搜索结果: 1-15 共查到“食品科学技术 Physico-chemical”相关记录24条 . 查询时间(0.138 秒)
Effect of Water Activity on the Physico-chemical, Microbiological and Sensory Qualities of Buffalo Meat Sausage Stored under Ambient Temperature
Physico-chemical Microbiological
2016/5/27
The study was undertaken to find the effect of water activity on buffalo sausage quality and storage stability at ambient temperature. Water activity (aw), temperature and pH have been identified as t...
Physico-chemical and structural properties of four rice bran protein fractions based on the multiple solvent extraction method
rice bran protein fractions functional properties multiple solvent extract
2015/5/18
The physicochemical and structural properties of the concentrated rice bran protein (CRBP) and rice bran protein fractions – RBPF (albumin, globulin, prolamin, and glutelin) were investigated on the b...
Physico-chemical and sensory properties of bread enriched with lemon pomace fiber
texture rheology stress relaxation polyphenol antioxidant
2015/3/30
Lemon fiber (LF) was extracted from lemon pomace and incorporated into bread. The results showed that the hardness of bread increased with the increase of LF substitution (0–9%), but the cohesiveness,...
Effect of replacing sucrose with fructose on the physico-chemical sensory characteristics of kinnow candy
limonin organoleptical characteristics bitterness flavour texture
2014/7/10
We determine the effect of substitution of sucrose with fructose on the physico-chemical composition and sensory characteristics of kinnow candy. Candy was prepared with peel using sucrose and fructos...
Physico-chemical Parameters and Water Quality of Opa Water Irrigation, Ile-ife, South-west, Nigeria
Physico-chemical Parameters Water Quality
2016/6/2
Quality of irrigation water is an important ingredient of agriculture products and determinant of human health, the purpose of this study is to determine the mineral composition, physico-chemical para...
Physico-chemical Properties and Antioxidant Potentials of 6 New Varieties of Ginger (Zingiber officinale)
Physico-chemical Properties Antioxidant Potentials
2016/6/1
The physico-chemical composition and antioxidant potentials of 6 new varieties of Ginger was evaluated. Analysis of the percentage phenol, oleoresin, lipid, dry matter, crude fibre and ash contents of...
Effect of Drying Methods on Proximate Composition and Physico-chemical Properties of Cocoyam Flour
Proximate Composition Physico-chemical Properties
2016/6/1
Three drying methods (sun-, cabinet and oven-drying) were investigated on some quality attributes of flour produced from cocoyam, Colocasia esculenta Schott (taro). The proximate and physico-chemical ...
Effect of Storage on Physico-Chemical, Microbiological and Sensory Quality of Bottlegourd-Basil Leaves Juice
Physico-Chemical Microbiological Sensory Quality
2016/5/31
Bottlegourd (Lagenaria siceraria) and Basil (Ocimum sanctum) leaves blended juice was formulated with the help of Response surface methodology. The central composite design with 15 experimental combin...
Effect of Natural Tenderizers on Physico-Chemical Properties of Chicken Gizzard and Goat Heart
Physico-Chemical Properties Chicken Gizzard
2016/5/31
An investigation was conducted to evaluate the physico-chemical properties of chicken gizzard and goat heart treated with kachri (Cucumis trigonus Roxb.) and ginger (Zingiber officinale roscoe) as nat...
Evaluation of Physico-Chemical Properties of Malaysian Commercial Beef Meatballs
Physico-Chemical Properties Malaysian Commercial Beef Meatballs
2010/11/8
The aim of the study was to evaluate the physico-chemical properties of commercial beef meatballs. A total of six samples of beef meatballs from different manufacturers were analyzed for proximate com...
Evaluation of Physico-Chemical Properties of Malaysian Commercial Beef Meatballs
Physico-Chemical Properties Commercial Beef Meatballs
2016/5/31
The aim of the study was to evaluate the physico-chemical properties of commercial beef meatballs. A total of six samples of beef meatballs from different manufacturers were analyzed for proximate com...
Effects of Different Final Cooking Methods on Physico-chemical Properties of Breaded Fish Fillets
Final Cooking Breaded Fish Fillets
2016/5/31
Breaded black pomfret (Parastromateus niager) fillets were pre-fried for 30 sec in sunflower oil and palm olein and stored at -20°C for one week prior to the final cooking. They were finally cooked by...
Physico-Chemical Characteristics, Cooking Quality and Sensory Attributes of Microwave Cooked Rice Varieties
amylose gel consistency length-width ratio
2009/5/20
Four varieties of rice were cooked in microwave oven and under pressure and examined for their physical characteristics, cooking quality and sensory attributes. The range of physical characteristics o...
Physico-Chemical Properties, Composition and Oxidative Stability of Camelina sativa Oil
Camelina sativa oil fatty acids omega-3 fatty acids
2009/3/16
Camelina sativa is a cruciferous oilseed plant. With the aim of describing the general characteristics of the oil obtained from the seeds of plants grown in Slovenia and of comparing it to camelina oi...
Physico-Chemical and Sensorial Characteristics of Chocolate Prepared from Soymilk
Soymilk chocolate lactose free cholesterol free
2010/9/30
The demand of milk product is increasing. Among all the milk products chocolate is mostly preferred confectionary product. In the present research the beany flavour of soymilk was reduced to a greater...