Physico-chemical changes in breads from bake off technologies during storage

Physico - Chemical Changes in Breads from Bake off 1 Technologies during Storage

Physico-chemical changes in dabai (Canarium odontophyllum Miq.) fruit during modified atmosphere storage

Dabai or Canarium odontophyllum Miq., from the family Burseraceae, is an important indigenous fruit to Borneo Island. However, it is a highly perishable fruit with short shelf life. Postharvest technology such as modified atmosphere packaging (MAP) can be used to maintain highly perishable fresh fruit quality and increase its shelf life. There is not much work has been carried out to study effe...

investigation on enthalpy changes in iranian flat breads and baguette during storage

abstract the aim of this research was to investigate the enthalpy variations of iranian flat breads during storage in room temperature and determining relationship between enthalpy and amount of staling development. for this purpose, the major iranian breads including barbari, taftoon, lavash and sangak beside baguette, were prepared using standard ingredients, specific recipe, and under contro...

The Transfer Function Bake-Off

alizing large 3D data sets from scientific or medical applications. Transfer functions are particularly important to the quality of direct volume-rendered images. A transfer function assigns optical properties, such as color and opacity, to original values of the data set being visualized. Unfortunately, finding good transfer functions proves difficult. Pat Hanrahan called it one of the top 10 ...

Microbiological and Physico-Chemical Changes During Manufacture of an Italian Goat Cheese Made from Raw Milk

The aim of this work was to study the microbiological and physico-chemical changes throughout three cheesemaking replicates of Italian Formaggelle di capra cheese made from raw goat milk. Therefore, during the process, three samples of milk, curd and cheese at 3, 7, 11, 14, 21 and 30 days of ripening old cheese were taken from three cheesemaking replicates. The average of total mesophilic bacte...