Flavor and Bacterial Changes Occurring During Storage of Sweet Cream which has been Flash Pasteurized at Various Temperatures
نویسندگان
چکیده
منابع مشابه
Protein and lipid changes of FPC produced from Caspian Sea Kilkas in VP and MAP during storage at different temperatures
Fish Protein Concentrate (FPC) is a healthy, sustainable and high nutritive product that produced from fish and protein and other nutrients are more concentrated than in the fresh fish. The aim of this research is to study the sustainability of FPC produced from Kilka (combination of three Caspian Sea Kilka species, Clupeonella engrauliformis, C. grimmi and C. cultriventris which were not ident...
متن کاملProtein and lipid changes of FPC produced from Caspian Sea Kilkas in VP and MAP during storage at different temperatures
Fish Protein Concentrate (FPC) is a healthy, sustainable and high nutritive product that produced from fish and protein and other nutrients are more concentrated than in the fresh fish. The aim of this research is to study the sustainability of FPC produced from Kilka (combination of three Caspian Sea Kilka species, Clupeonella engrauliformis, C. grimmi and C. cultriventris which were ...
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The effects of beef substitution with crimini or white mushrooms (Agaricus bisporus) on the flavor profiles of carne asada and beef taco blends were measured with a descriptive analysis panel. Sensory mitigation of sodium reduction through the incorporation of mushrooms was also investigated in the taco blends. The substitution of beef with mushrooms in the carne asada did not alter the overall...
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This study investigated the use of headspace oxygen in a model food system to prevent the growth of anaerobic pathogenic bacteria in in-pack pasteurized food at various storage temperatures. Three model food formulations prepared with tryptic soy broth and three agar concentrations (0.1, 0.4 and 1.0%) were sealed without removing the air from the package in high oxygen barrier pouches (OTR=0.3c...
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We studied changes in the activity of human creatine kinase isoenzymes (native MM in serum, MM, MB, and BB preparations in serum matrix) on storage in the presence of 0, 10, 20, and 50 mmol of N-acetyl cysteine, 2-mercaptoethanol, and 1-thioglycerol per liter of serum at 37, 30, 25, 4, and -20 degrees C. We also assessed the stability of the thiols under the same conditions. We generally confir...
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ژورنال
عنوان ژورنال: Journal of Dairy Science
سال: 1938
ISSN: 0022-0302
DOI: 10.3168/jds.s0022-0302(38)95638-3