Effect of using acid whey for marinating chicken breast muscles in organic production
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چکیده
منابع مشابه
Production of L(+) Lactic Acid using Lactobacillus casei from Whey
The aim of this work was to study the fermentation of whey for the production of L(+) lactic acid using Lactobacillus casei. The effect of different process parameters such as pH of the medium, temperature, inoculum size, age of inoculum, agitation and incubation time was monitored to enhance the lactose conversion in whey to L(+) lactic acid. Fermentations were performed without any pH control...
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the hypothesis is that recent and frequent exposure to lexical items leads to a more fluent production of speech in terms of rate of speech. to test the hypothesis,a one-way anova experimental design was carried out. 24 sednior students of efl participated in a one-way interview test. data analyses revealed that those who were exposed frequently to the lexical items over a week prior to inter...
15 صفحه اولfacilitating lexical access for the fluent production of speech
the hypothesis is that recent and frequent exposure to lexical items leads to a more fluent production of speech in terms of rate of speech. to test the hypothesis , a one- way anova experimental design was carried out. 24 senior student of efl participated in a one-way interview test. data analyses revealed that those who were exposed frequently to the lexical items over a week prior to inte...
15 صفحه اولL(+) lactic acid production and separation from dairy wastes(whey):in situe separation of lactic acid using lon-exchange resins in automatic control of PH.
Whey with a large amount of BOD(50000 PPM) is a dangerous environmental pollutant.this important source of lavtose(4-5%) is A USEFULL SUBSTRATE FOR A RANGE of fermentation processes.lacitic acid with swvwral applications in industries is one of these products.Specially L(+) isomer of this acid worthing 10 times as much as the mixture of L&D,is used in medical purposes such as absorbable surgica...
متن کاملThe Effect of Chicken Skin Gelatin and Whey Protein
37 38 39 Physical, thermal and microstructural properties of whey protein isolate (WPI) and chicken 40 skin gelatin mixtures were investigated. This is a first study on the compatibility of an 41 unutilised gelatin source from chicken skin with a well-characterised food protein. The 42 physical-chemical and rheological properties of chicken skin gelatin alone, were reported in 43 our previous p...
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ژورنال
عنوان ژورنال: Emirates Journal of Food and Agriculture
سال: 2019
ISSN: 2079-0538,2079-052X
DOI: 10.9755/ejfa.2019.v31.i4.1940