Now showing items 11-20 of 36
Protecting soymilk flavor and nutrients from photodegradation.
Five different packaging treatments were studied over a 36-day period to determine if they protected soymilk from photo-oxidation. Soymilk was packaged in high-density polyethylene (HDPE) bottles with and without light ...
Development and Characterization of a Pilot-Scale Model Cocoa Fermentation System Suitable for Studying the Impact of Fermentation on Putative Bioactive Compounds and Bioactivity of Cocoa
Cocoa is a concentrated source of dietary flavanols—putative bioactive compounds associated with health benefits. It is known that fermentation and roasting reduce levels of native flavonoids in cocoa, and it is ...
Free amino nitrogen concentration correlates to total yeast assimilable nitrogen concentration in apple juice
Yeast assimilable nitrogen (YAN) is essential for yeast growth and metabolism during apple (Malus x domestica Borkh.) cider fermentation. YAN concentration and composition can impact cider fermentation kinetics and the ...
Fibre digestibility, abundance of faecal bacteria and plasma acetate concentrations in overweight adult mares.
The purpose of the present study was to compare digestibility of grass hay, faecal and plasma volatile fatty acid (VFA) concentrations, and faecal bacterial abundance in overweight and moderate-condition mares. Five ...
Brown Rice Vinegar as an Olfactory Field Attractant for Drosophila suzukii (Matsumura) and Zaprionus indianus Gupta (Diptera: Drosophilidae) in Cherimoya in Maui, Hawaii, with Implications for Attractant Specificity between Species and Estimation of Relative Abundance
<i>Drosophila suzukii</i> (Matsumura) is an agricultural pest that has been observed co-infesting soft-skinned fruits with <i>Zaprionus indianus</i> Gupta. The characterization of olfactory preferences by species is a ...
Shelf Life Determination of Fresh Blueberries (Vaccinium corymbosum) Stored under Controlled Atmosphere and Ozone.
Fresh blueberries are commonly stored and transported by refrigeration in controlled atmospheres to protect shelf life for long periods of storage. Ozone is an antimicrobial gas that can extend shelf life and protect fruit ...
role of package type on shelf-life of fresh crab meat
(Food Protection Trends, 2010)
Acid and Volatiles of Commercially-Available Lambic Beers
Lambic beer is the oldest style of beer still being produced in the Western world using spontaneous fermentation. Gueuze is a style of lambic beer prepared by mixing young (one year) and older (two to three years) beers. ...