Microbiological Characteristics and Mineral Content of Local Smoked Cheese Produced in Yemen
نویسندگان
چکیده
منابع مشابه
Polycyclic aromatic hydrocarbons in smoked cheese
BACKGROUND: Polycyclic aromatic hydrocarbons (PAHs) represent a group of organic compounds containing two or more aromatic rings. Their control in the human food chain is required due to the mutagenic and carcinogenic potential, exhibited in vertebrates. In the present study, the occurrence of PAHs in 36 cheeses smoked by various processes was investigated. RESULTS: PAH concentrations (sum of 1...
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تعداد 20 رأس میش نژاد نائینی 6+-24 ماهه، با میانگین وزن 2/3-+40 کیلوگرم، همراه با 20 رأس بره های آنها در قالب طرح کاملا تصادفی اثر بتائین و مکمل سولفات بر خصوصیات شیر و پشم و عملکرد بره ها بررسی شد. میش ها بطور تصادفی در چهار تیمار قرار گرفتند. تیمارها عبارت بودند از: 1-گروه شاهد 2-بتائین (05/0 درصد ماده خشک) 3-سولفات (24/0 سولفور درصد ماده خشک 4-بتائین هرماه با سولفات. جیره غذائی طبق nrc با مح...
15 صفحه اولsimulation and experimental studies for prediction mineral scale formation in oil field during mixing of injection and formation water
abstract: mineral scaling in oil and gas production equipment is one of the most important problem that occurs while water injection and it has been recognized to be a major operational problem. the incompatibility between injected and formation waters may result in inorganic scale precipitation in the equipment and reservoir and then reduction of oil production rate and water injection rate. ...
Assessing Activity and Characteristics of the Bacteriocins Produced by Lactobacilli from Local Yogurts of Behbahan City
Background and Objectives: Lactobacillus spp. are widely distributed in environment as well as dairy products. During the fermentation process, these microorganisms produce various compounds such as organic acids and bacteriocins with antimicrobial activities. The aims of this study were to isolate and identify lactobacilli from local yogurts of Behbahan, Iran, and assessment of antimicrobial a...
متن کاملProximate and Mineral Content of Traditional Smoked Fish Species from Lake Kainji, Nigeria
Investigation into proximate and mineral content of three commercially important fish species (Lates niloticus, Clarias anguillaris and Hemisynodontis membranaceus using the traditional smoked method was conducted. Proximate analysis showed significant differences (P< 0.05) among the fish samples. However, there was no significant difference in their mineral content. Crude protein in fish sampl...
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ژورنال
عنوان ژورنال: Journal of Food and Nutrition Sciences
سال: 2013
ISSN: 2330-7285
DOI: 10.11648/j.jfns.20130104.16