Changes in chosen properties of soft cheeses with chilli pepper during storage
نویسندگان
چکیده
منابع مشابه
Changes in Physicochemical Properties of Wild and Cultivated Blackberry during Postharvest Cold Storage
Background: Blackberry is a seasonal harvested fruit that is also very fragile and perishes quickly. A comparative study was conducted to find out influence of cold storage on physicochemical parameters of wild and cultivated blackberry over a period of 12 days. Methods: The plant materials were composed of the blackberry fruit, including a compound of cultivated blackberry (Rubus spp.), and w...
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چکیده ندارد.
15 صفحه اولstudy of changes in rheological properties of potato tissue during storage using the creep test
the changes in viscoelastic properties of potatoes (tubuls agria) stored at 4 ˚c for 4 months were modeled and evaluated by using the creep-recovery test. cylindrical specimens with 15 mm in diameter and 35 mm long were used. the samples were allowed to deform gradually under the constant stress (110 kpa) for about 30 min. after removing the load, the sample recovery was registered. deformation...
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Chilli pepper (Capsicum annum L) is being grown in diverse climatic conditions throughout India. Nonpersistent aphid transmitted viruses have been implicated as the major factor contributing to low yields of chilli pepper in India. A virus causing symptoms of mosaic mottling, vein banding, and leaf distortion of chilli was isolated from chilli growing areas of Karnataka and Tamil Nadu states of...
متن کاملChanges of fatty acid profiles in fillets of Cobia (Rachycentron canadum) during frozen storage
In this study changes in fatty acids profile during frozen storage at -18°C of Cobia (Rachycentron canadum), caught from the Persian Gulf (Bandar Abbas) were studied. Changes in saturated fatty acids (SFAs), monounsaturated fatty acids (MUFAs), polyunsaturated fatty acids (PUFAs), EPA+DHA/C16, n-3 PUFA/n-6 PUFA (n-3/n-6) and polyunsaturated fatty acids /saturated fatty acids (PUFA/SFA) were i...
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ژورنال
عنوان ژورنال: Potravinarstvo
سال: 2018
ISSN: 1337-0960
DOI: 10.5219/971