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Fat quality of marketable fresh water fish species in the Republic of Serbia
chemical composition cholesterol content fatty acid fresh water fish flesh retail stores
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2014/2/24
The chemical and fatty acid composition were evaluated of commercially important fish species (common carp, silver carp, bighead carp, grass carp, Wels catfish, and zander) which were collected from r...
Composition and sensory analysis for quality evaluation of a typical Italian cheese: influence of ripening period
buffalo milk cheese chemical analyses storage period sensory profile flavour
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2014/2/24
Caciottina massaggiata di Amaseno, a typical dairy product of the Lazio Region prepared from buffalo milk, was analysed for moisture, fat, protein, pH, and acidity content at different storage (0, 3, ...
Effect of modified whey proteins on texture and sensory quality of processed cheese
cheesemaking flavour rheology TPA whey protein hydrolysate
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2014/2/24
One of the possibilities to enhance nutritional benefits of processed cheese is the incorporation of whey proteins. However, it is necessary to characterise the effect of their addition on its texture...
Influence of the origin on selected determinants of the quality of pork meat products
traditional ham traditional sausage pork salt fat protein nitrate hydroxyproline l-glutamic acid
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2014/2/24
in recent years, great attention has been paid to the quality of eaten meat and its products. There have been launched a lot of promotional campaigns aimed at providing opportunities for the consumpti...
Evaluation of the Quality and Acceptability of Milk Drinks Added of Conjugated Linoleic Acid and Canola Oil and Produced in Pilot Scale
Milk Drinks Conjugated Linoleic Acid
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2016/6/1
Considering that the interest of consumers for healthy foods is increasing more and more, the objective of this study was to scale-up the production of two chocolate milk drinks, CLABE (added of conju...
Effect of Smoking-method on Biochemical and Microbiological Quality of Nile Tilapia (Oreochromis niloticus)
Microbiological Quality Smoking-method
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2016/6/1
Changes in biochemical and microbiological quality of Nile tilapia during two smoking process were investigated. Total fatty acid and amino acid contents in Nile tilapia were 4.24 and 17.36 g/100 g fr...
Quality Characteristics of Cookies Prepared from Unripe Plantain and Defatted Sesame Flour Blends
Cookies Prepared Defatted Sesame Flour Blends
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2016/6/1
The cookie making potentials of unripe plantain and defatted sesame flours blended at different proportions were evaluated. The peak viscosity, trough, final viscosity and setback values of composite ...
Effect of Full and Partial Substitution of Sesame Seeds with Bambara Groundnuts and Peanuts on the Quality of Sudanese Traditional Food (Khemiss-tweria)
Sesame Seeds Bambara Groundnuts
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2016/6/1
In this study, de-hulled Bambara groundnuts and peanuts flours were used for full and partial substitution of sesame seeds in production of khemiss-tweria. The proximate analysis of de-hulled Bambara ...
Effect of 10% Concentrations of Salt, Garlic and Coriander on the Quality of Smoked Hilsa Fish (Tenualosa ilisha)
Salt Garlic Coriander
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2016/6/1
The present study was conducted to evaluate the quality of smoked Hilsa fish (Tenualosa ilisha). The fishes were grouped into three parts. One part contains 10% salt, 10% garlic and 10% coriander and ...
Effect of Ambient Storage on the Quality Characteristics of Kaladhi: An Acid Coagulated Milk Product
Quality Characteristics Acid Coagulated Milk
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2016/6/1
Kaladhi is a hard and dry cheese variety of Jammu and Kashmir which is prepared by directly acidifying the milk with organic acids without the use of rennet and starter. Storage quality of Kaladhi pre...
Effect of Different Drying Techniques on the Quality of Garlic: A Comparative Study
Garlic Comparative Study
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2016/6/1
The demand for spices and extracts is growing all over the world, although the spices are exported in a variety of forms in the international spice trade, about 80-85% are sold in the whole ungrounded...
Physical Characterization of New Advanced Drought Tolerant Common Bean (Phaseolus vulgaris) Lines for Canning Quality
New Advanced Drought Tolerant Common Bean
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2016/6/1
The suitability for use in the canning industry of eight new dry bean varieties, selected from 150 new advanced drought tolerant dry bean lines was studied. Physical attributes including seed size, di...
The Effect of Traditional Primary Processing of the Shea Fruit on the Kernel Butter Yield and Quality
Traditional Primary Kernel Butter Yield and Quality
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2016/6/1
The influence of three traditional unit operations (fruit storage, par-boiling duration and nut drying method) in the primary processing of the shea fruit in Ghana for the marketable kernel was assess...
Effects of the contents of impurities and seed hulls on the quality of cold-pressed sunflower oil
seed hulls dehulled kerner sensory characteristics chemical quality oxidative stability cold-pressed sunflower oil
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2014/2/25
The effects of different contents of impurities and seed hulls in the raw material on the sensory characteristics, chemical quality, and oxidative stability of sunflower oil prepared by the procedure ...
Effect of storage temperature on the quality of dry fermented sausage Polican
vacuum-packed products oxidation changes sensory evaluation biogenic amine and polyamine content chemical parameters
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2014/2/25
The influence of different storage temperatures (5°C and 15°C) on the quality of vacuum-packed dry fermented sausage Poličan was determined. The salami mixture, finished salamis (the maturing per...