Evaluation of Yogurt with Enhanced Cysteine Content

Save this PDF as:
 WORD  PNG  TXT  JPG

Size: px
Start display at page:

Download "Evaluation of Yogurt with Enhanced Cysteine Content"

Transcription

1 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 cn e synthesized from methionine y the enzyme Υ-cystthionse. Becuse certin humn supopultions such s those prone to ctrcts hve decresed Υ-cystthionse ctivity, dietry cysteine my e eneficil. Nutritionlly, yogurt mix is one of the est diry food sources of methionine nd cysteine, ut the het tretment used in mnufcturing yogurt decreses the dietry vilility of cysteine. Lst yer, it ws shown tht supplementing yogurt mixes with whey protein isolte (WPI) (>90% protein) nd processing yogurt mixes t lower temperture produced yogurts with incresed cysteine. Becuse the qulity or cysteine content of the yogurt during the expected storge life is unknown, this study ws conducted to determine if comintion of WPI ddition nd non-optiml process conditions could produce yogurt with higher cysteine content nd n cceptle shelf life. In this study, control yogurt mixes were mde with nonft dry milk (NDM) nd processed t 90 o C for 7 minutes, wheres the experimentl yogurt mixes were mde with NDM nd WPI nd processed t 70 o C for 20 minutes. Both mixes were cooled, inoculted, fermented into yogurt, stored t 4 C, nd evluted periodiclly over 60-dy period. The experimentl yogurts hd ~2X more cysteine thn the control yogurt; this trend ws present throughout storge. After 60 dys of storge, the wter-holding cpcity (WHC) nd firmness ws greter nd the syneresis ws less for the experimentl yogurt thn the control yogurt. These results show tht yogurt supplemented with WPI nd processed t less optiml conditions my e good source of the conditionl mino cid cysteine during storge. Key words: yogurt, whey protein isolte, cysteine Introduction In 2011, the USDA reported n 85% increse in yogurt populrity nd sles since This incresed populrity my e ttriuted to the nutritionl nd helth enefits of yogurt, such s improved digestiility nd lctose utiliztion nd ntgonism towrd enteric pthogens. When psteurized t high tempertures, yogurt mixes hve greter whey protein denturtion (WPD) ut less dietry vilility of cysteine. In milk, cysteine is component of whey proteins. Het cuses whey proteins to unfold, which cuses whey nd csein proteins to ggregte. This ggregtion contriutes to high-qulity yogurt, which is defined s exhiiting firm gel, expressing miniml syneresis, nd mximizing wter-holding cpcity (WHC). Yogurt firmness nd syneresis re therefore relted to protein content nd WPD, ecuse these properties re functions of the numer nd strength of the whey protein-csein interctions. According to the Centers for Disese Control nd Prevention (CDC, 2012), the current estimte is tht nerly 20.5 million (17.2%) Americns who re 40 yers nd older hve ctrct in one or oth eyes; 30.1 million Americns re predicted to hve ctrcts y Studies of the occurrences nd cuses of ctrcts hve shown tht elderly rts (24 to 26 months) hd less or no Υ-cystthionse (n enzyme tht converts methionine to cysteine) in their eye lenses compred with young rts (5 to 6 months). Other reserchers hve reported tht incresed ctrct formtion ws ssocited with decresed glutthione (GSH) contents in humn eye lenses. 29

2 Diry Foods One of the sustrtes for GSH synthesis is cysteine (Figure 1); hence, the decresed ctivity of Υ-cystthionse hs een one of the focus in ctrct reserch. These dt suggest tht people prone to ctrcts my enefit from consuming dietry cysteine ecuse it is precursor for GSH synthesis. Most commercil yogurts contin 9 to 14% milk solids, which re derived from the milk se nd dditionl milk solids. Previous reserchers hve reported on the impct of vrious supplements (nonft dry milk [NDM], whey protein concentrtes [WPC], or whey protein isolte [WPI] in yogurt mixes. Typiclly, s WPC concentrtions incresed, yogurt hd significntly greter firmness nd reduced syneresis. Yogurts contining WPI hd n even greter reduction in syneresis nd increse in WHC. In our previous reserch, we formulted yogurts with vrious levels of WPI nd oserved greter firmness (1.4X) nd cysteine contents (~4.5X), ut we used non-optiml process conditions. Although the yogurt ws of good qulity on dy 1, we did not know whether the cysteine or gel qulity would e sustined during the expected yogurt shelf life. Thus, this reserch project ws undertken to: (1) compre protein nd cysteine contents in n experiment yogurt mix contining WPI nd processed t less optiml conditions to control yogurt, nd (2) ssess cysteine contents nd gel qulity of these yogurts during storge (dy 1, 15, 30, 45, nd 60). Experimentl Procedures Low-het NDM, WPI, nd yogurt cultures were otined from commercil suppliers nd mintined t 2 or 10 o C (culture) until usge. Two formultions were mde: control (C) mix consisting of 12.5% NDM nd n experimentl (E) mix consisting of 10% NDM nd 2.5% WPI. Dried diry powders were rehydrted in deionized distilled wter t 22 to 24 o C for 30 minutes. The C mix ws processed t 90 o C for 7 minutes to ensure ~90% WPD, wheres the E mix ws processed t 70 o C for 20 minutes to minimize WPD (nd preserve cysteine). Both mixes were then cooled to 43 o C, inoculted with Lctocillus delrueckii ssp. ulgricus nd Streptococcus slivrius ssp. thermophilus, pckged into sterile continers, incuted until ph 4.6, nd then plced in storge (4 ± 1 o C) for up to 60 dys. Stndrdized, pulished methods were followed for ll nlyses, nd three replictions were performed. Mixes were mde nd nlyzed for protein contents, WPD, nd cysteine contents using rndomized complete lock design. Stored yogurts were evluted for cysteine contents, firmness, syneresis, nd WHC on dys 1, 15, 30, 45, nd 60 using split-plot design. All dt were nlyzed using SAS (SAS Institute, Cry, NC), nd significnt (P < 0.05) mens nd interctions were differentited using Fisher s LSD tests. Results nd Discussion The C yogurt ws formulted nd processed like set-style commercil product. To ensure tht the mixes were of different protein composition, mixes were nlyzed for protein (true protein nd whey) nd WPD (Tle 1). The E mixes hd 32% nd 189% more true protein nd whey protein, respectively, thn the C mixes. Mixes did not significntly differ in csein content (~3.34%). WPD ws ~19X less for E mixes thn C mixes due to the processing difference. Tle 1 lso displys the effects of the mnufcturing steps (formultion [unheted], processed [het tretment], nd fermenttion) on cysteine. The heting step (process) drmticlly ffected cysteine, with the C mix exhiiting 65% loss vs. the E mix exhiiting only 21% loss compred with their respective unheted mixes. Interestingly, fermenttion did not significnt- 30

3 Diry Foods ly ffect the cysteine content (the cysteine losses during fermenttion were ~3% in oth yogurt smples), ut the E yogurt required 30 minutes more fermenttion time thn the C yogurt. To mke n effective delivery vehicle for compound such s cysteine, the product needs to e cceptle to the consumer not only on dy 1, ut lso throughout storge. On dy 1, ll yogurts hd similr totl solids content (12.35%), ph (4.42), syneresis (6.51%), nd WHC (22.83%), ut the E yogurt ws ~2.1X more firm nd hd ~190% more cysteine thn the control yogurt. Compred with commercil, set-style yogurt (128 g) purchsed t locl grocery store, the E yogurt hd similr firmness (133 g). With time, yogurt exhiits syneresis nd shrinks wy from the pckge. These two qulities, which re directly relted to the whey protein csein interctions, re considered defects y consumers; hence, the storge stility of this yogurt ws evluted. Results showed significnt interctions for gel qulity. Overll, firmness of the E yogurt ws ~2.1X greter thn the C yogurt (Figure 2), nd oth yogurts exhiited significnt increse in firmness (25%) from dy 1 to dy 15. The firmness of C yogurt ws constnt throughout the remining storge period ut the firmness of the E yogurt decresed from dy 30 to dy 45. The E yogurt exhiited 76% less syneresis thn the C yogurt on dy 1, nd oth yogurts decresed in syneresis from dy 1 to dy 15 (Figure 3), ut yogurt syneresis remined constnt therefter. On dy 1, the E yogurt hd greter WHC thn the C yogurt. The WHC of the E yogurt remined constnt throughout storge, ut the C yogurt incresed in WHC (21%) from dy 1 to dy 15 nd eventully decresed to its initil vlue t dy 60 (Figure 4). More importntly, the E yogurt hd greter cysteine content (398.4 mg/l) thn the C yogurt (135.7 mg/l), nd the cysteine content ws not ffected y storge time, which suggests tht greter cysteine content would e stle nd ville throughout the storge life. These results indicte tht WPI supplementtion of yogurt mix comined with less optiml process conditions my produce yogurt tht effectively delivers cysteine. Conclusions In yogurt, cysteine content is function of the type nd mount of milk protein nd the het tretment of the mix. A yogurt mde from mix with WPI nd processed t less optiml conditions ws shown to hve greter cysteine content nd cceptle gel qulity. Further reserch involving sensory properties of this yogurt nd investigtion of how enhnced cysteine in yogurt ffects GSH production in tissue cultures should e pursued. 31

4 Diry Foods Tle 1. True protein nd whey protein contents, whey protein denturtion (%) of yogurt mixes, nd cysteine contents s function of process tretments (mens ± stndrd error) Composition Control 1 Experimentl 2 Mix True protein % 4.17 ± ±0.02 Whey % 0.77 ± ±0.02 WPD 3,4 % ± ±0.88 Mnufcturing step Cysteine (mg/l) Unprocessed mix C ± A ±2.59 Processed mix D ± B ±12.08 Fermented D ± B ±19.79, Mens (n=3) within rows with different lower cse superscripts differ (P < 0.05). A-D Mens (n=3) with different upper cse superscripts differ (P < 0.05). 1 Nonft dry milk (NDM) (12.5%). 2 NDM (10%) + whey protein isolte (WPI) (2.5%). 3 Whey protein denturtion. 4 Control processed t 90 o C for 7 minutes nd experimentl processed t 70 o C for 20 minutes. Methionine Υ-cystthionse Cysteine Glutmte Clycine Υ-glutmylcysteine synthetse nd glutthione synthetse Glutthione Figure 1. Glutthione synthesis. 32

5 Diry Foods Dy Dy 15 Dy 30 Dy 45 Dy 60 c Firmness, g e d de d de Control Experimentl Figure 2. Yogurt firmness during 60 dys of storge. Control: nonft dry milk (NDM) (12.5%) processed t 90 o C for 7 minutes. Experimentl: NDM (10%) + whey protein isolte (2.5%) processed t 70 o C for 20 minutes. -e Brs with different superscripts differ (P < 0.05). Dy 1 Dy 15 8 Dy 30 Dy Dy 60 Syneresis, % c c c c Control Experimentl Figure 3. Yogurt syneresis during 60 dys of storge. Control: nonft dry milk (NDM) (12.5%) processed t 90 o C for 7 minutes. Experimentl: NDM (10%) + whey protein isolte (2.5%) processed t 70 o C for 20 minutes. c Brs with different superscripts differ (P < 0.05). 33

6 Diry Foods Dy 1 Dy Dy 30 Dy d c c c d Dy 60 WHC, % Control Experimentl Figure 4. Yogurt wter-holding cpcity (WHC) during 60 dys of storge. Control: nonft dry milk (NDM) (12.5%) processed t 90 o C for 7 minutes. Experimentl: NDM (10%) + whey protein isolte (2.5%) processed t 70 o C for 20 minutes. c Brs with different superscripts differ (P < 0.05). 34

Postharvest Application of 1-Methylcyclopropene (1-MCP) Extends Shelf Life of Kiwifruit

Postharvest 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 information

ScienceDirect. Development of a method for manufacturing noodles from finger millet

ScienceDirect. 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 information

Asian Journal of Food and Agro-Industry ISSN Available online at

Asian 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 information

Rapid Reduction in Aroma Volatiles of Pacific Rose Apples in Controlled Atmospheres

Rapid Reduction in Aroma Volatiles of Pacific Rose Apples in Controlled Atmospheres Rpid Reduction in Arom Voltiles of Pcific Rose Apples in Controlled Atmospheres H.J. Tough nd E.W. Hewett Centre for Posthrvest nd Refrigertion Reserch Institute of Nturl Resources, Mssey University Plmerston

More information

Effects of guar gum and arabic gum on the physicochemical, sensory and flow behaviour characteristics of frozen yoghurt

Effects 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 information

2011 ORGANIC SOYBEAN VARIETY TRIAL MATERIALS AND METHODS

2011 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 information

The Impact of Supplementation of Green Tea Powder in Yellow Cupcakes. Teryn Sapper & Christian Ordaz November 22, 2010 F&N 453

The 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 information

The Effect of Oat Bran Fiber on Texture, Moisture and Palatability of Pumpkin Muffins

The 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 information

Ensiling characteristics and aerobic stability of temperate grasses containing different concentrations of water soluble carbohydrates

Ensiling 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 information

Optimized wine quality potential through fruit-zone management practices in red varieties

Optimized 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 information

Semi-commercial evaluation of SmartFresh with South African export avocados in static containers at the Westfalia packhouse during 2002

Semi-commercial evaluation of SmartFresh with South African export avocados in static containers at the Westfalia packhouse during 2002 South Africn Avocdo Growers' Assocition Yerbook. 2003. 26:55-64 Semi-commercil evlution of SmrtFresh with South Africn export vocdos in sttic continers t the Westfli pckhouse during 2002 D Lemmer #, J

More information

Influence of Gibberellic Acid (GA 3 ) on Fruit Quality of Sweet Cherries John Cline

Influence of Gibberellic Acid (GA 3 ) on Fruit Quality of Sweet Cherries John Cline Influence of Gibberellic Acid (GA 3 ) on Fruit Qulity of Sweet Cherries John Cline University of Guelph, Simcoe & Vinelnd Cmpuses Tel: 519-426-7127 Ext 331 Jcline@uoguelph.c 1 Presenttion Outline Introduction

More information

The Effect of Quinoa on the Taste and Texture of Chocolate Chip Cookies. Hannah Doren Tarryn Hake Mitch Simmonds NUTR 453.

The 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 information

PACKAGING ATMOSPHERES ALTER BEEF TENDERNESS, FRESH COLOR STABILITY, AND INTERNAL COOKED COLOR 1

PACKAGING 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 information

Central NC Organic Bell and Hot Pepper Variety Trial, Summer 2014

Central 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 information

Crackers Made of Green Mussel Shells Substitution as High Calcium Snacks

Crackers 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 information

Production of Two Types of Pocket-Forming Flat Bread by the Sponge and Dough Method

Production 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 information

Indicate (X) client(s) to whom this final report is submitted. Replace any of these with other relevant clients if required. FINAL REPORT FOR 2011/12

Indicate (X) client(s) to whom this final report is submitted. Replace any of these with other relevant clients if required. FINAL REPORT FOR 2011/12 Finl report 1 CFPA Cnning Fruit Producers Assoc. Sumit to: Wiehhn Victor Tel: +27 (0)21 872 1501 inmk@mwe.co.z SAAPPA / SASPA / SAT Fruitgro Science Sumit to: Louise Lieenerg Tel: +27 (0)21 882 8470/1

More information

Effect of AVG Application on Fruit Set, Yield and Fruit Size in Abate Fetel and Packam s Triumph Pears in a Semi-Commercial Statistical Trial

Effect of AVG Application on Fruit Set, Yield and Fruit Size in Abate Fetel and Packam s Triumph Pears in a Semi-Commercial Statistical Trial Effect of AVG Appliction on Fruit Set, Yield nd Fruit Size in Ate Fetel nd Pckm s Triumph Pers in Semi-Commercil Sttisticl Tril E. Sánchez nd M. Curetti Instituto Ncionl de Tecnologí Agropecuri Estción

More information

Food Research International

Food 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 information

Effects of chemical treatments on dormancy breaking and some sprouting characteristics of two potato cultivars in different tuber sizes

Effects of chemical treatments on dormancy breaking and some sprouting characteristics of two potato cultivars in different tuber sizes Avilble online t www.pelgireserchlibrry.com Europen Journl of Experimentl Biology, 2014, 4(4):98-102 ISSN: 2248 9215 CODEN (USA): EJEBAU Effects of chemicl tretments on dormncy breking nd some sprouting

More information

Cluster-zone leaf removal refers to deliberate removal of selected

Cluster-zone leaf removal refers to deliberate removal of selected Lef Removl s Influence on Pinot Noir Bsl lef removl chnges chemicl nd voltile compositions By Hui Feng, Fng Yun, Ptrici A. Skinkis nd Michel C. Qin Cluster-zone lef removl refers to delierte removl of

More information

EVALUATION OF SEED AND IN-FURROW AT-PLANTING APPLIED INSECTICIDES ON SORGHUM

EVALUATION OF SEED AND IN-FURROW AT-PLANTING APPLIED INSECTICIDES ON SORGHUM EVALUATION OF SEED AND IN-FURROW AT-PLANTING APPLIED INSECTICIDES ON SORGHUM Texs Agriculturl Experiment Sttion, Corpus Christi, TX, nd Michel nd Wlter Kuck Frm, Lvc County, 1999 Roy D. Prker, Emil D.

More information

How to get the best eating quality of pork

How 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 information

OF THE CITRUS RUST MITE

OF THE CITRUS RUST MITE esults of this experiment re in generl greement with the results of our previous experiment (7) tht were otined under the sme grove conditions with different smple loctions. However, different grove nd

More information

Comparison of alternative postharvest quarantine treatments for sweet cherries

Comparison of alternative postharvest quarantine treatments for sweet cherries Posthrvest Biology nd Technology 20 (2000) 107 114 www.elsevier.com/locte/posthrvio Comprison of lterntive posthrvest qurntine tretments for sweet cherries Lis G. Neven, *, Stephen R. Drke Ykim Agriculturl

More information

Archives 2016 vol *

Archives 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 information

Influence of Fermentation Temperature on Composition and Sensory Properties of Semillon and Shiraz Wines

Influence of Fermentation Temperature on Composition and Sensory Properties of Semillon and Shiraz Wines Influence of Fermenttion on Properties of Semillon nd Shirz Wines 235 Influence of Fermenttion Temperture on Composition nd Sensory Properties of Semillon nd Shirz Wines Andrew Reynolds, 1* Mrgret Cliff,

More information

Timing of partial defoliation affects carbohydrate

Timing of partial defoliation affects carbohydrate SHORT COMMUNICATION Timing of prtil defolition ffects crohydrte concentrtion of vegettive tissues nd concentrtion of phenolics in erries of potted De Chunc (Vitis sp.) grpevines Justine E. Vnden Heuvel

More information

The effect of seed treatments on the yield and yield components of various levels of sprouted wheat

The effect of seed treatments on the yield and yield components of various levels of sprouted wheat Brnrd nd Booyse (2018). Seed Science nd Technology, 46, 1, 53-63. https://doi.org/10.15258/sst.2018.46.1.05 The effect of seed tretments on the yield nd yield components of vrious levels of sprouted whet

More information

Performance of Seyval Blanc Grape in Four Training Systems Over Five Years

Performance of Seyval Blanc Grape in Four Training Systems Over Five Years CROP PRODUCTON HORTSCENCE 37(7): 1023-1027.2002. Performnce of Seyvl Blnc Grpe in Four Trining Systems Over Five Yers D. Ferree, T. Steiner, J. Gllnder, D. Scurlock, G. Johns, nd R. Riesen Deprtment of

More information

Effects of Prohexadione-calcium on Grape Yield Components and Fruit and Wine Composition

Effects of Prohexadione-calcium on Grape Yield Components and Fruit and Wine Composition Effects of Prohexdione-C on Yield nd Composition 73 Effects of Prohexdione-clcium on Grpe Yield Components nd Fruit nd Wine Composition Dnielle Lo Giudice, 1 Tony K. Wolf, 2 * nd Bruce W. Zoecklein 3 Abstrct:

More information

Application of Toasted Oak and Micro-oxygenation to Ageing of Cabernet Sauvignon Wines

Application of Toasted Oak and Micro-oxygenation to Ageing of Cabernet Sauvignon Wines Appliction of Tosted Ok nd Micro-oxygention to Ageing of Cernet Suvignon Wines Dr. Jeff McCord StVin Inc., Cliforni, USA Introduction For mny yers, tosted ok in the form of rrels hs een used for wine storge

More information

RESPONSE OF SUNFLOWER HYBRIDS TO DIFFERENT NITROGEN LEVELS FOR PHYSIOLOGICAL AND AGRONOMICAL TRAITS UNDER FIELD CONDITIONS

RESPONSE OF SUNFLOWER HYBRIDS TO DIFFERENT NITROGEN LEVELS FOR PHYSIOLOGICAL AND AGRONOMICAL TRAITS UNDER FIELD CONDITIONS Pkistn J. Agric. Res. Vol. 9 No1, 016 RESPONSE OF SUNFLOWER HYBRIDS TO DIFFERENT NITROGEN LEVELS FOR PHYSIOLOGICAL AND AGRONOMICAL TRAITS UNDER FIELD CONDITIONS Doult Big*, Fid Mohmmd Asi*, Hi Ahmed*,

More information

Research Note Effect of Volume and Toast Level of French Oak Barrels (Quercus petraea L.) on Cabernet Sauvignon Wine Characteristics

Research 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 information

Rudd Report. Are Fast-Food Restaurants Keeping Their Promises to Offer Healthier Kids Meals? Summary. August 2017

Rudd 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 information

Microbiological Characteristics of White Cheese (Gibna bayda) Manufactured under Traditional Conditions

Microbiological Characteristics of White Cheese (Gibna bayda) Manufactured under Traditional Conditions Journl of Advnces in Microiology 2(3): 1-7, 2017; Article no.jamb.33152 SCIENCEDOMAIN interntionl www.sciencedomin.org Microiologicl Chrcteristics of White Cheese (Gin yd) Mnufctured under Trditionl Conditions

More information

2014 Sunflower Planting Date Trial

2014 Sunflower Planting Date Trial 214 Sunflower Plnting Dte Tril Dr. Hether Drby, UVM Extension Agronomist Sr Ziegler, Eric Cummings, Susn Monhn, nd Julin Post UVM Extension Crops nd Soils Technicins (82) 524-651 Visit us on the web t

More information

Effect of oak barrel type on the volatile composition of wine: Storage time optimization

Effect of oak barrel type on the volatile composition of wine: Storage time optimization LWT 39 (26) 199 25 www.elsevier.com/locte/lwt Effect of ok rrel type on the voltile composition of wine: Storge time optimiztion Teres Grde Cerd n, Crmen Ancı n-azpilicuet Deprtment of Applied Chemistry,

More information

THE EFFECTS OF POSTHARVEST TREATMENTS OF SALICYLIC ACID AND POTASSIUM PERMANGANATE ON THE STORAGE OF KIWIFRUIT

THE EFFECTS OF POSTHARVEST TREATMENTS OF SALICYLIC ACID AND POTASSIUM PERMANGANATE ON THE STORAGE OF KIWIFRUIT 76 Bulgrin Journl of Agriculturl Science, 6 (No ), 76-8 Agriculturl Acdemy THE EFFECTS OF POSTHARVEST TREATMENTS OF SALICYLIC ACID AND POTASSIUM PERMANGANATE ON THE STORAGE OF KIWIFRUIT E. BAL * nd S.

More information

The pear cultivars Spadona and Coscia produce

The pear cultivars Spadona and Coscia produce Journl of Horticulturl Science & Biotechnology (7) 82 () 83 87 Plnt growth regultors increse the fruit size of Spdon nd Cosci pers (Pyrus communis) in wrm climte By RAPHAEL A. STERN 1 *, ISRAEL DORON 2

More information

PREPARATION 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 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 information

The Relationship Between Palm Oil Index Development and Mechanical Properties in the Ripening Process of Tenera Variety Fresh Fruit Bunches

The Relationship Between Palm Oil Index Development and Mechanical Properties in the Ripening Process of Tenera Variety Fresh Fruit Bunches Reserch Journl of Applied Sciences, Engineering nd Technology 3(3): 218-226, 211 ISSN: 24-7467 Mxwell Scientific Orgniztion, 211 Received: Jnury 31, 211 Accepted: Ferury 23, 211 Pulished: Mrch 3, 211 The

More information

Research Article Guar Gum as an Edible Coating for Enhancing Shelf-Life and Improving Postharvest Quality of Roma Tomato (Solanum lycopersicum L.

Research Article Guar Gum as an Edible Coating for Enhancing Shelf-Life and Improving Postharvest Quality of Roma Tomato (Solanum lycopersicum L. Hindwi Journl of Food Qulity Volume 217, Article ID 86834, 9 pges https://doi.org/.11/217/86834 Reserch Article Gur Gum s n Edile Coting for Enhncing Shelf-Life nd Improving Posthrvest Qulity of Rom Tomto

More information

2006 BELL PEPPER VARIETY EVALUATION TRIALS

2006 BELL PEPPER VARIETY EVALUATION TRIALS 26 BELL PEPPER VARIETY EVALUATION TRIALS In Sn Joquin County University of Cliforni Coopertive Extension 42 South Wilson Wy Stockton, CA 9525 1 26 BELL PEPPER VARIETY EVALUATION TRIAL In Sn Joquin County

More information

Influence of some safety post-harvest treatments on fruit quality and storability of Guava fruits

Influence of some safety post-harvest treatments on fruit quality and storability of Guava fruits Current Science Interntionl Volume : 06 Issue : 03 July-Sept. 2017 Pges: 491-500 Influence of some sfety post-hrvest tretments on fruit qulity nd storility of Guv fruits 1 Ftm K. M. Shn nd 2 Ahmed M. S.

More information

CARBOHYDRATE FERMENTATION REACTIONS OF STAPHYLOCOCCI*

CARBOHYDRATE FERMENTATION REACTIONS OF STAPHYLOCOCCI* CARBOHYDRATE FERMENTATION REACTIONS OF STAPHYLOCOCCI* GEORGE H. CHAPMAN AND MERRITT H. STILES Clinicl Reserch Lbortory, New York, N. Y. A survey of the literture indictes tht wide vritions in technic nd

More information

Preview. Chapter 3. Labor Productivity and Comparative Advantage: The Ricardian Model

Preview. Chapter 3. Labor Productivity and Comparative Advantage: The Ricardian Model hpter 3 Lbor roductivity nd omprtive Advntge: The Ricrdin Model review Opportunity costs nd comprtive dvntge roduction possibilities Reltive supply, reltive demnd & reltive prices Trde possibilities nd

More information

Abhijit Mishra, Samir Kumar Sarkar, Subhasish Ray and Sudipto Haldar

Abhijit Mishra, Samir Kumar Sarkar, Subhasish Ray and Sudipto Haldar Veterinry World, EISSN: 2231-0916 Aville t www.veterinryworld.org/vol.6/sept-2013/21.pdf RESEARCH ARTICLE Open Access Effects of prtil replcement of soyen mel with rosted gur korm nd supplementtion of

More information

Effect of Phosphate Salts on the Pasting Properties of Korean Instant-Fried Noodle

Effect 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 information

Kucuker and Ozturk Afr J Tradit Complement Altern Med. (2015) 12(2):

Kucuker and Ozturk Afr J Tradit Complement Altern Med. (2015) 12(2): Kucuker nd Ozturk Afr J Trdit Complement Altern Med. (2015) 12(2):114-119 http://dx.doi.org/10.4314/jtcm.v12i2.17 THE EFFECTS OF AMINOETHOXYVINYLGLYCINE AND METHYL JASMONATE ON BIOACTIVE COMPOUNDS AND

More information

Effect of Cross-Linked Resistant Starch on Wheat Tortilla Quality

Effect of Cross-Linked Resistant Starch on Wheat Tortilla Quality Effect of Cross-Linked Resistnt Strch on Whet Tortill Qulity J. N. Alviol, 1 T. Jondiko, 1 nd J. M. Awik 1,2 ABSTRACT Cerel Chem. 87(3):221 225 Resistnt strch (RS) ingredients re n ttrctive option to increse

More information

Control of black dot in potatoes

Control of black dot in potatoes Control of lck dot in pottoes Dr. Trevor Wicks SA Reserch & Development Institute Project Numer: PT11 PT11 This report is pulished y Horticulture Austrli Ltd to pss on informtion concerning horticulturl

More information

Acknowledgements. Recent Research: Vine Balance and Fruit Thinning. Brief Outline. Take Aways. How many of you have read? Vine Balance.

Acknowledgements. Recent Research: Vine Balance and Fruit Thinning. Brief Outline. Take Aways. How many of you have read? Vine Balance. Recent Reserch: Vine Blnce nd Fruit Thinning Sustinble Ag Expo Monterey County Jim Wolpert Extension Viticulturist Deprtment of Viticulture nd Enology UC Dvis Acknowledgements Funding Americn Vineyrd Foundtion

More information

VALUE ADDITION OF IDLI THROUGH INCORPORATION OF GREENS AND LEGUMES

VALUE 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 information

Postharvest quality and chilling injury of plums: benefits of 1-methylcyclopropene

Postharvest quality and chilling injury of plums: benefits of 1-methylcyclopropene Instituto Ncionl de Investigción y Tecnologí Agrri y Alimentri (INIA) Spnish Journl of Agriculturl Reserch 9(), 554-564 Aville online t www.ini.es/sjr ISSN: 695-97-X eissn: 7-99 Posthrvest qulity nd chilling

More information

Characterization of Fruitbody Morphology on Various Environmental Conditions in Pleurotus ostreatus

Characterization of Fruitbody Morphology on Various Environmental Conditions in Pleurotus ostreatus Mycobiology 31(3): 145-150 (2003) Copyright 2003 by The Koren Society of Mycology Chrcteriztion of Fruitbody Morphology on Vrious Environmentl Conditions in Pleurotus ostretus Kb-Yeul Jng, Chng-Sung Jhune,

More information

FINAL REPORT. August 15, Virginia Wine Board. Effects of Harvest Maturity and Post-Harvest Storage on Fruit, Juice, and Cider Quality

FINAL 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 information

Towards Grower-friendly Apple Crop Thinning by Tree Shading

Towards Grower-friendly Apple Crop Thinning by Tree Shading 314 Towrs Grower-frienly Apple Crop Thinning y Tree A. Wimer 1, K. Kockerols 1, S. Schwn 1, W. Stler 1 n L. Bertschinger 1 Astrct Light mngement with shing nets, which reuce sunlight y 74%, might e n lterntive

More information

Effect of EDTA and Lysozyme on the Antimicrobial Activity of Ovotransferrin against Listeria monocytogenes

Effect of EDTA and Lysozyme on the Antimicrobial Activity of Ovotransferrin against Listeria monocytogenes Animl Inustry Report AS 656 ASL R2495 2010 Effect of EDTA n Lysozyme on the Antimicroil Activity of Ovotrnsferrin ginst Listeri monocytogenes Kyung Yuk Ko Iow Stte University Aurey F. Menonc Iow Stte University

More information

Abstract. 1. Introduction. Journal of Nutrition & Pharmacy Research

Abstract. 1. Introduction. Journal of Nutrition & Pharmacy Research Tomto Fruits (Solncee Lycopersicon esculentum Mill.) Feedck Mechnism in The Presence of Exogenous Ethylene under Prolonged Chilling Temperture Storge M. Mkky,, *, K. A. Pschlidis, P. Soni, A. Mngnris,

More information

Impact of Shoot and Cluster Thinning on Yield, Fruit Composition, and Wine Quality of Corot noir

Impact of Shoot and Cluster Thinning on Yield, Fruit Composition, and Wine Quality of Corot noir Impct of Shoot nd Cluster Thinning on Yield, Fruit Composition, nd Wine Qulity of Corot noir Qun Sun, 1 Gvin L. Scks, 2 Steven D. Lerch, 3 nd Justine E. Vnden Heuvel 4,5 * Abstrct: Cluster thinning (CL),

More information

MALTING CONDITIONS FOR EVALUATION OF RYE CULTIVARS

MALTING CONDITIONS FOR EVALUATION OF RYE CULTIVARS MALTING CONDITIONS FOR EVALUATION OF RYE CULTIVARS A Thesis Submitted to the Grdute Fculty of the North Dkot Stte University of Agriculture nd Applied Science By Yujun Wng In Prtil Fulfillment of the Requirements

More information

Consumer evaluation of cold smoked fat in beef sausages

Consumer 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 information

Separation of Sunlight and Temperature Effects on the Composition of Vitis vinifera cv. Merlot Berries

Separation of Sunlight and Temperature Effects on the Composition of Vitis vinifera cv. Merlot Berries Sunlight nd Temperture Effects on Merlot Berries 171 Seprtion of Sunlight nd Temperture Effects on the Composition of Vitis vinifer cv. Merlot Berries S.E. Spyd, 1 * J.M. Trr, 2 D.L. Mee, 1 nd J.C. Ferguson

More information

INTERNATIONAL JOURNAL OF FOOD ENGINEERING

INTERNATIONAL JOURNAL OF FOOD ENGINEERING INTERNATIONAL JOURNAL OF FOOD ENGINEERING Discrimintion of Wines Produced from Cbernet Suvignon Grpes Treted with Aqueous Ethnol Post-Bloom Using n Electronic Nose Amnd Mrtin 1, Kumr Mllikrjun, 2 nd Bruce

More information

Abstract. Ramiréz-Aristizabal, L. S. * ; Ortiz, A. ; Restrepo-Aristizabal, M.F.; Salinas-Villada, J.F. Universidad Tecnológica de Pereira,Colombia

Abstract. 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 information

Research Article Chemometrics of Wheat Composites with Hemp, Teff, and Chia Flour: Comparison of Rheological Features

Research 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 information

Maejo International Journal of Science and Technology

Maejo International Journal of Science and Technology Mejo Int. J. Sci. Technol. 2011, 5(03), 365-373 Communiction Mejo Interntionl Journl of Science nd Technology ISSN 1905-7873 Aville online t www.mijst.mju.c.th Sunlight-stimulted phenyllnine mmoni-lyse

More information

Garlic Sprouts Grown Indoors at Kitchen Sites

Garlic Sprouts Grown Indoors at Kitchen Sites Medicinl nd Aromtic Plnt Science nd Biotechnology 008 Globl Science Books Grlic Sprouts Grown Indoors t Kitchen Sites FeiFei Qin,,3* HuiLin Xu Gng M 4 Interntionl Nture Frming Reserch Center, Ht, Ngno,

More information

Behavioral and Physiologic Responses to Environmental Enrichment in the Maned Wolf (Chrysocyon brachyurus)

Behavioral and Physiologic Responses to Environmental Enrichment in the Maned Wolf (Chrysocyon brachyurus) Zoo Biology 0:1 13 (2007) RESEARCH ARTICLE Behviorl nd Physiologic Responses to Environmentl Enrichment in the Mned Wolf (Chrysocyon rchyurus) Dwn Cummings, Jnine L. Brown, Meliss D. Rodden, nd Nuchrin

More information

Journal of Food Engineering

Journal of Food Engineering Journl of Food Engineering 97 (1) 135 143 Contents lists vilble t ScienceDirect Journl of Food Engineering journl homepge: www.elsevier.com/locte/jfoodeng Noodle qulity ffected by different cerel strches

More information

Research Article Oenological and Quality Characteristic on Young White Wines (Sauvignon Blanc): Effects of High Hydrostatic Pressure Processing

Research Article Oenological and Quality Characteristic on Young White Wines (Sauvignon Blanc): Effects of High Hydrostatic Pressure Processing Hindwi Journl of Food Qulity Volume 2017, rticle ID 8524073, 12 pges https://doi.org/10.1155/2017/8524073 Reserch rticle Oenologicl nd Qulity Chrcteristic on Young White Wines (Suvignon Blnc): Effects

More information

IR-4 Ornamental Horticulture Program Research Report Cover Sheet

IR-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 information

Effects of Vine Defoliation on Pinot noir Fruit and Wine Quality

Effects of Vine Defoliation on Pinot noir Fruit and Wine Quality Effects of Vine Defolition on Pinot noir Fruit nd Wine Qulity Jessic Howe Sndrock nd Anit Nin Azrenko Deprtment of Horticulture, Oregon Stte University Industry Collbortors Leigh Bm1holomew, Archery Summit

More information

Interactions between 1-MCP concentration, treatment interval and storage time for Bartlett pears

Interactions 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 information

The effect of storage conditions on coffee seed and seedling quality

The effect of storage conditions on coffee seed and seedling quality COFFEE SEEDLING PRODUCTION FROM STORED SEEDS Ros, S.D.V.F. d, Crvlho,.M., McDonld, M.., Von Pinho, E.R.V., Silv,.P. nd Veig,.D. (2011), Seed Sci. & Technol., 39, 151-164 The effect of storge conditions

More information

J. //«/. Brew., May-June, 1976, Vol. 82, pp FACTORS RESPONSIBLE FOR THE DECREASE IN ph DURING BEER FERMENTATIONS

J. //«/. Brew., May-June, 1976, Vol. 82, pp FACTORS RESPONSIBLE FOR THE DECREASE IN ph DURING BEER FERMENTATIONS J. //«/. Brew., My-June, 19, Vol. 82, pp. 149-3 149 ACTOS ESPONSIBLE O THE DECEASE IN ph DUING BEE EMENTATIONS By N. Coote nd B. H. Kirsop (Brewing Industry eserch oundtion. Nutfield, edhill, Surrey, Englnd)

More information

Review of Arabica Coffee Management Research in Ethiopia

Review of Arabica Coffee Management Research in Ethiopia Review of Aric Coffee Mngement Reserch in Ethiopi Anteneh Netsere 1, Tye Kuf 1 Tesfye Shimer 2 1, Jimm Agriculturl Reserch Center, P.. Box 192, Jimm, Ethopi 2, Ethopin Institute of Agriculturl Reserch,

More information

Colonization of chasmothecia of grapevine powdery mildew by Ampelomyces quisqualis

Colonization of chasmothecia of grapevine powdery mildew by Ampelomyces quisqualis Biocontrol of powdery mildew Coloniztion of chsmotheci of grpevine powdery mildew y Ampelomyces quisqulis Drio Angeli, Frnc Vlentini, Chir Msiero, Oscr Giovnnini, Ilri Pertot Fondzione Edmund Mch, S.Michele

More information

EFFECT OF SPIRULINA (SPIRULINA PLATENSIS) ADDITION ON TEXTURAL AND QUALITY PROPERTIES OF COOKIES

EFFECT OF SPIRULINA (SPIRULINA PLATENSIS) ADDITION ON TEXTURAL AND QUALITY PROPERTIES OF COOKIES PAPER EFFECT OF SPIRULINA (SPIRULINA PLATENSIS) ADDITION ON TEXTURAL AND QUALITY PROPERTIES OF COOKIES S. ONACIK-GÜR*, A. ŻBIKOWSKA nd B. MAJEWSKA Division of Fts & Oils nd Food Concentrtes Technology,

More information

Effect of Long-term Controlled Atmosphere Storage on Fruit Quality in Heidi Mango

Effect of Long-term Controlled Atmosphere Storage on Fruit Quality in Heidi Mango Effect of Long-term Controlled Atmosphere Storge on Fruit Qulity in Heidi Mngo S.A. Oosthuyse HortReserch SA, P.O. Box 3849, Tzneen 0850 ABSTRACT Heidi mngoes were hrvested t the conventionl stge of mturtion,

More information

Comparative Study of Nutritional Quality of Orange (Citrus sinensis) at Different Maturity Stages in Relation to Significance for Human Health

Comparative 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 information

ZafarUllah*, Muhammad Azim Malik*, Muhammad Ansar*, Shahzada Sohail Ijaz* and Muhammad Rasheed*

ZafarUllah*, Muhammad Azim Malik*, Muhammad Ansar*, Shahzada Sohail Ijaz* and Muhammad Rasheed* Pkistn J. Agric. Res. Vol. 28 No.1, 2015 WINTER FORAGE QUALITY OF OATS (AVENA SATIVA), ARLEY (HORDEUM VULGARE) AND VETCH (VICIA SATIVA) IN PURE STAND AND CEREAL LEGUME MIXTURE ZfrUllh*, Muhmmd Azim Mlik*,

More information

Spray to Flowering Mango Trees on Fruit Retention, Fruit Size, Tree Yield, and Fruit Quality.

Spray to Flowering Mango Trees on Fruit Retention, Fruit Size, Tree Yield, and Fruit Quality. Effect of KN 3 Spry to Flowering Mngo Trees on Fruit Retention, Fruit Size, Tree Yield, nd Fruit Qulity. Steven. Oosthuyse Merenslry Tuhno!ogim! 5 ervicej, P.. ox 14, Duive!sk!oof 835, South fric In South

More information

Effects of transglutminase on the quality of white salted noodles made from Korean wheat cultivars

Effects of transglutminase on the quality of white salted noodles made from Korean wheat cultivars Interntionl Food Reserch Journl 21(1): 195-202 (2014) Journl homepge: http://www.ifrj.upm.edu.my Effects of trnsglutminse on the qulity of white slted noodles mde from Koren whet cultivrs 1 Kng, C. S.,

More information

The Effect of Acetic and Lactic Acid on the Oil Uptake, Texture and Color of Rice (Sang Tarom) During Cooking

The Effect of Acetic and Lactic Acid on the Oil Uptake, Texture and Color of Rice (Sang Tarom) During Cooking World Applied Sciences Journl 4 (2): 183-187, 2008 ISSN 1818-4952 IDOSI Publictions, 2008 The Effect of Acetic nd Lctic Acid on the Oil Uptke, Texture nd Color of Rice (Sng Trom) During Cooking 1 1 2 E.

More information

Effect of Whitener Type and Paddy Moisture Content on Rice Grain Damage During Milling Process

Effect of Whitener Type and Paddy Moisture Content on Rice Grain Damage During Milling Process Americn-Eursin J. Agric. & Environ. Sci., (3): 470-474, 2011 ISSN 1818-6769 IDOSI Publictions, 2011 Effect of Whitener Type nd Pddy Moisture Content on Rice Grin Dmge During Milling Process 1 2 Seed Firouzi

More information

Archived at

Archived at Archived t http://orgprints.org/13657/ Results from three yer testing project of new strwberry cultivrs in Verticillium infested soils nd under orgnic frming conditions A. Spornberger 1, H. Weissinger

More information

The effects of UV-C treatment on the quality of orange, carrot and celery juice blend

The effects of UV-C treatment on the quality of orange, carrot and celery juice blend Review Article http://www.lliedcdemies.org/journl-food-science-nutrition/ The effects of UV-C tretment on the qulity of ornge, crrot nd celery juice blend Nik Nornis, Chndrn Somsundrm*, Zulin Rzli Biotechnology

More information

Coffee Berry Processing By-Product Valorization: Coffee Parchment as a Potential Fiber Source to Enrich Bakery Goods

Coffee 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 information

Growth and yield of three sunflower hybrids cultivated for two years under mediterranean conditions

Growth 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 information

Temporal variation in temperature and rainfall differentially affects ectomycorrhizal colonization at two contrasting sites

Temporal variation in temperature and rainfall differentially affects ectomycorrhizal colonization at two contrasting sites New Phytol. (1998), 139, 733 739 Temporl vrition in temperture nd rinfll differentilly ffects ectomycorrhizl coloniztion t two contrsting sites BY RANDY L. SWATY*, CATHERINE A. GEHRING, MATT VAN ERT, TAD

More information

THE EXTRACTION KINETICS OF ANTHOCYANINS AND PROANTHOCYANIDINS FROM GRAPE TO WINE IN THREE DIFFERENT VARIETIES

THE EXTRACTION KINETICS OF ANTHOCYANINS AND PROANTHOCYANIDINS FROM GRAPE TO WINE IN THREE DIFFERENT VARIETIES THE EXTRACTION KINETICS OF ANTHOCYANINS AND PROANTHOCYANIDINS FROM GRAPE TO WINE IN THREE DIFFERENT VARIETIES An B. BAUTISTA-ORTÍN 1, Nir BUSSE-VALVERDE 1, José I. FERNÁNDEZ-FERNÁNDEZ 2, Encrn GÓMEZ-PLAZA

More information

Original article The effect of calcium chloride and calcium lactate pretreatment concentration on peach cell integrity after high-pressure processing

Original article The effect of calcium chloride and calcium lactate pretreatment concentration on peach cell integrity after high-pressure processing Interntionl Journl of Food Science nd Technology 2017, 52, 635 643 635 Originl rticle The effect of clcium chloride nd clcium lctte pretretment concentrtion on pech cell integrity fter high-pressure processing

More information

Effect of Ultra-high Pressure Treatment on the Chemical Properties, Colour and Sensory Quality of Young Red Wine

Effect of Ultra-high Pressure Treatment on the Chemical Properties, Colour and Sensory Quality of Young Red Wine Effect of Ultr-high Pressure Tretment on the Chemicl Properties, Colour nd Sensory Qulity of Young Red Wine X. Sun#, X. Chen#, L. Li, T. M, F. Zho, W. Hung, J. Zhn* College of Food Science nd Nutritionl

More information

EFFECT OF HARVEST TIME AND L-CYSTEINE AS AN ANTIOXIDANT ON FLESH BROWNING OF FRESH-CUT CHERIMOYA (Annona cherimola Mill.)

EFFECT OF HARVEST TIME AND L-CYSTEINE AS AN ANTIOXIDANT ON FLESH BROWNING OF FRESH-CUT CHERIMOYA (Annona cherimola Mill.) RESEARCH EFFECT OF HARVEST TIME AND L-CYSTEINE AS AN ANTIOXIDANT ON FLESH BROWNING OF FRESH-CUT CHERIMOYA (Annon cherimol Mill.) Reinldo Cmpos-Vrgs 1,*, Bruno G. Defilippi 1,, Pul Romero Q. 2, Héctor Vldés

More information

Food Allergy Among Children in the United States

Food Allergy Among Children in the United States ARTICLES Food Allergy Among Children in the United Sttes AUTHORS: Amy M. Brnum, MSPH nd Susn L. Lukcs, MSPH, DO Infnt, Child, nd Women s Helth Sttistics Brnch, Ntionl Center for Helth Sttistics, Centers

More information

Preparation of dahi from buffalo milk and blends with soy milk

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 information

UC DAVIS VITICULTURE AND ENOLOGY EFFECTS OF CULTURAL PRACTICES ON WINEGRAPE COMPOSITION S. KAAN KURTURAL COOPERATIVE EXTENSION SPECIALIST

UC DAVIS VITICULTURE AND ENOLOGY EFFECTS OF CULTURAL PRACTICES ON WINEGRAPE COMPOSITION S. KAAN KURTURAL COOPERATIVE EXTENSION SPECIALIST EFFECTS OF CULTURAL PRACTICES ON WINEGRAPE COMPOSITION S. KAAN KURTURAL COOPERATIVE EXTENSION SPECIALIST Desirle Aspects Uniformly ripe fruit Sound fruit An undnce of flvor With correct composition Reches

More information