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Kinetics of patulin degradation in model solution, apple cider and apple juice by ultraviolet radiation 2 Jul 2013 | 08:00 pm
Patulin is a mycotoxin produced by a wide range of molds involved in fruit spoilage, most commonly by Penicillium expansum and is a health concern for both consumers and manufacturers. The current stu...
Simultaneous determination of amino acid nitrogen and total acid in soy sauce using near infrared spectroscopy combined with characteristic variables ... 2 Jul 2013 | 08:00 pm
Amino acid nitrogen and total acid are two most important quality indices to assess the quality of soy sauce in China. This work employed near infrared spectroscopy combined with synergy interval part...
Optimization of oil extraction from olive pomace using response surface methodology 2 Jul 2013 | 08:00 pm
A statistical methodology, combining Plackett–Burman design with Box–Behnken design, was applied to optimize the oil extraction process from olive pomace using hexane as solvent. Plackett–Burman desig...
Effect of concentration temperature on some bioactive compounds and antioxidant proprieties of date syrup 2 Jul 2013 | 08:00 pm
The effect of the concentration temperature on the antioxidant activity, carotenoid and phenolic compounds of date syrup was investigated. Date juice was concentrated at 100 ℃ and at "60 ℃ in vacuum"....
How thick do consumers' want their meat and how thick do they get it? The case of deep-fried breaded beef 2 Jul 2013 | 08:00 pm
The main objective was to estimate the optimum thickness of meat from a consumers' perspective. Breaded beef (known as "milanesa" in Spanish speaking countries and as "schnitzels" in Austria) is a foo...
Optimization of composite flour biscuits by mixture response surface methodology 2 Jul 2013 | 08:00 pm
Biscuits were produced from blends of pigeon pea, sorghum and cocoyam flours. The study was carried out using mixture response surface methodology as the optimization technique. Using the simplex cent...
Effect of different post mortem temperatures on carcass quality of suckling lamb 2 Jul 2013 | 08:00 pm
The effect of post mortem treatment on microbiological lamb carcass quality was studied. Suckling lambs carcasses were assigned to three different post mortem treatments: conventional (2 ℃ for 24 h), ...
Combined effect of nisin, carvacrol and a previous thermal treatment on the growth of Salmonella enteritidis and Salmonella senftenberg 2 Jul 2013 | 08:00 pm
The aim of this study was to evaluate the combined effect of a previous mild heat treatment (15 min at 55 ℃) with the use of antimicrobials, nisin and carvacrol, on the growth of Salmonella enteritidi...
Antioxidant activity and inhibitory effects of lead (Leucaena leucocephala) seed extracts against lipid oxidation in model systems 2 Jul 2013 | 08:00 pm
Antioxidant activity of brown lead (Leucaena leucocephala) seed extracts with and without prior chlorophyll removal was studied in comparison with mimosine. Both extracts showed similar hydroxyl radic...
Light gazpachos contain higher phytochemical levels than conventional gazpachos 2 Jul 2013 | 08:00 pm
Light gazpachos in comparison with conventional alternatives are interesting because of their low percentage of fat and high content of bioactive compounds that are beneficial for human health. An hyb...
