We developed an ion-exclusion/adsorption chromatography (IEAC) method employing a polystyrene-divinylbenzene-based weakly acidic cation-exchange resin (PS-WCX) column with propionic acid as the eluent for the simultaneous determination of multivalent aliphatic carboxylic acids and ethanol in food samples. The PS-WCX column well resolved mono-, di-, and trivalent carboxylic acids in the acidic e...

1. Thirteen normo-cholesterolaemic male students consumed one 450 g can of baked beans (Phaseolus vulgaris) in tomato sauce, daily, for 14 d as part of their normal diet. After a 14 d washout period, eleven of the students went on to consume one 440 g can of spaghetti in tomato sauce, daily, for 14 d. 2. Fasting blood samples were taken frequently for measurement of plasma cholesterol, high-den...

We investigated the effect of sugar cane level and foaming process on properties, drying kinetics, physicochemical properties dried pasta sauce. Experiments were conducted sauce based tomatoes, both non-foamed foamed, at selected concentrations (0, 15, 30% g sugar/g concentrated tomato) a constant temperature 60.C. The results indicated that density viscosity foamed lower than sauce, thereby in...

The improvement of soy sauce fermentation is restricted by the insufficient information on bacterial community. In this study, bacterial communities in the koji and mash stage were compared based on next-generation sequencing technology. A total of 29 genera were identified in the koji stage, while 34 in the mash stage. After koji stage, 7 genera disappeared and 12 new genera appeared in the ma...

Preservation of Simalungun's typical sauce to the women’s organization Simalungun Central Bureau Statistics by Medan State University Research and Service Center, namely tinuktuk sauce, have been carried out socializing benefits contents which online. Preserving this as a form community service has already done Universita Negeri research center. It is implemented nutritional content tinuktuk. I...

In the present study, biogenic amines levels, microorganisms count, and sensory attributes were assessed in seasoned unseasoned minced beef during chilling storage at 3±1°C over four consecutive days. Seasoning treatments consisted of black pepper, garlic powder, onion soy sauce, lactic acid, lemon juice. Biogenic concentrations samples analyzed by HPLC. Sensory assessment was acceptable with g...

Chicken meat is widely consumed and it is the most common and popular poultry species in the world. The preference and consumption of chicken meat have been tremendously increasing in Malaysia. About 120 respondents who took part in the study were classified into four groups namely routine chicken eaters, chicken likers, chicken lovers with a health concern and real chicken lovers based on thei...

The background of this research is that it currently known “Nasional” brand Soy Sauce not very well and we rarely find promotions through television media, but the level sales Nasional soy sauce in second place after ABC sauce, thus making researchers interested conducting proving what factors influence buyer's decision by using several variables, product quality, price, halal labeling. This ty...