The profile of polyunsaturated fatty acids in cheeses obtained through fermentation by lactic acid bacteria Lactobacillus helveticus and Streptococcus thermophilus were evaluated. milk used to make the came from cows fed with flaxseed oil annato. presented microbiological physic-chemical quality standards established legislation for Staphylococci Listeria. With maturation, there was a reduction...

Different methods of sample preparation followed by extractions with phydroxymercuribenzoate (pHMB) were used to investigate the occurrence of thiol compounds in ripened cheeses. The analysis of cheese extracts by GC coupled with PFPD, MS and olfactometry detections enabled the identification of ethyl 2mercaptopropionate (ET2MP) and ethyl 3-mercaptopropionate (ET3MP) in Munster and Camembert ch...

Salicylic acid (SA) inhibited germination of cocklebur (Xanthium pennsylvanicum Wlr), lower seeds, which are completely after-ripened and nondormant. SA also inhibited ethylene production during a pre-germination period of the seeds. Exogenous ethylene overcame the inhibtion of the seed germination by SA. Moreover, SA reduced respiration in pre-germinating whole seeds as well as excised axial...

Food quality and safety are of great concern to society since it is an essential guarantee not only for human health but also social development, stability. Ensuring food a complex process. All processing stages should be considered, from cultivating, harvesting storage preparation consumption. Grading one the processes control quality. This paper proposed mobile visual-based system evaluate gr...