Effects of low voltage electrostatic field thawing on the changes in physicochemical properties of myofibrillar proteins of bovine Longissimus dorsi muscle
Sign Up to like & getrecommendations! Published in 2019 at "Journal of Food Engineering"
DOI: 10.1016/j.jfoodeng.2019.06.013
Abstract: Abstract The effects of low voltage electrostatic field thawing (LVEFT) on the changes in physicochemical properties of myofibrillar proteins and the quality of thawed beef were investigated. Results showed that by applying LVEFT, thawing process… read more here.
Keywords: effects low; low voltage; field thawing; voltage electrostatic ... See more keywords
Effect of Lead (Pb) exposure towards green microalgae (Chlorella vulgaris) on the changes of physicochemical parameters in water.
Sign Up to like & getrecommendations! Published in 2021 at "South African Journal of Chemical Engineering"
DOI: 10.1016/j.sajce.2021.04.002
Abstract: Abstract The release of pollutant such as lead (Pb) from factories, agriculture wastes, and domestic wastes into the environment has threatened the freshwater ecosystem. Therefore, there is a crucial need for a quick and efficient… read more here.
Keywords: physicochemical parameters; water; chlorella vulgaris; changes physicochemical ... See more keywords
Changes of physicochemical and functional properties of processed cheese made with natural cheddar and mozzarella cheeses during refrigerated storage
Sign Up to like & getrecommendations! Published in 2024 at "Scientific Reports"
DOI: 10.1038/s41598-024-53748-z
Abstract: The present study aimed to investigate changes of physicochemical and functional properties of the processed cheeses (PCs) made with Cheddar (PC1), Mozzarella (PC2) and both of them at a ratio of 1:1 (PC3) during storage… read more here.
Keywords: functional properties; changes physicochemical; storage; physicochemical functional ... See more keywords
Changes in the physicochemical, microstructural and rheological properties of traditional Kope cheese during ripening
Sign Up to like & getrecommendations! Published in 2018 at "International Journal of Dairy Technology"
DOI: 10.1111/1471-0307.12434
Abstract: The effect of ripening time on the microstructural, physicochemical and rheological characteristics of traditional Kope cheese ripened in clay pots was investigated. The moisture content, pH and total nitrogen (TN)/dry matter (DM) of the cheese… read more here.
Keywords: traditional kope; physicochemical microstructural; changes physicochemical; kope cheese ... See more keywords
Changes in Physicochemical Properties and Antioxidant Activities of Persimmon Wine During Fermentation
Sign Up to like & getrecommendations! Published in 2025 at "Foods"
DOI: 10.3390/foods14162763
Abstract: In this study, persimmons, which are rich in various nutrients and bioactive compounds, were used as the raw material for wine production. Persimmon wine was produced by inoculating with Saccharomyces cerevisiae and fermenting the mixture… read more here.
Keywords: persimmon wine; properties antioxidant; fermentation; physicochemical properties ... See more keywords