The effect of potassium lactate on the free amino acid composition, lipid oxidation, colour, microbiological, and sensory properties of ready-to-eat pastırma, a dry-cured and dried meat product
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DOI: 10.1007/s13197-021-05137-x
Abstract: In this study, the effects of potassium lactate (PL, Potassium-L-2-hydroxy-propionate, Potassium-L-Lactate) usage (0%, 0.5%, 1.0%, 2.0% PL of curing mixture) in addition to NaCl and sodium nitrite as curing agent on the physico-chemical, microbiological and… read more here.
Keywords: rma; sensory properties; microbiological sensory; potassium lactate ... See more keywords
Antioxidant, physicochemical, microbiological, and sensory properties of probiotic yoghurt incorporated with various Annona species pulp
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DOI: 10.1016/j.heliyon.2018.e00955
Abstract: In this study, antioxidant, chemical, microbiological, and sensory attributes changes taking place during the production of probiotic yoghurt using pulp of soursop (Annona muricata), sweetsop (Annona squamosa), and custard apple (Annona reticulata) were evaluated. The… read more here.
Keywords: sensory; probiotic yoghurt; microbiological sensory; physicochemical microbiological ... See more keywords
Microbiological, sensory, and physicochemical quality of curd cheeses originating from direct sales
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DOI: 10.14202/vetworld.2021.3038-3047
Abstract: Abstract Background and Aim: Curd cheeses are characteristic elements of the dairy assortment, mainly in Central and Eastern European countries, and constitute a numerous and diverse group of dairy products. The aim of the study… read more here.
Keywords: microbiological sensory; curd cheeses; quality; number ... See more keywords
Physical, chemical, microbiological and sensory carachterization of Manipuça jellies for municipal school meals of Fortaleza-CE
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DOI: 10.1590/0100-29452018728
Abstract: This research aimed to characterize the physical, chemical, microbiological and sensory characterization of manipuçá (Mouriri cearensis Huber) jellies as an alternative to school meals of an elementary public school in Fortaleza-CE. The fruits, in maturation… read more here.
Keywords: school meals; physical chemical; chemical microbiological; microbiological sensory ... See more keywords
Marinated Anchovies (Engraulis encrasicolus) Prepared with Flavored Olive Oils (Chétoui cv.): Anisakicidal Effect, Microbiological, and Sensory Evaluation
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DOI: 10.3390/su13095310
Abstract: To meet the food demand of future generations, more sustainable food production is needed. Flavored olive oils (FOOs) have been proposed as natural additives to ensure food safety and quality through a more sustainable approach.… read more here.
Keywords: flavored olive; marinated anchovies; mix; microbiological sensory ... See more keywords