Application of ultrasonic incorporated with calcium gluconate maintains physicochemical quality of pink guavas during short-term storage at room temperature
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DOI: 10.1007/s10068-022-01040-z
Abstract: The effectiveness of simultaneous calcium gluconate (0.5% w/v) (Ca-G) and ultrasonication (Ca-G + US) on physicochemical quality of pink guavas under room temperature (27 ± 1 °C) was monitored. The fruits were sonicated for 2, 4, 6 and 8… read more here.
Keywords: calcium gluconate; quality pink; room temperature; physicochemical quality ... See more keywords
Modeling ‘Tommy Atkins’ mango cooling time based on fruit physicochemical quality
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DOI: 10.1016/j.scienta.2018.09.068
Abstract: Abstract Mango physicochemical quality can potentially affect fruit cooling time. In that case, an efficient cooling time should take into account fruit quality parameters. The objective of this study was to develop models that can… read more here.
Keywords: time; fruit; treatment; physicochemical quality ... See more keywords
Microbiological and Physicochemical Quality of Honeys from South and South-West of Niger
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DOI: 10.12691/jfnr-6-6-9
Abstract: With all the complexity of the biological composition of honey, our work focused on the microbiological (bacteriological and mycological) and physicochemical characterization of Nigerian honeys. The results showed a satisfactory bacteriological composition of honey samples… read more here.
Keywords: honeys south; quality; microbiological physicochemical; niger ... See more keywords
Physicochemical Quality Indicators of Akmay Safflower Oil Cultivated in the Dry Steppe Zone of Northern Kazakhstan
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DOI: 10.12911/22998993/111324
Abstract: The article presents the results of the 2014–2015 studies on seed yield and the physicochemical and fatty acid composition of Akmay grade safflower oil cultivated at the experimental plot of LLC “Farmer 2002”, Astrakhan district,… read more here.
Keywords: seed; oil cultivated; safflower oil; composition ... See more keywords
Physicochemical quality assessment of four asparaginases
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DOI: 10.1371/journal.pone.0326106
Abstract: L-Asparaginases (ASNases) are used for the treatment of acute lymphoblastic leukaemia. There are reports of quality problems for some therapeutic asparaginase products, especially those manufactured in middle-income countries. These products may exhibit decreased potency and/or… read more here.
Keywords: quality; physicochemical quality; asnase preparations; aspase ... See more keywords
Physicochemical quality profiles of commercial oral tablets and capsules containing lutein - impact of insufficient specific sanitary regulations.
Sign Up to like & getrecommendations! Published in 2018 at "Anais da Academia Brasileira de Ciencias"
DOI: 10.1590/0001-3765201820170972
Abstract: Dietary supplements in many countries such as the USA do not require registration prior to commercialization. The Agência Nacional de Vigilância Sanitária (ANVISA) registers substances with functional properties as foods. Lutein is a carotenoid with… read more here.
Keywords: quality profiles; quality; tablets capsules; commercial oral ... See more keywords
Effect of Whole Egg Liquid on Physicochemical, Quality, Fermentation and Sensory Characteristics of Yogurt
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DOI: 10.3390/foods13020321
Abstract: With the purpose of developing an alternative set yogurt with high consumer acceptability, liquid whole egg (LWE), at levels that varied from 0 to 30%, was incorporated into set yogurt, and the effects on the… read more here.
Keywords: set yogurt; physicochemical quality; whole egg; yogurt ... See more keywords
Physicochemical and Quality Properties of Dried Courgette Slices: Impact of Vacuum Impregnation and Drying Methods
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DOI: 10.3390/molecules26154597
Abstract: The aim of this study was to determine the effects that the type of impregnating solution and drying method (freeze drying (FD) and vacuum drying (VD) at 45 °C and convective drying (CD) at 50,… read more here.
Keywords: courgette slices; physicochemical quality; impregnation; vacuum impregnation ... See more keywords
Comparison of the Effect of Hydrostatic and Dynamic High Pressure Processing on the Enzymatic Activity and Physicochemical Quality Attributes of ‘Ataulfo’ Mango Nectar
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DOI: 10.3390/molecules27041190
Abstract: The effects of hydrostatic (HHP) and dynamic (HPH) high-pressure treatments on the activity of pectin methylesterase (PME) and polyphenol oxidase (PPO) as well as the physicochemical quality attributes of ‘Ataulfo’ mango nectar were assessed. HHP… read more here.
Keywords: pressure; physicochemical quality; attributes ataulfo; quality attributes ... See more keywords