Quality characteristics of low-fat meat balls as affected by date seed powder, wheat germ and pumpkin flour addition
|
|
- Poppy Madeleine Parrish
- 5 years ago
- Views:
Transcription
1 Qulity hrteristis of low-ft met lls s ffeted y dte seed powder, whet germ nd pumpkin flour ddition Adll Sleh Mhdy Ammr 1*, El-Syed Ati Ad El-Hdy 2 nd Mohmed Mostf Ad El-Rzik 2,3 1 Food Siene Deprtment, Fulty of Agriulture, Ciro University, Giz, Egypt 2 Food Siene nd Humn Nutrition Deptrtment Agriulture nd Veteriry Mediine College, Qssim University, Qssim, Kingdom of Sudi Ari 3 Food Siene Dept., Fulty of Agri., Ain Shms University, Shour El-Keim, Egypt Corresponding uthor*: dllmmr@yhoo.om ABSTRACT This study ws performed to evlute the qulity hrteristis of low- ft met lls s ffeted y dte seed powder, whet germ nd pumpkin flour ddition. The prepred met ll smples ontined dte seed powder, whet germ nd pumpkin flour s ft repler with rtio of 25, 50 nd 75% of niml ft used nd ooked y two ooking methods (frying nd rosting). Chemil omposition, wter holding pity (WHC) nd oil inding pity (OBC) of rw mterils were studied. The ooking qulity, WHC, olor prmeters nd sensory hrteristis of the prepred met ll smples were determined. The ooking yield of the fried or rosted met ll smples ws inresed (84.51 to nd to 86.85%, respetively) in omprison to ontrol smple. While, ooking loss of the fried or rosted met ll smples ws deresed. Lightness (L), redness () nd yellowness () were signifintly different (p 0.05) mong the different prepred met ll smples (unooked nd ooked). No signifint differene (p 0.05) in sensory properties etween ontrol met ll smple nd the prepred met ll smples. Dte seed powder, whet germ nd pumpkin flour ould e used s ft repler within the different investigted levels in prepring met ll smples without ny negtive effets on the sensory hrteristis of the resulted produt. Key words: Met lls, low ft, qulity produts, whet germ NTRODUCTION The inresing onerns for helth led the efforts mde y the food tehnologists to develop new foods with positive helth enefits. Oesity, rdiovsulr disese, stroke, nd ner hve een implited with high ft intke in exess of ody needs. Nutritionl guidelines suggest tht dietry ft should provide etween 15 nd 30 perent of totl lories nd tht sturted fts should e limited etween 0 nd 10 perent of lori intke (WHO 1990). Replement of ft with dded wter, ddition of rohydrte or protein sed ft mimeti nd use of syntheti ft sustitutes is promising tehnologies for reduing ft (Mlliket l., 2009). Food proessing y-produts my still vlule sustnes suh s fiers, pigments, sugrs, orgni ids, flvors, ntiteril (Snhez- Zpt, et l., 2011) nd ntioxidnts sustnes, (Blsundrm et l., 2005). Vrious ingredients hve een used to improve the qulity of met lls suh s rye rn (Yilmz, 2004), whet rn (Yilmz, 2005), rie rn (Hung et l., 2005), legume flour (Serdroglu et l., 2005), whey powder (Serdroglu, 2006), sodium lginte (Kumr et l., 2007) nd ssv, orn, whet, sgo nd potto flour (Ikhls et l., 2011). The whet germ is y-produt resulting from whet milling. The whet germ provides three times s muh protein, seven times s muh ft, fifteen times s muh sugrs nd six times s muh minerl ontent thn does whet flour, (Ro et l., 1980).The whet germ is rih in nutrients suh s minerls (i.e., mgnesium, zin, phosphorus) nd vitmins (i.e., toopherols, pntotheni id, thimine), (Ford- Mrtin, 2005). Pumpkins (Cuurit mosht) re sweet when fully mture with yellow or ornge flesh. (Sirohi et l., 1991). Pumpkins re onsumed in mny wys i.e., fresh, ooked, stored frozen, nned (Figueredo et l., 2000), dried (Yusipov et l., 1992), fermented (Miyzki et l., 1996) nd jm (Teoti, 1992). Pumpkin n e milled into flour with good flvor, sweetness nd yellow-ornge olor. It is used with erel flour for mking kery produts, soups, sues, instnt noodle nd s nturl oloring gent in pst (See et l., 2007). Pumpkin is rih in rotene, petin, minerl slts, vitmins nd other sustnes enefiil to helth, (Jun et l., 2006 nd Sojk nd Głowki, 2010). There is lk of informtion out the enrihment of protein-sed foods with pumpkin flour nd the nutritious erel nd dte y-produts suh s whet germ nd dte seed flour, therefore, the urrent investigtion ws performed to evlute the Pkistn Journl of Food Sienes (2014), Volume 24, Issue 4, Pge(s):
2 effets of dding vrious levels of dte seed powder, pumpkin flour nd whet germ s ft replers on different qulity hrteristis of prepred met lls. MATERIALS AND METHODS Preprtion of dte seeds powder Dte seeds were kindly otined from Al-Sudi Dte Ftory, Qssim, Kingdom of Sudi Ari. Dte kernels were dried in n oven t 50º C overnight, milled to pss through 1mm sieve using l. Mill, pkged in losed jrs nd stored t 18 C until use. Pumpkin flour preprtion The fresh pumpkins were lened, peeled, removed of seeds, slied into piees 1 m thik, nd then wshed in old wter. The slies were dried t 60 C in hotir dryer overnight. The dried pumpkin ws milled y lortory milling, then sieved through 50-mesh sreen. The resultnt flour ws pked in polyethylene gs nd stored t 18 C until use. Whet germ Whet germ ws otined from Grins Silos nd Flour Mills Assoition, Qssim rnh, Qssim, Sudi Ari. Whet germ ws pked in polyethylene gs nd stored t 18 C until use. Chemil nlysis Protein, sh nd lipid ontents of dte seed powder, pumpkin flour nd whet germ were determined ording to AOAC (2007). Totl rohydrtes were determined y differenes. Wter holding pity nd ft inding pity of rw mterils Wter holding pity (WHC) nd oil inding pity (OBC) of dte seed powder, pumpkin flour nd whet germ were mesured using modified method of Wng nd Kinsell (1976). Wter or ft sorption ws initilly rried out y weighing entrifuge tue ontining 0.5 g of different forementioned smples, dding 10 ml of wter or orn oil, nd mixing on vortex mixer for 1 min to disperse the smple. The ontents were left t mient temperture for 30 min with intermittent shking for 5se every 10 min nd entrifuged (Model # Z383K, HERMLE-Ntionl Lnet Compny, Woodridge, NJ. USA) t 3500 rpm (6000 x g) for 25 min. After the superntnt ws dented, the tue ws weighed gin. WHC nd OBC were lulted s follows: WHC (%) = wter ound (g)/ initil smple weight (g) OBC (%) = ft ound (g)/initil smple weight (g) Ingredients of met lls nd preprtion method Beef met rw mteril nd ingredients (slt, umin, onion, grli, nd lk pepper) were otined from lol mrket. Met lls were proessed ording to the onventionl formul. Smples were prepred using 65% mined eef met, 15% ft, 7.5% strh, 10% wter, 2.5% spies with the following reipe, (lk pepper 1 gm, umin 0.4 gm, slt 2 gm, onion 3 gm, grli 0.5 gm nd spies mixture 0.5 gm). The met, ft, spies, strh nd wter were mixed together y hnd to otin homogenized dough. The met lls were then formed y hnd then pled etween interlefing diss nd seled in plstis gs. After pkging the met lls smples were stored under hilling onditions (4 C±2) until nlysis. To evlute the effet of different ingredients (dte seed powder, whet germ mel nd pumpkin flour) used in this study s ft repler on qulity hrteristis of prepred met ll smples, niml ft used in mnufture of met lls ws prtilly repled y 25, 50 nd 75% of forementioned ft replers ingredients. Control smple ws formulted to hve 10% niml ft. Different prepred met lls smples were ooked y two ooking methods first ws rosting nd the seond ooking methods ws flsh frying into sunflower oil. The ooking nd sensory properties of the ooked met lls smples were studied. Wter holding pity of met ll smples Wter Holding Cpity (WHC) of different prepred met ll smples were mesured ording to the method of Volovisky & Kelmen, (1962). Met lls olor Lightness (L), red ontent () nd yellow ontent () vlues of different prepred met ll smples were determined y using Hunter L olor mesurement system (Hunter L, Colorflex, Hunter Assoites lortory, USA). Cooking yield nd ooking loss The met lls smples were weighted efore ooking y frying or rosting method nd then llow ooling to room temperture. After ooling, the ooked met lls were reweighted nd the ooking loss lulted ording to Lee et l., (2008) s follows: Cooking loss (g/100g) = Wr - W 100 / Wr Where: Wr: the weight of rw met lls (g). Pkistn Journl of Food Sienes (2014), Volume 24, Issue 4, Pge(s):
3 W: the weight of ooked met lls (g). Cooking yield of different met ll smples were mesured y differenes ooking loss from 100. Sensory evolution The sensory evlution ws determined y serving wrm met lls smples to 10 fmilir pnelists. Pnelists using hedoni sle of 1-10 evluted the following prmeters: Apperne, olor, odor, tste, tenderness, juiiness nd over ll eptility s follows: 10 the most liked, 5 uneptle mrgin nd 1 the most disliked. All neessry preutions were tken to ensure tht eh pnelist mde n independent judgment. Sttistil nlysis Dt were expressed s the mens ± SD. Sttistil nlysis ws rried out using one wy nlyses of vrine, ANOVA (Ro, nd Blne, 1985). RESULTS AND DISCUSSION Proximte hemil omposition, WHC nd OBC of rw mterils The results of proximte hemil nlysis nd funtionl hrteristis (wter holding pity nd oil inding pity) of dte seed powder, whet germ nd pumpkin flour were presented in Tle (1). Protein ontent of the forementioned mterils ws 6.46, nd 7.40%, respetively. In the sme time, ft nd sh ontents of dte seed powder, whet germ nd pumpkin flour were 6.81, 10.44, 3.78% nd 1.50, 5.27, 6.05%, respetively. Totl rohydrtes ontent ws 85.32, nd 82.77% for dte seed powder, whet germ nd pumpkin flour, respetively. The forementioned dt were in the sme line with those otined y Al-Frsi et l., (2007), Selew nd Shleining (2011) nd Trzi et l., (2012).Aility of different ingredients used s ft repler s dte seed powder, whet germ nd pumpkin flour for inding wter nd oil (WHC nd OBC) ws very importnt s these funtionl properties ffeting the different qulity hrteristis of finl produt. The results in Tle (1) showed WHC nd OBC of dte seed powder, whet germ nd pumpkin flour. Pumpkin flour hs WHC signifintly higher (7.01 g wter/g smple) thn dte seed powder (3.37 g wter/g smple) nd whet germ (3.05 g wter/g smple), in the sme time there is no signifintly differenes (p 0.05) of WHC etween dte seed powder nd whet germ. So, pumpkin flour ould e used s thikening gent in liquid nd semi-liquid foods (Selew nd Shleining, 2011).From the sme tle it ould e notied tht, OBC of forementioned ingredients were signifintly differenes (p 0.05) s whet germ hs higher vlue (2.69 g oil/g smple) thn dte seed powder (2.05 g oil/g smple) nd pumpkin flour (1.69 g oil/g smple). Cooking qulity nd WHC of met ll smples Cooking yield nd ooking loss of different prepred met ll smples ontined dte seed powder, whet germ nd pumpkin flour s ft repler with rtio of 25, 50 nd 75% of niml ft used nd ooked y two ooking methods (frying nd rosting) were presented in Tle (2). As generl ooking yield ws inresed nd ooking loss deresed of prepred met ll smples nd ooked y frying or rosting methods s dte seed powder, whet germ nd pumpkin flour were used s ft repler. Cooking yield vlues of ontrol met ll smples ontined 100% niml ft ooked y frying or rosting method were nd 78.29%, respetively, in the sme time ooking loss vlues were nd 21.70%, respetively. The higher ooking yield of fried met ll smples in omprison to rosted smples ould e due to tht rosting method led to more loss wter nd ft ontents thn frying ooking method, this oservtion ws lso notied in different prepred met ll smples ontined different investigted ingredients used s ft repler in this study. Also, the loss of wter nd ft due to the shrinking proess of met protein (denturtion) during the ooking proess (Serdroglu et l., 2005). Aording to the results of ooking hrteristis of prepred met ll smples ontined dte seed powder, whet germ nd pumpkin flour used s ft repler, it ould e notied tht, ooking loss nd ooking yield of prepred smples were signifintly differenes (p 0.05) nd in the sme time ooking loss ws deresed nd ooking yield inresed s the level of dte seed powder, whet germ nd pumpkin flour ws inresed. The highest ooking yield (lowest ooking loss) ws notied for prepred met ll smples y repling niml ft with 25, 50 nd 75% of pumpkin flour nd ooked y frying method, s their vlues of ooking yield were 91.65, nd 93.75%, respetively, this my e due to pumpkin flour ws le to hold exess wter (Selew nd Shleining, 2011). On the other hnd, ooking yield of other prepred met ll smples y repling niml ft with 25, 50 nd 75% of dte seed powder nd whet germ nd ooked y the sme ooking method were 85.44, 86.35, 87.33% nd 84.51, 85.45, 85.82%, respetively. Positive effets of dte seed powder, whet germ nd pumpkin flour on deresing ooking loss of prepred met ll smples were notied inditing the ility of different forementioned ingredients s ft replers to ind wter nd ft. This oservtion ould e relted to the funtionl hrteristis of dte seed powder, whet Pkistn Journl of Food Sienes (2014), Volume 24, Issue 4, Pge(s):
4 Tle 1: proximte hemil omposition, wter holding pity nd oil inding pity of dte seed powder, whet germ nd pumpkin flour on dry weight sis Constituents % Protein Ft Ash Totl Smples rohydrtes* DS* WHC g/g 3.37 ± ±0.09 WG ± ±0.16 PK ± ±0.13 *DS=dte seed, WG= whet germ, PK=pumpkin. Men ± stndrd devition, * Totl rohydrte otined y differene. WHO= wter holding pity. OBC=oil inding pity, Mens followed y different supersripts (within olumns) re signifintly different t the 5 % level OBC g/g Tle (2): Cooking qulity of met ll smples s ffeted y dte seed powder, whet germ nd pumpkin flour ddition Fried met lls Rosted met lls Met ll Control DS 25* DS 50 DS 75 WG 25 WG 50 WG 75 PK 25 PK 50 PK 57 Cooking yield % Cooking loss % Cooking yield % Cooking loss % h ± ± h ± ±0.46 f fg ± ± ± ±0.11 e d e d ± ± ± ± d ± e ± d ± e ±0.41 g g ± ± ± ±0.67 f fg ± ± ± ± ef ± d ± e ± d ±0.37 f f ± ± ± ±0.23 g g ± ± ± ± ± h ± ± h ±0.33 LSD(5%) *DS=dte seed, WG= whet germ, PK=pumpkin. Men ± stndrd devition Mens followed y different supersripts (within olumns) re signifintly different t the 5 % level Pkistn Journl of Food Sienes (2014), Volume 24, Issue 4, Pge(s):
5 Tle 3: Wter holding pity of met ll smples s ffeted y dte seed powder, whet germ nd pumpkin flour ddition WHC of met ll g/g Ft repler ingredients Control DS* WG PK 100% niml ft 25% 50% 75% 25% 50% 75% 25% 50% 75% 1.36 e ± d ± ± ± d ± ± ± ± ± ±0.37 *DS=dte seed, WG= whet germ, PK=pumpkin. Men ± stndrd devition, Mens with different letters re signifintly different t the 5 % level. Pkistn Journl of Food Sienes (2014), Volume 24, Issue 4, Pge(s):
6 Tle 4: Color prmeters of unooked, fried nd rosted met ll smples s ffeted y dte seed powder, whet germ nd pumpkin flour ddition Color prmeters smples Unooked met lls Fried met lls Rosted met lls L* L L Control DS 25* DS 50 DS 75 WG 25 WG 50 WG 75 PK d ± ± ± h ± ± d ± ± e ± ± ± e ± ± ± e ± ± d ± de ± d ± e ± ± ± f ± e ± e ± ± ± de ± f ± ± d ± g ± f ± f ± d ± d ± g ± ± d ± ± ± ± ± ± fg ± e ± ± de ± h e ± ± ± ± f f ± ± ± ± f ± d d ± ± ± ± g ± ± ± d ± ± d ± ± ± ± d ± ± ±0.14 PK 50 PK d ± ± e ± ± ± ± ± ± ± de ± de ± e ± ± ± ± e ± ± ±0.16 LSD(5% ) DS=dte seed, WG= whet germ, PK=pumpkin. L* vlue is mesure of lightness rnging from 0(lk) to 100(white), the * vlue rnges from -100(greenness) to +100(redness) nd the * vlue rnges from -100(lueness) to +100(yellowness). Men ± stndrd devition Mens followed y different supersripts (within olumns) re signifintly different t the 5 % level. 180 Pkistn Journl of Food Sienes (2014), Volume 24, Issue 4, Pge(s):
7 Tle 5: Sensory evlution of the fried met ll smples produed from dte seed powder, whet germ nd pumpkin flour Met ll Apperne Color Odor Tste Tenderness Juiiness Overll eptility Control DS 25* DS 50 DS 75 WG 25 WG 50 WG 75 PK 25 PK 50 PK ± ± ± ± ± ± ± ± ± ± ± ± ± ± ± ± ± ± ± ± ± ± ± ± ± ± ± ± ± ± ± ± ± ± ± ± ± ± ± ± ± ± ± ± ± ± ± ± ± ± ± ± ± ± ± ± ± ± ± ± ± ± ± ± ± ± ± ± ± ±1.30 *DS=dte seed, WG= whet germ, PK=pumpkin. Men ± stndrd devition Mens followed y different supersripts (within olumns) re signifintly different t the 5 % level. Pkistn Journl of Food Sienes (2014), Volume 24, Issue 4, Pge(s):
8 Tle 6: Sensory evlution of the rosted met ll smples produed from dte seed powder, whet germ nd pumpkin flour Met ll smples Apperne Color Odor Tste Tenderness Juiiness Overll eptility Control DS 25* DS 50 DS 75 WG 25 WG 50 WG 75 PK 25 PK 50 PK ± ± d ± ± ± ± ± d ± ± ± ± ± ± ± d d d de ± ± ± ± ± ± ± d de d de ± ± ± ± ± ± ± ± ± ± ± ± ± ±0.54 d 9.0 ± ± ± ± ± ± ±0.44 d de d 7.8 ± ± ± ± ± ± ±1.34 d e d e 7.8 ± ± ± ± ± ± ±0.44 de d 8.6 ± ± ± ± ± ± ± ± ± ± ± ± ± ±1.34 *DS=dte seed, WG= whet germ, PK=pumpkin. Men ± stndrd devition Mens followed y different supersripts (within olumns) re signifintly different t the 5 % level Pkistn Journl of Food Sienes (2014), Volume 24, Issue 4, Pge(s):
9 germ nd pumpkin flour e.g. WHC nd OBC s their results were presented in Tle (1). From the sme tle it ould e notied tht, ooking loss nd ooking yield of prepred met ll smples nd ooked y rosting method hd the sme forementioned oserved trend s ooking yield of prepred met ll smples ontined 25, 50 nd 75% of pumpkin flour s niml ft repler ws 84.02, nd 86.85%, respetively. In the sme time, ooking yield of other prepred met ll smples y repling niml ft with 25, 50 nd 75% of dte seed powder nd whet germ nd ooked y the sme ooking method were 81.34, 82.06, 83.19% nd 80.62, 81.35, 82.43%, respetively. The ooking yield vlues were lower thn those otined y Hung et l., (2005) in high ft met lls (rnged etween nd %) or in low ft met lls (rnged etween nd %) s mentioned y Hsu nd Sun (2006). The ooking hrteristis of met produts ould e ontriuted with the funtionl hrteristis of non met ingredients (WHC nd OBC) nd their effets in the wter holding pity of finl produt. Therefore, the WHC of different prepred met ll smples ws evluted nd the results were shown in Tle (3). It ould e notied the positive effet of different studied ingredients (dte seed powder, whet germ nd pumpkin flour) used s ft repler with rtio of 25, 50 nd 75% of niml ft. The WHC of met ll smples ontined pumpkin flour were signifintly higher (p 0.05) (4.54, 4.82 nd 5.40%, respetively) thn met ll smples ontined dte seed powder (3.15, 3.70 nd 4.72%, respetively) nd ontined whet germ (3.09, 3.94 nd 4.60%, respetively), where the WHC vlue of ontrol met ll smples (100% niml ft) ws 1.36%. Color of met ll smples Color prmeters of unooked nd ooked met ll smples y frying or rosting ooking methods were showed in Tle (4). Lightness (L), redness () nd yellowness () were signifintly different (p 0.05) mong the different prepred met ll smples. Utiliztion pumpkin flour s ft repler did not signifintly ffeting (p 0.05) the L vlues in omprison to ontrol met ll smples ontined 100% niml ft nd L vlue ws round 37, on the other hnd, nd vlues of prepred met ll smples ontined different levels of pumpkin flour were signifintly differenes (p 0.05) in omprison to ontrol met ll smples s it ould e notied tht, vlues were deresed nd vlues inresed s levels of pumpkin flour inresed this result ould e due to the nturl olor of pumpkin flour (See et l.,2007). Aout the utiliztion of dte seed powder nd whet germ s ft repler in met ll smples it ould e notied tht, s level of dte seed powder inresed olor prmeters L nd were deresed nd prmeter inresed in omprison to ontrol smples. Wheres level of whet germ ws inrese, oth of L nd prmeters were inresed, on the ontrry vlue ws not signifintly ffeted (p 0.05) s the level ws inresed. Regrding to olor prmeters of fried met ll smples it ould e notied tht, utiliztion of dte seed powder s ft repler leds to signifintly derese (p 0.05) in evluted olor prmeters nd in omprison to ontrol met ll smples ontined 100% niml ft. On the ontrry, utiliztion oth of whet germ nd pumpkin flour s ft repler in prepring low ft met ll smples nd ooked y frying method leds to signifintly inrese (p 0.05) in the evluted olor prmeters L, nd therefore the prepred met ll smples hd golden red olor fter frying, these results ould e orrelted to the nturl olor of whet germ nd pumpkin flour nd the effeting of ooking method (frying). The lightness nd yellowness of low ft met lls inresed with rye rn ddition (Yilmz, 2004).The olor prmeters of rosted met ll smples were evluted nd the results were shown in the sme tle. Addition of dte seed powder s ft repler led to signifintly derese (p 0.05) in olor prmeters of L nd, on the ontrry prmeter ws signifintly inresed (p 0.05). In the sme time, the different olor prmeters (L, nd ) of prepred met ll smples ontined whet germ nd pumpkin flour nd ooked y rosting method hd the sme trend tht oserved previously in fried met ll smples. the lowest in L vlue of prepred met ll smples ontined dte seed powder ould e explined y the inresed wter retention ssoited with utiliztion dte seed in dry powder whih sored free wter within the produt, (Fernndez et l., 2005). Sensory evlution of met ll smples Sensory hrteristis of different prepred met ll smples nd ooked y frying methods were evluted nd the results were shown in Tle (5). Met ll smples were evluted for pperne, olor, odor, tste, tenderness, juiiness nd overll eptility, it ould e notied tht, there is no signifint differene (p 0.05) etween ontrol met ll smples (100% niml ft) nd met ll smples ontined different investigted ingredients (dte seed powder, whet germ nd pumpkin flour) used s ft replers within the different investigted repling levels (25, 50 nd 75%) for the different forementioned sensory hrteristis. The forementioned trends were oserved for the different sensory hrteristis of Pkistn Journl of Food Sienes (2014), Volume 24, Issue 4, Pge(s):
10 different prepred met ll smples nd ooked y frying or rosting method s the results evident in Tle (6). Therefore, it ould e reported tht, dte seed powder, whet germ nd pumpkin flour ould e used s ft repler within the different investigted levels (25, 50 nd 75%) in prepring met ll smples without ny negtive effets on the sensory hrteristis of prepred produt. Conlusion emulsified pork met ll. Met Si., 70: Ikhls, B., N. Hud nd I. Noryti Chemil omposition nd physiohemil properties of metlls prepred from mehnilly deoned Quil met using vrious types of flour. Int. J. of Poult Si., 10 (1): Jun, H., C. Lee, G. Song nd Y. Kim Chrteriztion of peti nd polyshrides from pumpkin peel. Leen- Wissen und-tehnol., 39: Kumr, M., B.D. Shrm nd R. R. Kumr Evlution of sodium lginte s ft repler on proessing nd shelf-life of lowft ground pork ptties.asin-aust. J. Anim. Si., 20 (4): Lee, M.A., D.J. Hn, J.Y. Jeong,J.H. Choi,Y.S. Choi nd H.Y. Kim Effet of kimhi powder level nd drying methods on qulity hrteristis of rekfst susge. Met Si., 80(3): Mllik, E. N., K. Prhkr nd P.M.Reddy Low Ft Met Produts - An Overview. Vet. World, 9: Miyzki, S., M. Otsuo, H. Aoki nd T.J. Swy Aeti id fermenttion with quine, sprgus nd ll tht using isolted eti id teri. Jp. So. Food Si. Tehnol., 43: Ro, H. P., G. V. Kumr, R. G. C. P. Rond S.R. Shurpleker Studies on stilistion of whet germ. Leen Wissen und Tehnol, 13, Ro, V. N. M. nd K. Blne PC-STAT, sttistil progrms for miroomputers. Uni. of Georgi, Athens, GA, USA. 17. Selew, M. nd G. Shleining Composition, physiohemil nd morphologil hrteriztion of pumpkin flour. 11 th Int. Cong. on Engin nd Food, Athen. p Sánhez-Zpt, E., J. Fernández-López, M. Peñrnd, E. Fuentes-Zrgoz, E. Sendr nd E. Sys Tehnologil properties of dte pste otined from dte y-produts nd its effet on the qulity of ooked met produt. Food Reserh Interntionl, 44(7): See, E.F., W.A. Wn Ndih nd A.A. Noor Azih Physio-hemil nd sensory evlution of reds supplemented with pumpkin flour. ASEAN Food J. 14 (2): Serdroglu, M., G. Yildiz-Turp nd K. Arodimov Qulity of low ft met 184 Pkistn Journl of Food Sienes (2014), Volume 24, Issue 4, Pge(s): The use of dte seed powder, whet germ nd pumpkin flour hve proved to e effetive s ft repler in produing low ft met ll smples. the pplition of different forementioned ft replers improved the physil (WHC) nd ooking hrteristis (ooking yield nd ooking loss) of prepred met ll smples. In the sme time, utiliztion the investigted ft replers ingredients ould e useful to produe low ft met ll produt without ny negtive effets on the sensory hrteristis of the produt. REFERENCES 1. Al-Frsi, M., C. Alslvr, M. Al-Aid, K. Al-Shoily, M. Al-Amry nd F. Al-Rwhy Compositionl nd funtionl hrteristis of dtes, syrups, nd their yproduts. Food Chem. 104: AOAC Offiil Methods of Anlysis of the Assoition of Offiil Anlytil Chemistry (A.O.A.C.) Interntionl, 18th ed., Githersurg, Mrylnd, USA. 3. Blsundrm, N., T.Y. Ai, R. Smnthmurthi, K. Sundrm, nd S. Smmn Antioxidnt properties of plm fruit extrts. Asi Pifi J. Clinil Nutrition, 14: Fernndez-Lopez. J., N. Zhi,L. Aleson- Cronell,J.A. Perez-Alvrez, nd V. Kuri Antioxidnt nd ntiteril tivities of nturl extrts: pplition in eef metlls. Met Si., 69: Figueredo, E., A. Minguez, nd L. Vidrte Allergy to pumpkin nd rossretivity to other Cuuritee fruits. Journl of Allergy Clinil Immunology, 106: Ford-Mrtin, P Whet germ. Gle Enylopedi of Alterntive Mediine. 7. Hsu, S.Y. nd L.Y. Sun Comprison on 10 non- met protein ft sustitutes for low- ft Kung-Wns. J. Food Eng., 74: Hung S.C., C.Y. Shiu, T.E. Liu, C.L. Chu nd D.F. Hwng Effet of rie rn on sensory nd physio-hemil properties of
11 lls ontining legume flours s exterders. Met Si., 70: Serdroglu, M. (2006). Improving low ft metll hrteristis y dding whey powder. Met Si. 72: Sirohi, P.S., B. Choudhry nd T.S. Kld Pumpkin pus vishws for tropil nd sutropil region. Indin Horti., 36: Sojk, M. nd S. Głowki Anlysis of gint pumpkin (Cuurit mxim) Drying Kinetis in vrious tehnologies of onvetive drying. J. of Food Eng., 99: Trzi, B.G., V. Shkeri nd M. Ghvmi Qulity evlution of pst enrihed with heted nd unheted whet germ during storge. Advnes in Environmentl Biology, 6(5): Teoti, M.S Advnes in hemistry nd tehnology of pumpkins. Indin Food Pker 46, Volovinsky, V.P. nd B.Y. Kelmen Pro. of Res., Met Inst. 11, Wng, J.C. nd J.E. Kinsell Funtionl properties of novel proteins: Alflf lef protein. J. Food Si., 41: WHO 1990.Diet, nutrition, nd the prevention of hroni diseses. World Helth Orgniztion tehnil report series; 797.Genev. 29. Yilmz, I Effets of rye rn ddition on ftty id omposition nd qulity hrteristis of low-ft metlls. Met Si., 67: Yilmz, I Physiohemil nd sensory hrteristis of low ft metlls with dded whet rn. J. Food Eng., 69: Yusipov, A.M., M.B. Zinutdinov, Z.S. Iskndrov nd B.A. Allmergenov Mehnized pumpkin drying proess. Pishhevy Promvshlennost., 6: Pkistn Journl of Food Sienes (2014), Volume 24, Issue 4, Pge(s):
Preparation of dahi from buffalo milk and blends with soy milk
Preprtion of dhi from ufflo milk nd lends with soy milk MN Islm*, MS Hossin, MH Rshid, MSR Siddiki, MS Khn, F Prvin Deprtment of Diry Siene, Bngldesh Agriulturl University, Mymensingh 2202, Bngldesh Astrt
More informationDevelopment of mango flavored Soy Dahi
Development of mngo flvored Soy Dhi TA Rkhi* 1, MN Islm 1, SAM Hoque 2, MM Rhmn 3 1 Deprtment of Diry Siene, Bngldesh Agriulturl University, Mymensingh 2202; 2 Deprtment of Animl Breeding nd Genetis, Bngndhu
More informationDO NOT COPY. Effects of roasting time of sorghum grains on the phenolic concentration, antioxidant activity and colour of their flours
Effets of rosting time of sorghum grins on the phenoli onentrtion, ntioxidnt tivity nd olour of their flours Ollekn J. Adeowle, John R.N. Tylor nd Henriëtte L. de Kok Deprtment of Consumer nd Food Sienes,
More informationPACKAGING ATMOSPHERES ALTER BEEF TENDERNESS, FRESH COLOR STABILITY, AND INTERNAL COOKED COLOR 1
Beef Cttle Reserh 2008 PACKAGING ATMOSPHERES ALTER BEEF TENDERNESS, FRESH COLOR STABILITY, AND INTERNAL COOKED COLOR 1 J. P. Groel, M. E. Dikemn, M. C. Hunt, nd G. A. Milliken 2 Introdution Severl met
More informationAsian Journal of Food and Agro-Industry ISSN Available online at
As. J. Food Ag-Ind. 2010, 3(04), 368-372 Asin Journl of Food nd Agro-Industry ISSN 1906-3040 Aville online t www.jofi.info Reserch Article Effect of drying nd frying time on texturl nd sensory chrcteristics
More informationFINAL REPORT. August 15, Virginia Wine Board. Effects of Harvest Maturity and Post-Harvest Storage on Fruit, Juice, and Cider Quality
FINAL REPORT August 15, 2016 Virgini Wine Bord Effets of Hrvest Mturity nd Post-Hrvest Storge on Fruit, Juie, nd Cider Qulity Prinipl Investigtors (Tem projet): Gregory M. Pek (50%), Assistnt Professor
More informationProduction and Development of New Products from Local and Chinese Ber Fruits.
Austrlin Journl of Bsi n Applie Sienes, 5(6): 652-659, 2011 ISSN 1991-8178 Proution n Development of New Prouts from Lol n Chinese Ber Fruits. Wf, M. Aozei, I.M.F., Helmy, Nir, A. n Esmt, A. Aou-Ar Foo
More informationFruit ripeness and temperature affect friction coefficient of McLemore and Gala apples
Int. Agrophysis, 21, 15, 19-114 INTERNATIONAL Agrophysis www.ipn.lulin.pl/int-grophysis Fruit ripeness nd temperture ffet frition oeffiient of MLemore nd Gl pples C. Puhlski 1 *, G.H. Brusewitz 2 1 Agriulturl
More informationEvaluation of Yogurt with Enhanced Cysteine Content
Diry Foods Evlution of Yogurt with Enhnced Cysteine Content S. Bl nd K. A. Schmidt Summry Amino cids re the uilding locks of protein nd ssist with metolism in the ody. In the humn ody, the mino cid cysteine
More informationOriginal Article. Department of Food Technology, Faculty of Agro-Industry, Prince of Songkla University, Hat Yai, Songkhla, Thailand.
Songklnkrin J. Si. Tehnol. (Suppl.1), -34, pril 08 http://www.sjst.psu..th Originl rtile Effet of edible oting ingredients inorported into predusting mix on moisture ontent, ft ontent nd onsumer eptbility
More informationPROXIMATE COMPOSITION AND SENSORY PROPERTIES OF FREEZE - DRIED NIGERIAN SOUPS
37 Agro-Siene Journl of Tropil Agriulture, Foo, Environment n Extension Volume 14 Numer 1 Jnury 2015 pp. 37-43 ISSN 1119-7455 PROXIMATE COMPOSITION AND SENSORY PROPERTIES OF FREEZE - DRIED NIGERIAN SOUPS
More informationPhosphorus release from biochars prepared from rice husks, grape pomace and olive tree prunings
Phosphorus relese from iohrs prepred from rie husks, grpe pome nd olive tree prunings Ionn Mnolikki, Argirios Mngolis, Evn Dimdopoulos Shool of Environmentl Engineering Tehnil University of Crete, Greee
More informationEFFECT OF 1-MCP TREATMENT ON STORAGE POTENTIAL OF TOMATO FRUIT
Journl of Hortiulturl Reserh, vol. (): -6 DOI:.78/johr-- EFFECT OF -MCP TREATMENT ON STORAGE POTENTIAL OF TOMATO FRUIT Ann WRZODAK *, Mrek GAJEWSKI Reserh Institute of Hortiulture, Konstytuji Mj /, 96-
More informationThe effect of fruit maturity and post-harvest ripening on seed quality in hot and conic pepper cultivars
SEED QUALITY AND FRUIT MATURATION IN PEPPER Aln, Ö. nd Eser, B. (08), Seed Si. & Tehnol., 36, 467-474 Reserh Note The effet of fruit mturity nd post-hrvest ripening on seed qulity in hot nd oni pepper
More informationI. RESURSE GENETICE, AMELIORAREA SPECIILOR POMICOLE GENETIC RESOURCES, BREEDING OF DECIDUOUS FRUIT TREES SPECIES
Sientifi ppers, R.I.F.G. Pitesti, Vol. XXVII, 211 I. RESURSE GENETICE, AMELIORAREA SPECIILOR POMICOLE GENETIC RESOURCES, BREEDING OF DECIDUOUS FRUIT TREES SPECIES EVALUAREA CALITĂŢII FRUCTELOR LA SELECŢIILE
More informationInteractions between 1-MCP concentration, treatment interval and storage time for Bartlett pears
Posthrvest Biology nd Tehnology 31 (24) 127 136 Intertions etween 1-MCP onentrtion, tretment intervl nd storge time for Brtlett pers J.H. Ekmn, M. Clyton 1, W.V. Bisi, E.J. Mithm Deprtment of Pomology,
More informationPlant Growth Regulation
J Plnt Growth Regul (1994) Journl of Plnt Growth Regultion Heriidl Ativity of Hydrolyzed Corn Gluten Mel on Three Grss Speies under Controlled Environments Dinn Ln-Ying Liu, 1 Nik E. Christins, 1 * nd
More informationAnalytical CHEMISTRY
ISSN : 0974-7419 Volume 15 Issue 4 Anlytil CHEMISTRY An Indin Journl Full Pper ACAIJ, 15(4) 2015 [132-139] Proessin nd shelf-life ssessment of mixed-fruit juie from pinepple, orne, pw-pw nd uv Collins
More informationThe development of a goat s milk yogurt
Journl of the Siene of Food nd Agriulture J Si Food Agri 85:1909 1913 (2005) DOI: 10.1002/jsf.2190 The development of got s milk yogurt Norerto C Poseion, Nny L Crowe, A Roin Roinson nd Smuel K Asiedu
More informationLife Science Journal 2014;11(4)
Life Siene Journl 2014;11(4) http://www.lifesienesite.om Proution n Sensory, Texturl, Physiohemil Properties of Flvore Sprele Yogurt Ahmet Ayr, Esr Gürlin Skry University, Engineering Fulty, Foo Dep.,
More informationThe Physico-Chemical Properties of Pomegranate Juice (Punica granatum L.) Extracted From Two Egyptian Varieties
Worl Journl of Diry & Foo Sienes 9 (1): 29-35, 2014 ISSN 1817-308X IDOSI Pulitions, 2014 DOI: 10.5829/iosi.wjfs.2014.9.1.1131 The Physio-Chemil Properties of Pomegrnte Juie (Puni grntum L.) Extrte From
More informationScienceDirect. Development of a method for manufacturing noodles from finger millet
Avilble online t www.sciencedirect.com ScienceDirect Procedi Food Science 6 (2016 ) 293 297 Interntionl Conference of Sbrgmuw University of Sri Lnk 2015 (ICSUSL 2015) Development of method for mnufcturing
More informationJournal of Food Engineering
Journl of Food Engineering 97 () 533 53 Contents lists vilble t SieneDiret Journl of Food Engineering journl homepge: www.elsevier.om/lote/jfoodeng Kneding olive pste from unripe Piul fruits: I. Effet
More informationUsage of Carob Bean Flour in Gluten Free Cakes
1909 A pulition of CHEMICAL ENGINEERING TRANSACTIONS VOL. 57, 2017 Guest Eitors: Suro Pierui, Jiří Jromír Klemeš, Lur Pizz, Serfim Bklis Copyright 2017, AIDIC Servizi S.r.l. ISBN 978-88-95608-48-8; ISSN
More informationResearch Article. Rubén del Barrio-Galán, * Alejandro Cáceres-Mella, Marcela Medel-Marabolí and Álvaro Peña-Neira. Abstract
Reserh Artile Reeived: 11 July 214 Revised: 16 Septemer 214 Aepted rtile pulished: 25 Septemer 214 Pulished online in Wiley Online Lirry: 27 Otoer 214 (wileyonlinelirry.om) DOI 12/jsf.6932 Effet of seleted
More informationStudies on wine production from pawpaw (Carica papaya)
Journl of Brewing n Distilling Vol. 2(4), pp. 56-62, Novemer 2 Aville online t http://www.emijournls.org/jbd ISSN 24-297 2 Aemi Journls Full Length Reserh Pper Stuies on wine proution from pwpw (Cri ppy)
More informationThe Effect of Incorporating Different Levels of Locally Produced Canola Seeds (Brassica napus, L.) In the Diet of Laying Hen
Interntionl Journl of Poultry Siene 3 (7): 490-496, 2004 Asin Network for Sientifi Informtion, 2004 The Effet of Inorporting Different Levels of Lolly Produed Cnol Seeds (Brssi npus, L.) In the Diet of
More informationPhysiological Quality and Desiccation Sensitivity of Rubber (Hevea brasiliensis) Seeds during Fruit Maturation
Ksetsrt J. (Nt. Si.) 47 : 818-827 (2013) Physiologil Qulity nd Desition Sensitivity of Ruer (Heve rsiliensis) Seeds during Fruit Mturtion Wiphrt Dung-it, Vihi Wongvrodom*, Wullop Sntiprh nd Syn Sdoodee
More informationThe Effect of Oat Bran Fiber on Texture, Moisture and Palatability of Pumpkin Muffins
The Effect of Ot Brn Fiber on Texture, Moisture nd Pltbility of Pumpkin Muffins M. Montrsi & K. Reidenbch 11/19/2012 NUTR 453 Finl Report Abstrct: Reserch hd shown n lrmingly low fiber intke of United
More informationJournal of Global Pharma Technology
ISSN: 0975-8542 Journl of Glol Phrm Tehnology Aville Online t www.jgpt.o.in Reserh Pper Afltoxins nd Afltoxigeni Fungi Contmintion of Dried Fruits in Irqi Mrket Tkw S. Al-Memr 1, Mohmmd J. Al-Jssni 2 *,
More informationEffect of Freezing and Processing Technologies on the Antioxidant Capacity of Fruit Pulp and Jelly
7 Vol.55, n. 1: pp.7-114, Jnury-Ferury 12 ISSN 1516-8913 Printed in Brzil BRAZILIAN ARCHIVES OF BIOLOGY AND TECHNOLOGY A N I N T E R N A T I O N A L J O U R N A L Effet of Freezing nd Proessing Tehnologies
More information1. Introduction. 2. Material and methods. 40 th World Congress of Vine and Wine
BIO We of Conferenes 9, 013 (17) 40 th World Congress of Vine nd Wine DOI:.1/ioonf/1709013 Impt of different wood hip speies (ok, i nd herry) on evolution of individul nthoynins, hromti hrteristis nd ntioxidnt
More informationChanges in Physiological Characteristics of Kiwifruit Harvested at Different Maturity Stages after Cold Storage
ORIGINAL SCIENTIFIC PAPER 41 Chnges in Physiologil Chrteristis of Kiwifruit Hrveste t Different Mturity Stges fter Col Storge Mhmoo GHASEMNEZHAD ( ) Roghyeh GHORBANALIPOUR Mohmm Ali SHIRI Summry Chnges
More information2011 ORGANIC SOYBEAN VARIETY TRIAL MATERIALS AND METHODS
2011 ORGANIC SOYBEAN VARIETY TRIAL In 2011, the University of Vermont Extension conducted soyben vriety tril in Alburgh, VT. The purpose of this tril ws to provide yield comprisons of food- nd feed-grde
More informationEffects of Chronic Consumption of Cola nitida on Melatonin and Enzyme Production in Albino Wistar Rats
Aville online t www.sholrsreserhlirry.om Sholrs Reserh Lirry Der Phrmi Lettre, 217, 9 [11]: 7-15 [http://sholrsreserhlirry.om/rhive.html] ISSN 975-571 USA CODEN: DPLEB4 Effets of Chroni Consumption of
More informationThe Impact of Supplementation of Green Tea Powder in Yellow Cupcakes. Teryn Sapper & Christian Ordaz November 22, 2010 F&N 453
The Impct of Supplementtion of Green Te Powder in Yellow Cupckes Teryn Spper & Christin Ordz Novemer 22, 2010 F&N 453 Astrct: Green te is known to hve mny helth enefits to the humn ody. Cumultive studies
More informationEffect of Fruit Size and Orientation on Mechanical Properties of Gmelina Fruit (Gmelina arborea) Under Quasi-Static Loading
Interntionl Journl of Engineering nd Tehnil Reserh (IJETR) Effet of Fruit Size nd Orienttion on Mehnil Properties of Gmelin Fruit (Gmelin rore) Under Qusi-Stti Loding Eng. Oghenerukevwe P.O., Mr. Hilry
More informationPostharvest Application of 1-Methylcyclopropene (1-MCP) Extends Shelf Life of Kiwifruit
Posthrvest Appliction of 1-Methylcyclopropene (1-MCP) Extends Shelf Life of Kiwifruit C.M. Cntin 1, D. Holcroft 2 nd C.H. Crisosto 1 1 University of Cliforni, Dvis, Deprtment of Plnt Sciences, Dvis, CA
More informationProduction of Two Types of Pocket-Forming Flat Bread by the Sponge and Dough Method
Production of Two Types of Pocket-Forming Flt Bred y the Sponge nd Dough Method A. Amr 1,2 nd R. Ajo 1 ABSTRACT Cerel Chem. 82(5):499 503 Two types of flt red (thin nd thick) were produced from strightgrde
More informationThe Effect of Quinoa on the Taste and Texture of Chocolate Chip Cookies. Hannah Doren Tarryn Hake Mitch Simmonds NUTR 453.
The Effect of Quino on the Tste nd Texture of Chocolte Chip Cookies Hnnh Doren Trryn Hke Mitch Simmonds NUTR 453 November 19, 2012 Title: The Effect of Quino on the Tste nd Texture of Chocolte Chip Cookies
More informationMaejo International Journal of Science and Technology
Mejo Int. J. Si. Tehnol. 2011, 5(02), 252-265 Full Pper Mejo Interntionl Journl of Siene nd Tehnology ISSN 1905-7873 Aville online t www.mijst.mju..th Dynmi hnges in enzyme tivities nd phenoli ontent during
More informationResearch Article Response of Rice Nitrogen Physiology to High Nighttime Temperature during Vegetative Stage
Hindwi Pulishing Corportion The Sientifi World Journl Volume 213, Artile ID 649326, 1 pges http://dx.doi.org/1.1155/213/649326 Reserh Artile Response of Rie Nitrogen Physiology to High Nighttime Temperture
More informationF. Kamiab *1, 2, E. Zamanibahramabadi 3. Received: 16 September 2015 Accepted: 31 December Abstract
Journl of Nuts 7(1):9-2, 216 ISSN: 2383 319X The Effet of Folir Applition of Nno-helte Super Plus ZFM on Fruit Set n some Quntittive n Qulittive Trits of Almon Commeril Cultivrs F. Kmi *1, 2, E. Zmnihrmi
More informationCo-ordination of early and late ripening events in apples is regulated through differential sensitivities to ethylene
Journl of Experimentl Botny, Vol. 6, No. 9, pp. 2689 2699, 29 doi:.93/jx/erp22 Advne Aess pulition 8 My, 29 This pper is ville online free of ll ess hrges (see http://jx.oxfordjournls.org/open_ess.html
More informationThe Effect of Supplementary Pollination on Nut Set of Macadamia (Proteaceae)
nnls of otny 78: 765 773, 1996 The Effet of Supplementry Pollintion on Nut Set of Mdmi (Proteee) H. M. WLLCE*, V. VITHNGE nd E. M. EXLEY* * Deprtment of Entomology, Uni ersity of Queenslnd, St. Lui, 472,
More informationPeilong Li, Xiaoming Yu, and Baojun Xu. 1. Introduction
Hindwi Journl of Food Qulity Volume 7, Artile ID 8785, pges https://doi.org/.55/7/8785 Reserh Artile Effets of UV-C Light Exposure nd Refrigertion on Phenoli nd Antioxidnt Profiles of Subtropil Fruits
More informationAntioxidant activities of various extracts of lotus (Nelumbo nuficera Gaertn) rhizome
Asi P J Clin Nutr 27;16 (Suppl 1):158-163 158 Originl Artile Antioxint tivities of vrious extrts of lotus (Nelumo nufier Gertn) rhizome Dongmei Yng ME 1, Qiushung Wng ME 1, Leqin Ke BE 1,2, Jinmei Jing
More informationPotential Grape-Derived Contributions to Volatile Ester Concentrations in Wine
Moleules 215, 2, 7845-7873; doi:1.339/moleules257845 Artile OPEN ACCESS moleules ISSN 142-349 www.mdpi.om/journl/moleules Potentil Grpe-Derived Contriutions to Voltile Ester Conentrtions in Wine Pul K.
More informationPREPARATION AND HANDLING FRESH-CUT ROOT VEGETABLES. MERETE EDELENBOS DEPT. OF FOOD SCIENCE AARHUS UNIVERSITY DENMARK
PREPARATION AND HANDLING FRESH-CUT ROOT VEGETABLES MERETE EDELENBOS DEPT. OF FOOD SCIENCE AARHUS UNIVERSITY DENMARK merete.edelenos@food.u.dk Preprtion nd hndling fresh-cut root vegetles Production Hndling
More informationResearch Article Ruta chalepensis L. Essential Oil: A New Antisprouting Agent for Potatoes Bioconservation
Hindwi Journl of Chemistry Volume 218, Artile ID 8547851, 6 pges https://doi.org/1.1155/218/8547851 Reserh Artile Rut hlepensis L. Essentil Oil: A New Antisprouting Agent for Pottoes Bioonservtion Olf
More informationCentral NC Organic Bell and Hot Pepper Variety Trial, Summer 2014
Ojective Centrl NC Orgnic Bell nd Hot Pepper Vriety Tril, Summer 2014 North Crolin A&T Stte University John Beck, Aron Moore, nd Dr. Snjun Gu NC A&T Frm, Greensoro, NC To evlute the performnce of some
More informationWhich piece of equipment is used to take the skin off of vegetables? Peeler Grater Spoon
Wht food n e found in lots of different shpes, nd is hrd, ut softens when it is oiled? Muffins Pst Cheese Whih of these is not wy of ooking pottoes? Bking Tosting Steming Whih piee of equipment is used
More informationMorphometric Variation in Pine Wood Nematodes, Bursaphelenchus xylophilus and B. mucronatus, Isolated from Multiple Locations in South Korea
Plnt Pthol. J. 29(3) : 344-349 (2013) http://dx.doi.org/10.5423/ppj.nt.09.2012.0135 pissn 1598-2254 eissn 2093-9280 Note Open Aess The Plnt Pthology Journl The Koren Soiety of Plnt Pthology Morphometri
More informationSprays Mixing Resveratrol and Benzylaminopurine Previous Harvest Helps to Preserve Postharvest Quality in Cherimoya
Journl of Agriulture nd Life Siene ISSN 2375-4214 (Print), 2375-4222 (Online) Vol. 2, No. 2; Deemer 15 Sprys Mixing Resvertrol nd Benzylminopurine Previous Hrvest Helps to Preserve Posthrvest Qulity in
More informationLevels of phytoalexins in vine leaves with different degrees of grapevine leaf stripe disease symptoms (Esca complex of diseases)
Phytopthologi Mediterrne (2017) 56, 3, 494 501 DOI: 10.14601/Phytopthol_Mediterr-22055 SHORT NOTES Levels of phytolexins in vine leves with different degrees of grpevine lef stripe disese symptoms (Es
More informationFood Research International
Food Reserch Interntionl 43 (2010) 2284 2288 Contents lists vilble t ScienceDirect Food Reserch Interntionl journl homepge: www.elsevier.com/locte/foodres Effect of honey powder on dough rheology nd bred
More informationCrackers Made of Green Mussel Shells Substitution as High Calcium Snacks
Advnces in Economics, Business nd Mngement Reserch, volume 28 1st Interntionl Conference on Tourism Gstronomy nd Tourist Destintion (ICTGTD 2016) Crckers Mde of Green Mussel Shells Sustitution s High Clcium
More informationDiurnal Temperature Range Compression Hastens Berry Development and Modifies Flavonoid Partitioning in Grapes
Diurnl Temperture Rnge Compression Hstens Berry Development nd Modifies Flvonoid Prtitioning in Grpes Seth D. Cohen, 1 Julie M. Trr, 2 nd Jmes A. Kennedy 1,3 * Astrt: Tempertures during the dy nd night
More informationMilad Farrokhi, Gholamhossein Gharekhani, Shahzad Iranipour and Mehdi Hassanpour
Journl of Entomology n Zoology Stuies 2017; 5(2): 1479-1484 E-ISSN: 2320-7078 P-ISSN: 2349-6800 JEZS 2017; 5(2): 1479-1484 2017 JEZS Reeive: 12-01-2017 Aepte: 13-02-2017 Mil Frrokhi Deprtment of Plnt Protetion,
More informationEffects of guar gum and arabic gum on the physicochemical, sensory and flow behaviour characteristics of frozen yoghurt
doi: 1.1111/j.1471-37.211.75.x ORIGINAL RESEARCH Effects of gur gum nd ric gum on the physicochemicl, sensory nd flow ehviour chrcteristics of frozen yoghurt RAHIL REZAEI, MORTEZA KHOMEIRI,* MAHDI KASHANINEJAD
More informationVegetable Oil Emulsions, NaCl, CH 3 COOH and CaS x as Organically Acceptable Apple Blossom Thinning Compounds
Europ.J.Hort.Si., 73 (2). S. 55 61, 2008, ISSN 1611-4426. Verlg Eugen Ulmer KG, Stuttgrt Vegetle Oil Emulsions, NCl, CH 3 COOH n CS x s Orgnilly Aeptle Apple Blossom Thinning Compouns M. Stopr (Agriulturl
More informationInoculation strategies to assess biological interactions between Fusarium and Alternaria species infecting sorghum
University of Nersk - Linoln DigitlCommons@University of Nersk - Linoln Ppers in Plnt Pthology Plnt Pthology Deprtment 2008 Inoultion strtegies to ssess iologil intertions etween Fusrium nd Alternri speies
More informationEffect of radiation and chemical mutagens on seeds germination of black cumin (Nigella sativa L)
Journl of Agriulturl Tehnology 2014 Vol. 10(5):1183-1199 Journl of Agriulturl Aville Tehnology online http://www.ijt-tse.om 2014, Vol. 10(5):1183-1199 ISSN 1686-9141 Effet of rdition nd hemil mutgens on
More informationINFLUENŢA DIFERITELOR METODE DE PĂSTRARE ASUPRA CALITĂŢII MERELOR INFLUENCE OF DIFFERENT STORAGE METHODS ON APPLE FRUITS QUALITY
Fruit Growing Reserh, Vol XXXIII 27 INFLUENŢA DIFERITELOR METODE DE PĂSTRARE ASUPRA CALITĂŢII MERELOR INFLUENCE OF DIFFERENT STORAGE METHODS ON APPLE FRUITS QUALITY Sumere Dorin, Flore Alin, Sumere Mihel,
More informationEffect of Phosphate Salts on the Pasting Properties of Korean Instant-Fried Noodle
Effect of Phosphte Slts on the Psting Properties of Koren Instnt-Fried Noodle Li Wng, 1,2 Gry G. Hou, 2,3 Y-Hsun Hsu, 2 nd Lirong Zhou 4 ABSTRACT Cerel Chem. 88(2):142 146 Up to 15% modified potto strch
More informationScholars Research Library. European Journal of Zoological Research, 2013, 2 (5):57-61 (
Aville online t wwwsolrsreserlirryom Solrs Reser Lirry Europen Journl of Zoologil Reser, 213, 2 ():7-61 (ttp://solrsreserlirryom/rivetml) ISSN: 2278 736 Te effet of rop resiue mngement using ifferent tillge
More informationEffect of CaCl 2 and Exogenous Putrescine on Post-harvest Life and Quality of Peach (Prunus persica (L.) Batsch) Fruit, cv. J. H.
Fruit, Vegetble nd Cerel Siene nd Biotehnology 211 Globl Siene Books Effet of CCl 2 nd Exogenous Putresine on Post-hrvest Life nd Qulity of Peh (Prunus persi (L.) Btsh) Fruit, v. J. H. Hle Mhbub Alizde-Dshqpu
More informationProduction of fermentation aroma compounds by Saccharomyces cerevisiae wine yeasts: e ects of yeast assimilable nitrogen on two model strains
RESEARCH ARTICLE Prodution of fermenttion rom ompounds y Shromyes erevisie wine yests: e ets of yest ssimille nitrogen on two model strins Frniso M. Crru 1, Krin Medin 1, Lur Frin 1, Edurdo Boido 1, Pul
More information*Joseph Adubofuor, Michael Amoafo Mensah and Sylvia Dabri
Africn Journl of Food Science nd Technology (ISSN: 2141-5455) Vol. 3(10) pp. 244-251, December, 2012 Avilble Online http://www.interesjournls.org/ajfst Copyright 2012 Interntionl Reserch Journls Full Length
More informationResearch Article Chemometrics of Wheat Composites with Hemp, Teff, and Chia Flour: Comparison of Rheological Features
Interntionl Journl of Food Science Volume 2013, Article ID 968020, 6 pges http://dx.doi.org/10.1155/2013/968020 Reserch Article Chemometrics of Whet Composites with Hemp, Teff, nd Chi Flour: Comprison
More informationOriginal Research Effects of Biological and Fungicidal Environmental Protection on Chemical Composition of Tomato and Red Pepper Fruits
Pol. J. Environ. Stu. Vol., No. (), 8-86 Originl Reserh Effets of Biologil n Fungiil Environmentl Protetion on Chemil Composition of Tomto n Re Pepper Fruits Bożen Cwlin-Amrozik *, Ryszr Amrowiz Deprtment
More informationAttempts have been made, with limited
GRAPEGROWING WINE EAST Vitiulturl Mpping y UAVs, Prt 2 Applying unmnned eril vehiles in vitiulture By Andrew G. Reynolds, Rlph Brown, Mrilyne Jollineu, Adm Shemrok, Hyun-Suk Lee, Brinn Dorin, Mehdi Shnin,
More informationVALUE ADDITION OF IDLI THROUGH INCORPORATION OF GREENS AND LEGUMES
VALUE ADDITION OF IDLI THROUGH INCORPORATION OF GREENS AND LEGUMES Thesis submitted to Pondicherry University for the wrd of the degree DOCTOR OF PHILOSOPHY in FOOD SCIENCE AND NUTRITION By S. UMA MAHESWARI
More informationGrowth and yield of three sunflower hybrids cultivated for two years under mediterranean conditions
Emirtes Journl of Food nd Agriculture. 2016. 28(2): 136-142 doi: 10.9755/ejf.2015-05-291 http://www.ejf.me/ REGULAR ARTICLE Growth nd yield of three sunflower hyrids cultivted for two yers under mediterrnen
More informationRudd Report. Are Fast-Food Restaurants Keeping Their Promises to Offer Healthier Kids Meals? Summary. August 2017
Rudd Report UCONNRUDDCENTER.ORG August 2017 Are Fst-Food Resturnts Keeping Their Promises to Offer Helthier Kids Mels? AUTHORS: Jennifer Hrris, PhD, MBA Mi Hyry, MPA Nicole Seymour, MSW Yoon-Young Choi,
More informationSEASONAL VARIATION IN PRODUCTIVITY OF ATRIPLEX STOCKSII FROM A COASTAL MARSH ALONG THE ARABIAN SEA COAST
Pk. J. Bot., 41(3): 153-168, 29. SEASONAL VARIATION IN PRODUCTIVITY OF ATRIPLEX STOCKSII FROM A COASTAL MARSH ALONG THE ARABIAN SEA COAST FARHAT AGHA 1, BILQUEES GUL 2 AND M. AJMAL KHAN 2* Deprtment of
More informationField methods for sampling and storing nectar from flowers with low nectar volumes
Annls of Botny 13: 533 542, 29 doi:1.193/o/mn241, ville online t www.o.oxfordjournls.org TECHNICAL ARTICLE Field methods for smpling nd storing netr from flowers with low netr volumes D. S. Morrnt 1, R.
More informationEnsiling characteristics and aerobic stability of temperate grasses containing different concentrations of water soluble carbohydrates
REPORT TO THE STAPLEDON MEMORIAL TRUST Ensiling chrcteristics nd eroic stility of temperte grsses contining different concentrtions of wter solule crohydrtes Aner A. Rodríguez-Crís Deprtment of Animl Science,
More informationCrop Cycle Influences the Effectiveness of Pollination Techniques in Greenhouse Tomato
Europ.J.Hort.Si., 74 (6). S. 241 246, 29, ISSN 1611-4426. Verlg Eugen Ulmer KG, Stuttgrt Crop Cyle Influenes the Effetiveness of Pollintion Tehniques in Greenhouse Tomto L. Mrtín-Closs, P. Puigdomèneh,
More informationIR-4 Ornamental Horticulture Program Research Report Cover Sheet
013094.pdf IR4 Ornmentl Horticulture Progrm Reserch Report over Sheet Resercher(s) Gry hstgner Tril: 013WA Affilition: Wshington Stte University Pullyup WA PhoneNumer: (53) 445458 Emil: chstg@wsu.edu ProjectTitle:
More informationTECH FOR NATURAL JUICE
TEH FOR NTURL JUIE ZUMEX FOOD ENGINEERING THE TEHNOLOGY THT GIVES VLUE TO THE USINESS Zumex Food Engineering, the Zumex Group industrial division, is a leader in the manufacture of equipment and design
More informationKorean Journal of Environmental Agriculture
Koren Journl of Environmentl Agriulture Koren J Environ Agri. 2017;36(3):169-174. Koren Online ISSN: 2233-4173 Pulished online 2017 Septemer 22. https://doi.org/10.5338/kjea.2017.36.3.21 Print ISSN: 1225-3537
More informationCorresponding author:
Summry: In different regions of Seri people onsume pepper fruits with vrious shpes, sizes nd olors. In southern Seri onsumers prefer longer fruits, while in the northern prt shorter fruits re more preferred.
More informationCacti (Opuntia sps.) as forage in Argentina dry lands
Rev. Cti FCA (Opunti UNCUYO. sps.) 2015. s 47(1): forge 263-282. in Argentin ISSN impreso dry lnds 0370-4661. ISSN (en líne) 1853-8665. Cti (Opunti sps.) s forge in Argentin dry lnds Ctus (Opunti sps.)
More informationThe effects of vineyard management and primary and secondary fermentations on grape glycoconjugates and conjugate fractions. Channing W.
The effets of vineyrd mngement nd primry nd seondry fermenttions on grpe glyoonjugtes nd onjugte frtions By Chnning W. de Bordenve Thesis sumitted to the Fulty of the Virgini Polytehni Institute nd Stte
More informationArchives 2016 vol *
August 30, 2016 Archives 2016 vol.1 1-9 EVALUATION OF THE ANTIOXIDANT CAPACITY AND CONTENT OF POLYPHENOLS OBTAINED FROM TEA (Cmelli Sinensis) OF FOUR BRANDS SOLD IN COLOMBIA BY EXTRACTION AT ROOM TEMPERATURE
More informationResearch Note Effect of Volume and Toast Level of French Oak Barrels (Quercus petraea L.) on Cabernet Sauvignon Wine Characteristics
Reserch Note Effect of Volume nd Tost Level of French Ok Brrels (Quercus petre L.) on Cernet Suvignon Wine Chrcteristics Pedro Rodríguez-Rodríguez 1 nd Encrn Gómez-Plz 1 * Astrct: The effects of tost level
More informationMultiplex Trio Electronic Bath Filler
Multiplex Trio Eletroni Bth Filler with thermostti vlve nd hnd-shower B B B B B h h h h h g g g g b g j b b b f e i i f e i k j k k k k f f d d d d e e e i f j bj j d l l l l l i C C C C C b b b b Your
More informationCoffee Berry Processing By-Product Valorization: Coffee Parchment as a Potential Fiber Source to Enrich Bakery Goods
Reserch Article imedpub Journls www.imedpub.com Journl of Food, Nutrition nd Popultion Helth Coffee Berry Processing By-Product Vloriztion: Coffee Prchment s Potentil Fiber Source to Enrich Bkery Goods
More informationThe Effect of Trellis Systems on the Performance of Vitis vinif era L. cvs. Sultanina and Chenel in the Lower Orange River Region
The Effet of Trellis Systems on the Performne of Vitis vinif er L. vs. Sultnin nd Chenel in the Lower Ornge River Region J.J. Swnepoel1, J.J. Hunter 1 nd E. Arher 1) Vitiulturl nd Oenologil Reserh Institute
More informationOptimized wine quality potential through fruit-zone management practices in red varieties
Finl Progress Report Virgini Wine Bord, 20 July 2016 Optimized wine qulity potentil through fruit-zone mngement prctices in red vrieties Principl Investigtor: Tony K. Wolf AHS Jr. AREC 595 Lurel Grove
More informationParticipatory Evaluation and Selection of Lowland Sorghum (Sorghum bicolor L. Moench) Varieties: The Case of Kamashi Zone, Western Ethiopia
Amerin-Eursin J. Agri. & Environ. Si., 7 (3): 220-226, 207 ISSN 88-6769 IDOSI Pulitio, 207 DOI: 0.5829/idosi.ejes.207.220.226 Prtiiptory Evlution nd Seletion of Lowlnd Sorum (Sorum iolor L. Moen) Vrieties:
More informationConsumer evaluation of cold smoked fat in beef sausages
Interntionl Food Reserch Journl 23(4): 1782-1786 (2016) Journl homepge: http://www.ifrj.upm.edu.my Consumer evlution of cold smoked ft in beef susges Mrtinez, C.C. nd * Mchdo, T.J. Deprtment of Animl,
More informationEvaluating Cultural Practices for Recovery from Cold Damage in Grapevines. Thomas Todaro Northwest Michigan Viticulture Specialist
Evluting Culturl Prties for Reovery from Cold Dmge in Grpevines Thoms Todro Northwest Mihign Vitiulture Speilist Outline Cold hrdiness lsses of grpevines Overview of freeze dmge in Ohio Gol nd ojetives
More informationHow to get the best eating quality of pork
The effect of ft on the eting qulity of pork Ensuring the best eting qulity Ensuring the best flvours The effect of cooking ft on the eting qulity of pork How to get the best eting qulity of pork The cooking
More informationComparative Study of Nutritional Quality of Orange (Citrus sinensis) at Different Maturity Stages in Relation to Significance for Human Health
Americn-Eursin Journl of Toxicologicl Sciences 7 (4): 209-213, 2015 ISSN 2079-2050 IDOSI Pulictions, 2015 DOI: 10.5829/idosi.ejts.2015.7.4.95200 Comprtive Study of Nutritionl Qulity of Ornge (Citrus sinensis)
More informationAbstract. Ramiréz-Aristizabal, L. S. * ; Ortiz, A. ; Restrepo-Aristizabal, M.F.; Salinas-Villada, J.F. Universidad Tecnológica de Pereira,Colombia
Evlution of the ntioxidnt cpcity nd content of polyphenols obtined from te (Cmelli sinensis) of four brnds sold in Colombi by extrction t room temperture Rmiréz-Aristizbl, L. S. * ; Ortiz, A. ; Restrepo-Aristizbl,
More informationDifferences in Wing Morphometrics of Lymantria dispar (Lepidoptera: Erebidae) Between Populations That Vary in Female Flight Capability
MORPHOLOGY, HISTOLOGY, AND FINE STRUCTURE Differenes in Wing Morphometris of Lymntri dispr (Lepidopter: Ereide) Between Popultions Tht Vry in Femle Flight Cpility JUAN SHI, 1 FANG CHEN, 1 AND MELODY A.
More informationSusceptibility to Bactrocera oleae (Gmelin) of some Sicilian olive cultivars
Integrted Protetion of Olive Crops IOBC/wprs Bull. 30(9), 2007 pp. 89-99 Suseptiility to Btroer olee (Gmelin) of some Siilin olive ultivrs Roerto Rizzo, Virgilio Cle Diprtimento S.EN.FI.MI.ZO., Sez. Entomologi,
More informationEvolution of phenolic and sensorial characteristics of rosé wines aged with different alternative wood chips
Evolution of phenoli nd sensoril hrteristis of rosé wines ged with different lterntive wood hips Inês Filip Sntos Nunes Dissertção pr otenção do Gru de Mestre em Vitiultur e Enologi Orientdor: Professor
More information