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TBARS and microbial growth predicative models of pork sausage stored at different temperatures
lipid oxidation microbiological quality Arrhenius equation square root model TBARS
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2015/7/28
Kinetic models were developed for quality changes of emulsified pork sausages to predict the TBARS (2-thiobarbituric acid reactive substance) and TVC (total viable counts) changes at different tempera...
Prediction of Chromaticity of Soy Sauce after Pasteurization Using Statistical Models
soy sauce chromaticity pasteurization mathematical model
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2009/5/31
A method to predict the chromaticity of many kinds of raw soy sauce after pasteurization from main chemical constituents was studied. The raw soy sauce pasteurization temperatures were set at three le...
Contribution of Various Dietary Constituents to the Acid Base Status: Interest of Animal Models of Latent Metabolic Acidosis
Latent metabolic acidosis potassium dietary organic anions protein fiber
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2009/1/16
Animal models of metabolic acidosis are generally based on drastic treatments and are poorly suitable as models of latent metabolic acidosis (LMA). Specific rodent diets have been evaluated as LMA mod...
Technical Note: Production of Butter with Enhanced Conjugated Linoleic Acid for Use in Biomedical Studies with Animal Models
conjugated linoleic acid milk fat fatty acids
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2008/7/28
Cancer models utilize massive doses of carcinogen so that investigations of anticarcinogenic effects require equally large doses. Conjugated linoleic acids (CLA), predominately consumed in dairy produ...
Effect of Carbohydrates on Formation of Acrylamide in Cooked Food Models
acrylamide carbohydrate Maillard reaction LC/MS/MS CE/MS/MS
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2008/4/20
Many sugars such as mono- and disaccharides, sugar alcohols and starch were heated at 180°C with asparagines (Asn) in a model food formula to investigate their effect on the formation of acrylamide (A...
Formation and decomposition of 3-chloropropane-1,2-diol esters in models simulating processed foods
chloropropanols 3-chloropropane-1 2-diol 3-MCPD bound 3-MCPD 3-MCPD esters lipids contaminants
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2014/3/17
The formation of 3-chloropropane-1,2-diol (3-MCPD) released from its esters with higher fatty acids was studied using the recognised precursors of 3-MCPD (tripalmitin, 1,3-dipalmitin, 1-monopalmitin a...
3-Chloropropane-1,2-diol in models simulating processed foods: Precursors and agents causing its decomposition
chloropropanediols 3-chloropropane-1,2-diol 3-monochloropropane-1,2-diol 3-MCPD acylglycerols phospholipids glycerol glutathione cysteine carbonates
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2014/3/19
Formation of 3-chloropropane-1,2-diol (3-MCPD) was studied in model mixtures consisting of sodium chloride and either glycerol or various lipids (phospholipids, monoacylglycerols, diacylglycerols, tri...
Selection of Aroma Components to Predict Sensory Quality of Kenyan Black Teas Using a Genetic Algorithm for Multiple Linear Regression Models
black tea aroma genetic algorithm multiple regression analysis
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2010/11/22
A genetic algorithm (GA) was applied to optimizing sets of aroma components in black teas for calculating multiple linear regression (MLR) models to predict sensory scores. Selections of components we...