منابع مشابه
Thermophysical and rheological properties of dulce de leche with and without coconut flakes as a function of temperature
Received 3/4/2012 Accepted 31/10/2012 (005654) 1 Universidade Federal Rural do Rio de Janeiro – UFRRJ, Rod. BR 465, Km 7, CEP 23890-000, Seropédica, RJ, Brasil 2 Departamento de Engenharia do Agronegocio, Universidade Federal Fluminense – UFF, CEP 27255-125, Volta Redonda, RJ, Brasil 3 Departamento de Tecnologia de Alimentos, Universidade Federal de Viçosa – UFV, CEP 36571-000, Viçosa, MG, Bras...
متن کاملEffect of Bakhtiari celery (Kelussia odoratissma Mozaff) on sensory properties and shelf life of set yogurt
Background & Aim: The essential oils are the most important secondary aromatic biochemical compounds in plants and even in some animals. They are of great importance because of their aromatic, flavoring and preventing properties from deterioration in food industries. According to ethnobotany study of aerial parts of Bakhtiari celery or Kelus (Kelussia odoratissma Mozaffarian) in dairy...
متن کاملEffect of Bakhtiari celery (Kelussia odoratissma Mozaff) on sensory properties and shelf life of set yogurt
Background & Aim: The essential oils are the most important secondary aromatic biochemical compounds in plants and even in some animals. They are of great importance because of their aromatic, flavoring and preventing properties from deterioration in food industries. According to ethnobotany study of aerial parts of Bakhtiari celery or Kelus (Kelussia odoratissma Mozaffarian) in dairy...
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Background: Chicken fillets contain essential amino acids besides many minerals and vitamins, which are necessary for maintaining life and promoting growth. Moreover, it is low in calories and cholesterol; therefore, it can be used for feeding infants, young children, and some patients. Methods: Chicken fillets were initially coated by dipping in different concentrations of chitosan (1.0%, 1.5...
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Modified atmosphere packaging (MAP) was used to increase the shelf life of fresh in hull pistachio nuts (Pistacia vera L.), meeting the market demand for fresh high quality products. Fresh in hull pistachio nuts were stored at 5°C and three different gaseous conditions including 10% O2, 20% CO2 and 70% N2 (MAP1), 100% CO2 (MAP2) and ambient atmosphere for 42 days. The samples of 300 g of pistac...
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ژورنال
عنوان ژورنال: Journal of Dairy Science
سال: 2004
ISSN: 0022-0302
DOI: 10.3168/jds.s0022-0302(04)73314-7