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Chemical composition and fatty acid profile of fillets from farmed and wild common carp were assessed in the course of four seasons. Ten wild and ten0 farmed fish were collected in the middle month of...
The influences of the composition, environmental humidity, and temperature on the stability of dried fruit bars during storage were investigated. Sultana bars were chosen to represent similar types of...
Dates and camel milk have been reported to be used for prevention and treatment of various diseases in Arab countries. This study was designed to investigate the antioxidant activity of dates and cam...
Dates and camel milk have been reported to be used for prevention and treatment of various diseases in Arab countries. This study was designed to investigate the antioxidant activity of dates and came...
In this study, we examined the chemical composition and physicochemical properties of two varieties defatted foxtail millet flour grown in China. The seeds were obtained, milled and sieved to produce ...
Proximate composition and physicochemical analyses were carried out on the seed and Sesame oil (Sesamum indicum L.). The results showed that the seed contained 5.7% moisture, 20% crude protein, 3.7% ...
Fruit from six genotypes of autumn olive (Elaeagnus umbellate Thunb.); Brilliant Rose, Delightful, Jewel, Natural 1, Natural 2 and Sweet N Tart; were evaluated for fruit quality, phenolic content, car...
The aim of this study was to determine the effect of processing on the chemical composition of seafoods. Raw materials and processed seafoods (canned tuna, dried horse mackerel, smoked salmon, marinat...
The study assessed the anatomical weight, proximate, mineral and in vitro digestibility compositions. The economic and organoleptic evaluations were conducted using standard methods. Protein and ash c...
The effect of short-term frozen (-20°C) storage on the chemical composition, pH and coliform bacterial count (cbc) of Wara cheese was investigated. Wara cheese at day old contained 31.00% total solids...
A no brine, stirred-curd procedure was used to manufacture reduced fat (9% fat wet basis) Mozzarella cheese. Skim milk was standardized to 0.8% fat with unhomogenized milk fat (control), an equal blen...
Mozzarella cheese was made from skim milk standardized with cream (unhomogenized, 40% milk fat) to achieve four different target fat percentages in the cheese (ca. 5, 10, 15, and 25%). No statisticall...
Three vats of low moisture, part skim Mozzarella cheese were produced with three different concentrations of coagulant (double-strength chymosin derived by fermentation; .1, .08, and .06 ml/kg of milk...
Cultured low moisture, part skim Mozzarella cheeses were produced using the same milk (185 kg per vat), starter, and coagulant, but with two different whey pH at draining (6.40 and 6.15). Cheese was m...
The impact of cooking temperatures on chemical composition, proteolysis, and functional properties of Mozzarella cheese during storage was determined. Three vats of cheese were made in 1 d using three...

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