Microbiological and chemical characterization
Physical-chemical characterization, microbiological and biocompounds of cashew pulp in industrial and freezing processing
... pH, and acidification may aid in its ...pre and post harvest factors such as environmental influences (soil conditions, climate, rainfall), maturity stage of the fruit, processing and/or storage ...
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Chemical, physicochemical, microbiological and sensory characterization of cow and buffalo ghee
... water and precipitate the nonfat solids (Andrewes, 2012; Antony et ...produced and consumed in India, Sudan, Ethiopia and the Middle East (Antony et ...Argentina and Paraguay, as the main ...
7
Physico-chemical and microbiological characterization of pineapple pulp and concentrate on industrial and laboratory scale / Caracterização físico-química e microbiológica de polpa de abacaxi e do concentrado em escala industrial e laboratórial
... pulp and concentrate produced at the bench scale (Table 04), presented coliforms at 45ºC and 35ºC, being within the quality standards required by the National Health Surveillance Agency ...juices and ...
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Microbiological and physicochemical characterization of surimi obtained from waste of piramutaba fillet
... protein, and ashes of piramutaba waste shown in Table 1 are different from the data of Gonçalves, Nogueira and Lourenço (2009) and Bentes et ...78.63 and 80.30%, proteins 16.12 and ...
6
Caracterização físico-química, microbiológica e análise sensorial de conserva de brotos de soja / Physico-chemical, microbiological characterization and sensory analysis of canned soybean sprouts
... market and offers convenience to the ...sprouts and to evaluate microbiologically (2, 4 and 6 months), physicalchemially (initial time and 6 months) and sensorylly (3 ...time and ...
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Caracterização física, química e microbiológica de presunto cru desossado adicionado de lactulose Physical, chemical and microbiological characterization of deboned dry-cured ham with added lactulose
... develop and characterize technologically and microbiologically a boneless dry-cured ham containing lactulose as a ...binder and glucono-delta-lactone as the acidifying agent, evaluating one control ...
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Chemical and microbiological characterization of alheira: A typical Portuguese fermented sausage with particular reference to factors relating to food safety
... Enterococci counts were higher than 6.5 log cfu/g in most of the products. Strains of this genus are frequently isolated from fermented sausages, especially in high pH products where no competitive starter cultures are ...
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Geleia de buriti convencional, light e diet: desenvolvimento, caracterização físico-química, microbiológica e sensorial / Conventional, light and diet buriti jelly: development, physical-chemical, microbiological and sensory characterization
... light and diet buriti pulp jelly and to evaluate the physical-chemical, microbiological and sensory characteristics, during storage for 90 days, at room temperature ...
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Caracterização físico-química e microbiológica do umari (Poraqueiba Sericea) / Physical-chemical and microbiological characterization of umari (Poraqueiba Sericea)
... fruit, and can be widely consumed without causing harmful liver effects, has little data in the literature about its chemical ...physical-chemical and microbiological ...
9
Elaboração, caracterização físico-química e microbiológica de produtos do Pirarucu / Elaboration, physical-chemical and microbiological characterization of Pirarucu products
... elaborate and characterize the physical-chemical and microbiological composition of the pirarucu burger and sausage created in captivity, bringing it as a new way of presenting this raw ...
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Development and proximate and microbiological characterization of Nile Tilapia (Oreochromis niloticus) protein hydrolyzed.
... functionality and increase the use of undervalued raw ...the chemical, physical and biological properties of proteins without changing their nutrient ...cuts and to characterize them according ...
8
Chemical and microbiological changes and aerobic stability of marandu grass silages after silo opening
... population and evaluating the aerobic stability of Marandu grass silages with pelleted citrus pulp ...PCP and silage of Marandu grass + 100 g/kg PCP on natural matter ...height and 50 cm of diameter ...
8
A research on the chemical and microbiological qualities of honeys sold in Istanbul
... samples and assessed carbohydrate levels by HPLC method. Chemical parameters evaluated were HMF level, moisture and ash contents, diastase activity, free acidity and the amount of insoluble ...
4
Chemical and structural characterization of V2O5/TiO2 catalysts
... method, and this occupancy contributes to the stabilization of titania in the anatase ...sulfate and phosphate, 5 or attributed to a chemical ...
7
Chemical characterization and biological evaluation of Salicornia ramosissima
... stress and produce different compounds or in different quantities ...germination and growth of the plant might influence the chemical composition and the bioactive compounds present as some ...
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Physical and chemical characterization of yellow mangosteen fruits
... University and characterized by evaluation of length and width, weight, percentage and number of seeds per fruit, peel and pulp percentage, soluble solid (SS), titratable acidity (TA), vitamin ...
3
Chemical characterization and biotechnology applications of fungal glucans.
... A partir dos re- sultados encontrados nas análises de metilação, oxidação pelo periodato, degradação de Smith e hidrólise ácida parcial, os auto- res concluíram que a G-A é composta de u[r] ...
8
Quinoa and rice co-products gluten free-cereals: physical, chemical, microbiological and sensory qualities
... grains and rice co-products (broken grains and bran) can offer good opportunities for the production of nutritious foods without ...physical, chemical, microbiological and sensory ...
8
Microbiological, physicochemical and sensory characterization of commercial yogurt with plum pulp.
... 35 and 45 ºC, yeast and mold and sensory evaluation (hedonic scale) at the beginning of shelf life was ...24 and 32 days of storage (6 ± 2 ºC) were performed the count of total lactic acid ...
10
Chemical characterization and biological activity of cork sub-products
... compounds and flavonoids have been tested for antimicrobial ...acid and p-coumaric acid) (Santos et ...(Cetin-Karaca and Newman, 2015b), Bacillus subtilis, Bacillus cereus, Bacillus polyxyma, ...
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