Microbial profile and bacterial characterisation of naturally debittered Hurma olives compared to non-debittered Erkence variety during ripening period
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چکیده
منابع مشابه
Quality characteristics of bread and cookies enriched with debittered Moringa oleifera seed flour.
The effects of replacing wheat flour with 0-15% debittered moringa seed (DBMS) flour on the dough rheology of wheat flour and physical, sensory and chemical properties of bread were studied. Incorporation of an increasing amount of DBMS from 0 to 15% decreased farinograph water absorption, dough stability, amylograph peak viscosity and overall quality of bread. The bread with 10% DBMS had a typ...
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consequence analysis of the leakage, ignition and explosion during high pressure sour gas injection process to the oil reservoir
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Characterization of Poosti Cheese, a Traditional Raw Sheep Cheese during Ripening: Physicochemical, Microbial and Micro-structural Aspects
Background and Objectives: This study is the first research on the physiochemical characteristics, microbial population and microstructure of Poosti cheese over 90-days of ripening. The main difference between Poosti cheese and other types of traditional cheese is the skin, which is used for its storage. Materials and Methods: Physicochemical characteristics including moisture, salt, pH, acidi...
متن کاملA lipoxygenase with dual positional specificity is expressed in olives (Olea europaea L.) during ripening.
Plant lipoxygenases (LOXs) are a class of widespread dioxygenases catalysing the hydroperoxidation of polyunsaturated fatty acids. Although multiple isoforms of LOX have been detected in a wide range of plants, their physiological roles remain to be clarified. With the aim to clarify the occurrence of LOXs in olives and their contribution to the elaboration of the olive oil aroma, we cloned and...
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ژورنال
عنوان ژورنال: International Journal of Food Science & Technology
سال: 2016
ISSN: 0950-5423
DOI: 10.1111/ijfs.13187