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Cereal Quality Characteristics as Affected by Controlled Atmospheric Storage Conditions
Cereal Quality Characteristics Storage Conditions
2016/5/27
The quality of cereal grains during storage is affected by entomological, microbiological and environmental factors, resulting in physicochemical and organoleptic changes that lead to significant prod...
A role of reductones in the monitoring of sulphur dioxide content in wines during their maturation and storage
sulphuration titrated acids tartaric acid
2014/7/10
The content of free SO2 (1.3–37.9 mg/l and 5.3–19.7 mg/l for 2009 and 2010) and total SO2 (38.3–272.0 mg/l and 52.0–102.1 mg/l for 2009 and 2010) for individual wines was in a broad interval. Results ...
Effect of Different Temperatures and Parameters Analysis of the Storage Life of Fresh Cucumber and Tomato using Controlled Atmosphere Technology
Different Temperatures Parameters Analysis
2014/6/2
The objectives of this study were to evaluate the effect of different controlled temperatures and analyze the measures and/or parameters of the controlled atmosphere storage for fresh cucumbers and to...
Effect of Storage Packaging on Sunflower Oil Oxidative Stability
Sunflower Oil Oxidative Stability Storage Packaging
2012/6/1
The sunflower is one of the four most important oilseed crops in the world and the nutritional quality of its edible oil ranks among the best vegetable oils in cultivation. Two samples of sunflower oi...
Effect of Storage Period and Packaging on the Shelf Life of Cereal Bran Incorporated Biscuits
Storage Period Cereal Bran Incorporated Biscuits
2012/6/1
Both full fat and defatted cereal brans were blended with wheat flour at different levels to prepare nutritive biscuits. Product making, sensory and texture quality were assessed to find out the most ...
Preparation of Spent Duck Meat Pickle and its Storage Studies at Room Temperature
Spent Duck Meat Pickle Storage Studies
2012/6/1
Spent duck meat can be profitably utilized by preparing value added meat products. A study was conducted on preparation and storage stability of ready to eat meat product-pickle at room temperature. T...
Antioxidative Effects of Pomposia Extract, on Lipid Oxidation and Quality of Ground Beef during Refrigerated Storage
Pomposia Extract Lipid Oxidation
2011/5/31
The aim of the current investigation was to investigate the effect of pomposia juice and extracts compared to BHT as synthetic antioxidant on lipid oxidation and quality of ground beef during refriger...
Effect of Growth Enhancers on Quality of Chicken Meat During Cold Storage
Chicken dietary supplementations meat quality
2010/9/30
This study was conducted to assess the effect of some growth enhancers as dietary onion & garlic (Allium sativum) and vitamin E supplementation with water on the meat quality parameters of broiler chi...
Blending of Oils-Does it Improve the Quality and Storage Stability, an Experimental Approach on Soyabean and Palmolein Based Blends
Quality and Storage Stability Palmolein Based Blends
2010/5/31
The present study of nutritional evaluation of two different oil blends were investigated using sesame oil as control. The blends selected were soyabean and palmolein with sesame in the ratios of 80:2...
An Investigation into Sorghum Based Ogi (Ogi-Baba) Storage Characteristics
Cereal elevated heating ogi-baba organoleptic pap
2010/1/30
The storage characteristics of uncooked Ogi-baba (Sorghum based cereal breakfast) after drying for some time at an elevated temperature of 130ºC was the main objective of this experimental work. ...
Changes in the Acid Value of Butter During Storage at Different Temperatures as Assessed by Standard Methods or by FT-IR Spectroscopy
Acid Value Assessed by Standard Methods
2008/5/31
Three different types of polish commercial butters, namely: light, regular and high fat content were under study. Studied samples were stored at two different temperatures (5 or 20°C) for a period of ...
Changes on storage of peanut oils containing high levels of tocopherols and b-carotene
antioxidants autoxidation carotene peanut oil storage tocopherols
2003/3/19
We compared changes of tocopherols and b-carotene in a traditional peanut oil (cultivar Virginia, 30.5% linoleic acid) with a modified high-oleic peanut oil (cultivar SunOleic, 2.7% linoleic acid), de...