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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...
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 ...
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...
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...
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...
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...
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...
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 ...
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 ...
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...
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...
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...
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...
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...

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