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Influence of Saccharomyces cerevisiae strain on the profile of volatile organic compounds of blossom honey mead
honeywine yeast sensory profile
2015/7/28
The influence of yeast strain on the volatile profile of meads fermented from blossom honey using three different Saccharomyces cerevisiae var. bayanus strains was evaluated. Meads were analysed by me...
Effect of Organic-Acid-Soaking on the Extension of the Shelf Life of Fresh Noodles
Organic-Acid-Soaking Fresh Noodles
2016/6/2
Fresh Noodle (FN), an instant noodle without oil-fried process, was healthier and more nutritious than fried instant noodle. But the main problem of Fresh Noodle (FN) is preservation because of their ...
Consumer Perception of Cured Pork Meats: the Added Value of the Organic Attribute
choice experiment conditional logit consumer perception organic pork meat
2015/3/4
Convenience foods, such as cured meats, have always been appreciated in terms of their price, convenience and of
course their taste. The pig sector in Italy is substantially stable, and has recently...
Influence of cultivation conditions on the growth of Lactobacillus acidophilus, Bifidobacterium sp., and Streptococcus thermophiles, and on the production of organic acids in fermented milks
lactic acid bacteria ABT fermented milk l(+)-lactic acid d(–)-lactic acid
2014/10/11
The parameters influencing the formation of organic acids and the ratio between the optical isomers of lactic acid were evaluated. Five different factors were tested, namely the form of starter, inocu...
Quality of cows’ milk from organic and conventional farming
hedonic evaluation microbiological quality milk composition Holsein cattle
2014/8/11
The results of chemical and microbial analyses of raw milk samples coming from organic and conventional farming systems were statistically compared. The samples were analysed during a twelve-month per...
Organic acids (oxalic, citric, malic, and succinic) contents of Domat, Memecik and Uslu varieties of olives grown in Turkey were investigated using HPLC method. Organic acids were extracted from olive...
Small-Scale Egg Production (Organic and Conventional)
Small-Scale Egg Production Organic Conventional
2013/6/28
In the 1980s and 1990s, small-scale egg production has made a comeback, mainly because of changing consumer demands and emerging niche markets. This six-page publication, part of the Agricultural Alte...
Consumers?perception of the health aspects of organic food
consumer behaviour factor analysis marketing mix quantitative research
2014/2/24
Organic foods are grown using the principles of organic agriculture that are produced, processed and packaged without using chemicals. They have been accepted due to their several perceived benefits o...
Segmentation of Czech consumers as for their relationship to organic foods
approaches to market segmentation consumer behaviour food market target marketing
2014/2/24
Products of organic agriculture have gained a significant attention among consumers. It creates a visible impact also on the products of conventional agriculture. This leads to the necessity to apply ...
Bacterial biofilms resist oxidising agents due to the presence of organic matter
food safety MIC dairy sanitation biocide hygiene
2014/2/25
This study evaluated the susceptibility of planktonic and biofilm cells of Staphylococcus spp. (n = 87), Klebsiella spp. (n = 30), and Escherichia coli (n = 74) isolates originating from food contact ...
Volatile organic compounds as biomarkers of the freshness of poultry meat packaged in a modified atmosphere
VOCs gas chromatography/mass spectrometry argon atmosphere
2014/2/25
The volatile organic compounds (VOCs) in the packing of chicken meat in a modified atmosphere was qualitatively and quantitatively evaluated. The total number of 72 samples of chicken hindquarters wer...
Profiling of primary metabolites in grapes of interspecific grapevine varieties: sugars and organic acids
grapevine interspecific variety sugars organic acid profiling
2014/2/25
The quality of grapes is determined above all by the contents of the primary and secondary metabolites. The primary metabolites involve sugars and organic acids, and just these compounds are dealt wit...
Effect of Organic Solvent on the Characteristics of Free and Immobilized Inulinase from Kluyveromyces marxianus ATCC 16045
organic solvent inulinase stability kinetic parameters
2010/10/14
The aim of this work is to evaluate the effects of the butyl acetate concentration on the
characteristics of free and immobilized inulinase from Kluyveromyces marxianus ATCC
16045. The mass fraction...
Screening of Various Organic Substrates and the Development of a Suitable Low-Cost Fermentation Medium for the Production of α-Amylase by Bacillus subtilis
Bacillus subtilis α-amylase banana husk solid-state fermentation
2010/3/24
The production of extracellular amylase by Bacillus subtilis has been studied in solid-state fermentation (SSF). In a sequential order, various process parameters were optimized for maximum amylase pr...
Organic Taste-Active Components in the Hot-Water Extract of Yellowtail Muscle
free amino acid nucleotide sensory test
2009/6/17
Hot-water extracts from the muscle of yellowtail Seriola quinqueradiata were analyzed for low-molecular-weight substances and organic taste-active components were identified by sensory tests (omission...