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Changes in conjugated linoleic acid content in Emmental-type cheese during manufacturing
fatty acids hard cheese manufacture industrial conditions
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2014/2/24
The fatty acids composition including the conjugated linoleic acid content in the milk and in the samples of Emmental-type cheese during the manufacturing and ripening period was determined. The highe...
Prevalence, distribution, and antimicrobial susceptibility of Staphylococcus aureus in ready-to-eat salads and in the environment of a salad manufacturing plant in Northern Greece
Staphylococci antimicrobial susceptibility RTE salads environment
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2014/2/25
The prevalence, distribution, and antibiotic susceptibility of Staphylococcus aureus was investigated in ready-to-eat (RTE) salads, the environment, and the personnel of a salad producing plant in Gre...
Occurrence and characteristics of methicillin resistant Staphylococcus aureus and methicillin resistant coagulase-negative staphylococci in raw milk manufacturing
Staphylococcus bulk milk cow sheep goat
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2014/2/26
For monitoring the occurrence of MRSA (methicillin resistant Staphylococcus aureus) and MR-CNS (methicillin resistant coagulase-negative staphylococci), cow’s, goat’s, and sheep’s milks (bulk milks an...
DEFINITION OF THE OPTIMUM FREEZING TIME POSTMORTEM FOR MANUFACTURING PORK MEAT
freezing time postmortem manufacturing pork
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2012/8/13
Paired experimental design was adopted to investigate the quality difference between pork meat frozen at different times postmortem. Freezing loss, thawing loss, cooking loss, pressing loss, protein s...
Antioxidant Activity and Optimal Manufacturing Conditions of Purple Sweet Potato Lactic Acid Bacteria Drink
PSP LABD PSPLABD optimum conditions
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2009/6/18
In the current studies, we produced a purple sweet potato lactic acid bacteria drink (PSPLABD) using a variety of lactic acid bacterial strains. The various PSPLABD were analyzed for color, pH, and fl...
Establishment of the Microbiological Control System in the Tofu Manufacturing
Microbiological Control System Tofu Manufacturing
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2009/4/8
Establishment of the Microbiological Control System in the Tofu Manufacturing.
The Present Conditions and the Problems in Manufacturing Industry of an Extensive Manufacturing Base Style—Practice of Crisis Management in Baking Industry—
Manufacturing Industry Extensive Manufacturing Base Style Crisis Management Baking Industry
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2009/4/8
The Present Conditions and the Problems in Manufacturing Industry of an Extensive Manufacturing Base Style—Practice of Crisis Management in Baking Industry—.
Developing and Engineering Enzymes for Manufacturing Amylose
amylose glucose polymer α-glucan phosphorylase glycogen debranching enzyme protein engineering
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2008/4/20
Amylose is a functional biomaterial and is expected to be used for various industries. However at present, manufacturing of amylose is not done, since the purification of amylose from starch is very d...
Manufacturing Parameters and Rheological Characteristics of Cheddar-Like Hard Goat Cheese
firmness processing rheology goat cheese
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2008/3/25
Raw milk from French Alpine goats was processed to Cheddar-like hard goat cheese. After milling, the curd was split into three portions and salted separately at the rate of 2.5, 3.0, and 4.0% of the c...
A Method for Manufacturing Reduced Fat Mozzarella Cheese
Mozzarella cheese reduced fat physical properties
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2008/3/22
Mozzarella cheese was manufactured to contain up to 50% less fat than conventional part-skim Mozzarella cheese. Milk, which had been standardized to a casein to fat ratio of 1.2, 1.6, 2.0, or 2.4, was...
Water Soluble Antioxidant in Supernatant Fraction of Okara, a By-product of Tofu Manufacturing
okara antioxidant antioxidant activity supernatant
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2010/11/22
The water soluble antioxidant (partial by purified WSA: p-WSA) was partially purified from the supernatant fraction of okara, a by-product of tofu manufacturing. The contents of total phenolics, sugar...