Aromatic amino acids act as precursors of various low molecular weight (<1kDa) antimicrobial compounds including hydroxy acids such as phenyllactic acid, hydroxyphenyllactic acid, indolelactic acid, alcohols such as phenylethyl alcohol for example and others. These metabolites are known to play an important role in biopreservation of fermented food products as cheese, beer, sourdough, fermented...

BACKGROUND Breath odor is scored by different techniques, each with its own shortcomings. Organoleptic ratings are uncomfortable for the patient, subjective, influenced by external parameters including food and cosmetics, and especially lack international calibration. Portable sulphide monitors are relatively expensive and neglect several major malodorous molecules (e.g., butyric and propionic ...

Black Slavonian pig used to be the most widespread breed in Slavonia, and it was mainly used for the production of fat and authentic meat products such as kulen – a slowly fermented and drycured spicy sausage stuffed in pork blind gut. Nowadays, this breed is rare, and kulen and other meat products are mostly produced from the meat of more productive white pig breeds. Still, the products of loc...

Phenolic compounds form one of the main classes of secondary metabolites. They display a large range of structures and they are responsible for the major organoleptic characteristics of plant-derived-foods and beverages, particularly color and taste properties and they also contribute to the nutritional qualities of fruits and vegetables. Phenolic compounds are also highly unstable compounds wh...

The present study was undertaken with the aim of investigating the physical parameters (e.g. organoleptic and specific gravity of raw milk) and also to study the microbiological quality of raw milk (total viable count, Coliform count and Staphylococcal count) from different villages and Bangladesh Agricultural University (BAU) Dairy Farm of Mymensingh District of Bangladesh, during the period f...

Sažetak For the last few years in poultry industry there was increased the use of mechanically separated meat, meat of lower quality value, which is the product obtained by removing meat from poultry carcasses or by removing meat from flesh-bearing bones after boning. In this process, the loss or modification of the muscle fiber structure occurs. Since such meat has lower quality value, it is n...

fish roe contains high level of protein and unsaturated fatty acids, but the roe are susceptible to spoilage and its sensorial and qualitative characteristics decrease during storage. salt and antioxidant used in the production of roe to prevent or retard spoilage. this study examined the sensory factors (color, smell, taste, appearance) of rainbow trout roe using plant extracts, such as garlic...