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Analysis of chemical and sensory parameters in different kinds of escolar (Lepidocybium flavobrunneum) products
Escolar fish nutritional value sensory acceptance freshness marination packaging
2015/7/28
The chemical composition (nutritional and freshness parameters) and sensory characteristics were evaluated of escolar (Lepidocybium flavobrunneum) defrosted raw fillets and steaks that were marinated ...
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 ...
Effects of whole buckwheat flour on physical, chemical, and sensory properties of flat bread, Lavas
pseudo-cereals phytic acid mineral sensory
2014/2/25
The whole buckwheat flour (WBF) was used in Turkish flat bread, lavaş, up to 30% level without gluten, and up to 40% level with gluten and sodium stearoyl-2-lactylate (SSL) additions. Some physic...
Effects of Malting and Lactic Fermentation on Some Chemical and Functional Properties of Maize (Zea mays)
Malting and Lactic Fermentation Some Chemical
2016/6/1
The effects of malting and fermentation on some chemical and functional properties of maize grains were determined. White maize kernels (variety TZW, 2005 harvest) were germinated over a period of 96 ...
Comparison of Chemical and Microbiological Parameters of Charcoal Versus Gas and Solar Energy Treated Milk
Chemical charcoal gas milk solar energy
2010/9/30
The effect of heat treatment using different sources of heat on the chemical composition and
microbial quality of milk was studied. Raw cow, goat and sheep milk were heated with charcoal, gas and sol...
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 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...
A Computerized Procedure for Estimating Chemical Changes in Thermal Processing Systems
Estimating Chemical Changes Thermal Processing Systems
2016/5/31
Chemical changes caused by heating in a continuous flow, helically coiled tube indirect UHT process system were evaluated and compared to a non-flow, vat process system. On the basis of known formulas...