Changes in Quality Characteristics of Eggplant Pickles by Salt Content and Drying Time during Storage
نویسندگان
چکیده
منابع مشابه
Changes in sensory quality characteristics of coffee during storage
How long can roasted coffee beans be stored, without reducing the typical coffee flavor which is mainly responsible for consumers' enjoyment? In Austria, most coffee packages have a best-before date between 12 and 24 months, but it is not regulated by law. Therefore, there is the need to evaluate changes in sensory qualities of coffee beverages prepared from stored coffee beans. For preparation...
متن کاملChanges in the Essential Oil Content and Composition of Thymus daenensis Celak. under Pre-drying and Different Storage Conditions
Background: The post-harvesting process of medicinal plants such as drying operation and storage conditions has great influence on their quality and quantity of the active ingredients. Objective: The aim of this experiment was to investigate the effect of pre-drying operation and also storage conditions and duration on the essential oil content and composition of Thymus daenensis. Methods: A ...
متن کاملComparison of lipid changes in chicken frankfurters made by soybean and canola oils during storage
Two batches of frankfurters containing about 55% chicken meat with two different oils (including canola and soybean) were manufactured. Batch 1 included canola oil and Batch 2 included soybean oil in the products. Various analyses were performed to detect the lipid changes of both batches during storage. Fatty acid composition analysis using gas chromatography showed little change in the fatty ...
متن کاملQuality changes in cocoyam flours during storage
Cocoyam tubers were subjected to two processing methods (fermentation and parboiling) and milled into flour. The samples were stored at 25°C, 35°C, and 45°C and analyzed at 2 weeks interval for 8 weeks for their nutritional, functional, and pasting properties. Data obtained were subjected to multiple analysis of variance. Storage period and its interactive effect with the processing methods had...
متن کاملChanges in the Essential Oil Content and Composition of Lippia citriodora under Vacuum Oven-drying and Pre-drying Operation
Background: Pre-drying operations and drying methods have a significant effect on the quantity and quality of plants essential oils. Objective: In this study, the effect of pre-drying operation and vacuum oven-drying was investigated on the essential oil content and composition of Lippia citriodora. Method: This research was conducted as a factorial experiment in a completely randomized desig...
متن کاملذخیره در منابع من
با ذخیره ی این منبع در منابع من، دسترسی به آن را برای استفاده های بعدی آسان تر کنید
ژورنال
عنوان ژورنال: Journal of the Korean Society of Food Culture
سال: 2012
ISSN: 1225-7060
DOI: 10.7318/kjfc/2012.27.2.211