobarbituric acid reactive substances) were measured on days 0, 1, 3, 6, 9, 12 and 15 of st...

The aims of this study were to assess and compare the effect of skim milk with (MEY) and without (SMI) egg yolk on canine spermatozoa incubated at 4oC in vitro and to evaluate the efficacy of MEY in vivo. Also, the effect of semen cooled storage before freezing was also evaluated in vitro. The ejaculates of 10 dogs were collected, pooled, centrifuged, and divided into 4 aliquots and diluted in ...

The current study aimed to evaluate the effect of different edible film coating Carboxymethyl cellulose and Aloe vera gel on microbial sensorial properties fresh-cut kiwi fruit stored at 4oC for 20 days. slices were covered with while uncoated samples served as control. packaged cold refrigerator condition it was conducted appropriate methodology post-harvest laboratory Department Horticulture,...

unlabelled glucose 1-phosphate was added and changes in the concentration of glucose 1-phosphate and glucose 1-[32P]phosphate activity were followed as the system relaxed back towards equilibrium. The results from a number of such experiments at low concentrations of glucose monophosphates are shown in Fig. 1. With 32P-labelled substrates, co-transport of glucose I-[32P1phosphate into glucose 6...

thymus vulgaris is a plant from lamiasceae family. the antimicrobial activities of t. vulgaris essential oil and extract depend on the phenolic compounds like carvacrol, thymol, γ-terpinene and p-cymene, which are reported to have antibacterial properties. in this research the antimicrobial effect of different concentration (0, 0.1, 0.2, 0.4%)of thymus vulgaris extract was studied on salmonella...

in this study, the possibility of including probiotic starter cultures for making yoghurt was investigated. set yoghurts were made using three bio-cultures, all containing bifido-bacterium spp.. the effects of these starter cultures and total solids (i.e. addition of 0, 1 and 2% skim milk powder) on the rheological and sensory characteristics of the bio-yoghurts were compared with a standard st...

background: nowadays, microencapsulation of probiotic bacteria is the newest method for increasing the survival ability of probiotics in food products. the lactobacillus acidophilus as a probiotic bacterium has more beneficial effects and the low survival of this bacterium under food processing conditions and adverse environment have been studied by many researchers. objectives: in this study, ...

Background: Nowadays, Microencapsulation of probiotic bacteria is the newest method for increasing the survival ability of probiotics in Food products. The Lactobacillus acidophilus as a probiotic bacterium has more beneficial effects and the low survival of this bacterium under food processing conditions and adverse environment have been studied by many researchers. OBJECTIVES: In this study, ...

Dairy products containing lactic acid bacteria are often consumed because of the health-promoting activities of some strains of these bacteria as probiotics. It is important that these strains survive the acidic environment of the product since only microorganisms that are alive can be functionally active. This report describes the potential of luctulose to improve the survival of available pro...

Gamma-oryzanol merupakan senyawa antioksidan alami yang diperoleh dari minyak dedak padi atau lebih dikenal dengan rice bran oil (RBO). diketahui dapat melindungi kulit radiasi ultraviolet dan meningkatkan kelembaban kulit, sehingga dimanfaatkan sebagai antikerut pelembab di bidang kosmetik. Terdapat dua komponen penting menentukan sifat fisik emulgel, yaitu emulgator gelling agent. Penelitian ...