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Effect of Microwave Technology on Some Quality Parameters and Sensory Attributes of Black Tea
hot drink microwave drying polyphenols antioxidant activity quality characteristics sensory analysis
2016/12/9
Although the quality of black tea mainly depends on the constituents and conditions of raw material, the manufacturing process also plays a significant role in obtaining high quality tea products. In ...
Characterisation of phenolics and other quality parameters of different types of honey
physicochemical parameters phenolic acids flavonoids
2016/7/6
In order to provide a general picture of phytochemical characteristics of nectar honey, honeydew, and mixed honeys, an overall comparison of physicochemical parameters, and phenolic profile as well as...
Microwave drying of green bean slices: drying kinetics and physical quality
Phaseolus vulgaris effective diffusivity drying mathematical modelling rehydration colour
2015/7/28
Several microwave power settings were applied to green beans in order to determine the effect on the drying kinetics along with the rehydration ratio and colour values. In the experiments, several mic...
Utilization of High Quality Extracted Olive Oil in Manufacture of Modified Butter Blends
Extracted Olive Oil Modified Butter Blends
2016/6/2
Olive oil (Olea europaea L.) which extracted by pressure system from Koroneiki olive fruit variety by using 2% NaCl during malaxation step was used in manufacture of modified butter blends. Different ...
Application of multivariate regression methods to predict sensory quality of red wines
PLS regression sensory attributes phenolic parameters
2015/5/18
Several multivariate methods including partial least squares (PLS) regression, principal component regression (PCR) or multiple linear regression (MLR) have been applied to predict wine quality, based...
Effect of Pre-drying, Blanching and Citric Acid Treatments on the Quality of Fried Sweet Potato Chips
Pre-drying, Blanching Citric Acid
2016/6/2
Frying of sweet potato slices is carried out to convert the roots to value added products. Frying method brings out unique flavor and texture to the products that improve their overall acceptability. ...
Effect of Using Sourdough and Frozen Dough for Preparation of Breads on Quality, Shelf Life and Staling
Sourdough Quality
2016/6/2
The effect of sourdough and frozen dough on the shelf life and staling rate of bread was studied. In the present study malted barley and fermented milk was used for the preparation of sourdough and 25...
Changes in quality parameters of vodka filtered through activated charcoal
vodka spirit ethanol activated carbon GC-FID GC-MS sensory analysis volatile organic compounds
2014/2/25
The production technology of high-quality vodka used in Russia involves filtration through activated charcoal. To approach the quality of renowned Russian vodka, one prominent Czech spirit-producing c...
Effect of Storage on Physico-Chemical, Microbiological and Sensory Quality of Bottlegourd-Basil Leaves Juice
Physico-Chemical Microbiological Sensory Quality
2016/5/31
Bottlegourd (Lagenaria siceraria) and Basil (Ocimum sanctum) leaves blended juice was formulated with the help of Response surface methodology. The central composite design with 15 experimental combin...
Usefulness of selected methods of colour change measurement for pork quality assessment
colour of pork sensory analysis WHC pork quality
2014/2/25
A few selected methods of the meat colour change determination were compared with regard to their usefulness in the assessment of the quality of minced pork. The study was carried out on 128 samples o...
Evaluation of Microbiological Quality of Sudanese Fermented Dairy Product ‘Mish’ During Storage
Manufacturing plants microbiological quality mish storage period
2010/9/30
This study was conducted to microbiologically evaluate the Sudanese fermented dairy product ‘mish’during storage. Ninety samples were collected on the first day from three dairy plants (P1, P2, P3), t...
Bacteriological Quality of Traditionally Prepared Fried Ground Beef (Dambun nama) in Sokoto, Nigeria
Bacteria ground beef quality safety
2010/9/30
The study was designed to determine the bacterial quality of local fried ground beef (Dambun nama)sold and consumed in Sokoto metropolis. Between January and December 2009, 216 samples of fried ground...
Impact of Magnesium Sulphate on Biochemical and Quality Constituents of Black Tea
Magnesium Sulphate Biochemical Quality Constituents of Black Tea
2010/11/8
Field experiment was laid out in Randomized Block Design (RBD) at UPASI tea experimental farm, with eight treatments and three replications. Amino acid content in tea leaves increased due to soil appl...
Studies on Quality of Fatty Acids and Properties of Skin and Digestive Fat Content Oils from Some Iranian Fishes
Extraction fishes oils iodine Iran peroxide
2010/9/29
Fatty acids with several double bonds omega -3 and omega- 6 in fish oil decrease heart disease risk.In this research, Iodine, peroxide and acidic indexes of oils obtained from some fishes species of P...
基于近红外光谱分析法的奶粉品质快速检测（Quick Determination Method of Milk Powder Quality by Near-infrared Spectroscopy）
奶粉 品质检测 近红外光谱
2009/8/11
选择11个品牌的10多种配方奶粉，共80个样品，使用PDA型近红外光谱仪采集奶粉漫反射光谱，波长范围1089～2219nm。对光谱进行了SNV、软阈小波消噪及一阶微分预处理，通过比较主成分在不同波长上的权重分布，选择不同波段建立校正模型和进行预测精度分析。结果表明，奶粉的蛋白质和脂肪的近红外光谱信息主要分布于1100～1400nm和1800～2200nm波段内，采用小波消除原始光谱的噪声能提高校正...