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Native and non native sheep breed differences in canestrato pugliese cheese quality:a resource for a sustainable pastoral system
native breed pecorino cheese nutritional quality volatile organic compounds
2016/12/9
Canestrato Pugliese is an Italian uncooked hard cheese made by the Protected Designation of Origin (PDO) status. In the past, it was manufactured with milk from local sheep breeds (Altamurana and Lecc...
Effect of weaning system on lamb growth and commercial milk production of Awassi dairy sheep
Awassi sheep lamb growth milk yield restricted suckling
2015/6/4
To determine the effect of weaning system on Awassi sheep milk production and lamb growth, 68 Awassi ewes and their lambs (n = 104) were assigned to one of the following treatment groups a) after 3 da...
Discriminatory power assessment of the sensor array of an electronic nose system for the detection of non alcoholic beer aging
electronic nose chemical change storage beer aroma food PCA
2014/2/25
Many chemical changes in beer aroma occur during storage (aging), and monitoring these changes could give guidelines to the brewers how to manage and control the brewing process to obtain the final pr...
Preparation of mango (Mangifera indica L.) wine using a new yeast-mango-peel immobilised biocatalyst system
Saccharomyces cerevisiae immobilisation Mango peel biocatalyst sensory evaluation
2014/2/25
The preparation of mango wine by yeast-mango peel immobilised biocatalyst system by repeated batch fermentation was conducted and compared to free cells fermentation at 15, 20, 25, and 30°C. The opera...
Rheological Behavior of Schizophyllan in Fermentation System
Fermentation System Rheological Behavior
2016/6/1
Schizophyllan is a neutral extracellular polysaccharide produced by the fungus Schizophyllum commune, consisting of a 1,3-β-D-linked backbone of glucose residues with 1,6-β-D-glucosyl side groups. The...
高压CO2—水混合体系水解菊粉制备果糖工艺（High Pressure CO2?—Water System for Inulin Hydrolysis to Produce Fructose）
菊粉 高压CO2—水混合体系 水解
2009/9/11
为了解决利用传统酸水解菊粉制备果糖工艺的缺点，采用高压CO2—水混合体系代替普通酸性水溶液，研究了菊粉在该体系中的水解情况，考察了CO2压力、反应温度和反应时间对菊粉水解制备果糖的影响。结果表明，菊粉的水解度随CO2压力的增大、反应时间的延长而增大，随反应温度的升高先增大而后下降。在反应压力为20?MPa、反应温度为70℃、反应时间为3h的条件下，菊粉的水解度达94.9％，说明菊粉在高压CO2—水...
Effect of Curdlan on Retort Stability of a Pork Meat Gel System
curdlan retort minced-pork gel trehalose
2009/7/7
Effect of curdlan with or without trehalose on retort stability of a minced-pork gel system was investigated. The addition of curdlan suppressed the deterioration of physical properties as well as the...
Effect of Lactococcus sp. on the growth of Listeria sp. in the model UHT milk system
Lactococcus antilisterial activity lactic acid nisin Listeria UHT milk
2014/3/10
The work was aimed at the growth suppression of cultured listerias strains by cultured lactococci strains or commercial mesophilic cheese cultures during common cultivations in the model UHT milk syst...
Effect of pH and Water Activity in Generation of Selected Meaty Aroma Compounds in a Meat Model System
Selected Meaty Aroma Compounds Meat Model System
2008/11/26
Longissimus dorsi post rigor minced beef meat was washed repeatedly with 0.02 M phosphate buffer (pH 6.8) to obtain pigment-free muscle fibers. The resultant muscle fiber was freeze dried and used as...
Effect of pH and Water Activity in Generation of Selected Meaty Aroma Compounds in a Meat Model System
Effect of pH and Water Activity Selected Meaty
2016/5/31
Longissimus dorsi post rigor minced beef meat was washed repeatedly with 0.02 M phosphate buffer (pH 6.8) to obtain pigment-free muscle fibers. The resultant muscle fiber was freeze dried and used as ...
A Note on the Metabolic System for the Synthesis of the Tandem-Cluster Structure of Amylopectin in Rice Endosperm
amylopectin cluster rice starch branching enzyme starch debranching enzyme starch synthase
2008/4/20
The tandem-cluster structure of amylopectin must be a refined product that higher plants have evolved from the cluster-free random branched structure of glycogen. During the evolutionary process, plan...
Effects of 1-Kestose and Nystose on the Intestinal Microorganisms and Immune System in Mice
fructooligosaccharide -kestose, nystose ntestinal microorganisms actobacillus mmune system
2008/4/20
We investigated the effects of the major short chain fructooligosaccharides, 1-kestose and nystose, on the intestinal microorganisms and on the intestinal and systemic immune responses of mice. Both 1...
Short Communication: Concentration of Conjugated Linoleic Acid from Milk Fat with a Continuous Supercritical Fluid Processing System
milk fat conjugated linoleic acid
2008/4/1
A continuous pilot-scale supercritical carbon dioxide system was utilized for the concentration of conjugated linoleic acids (cis-9, trans-11 C18:2) from anhydrous milk fat, which was separated into f...
Study of the Possible Mechanisms Involved in the Mucosal Immune System Activation by Lactic Acid Bacteria
lactic acid bacteria intestinal interactions immunomodulation
2008/3/28
The induction of a mucosal immune response is not easy due to the development of oral tolerance, but under some conditions, bacteria can activate this immune system. Antigens administered orally can i...
Effect of Psychrotrophic Microorganisms on the Plasmin System in Milk
bovine milk psychrotrophic bacteria plasmin system proteolysis
2008/3/28
The psychrotrophic bacteria that are present in raw milk produce heat-stable proteases that affect the plasmin system and, in turn, the quality of the processed milk and other dairy products. Three ba...