The postharvest quality of tomato fruit harvested at the pink stage and dipped in 3 different concentrations of CaCl2 for different dip times (30, 20 and 10 minutes) were studied. Tomato fruits dipped in 6% CaCl2 for 30 and 20 minutes retained significantly (P < 0.05) higher level of firmness, titrable acidity and vitamin C than fruits dipped in 2% CaCl2 and the control. The calcium chloride tr...

BACKGROUND Tarhana, a wheat-yoghurt fermented mixture, is considered as a good source of saccharides, proteins, some vitamins and minerals. Moreover, their preparation is inexpensive and lactic acid fermentation offers benefits like product preservation, enhancement of nutritive value and sensory properties improvement. The aim of this work was to evaluate changes of some chemical parameters du...

The aim of the study was to determine the antifungal effects of the essential oils against fungal pathogen Botrytis cinerea the causal agent of grey mould disease of peach (Prunus persica L.) under in vitro and in vivo conditions. Treatments consisted of four essential oils (anise, ammi, ziziphora and cinnamon) and five concentrations (0, 200, 400, 600 and 800 μL.L).Results of in vitro experime...

The comparative evaluation of lactic acid fermentation of carrots and red beet juices inoculated with bifidobacteria and supplemented of commercial prebiotics containing inulin was performed. Some recommendations referring to the interval of time for interruption the fermentation with the aim to obtain the desirable characteristics of products were made. The inoculation of juices was accomplish...

RŮŽIČKOVÁ J., ŠUSTOVÁ K. (2006): Determination of selected parameters of quality of the dairy products by NIR spectroscopy. Czech J. Food Sci., 24: 255–260. The possibility of the application of near-infrared spectroscopy to the analysis of the selected parameters of quality of the dairy products was followed. The contents of solids and fat, as well as pH in yoghurts (also the titrable acidity)...

Alkali pretreatment of cassava roots before retting and addition of sodium nitrate during retting were used to manipulate the metabolism of microorganisms involved in cassava (Manihot esculenta Crantz) retting, as a method for removing the characteristic offensive odour of retted cassava products. Odour was assessed by organoleptic methods. The characteristics of fermentation of cassava by the ...

Juice prepared from lemon (Eureka), mandarin (Kinnow) and orange (Orlando) fruits cultivated in Saudi Arabia were analyzed for different physico-chemical properties, total phenolics, ascorbic acid and antiradical activities. Juices from lemon, mandarin and orange 8.97, 16.1 and 11.78% total soluble solids; 5.73, 1.37 and 1.69% titrable acidity; 79.21, 91.18 and 107.37 mg GAE/100mL total phenoli...

Palm sap tapped from three varieties of date palm Phoenix dactylifera was analyzed during two tapping periods: winter and springtime. These samples were collected once-a-week during 14 weeks for each tapping period. Total soluble solids decreased during tapping period; however no significant variation was noted for pH and titrable acidity. The microbial count indicated that after an initial hig...

The major objective of the study was to evaluate the gastroprotective property of andrographolide, a chief component of the leaves of Andrographis paniculata in terms of the ulcer preventive effect in rats. An acute toxicity test was conducted with different concentrations of andrographolide to determine the LD(50) value. The dose responsive study was conducted in rats pretreated with andrograp...