نتایج جستجو برای: thiobarbituric acid
تعداد نتایج: 747513 فیلتر نتایج به سال:
Fermentation time has an influence on the quality characteristics of fermented meat products. The effect of heat treatment on physicochemical, sensory and microbiological properties of sucuk was determined during fermentation and after heat application, and the properties of heat-treated sucuk samples were compared with those of traditional sucuk. Optimum fermentation period was determined for ...
The application of ganghwa mugwort (GM), ascorbic acid (AC), and their combinations for reduction of residual nitrite contents was analyzed in pork sausages during storage of 28 d. Six treatments of pork sausages contained the following: Control (no antioxidant added), AC (0.05% AC), GM 0.1 (0.1% GM), GM 0.2 (0.2% GM), AC+GM 0.1 (0.05% AC + 0.1% GM) and AC+GM 0.2 (0.05% AC + 0.2% GM). Results s...
Human hemolysate contains several glycosylated minor hemoglobms (Hbs AI,~, A Ia2, Am, and AI,) which can be chromatographically separated from the major component, Hb Ao. The glucosyl-ketoamine linkage in Hb AI, can be detected calorimetrically by the thiobarbituric acid test. When chromatographed on Bio-Rex 70 resin, Hb A0 is eluted as a single peak following Hb AI,. We have found that the lea...
The effect of vacuum packing on the shelf-life of sausages produced from Capoeta umbla were investigated during storage periods. For this purpose, microbial, chemical and sensory changes were analyzed throughout the storage time. The microbial flora of the sausages comprised mainly mesophilic bacteria, psychrotrophic bacteria, lactic acid bacteria, yeast and molds. Escherichia coli, Staphylcocc...
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