Microbial content of commercial South African high-moisture dried fruits
نویسندگان
چکیده
منابع مشابه
Correlation between Drying Defects, Their Parameters and Moisture Gradient in Kiln-dried, South African Grown Eucalyptus
♣This paper was originally presented at the 2010 EC-IAWS/ESTB7 meeting, Rabat-Morocco, March 2010, and has been updated. Department of Forest and Wood Science, Private Bag X1, Matieland 7602, Stellenbosch University, South Africa. Centre for Statistical Consultation, Private Bag X1, Matieland 7602, Stellenbosch University, South Africa. Corresponding author: [email protected] Received: 28.04. 2010 A...
متن کاملAntioxidants Content in Empetrum nigrum Fresh and Dried Fruits
Empetrum nigrum L. (crowberry or black crowberry) belongs to Ericaceae (Empetraceae) family and is a circumboreal species, including both arctic and alpine environments as well as temperate and sub-arctic climates. The species is divided into two subspecies, whether is a plant produces hermaph-roditic flowers (E. nigrum ssp. hermaphroditum) or is dioecious (E. nigrum ssp. nigrum). There is curr...
متن کاملEffect of Time and Temperature on Moisture Content, Shrinkage, and Rehydration of Dried Onion
In this paper, the experimental data of the onion drying process by a batch cabinet dryer is investigated. Obtained experimental...
متن کاملEffect of drying medium on residual moisture content and viability of freeze-dried lactic Acid bacteria.
The effect of various substances on the relationship between residual moisture content and the viability of freeze-dried lactic acid bacteria has been studied. Compounds such as polymers, which display considerable ability in displacing water, showed no protective action during freeze-drying. Adonitol, on the other hand, produced the smallest change in water content at various times during dryi...
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 Applied Microbiology
سال: 2005
ISSN: 1364-5072,1365-2672
DOI: 10.1111/j.1365-2672.2004.02500.x