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9th International Symposium on Deep-Frying Higher Quality,Safer Products and Further Use
9th International Symposium Deep-Frying Higher Quality Safer Products Further Use
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2017/9/1
Welcome to the 9th international symposium on deep-fat frying. The international symposia on deep-fat frying organized through the DGF and Euro Fed Lipid have been held most of time in Europe and Nort...
Agricultural practices, biology and quality of eggplant cultivated in Central Europe. A review
farming management fruit quality Solanum melongena L. temperate climate
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2018/3/6
The eggplant is a warm-climate crop of high economic importance. In many Asian and Mediterranean countries, eggplants
are essential components of everyday dishes, while in Central Europe they have be...
Native and non native sheep breed differences in canestrato pugliese cheese quality:a resource for a sustainable pastoral system
native breed pecorino cheese nutritional quality volatile organic compounds
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2016/12/9
Canestrato Pugliese is an Italian uncooked hard cheese made by the Protected Designation of Origin (PDO) status. In the past, it was manufactured with milk from local sheep breeds (Altamurana and Lecc...
Quality of eggs in different production systems
egg quality housing welfare HPTLC SDS-PAGE
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2016/12/9
This experiment was carried out to compare morphological egg quality parameters, as well as lipid and protein profiles, of brown eggs laid by chickens reared under different production systems: cage, ...
Quality Enhancement of Edam-Like Cheese Made From Goat’s Milk
Made From Goat’s Milk Edam-Like
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2016/6/2
In the present work, Edam-like cheese was made from Zaraibi goats’ milk. The milk originated from goats fed on diets supplemented with low canola seeds (LCS, 5%) and high canola seeds (HCS, 10%), low ...
Quality of cows’ milk from organic and conventional farming
hedonic evaluation microbiological quality milk composition Holsein cattle
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2014/8/11
The results of chemical and microbial analyses of raw milk samples coming from organic and conventional farming systems were statistically compared. The samples were analysed during a twelve-month per...
Effects of several sanitisers for improving quality attributes of minimally processed Fragaria vesca strawberry
fresh cut lactic acid microbial counts sodium hypochlorite
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2014/2/24
In order to decrease microbial contamination, fresh-cut industry commonly uses sodium hypochlorite as a disinfection agent, however, the by-products such as trihalometanes and chloramines are potentia...
Quality of wheat germ oil obtained by cold pressing and supercritical carbon dioxide extraction
fatty acid profile α -tocopherol
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2014/2/24
Laboratory-prepared wheat germ oil was obtained by cold pressing and supercritical CO2 extraction. The main objective was to compare the quality of both oil samples obtained, with emphasis on their fa...
Composition and sensory analysis for quality evaluation of a typical Italian cheese: influence of ripening period
buffalo milk cheese chemical analyses storage period sensory profile flavour
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2014/2/24
Caciottina massaggiata di Amaseno, a typical dairy product of the Lazio Region prepared from buffalo milk, was analysed for moisture, fat, protein, pH, and acidity content at different storage (0, 3, ...
Effect of modified whey proteins on texture and sensory quality of processed cheese
cheesemaking flavour rheology TPA whey protein hydrolysate
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2014/2/24
One of the possibilities to enhance nutritional benefits of processed cheese is the incorporation of whey proteins. However, it is necessary to characterise the effect of their addition on its texture...
Evaluation of the Quality and Acceptability of Milk Drinks Added of Conjugated Linoleic Acid and Canola Oil and Produced in Pilot Scale
Milk Drinks Conjugated Linoleic Acid
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2016/6/1
Considering that the interest of consumers for healthy foods is increasing more and more, the objective of this study was to scale-up the production of two chocolate milk drinks, CLABE (added of conju...
Effect of Ambient Storage on the Quality Characteristics of Kaladhi: An Acid Coagulated Milk Product
Quality Characteristics Acid Coagulated Milk
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2016/6/1
Kaladhi is a hard and dry cheese variety of Jammu and Kashmir which is prepared by directly acidifying the milk with organic acids without the use of rennet and starter. Storage quality of Kaladhi pre...
The Effect of Traditional Primary Processing of the Shea Fruit on the Kernel Butter Yield and Quality
Traditional Primary Kernel Butter Yield and Quality
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2016/6/1
The influence of three traditional unit operations (fruit storage, par-boiling duration and nut drying method) in the primary processing of the shea fruit in Ghana for the marketable kernel was assess...
Effect of storage temperature on the quality of dry fermented sausage Polican
vacuum-packed products oxidation changes sensory evaluation biogenic amine and polyamine content chemical parameters
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2014/2/25
The influence of different storage temperatures (5°C and 15°C) on the quality of vacuum-packed dry fermented sausage Poličan was determined. The salami mixture, finished salamis (the maturing per...
Quality Assessment of a Sorghum Variety Malted Commercially under Tropical Conditions and Controlled Tropical Temperatures in the Laboratory
commercial malt decantation mashing free amino nitrogen hot water extract infusion mashing laboratory malt mashing sorghum
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2011/9/8
A sorghum variety was supplied as commercial malt and as an unmalted cereal by a maltster. The commercial sample had been malted in a tropical country. Sub-samples of the unmalted cereal were malted i...