نتایج جستجو برای: pickled cucumbers
تعداد نتایج: 1443 فیلتر نتایج به سال:
It is a great challenge to identify different cucumber diseases at early stages based on conventional methods due complex and similar symptoms. By contrast, chlorophyll fluorescence an indicator of membrane changes or disturbances during plant growth. This research aimed propose effective method for the identification brown spot (BS) anthracnose (AN) in cucumbers imaging, interpret relationship...
One of the most common abnormalities associated with olives pickled in California is known throughout the industry as "yeast spots." This blemish, shown in figure 1, is characterized by the formation of raised white spots or pimples between the inner surface of the skin and the flesh of the olive. Although in general, the Sevillano variety most frequently shows this blemish, the spots may be fo...
Preservative fruits have gained popularity in recent years as part of food consumption, but their benefits towards human health are not known. This study compared total phenolic (TPC), total flavonoid (TFC), β-carotene, lycopene, ascorbic acid (AA) contents and antioxidant properties between fresh and pickled papaya. The results indicated that mean TPC (mg gallic acid equivalent/100 g dry sampl...
Food fermentation processes often result in profound changes in flavor relative to the starting ingredients. However, fermenting foods are typically very complex ecosystems with active enzyme systems from the ingredient materials interacting with the metabolic activities of the fermentation organisms. Factors such as added salt, particle sizes, temperature, and oxygen levels will also have impo...
The investigation of cutcumber softening can be traced back to the turn of the centuiry when Aderhold (1899) described a sporeforming organism, which he called Bacterium coli, as the cauise of this spoilage. Kossowicz (1908), however, implicated the genus Bacillus and further work by Rahn (1913), LeFevre (1919), and Joslyn (1929) confirmed and extended this theory. Fabian and Johnson (1938) con...
The investigation of cutcumber softening can be traced back to the turn of the centuiry when Aderhold (1899) described a sporeforming organism, which he called Bacterium coli, as the cauise of this spoilage. Kossowicz (1908), however, implicated the genus Bacillus and further work by Rahn (1913), LeFevre (1919), and Joslyn (1929) confirmed and extended this theory. Fabian and Johnson (1938) con...
BACKGROUND Scuba diving fishing, predominantly targeting sea cucumbers, has been documented to occur in an uncontrolled manner in the Western Indian Ocean and in other tropical regions. Although this type of fishing generally indicates a destructive activity, little attention has been directed towards this category of fishery, a major knowledge gap and barrier to management. METHODOLOGY AND P...
Consumption of fluke-free fish is the most important factor in controlling Opisthorchis viverrini (OV) infection in endemic areas such as northeast Thailand and thereby reducing the risk of cholangiocarcinoma. Cooking fish is the best way to avoid infection; however, the cultural practice of eating raw or fermented fish is difficult to change. We investigated the food preparation process, using...
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