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Reverse-phase high performance liquid chromatography technique was used for studying the evolution of bitter acids from three varieties of hop growing in Romania during the development of hop cones an...
Headspace solid phase microextraction and purge and trap analysis were used for the determination of volatiles in beer. These methods were compared with the analysis of unconcentrated gas phase and li...
The objective of this study was to use date palm syrup as a part of water (v/v) used in reconstituting skim milk powder in processing yogurt with 14% total solids. Physical properties such as sensory ...
A method of determining soy sauce chromaticity by a spectro colorimetric method was investigated to objectively evaluate the chromaticity usually decided by a visual sensory test. The objective chroma...
The effect of the combination of heating and pressurization on Maillard reaction was investigated using a model solution of glucose and glycine, and a white sauce. The apparent browning rates were cal...
In order to study the influence of the vacuum evaporation (VE) process on the functionality of whey protein concentrates (WPC’s) , Cheddar WPC’s were produced with and without VE, viz. by i) ultrafilt...
The difference of combination between Glu-B1 and Glu-D1 alleles in bread-making quality was investigated using the near-isogenic lines (NILs) of Glu-1 alleles. We found that composition of the HMWG su...
The effects of twelve kinds of dietary starch flour, i.e. rice (non-glutinous and glutinous), wheat (soft, medium, and hard), barley (roasted), buckwheat (inner layer and straight), corn, sweet potato...
Whole raw soybeans and soybean hulls were evaluated as a dietary replacement for whole cottonseed as determined by rumination and total chewing activity, milk fat percentage, and efficiency of 4% fat-...
Two fragments conferring partial phage resistance were located on plasmid pNP40 from Lactococcus lactis ssp. lactis biovar diacetylactis DRC3 and cloned. A 2.3-kb PstI fragment from pNP40 containing a...
Anhydrous milk fat was effectively microencapsulated by spray drying in wall systems consisting of combinations of whey protein with with carbohydrates lacking surface-active properties. Whey proteins...

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