Steeping preservation of cauliflower with hurdle concept
نویسندگان
چکیده
منابع مشابه
Basic aspects of food preservation by hurdle technology.
Hurdle technology is used in industrialized as well as in developing countries for the gentle but effective preservation of foods. Previously hurdle technology, i.e., a combination of preservation methods, was used empirically without much knowledge of the governing principles. Since about 20 years the intelligent application of hurdle technology became more prevalent, because the principles of...
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Present study was aimed to develop acceptable shelf stable chicken sausages using textured soya protein as a humectants and lactic acid as a acidulent along with the use of Nisin to extend the shelf life of hurdle treated chicken sausages. Chicken sausage was prepared from emulsion of minced and chopped meat along with addition of non meat ingredients such as textured soya protein including spi...
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Cereal Chem. 68(l):1217 A laboratory procedure for steeping maize, which closely simulates 48 and 24 hr in 0.20% sulfur dioxide alone. Reducing the steeping time commercial practice in wet milling, was developed and used to determine without adding enzymes reduced starch yield and increased the protein the effects of multiple-enzyme treatment on wet-milling performance. content of the starch. M...
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We consider the problem of how to determine the required level of the current provision in order to be able to meet a series of future deterministic payment obligations, in case the provision is invested according to a given random return process. Approximate solutions are derived, taking into account imposed minimum levels of the future random values of the reserve. The paper ends with numeric...
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بر اساس نظریه افلاطون در باره شعر خلاقیت هنری مورد انتقاد قرار گرفته است. نظریه کلی در مورد شعر این بود که شعر از ظواهرتقلید میکند و نه حقیقت. چون سایه ای از حقیقت است. اما با پیدایش فلسفه نو افلاطونی، انتقاتات قبلی در مورد شعر و شاعری اصلاح شد. فلوطین در کتاب انئید، اساس خلق هنری را بر محور مُثل افلاطونی قرار داد. وی باور داشت که هنر مندان در خلق آثار هنری، تحت تاثیر مُثل افلاطونی بوده و عوالمی ...
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ژورنال
عنوان ژورنال: Journal of Food Science and Technology
سال: 2013
ISSN: 0022-1155,0975-8402
DOI: 10.1007/s13197-013-1135-3