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 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