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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...
Influence of composite κ-casein and β-lactoglobulin genotypes on composition, rennetability and heat stability of milk of cows of Slovak Pied breed
cow milk genetic polymorphism milk protein casein rennetability heat stability
2015/6/4
The effect of the phenotypic combination of genetic variants κ-CN/β-Lg on the contents of technologically and nutritionally important components of milk as well as technological properties of milk was...
Influence of Thermal Treatment on Polyphenol Extraction of Wine cv. André
temperature wine grape colour
2015/3/4
The extraction of polyphenols and colour parameter development of the grape variety André processed by thermal
maceration techniques were examited.
Influence of Whey, Whey Component and Malt on the Growth and Acids Production of Lactobacilli in Milk
Lactobacillus caseinomacropeptide whey protein
2014/11/28
The effect of whey powder, whey protein concentrate, caseinomacropeptide, and malt addition into milk on the growth
and acid production of lactobacilli (Lactobacillus casei Lafti L-26, Lactobacillus...
Influence of Ageing on Changes in Polyphenolic Compounds in Red Wines
HPLC local red wines polyphenols resveratrol wine ageing
2014/11/28
The phenolic compounds of wines were measured in two local cultivars – Blaufränkisch and Turán, and three worldwide
known varieties: Cabernet Franc, Cabernet Sauvignon, and Merlot. An experimen...
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...
Composition and sensory analysis for quality evaluation of a typical Italian cheese: influence of ripening period
buffalo milk cheese chemical analyses storage period sensory profile flavour
2014/2/24
Caciottina massaggiata di Amaseno, a typical dairy product of the Lazio Region prepared from buffalo milk, was analysed for moisture, fat, protein, pH, and acidity content at different storage (0, 3, ...
Influence of various pork fat types on the ripening and characteristics of dry fermented sausage
pork adipose tissue methyl esters of fatty acids sensory characteristics lactic acid lactic acid bacteria
2014/2/24
The influence of three types of pork adipose tissue (neck, back, and leg) on the quality of dry fermented sausages was evaluated. No statistically significant differences between the most abundantly r...
Influence of sugars, modified starches, and hydrocolloids additions on the rheological properties of raspberry cream filling
raspberry cream fillings rheological properties sugars modified starches hydrocolloids
2014/2/25
The influence of the addition of sugars, sucrose, fructose, and trehalose, modified starches, and hydrocolloids on the rheological properties of raspberry cream fillings prepared with the addition of ...
Influence of growing area, plant age, and virus infection on the contents of hop secondary metabolites
Humulus lupulus hop plant age polyphenols essential oils α- bitter acids β-bitter acids
2014/2/25
Hops and hop products (pellets and extracts) belong to the major raw materials employed in brewing industry. Many effects such as the growing area, hop plant age, and virus infection influence the con...
Influence of heat on protein degradation, ultrastructure and eating quality indicators of pork
Jinhua pork temperature eating quality protein degradation ultrastructure
2012/8/14
BACKGROUND: Heating temperature is an important factor affecting meat palatability. This study aimed to evaluate the influence of heating temperature on some eating quality indicators, protein degrada...
The influence of feeding diets containing white cheese, produced with prebiotics and the potentially probiotic Lactobacillus plantarum strain, on the gastrointestinal microflora of rats
inulin maltodextrins rats microflora prebiotics probiotics synbiotics
2014/2/27
The effects of inulin HPX and maltodextrins, and also the potentially probiotic Lactobacillus plantarum 14 strain, used separately and in combination in white cheese production, on the gastrointestina...
Influence of the preservative material HOLDBACTM on the growth and proliferation of Listeria on the surfaces of cheeses
Listeria HOLDBACTM soft ripened cheese string cheese
2014/2/27
Three varieties of cheese were selected for the experiment: Genuine Olomouc-brand soft ripened cheese, Loose-brand acid curd cheese, and Slovak-style string cheese. Their surfaces were inoculated with...
Influence of caspase3 selective inhibitor on proteolysis of chicken skeletal muscle proteins during post mortem aging
Caspase3 Skeletal muscle protein Calpain Inhibitor Post mortem aging Proteolysis
2012/8/13
The objective of this study was to investigate the potential contribution of apoptosis related downstream executioner caspase3 to post mortem skeletal muscle proteolysis by use of caspase3 selective i...
Influence of Butter and/or Vegetable oil on Flavors of Roux Prepared from Wheat Flour and Fat/Oil
roux flavor fat/oil sensory evaluation
2009/6/10
To examine the influence of preparation method (white or brown roux prepared by heating to 130°C and 170°C, respectively) and fat/oil ingredients (butter fat, corn oil and salad oil), the flavors of r...