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Plantaricin IIA-1A5 from Lactobacillus plantarum IIA-1A5 Retards Pathogenic Bacteria in Beef Meatball Stored at Room Temperature
Lactobacillus plantarum Pathogenic Bacteria
2016/6/2
This study aims to demonstrate the efficiency of antibacterial activity of plantaricin IIA-1A5 in meatball when stored at room temperature. The results revealed addition of plantaricin IIA-1A5 to meat...
Effect of temperature on the antioxidant activity of phenolic acids
antioxidants pork lard oxidasability Oxipres
2014/2/25
The effect of temperature on the antioxidant activity of phenolic acids (gallic, gentisic, protocatechuic, syringic, vanillic, ferulic, caffeic, and sinapic; 0.5 mmol/kg) was studied in pork lard, usi...
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
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...
High post-mortem temperature combined with rapid glycolysis induces phosphorylase denaturation and produces pale and exudative characteristics in broiler Pectoralis major muscles
Broiler Post-mortem temperature Glycolysis Protein characteristics Water-holding capacity Phosphorylase
2012/8/14
This study investigated the effect of early post-mortem temperature on broiler protein characteristics and meat quality. Muscles were kept at different temperatures (0, 20 and 40 °C) until 4 h post-mo...
Effect of temperature and lactic acid bacteria on the surface growth of Geotrichum candidum
Geotrichum candidum surface growth CTMI model lactic acid bacteria
2014/2/26
The surface growth of Geotrichum candidum isolated from ewes’ lump cheese was studied on pure agar medium and that inoculated with Lactobacillus rhamnosus GG and L. paracasei subsp. paracasei CCM 1753...
A Simplified Method for On-Line Determination of Thermal Parameters Responsible to Estimate Temperature History during Thermal Process in Conduction Heating Foods
inverse method robust method thermal parameters
2009/7/8
An inverse procedure has been proposed for on-line determination of thermal parameters in conduction heating foods to achieve appropriate sterilization. The proposed method made use of data collected ...
Temperature Distribution at the Surface of Cans in an Industrial Scale Static Retort during Saturated Steam Sterilization
retort saturated steam tuna fish
2009/7/8
A temperature distribution study was carried out in an industrial scale static retort during steam sterilization of cans packed with tuna fish. Interest was focused on the surface temperature of condu...
Effect of Temperature Distribution on the Quality of Parboiled Rice Produced by Traditional Parboiling Process
traditional parboiling temperature distribution material temperature
2009/6/18
Laboratory scale studies were conducted to determine temperature distribution in the traditional parboiling process using a rice cooker. A sample holder with a wire-mesh bottom was used to keep the sa...
Model for Aerobic Growth of Bacillus Amyloliquefaciens in Processed Soy Sauce under Various Conditions of Temperature, Initial Dry Cell Mass and Ethanol Concentration
liquid seasoning genus Bacillus predictive microbiology
2009/6/10
Construction of a predictive model for hygenic management of liquid foods was attempted by investigating the effects and interactions of storage conditions on the aerobic growth kinetics of Bacillus a...
Predicting Temperature during the Thermal Processing of Canned High-Viscosity Liquid Food
heat transfer analysis high-viscosity liquid food apparent viscosity
2009/5/31
This paper proposes a method for predicting the temperature in a metal can based upon the apparent viscosity of a liquid food, which was estimated from the initial temperature in the can under the con...
Simultaneous Effects of Total Solids Content,Milk Base,Heat Treatment Temperature and Sample Temperature on the Rheological Properties of Plain Stirred Yogurt
yogurt rheology apparent viscosity consistency flow behaviour
2009/3/6
Response surface methodology was used to establish a relationship between total solids content, milk base, heat treatment temperature, and sample temperature, and consistency index, flow behaviour ind...
The Effect of Incubation Temperature on the Survival and Growth of Yeasts in Sethemi, South African Naturally Fermented Milk
yeasts naturally fermented milk Sethemi lactic acid bacteria
2009/3/4
The effect of temperature on the growth of yeasts during the production of Sethemi, South African naturally fermented milk (NFM), was studied by incubating raw milk and milk inoculated with selected y...
Physicochemical Properties of Starches from Potatoes Stored at Low Temperature
potato starch low temperature storage physicochemical properties
2008/4/20
Potato tubers (cv., Inka-no-mezame, Inka Red, Kitamurasaki, Danshaku and Kitahime) were stored at 4°C for about 8 months and changes in physicochemical properties of starches isolated from potatoes we...
Effect of Multi-Treatment of Freeze-Thaw or Low Temperature on Wheat Starch Gel
furunori wheat starch gel freeze-thaw treatment
2008/4/20
We investigated the effect of multiple treatments (10, 20 and 30 times, one cycle of treatment: 24 h) of freeze-thaw (-30°C) or low temperature (4°C) on wheat starch gel for elucidation of the formati...
Saccharide and Fructooligosaccharide Contents, and Invertase, 1-KHE, 1-SST, 1-FFT and 6G-FFT Activities in Green Asparagus Spears during Storage: Effects of Temperature and Spear Portion
sugars fructooligosaccharides asparagus storage
2008/4/20
Fresh spears of asparagus were stored in the dark at 4, 10 or 20°C for 2 weeks. During storage contents of glucose, fructose, sucrose, 1-kestose, neokestose and nystose, and activities of invertase, 1...