Rice milling plays a key factor in determining rice quality and value. Therefore accurate quality assessments are critical to the rice industry. This study was undertaken to assess the effect of exposing rice to elevated temperatures during milling, on cooked rice texture and rice flour pasting properties. Two long (Cybonnett and Francis) and one medium (Jupiter) rice (oryzae sativa L.) cultiva...

6 Common techniques to monitor the quality of fruit at the time of harvest and in storage typically rely on destructive methods to measure physical properties such as firmness and hydration. The complex, inhomogeneous composition of most fruit mean that non-destructive ultrasonic methods for quality evaluation of fruit has typically been unsuccessful. A novel ultrasound method was developed whi...

The aim of this work is to evaluate the impact of high-power pulsed light (HPPL) on the microbial control and nutritional properties of strawberries. Berries were treated with HPPL and afterwards analyzed in terms of microbial contamination, shelf life extension, antioxidant capacity, firmness, total phenolic, total anthocyanin and ascorbic acid content, and colour. Results indicate that the de...

Cassava is widely available worldwide but bread quality is impaired when cassava is used in the bread formulation. To overcome this problem, different improvers were tested in the preparation of composite cassava-maize-wheat (CMW) breads. Emulsifiers, diacetyl tartic acid ester of monoglycerides (DATEM), sodium stearoyl-2-lactylate (SSL), and lecithin (LC); and hydrocolloids, carboxymethylcellu...

This study aimed to determine physicochemical parameters for obtaining prediction equation in order to evaluate the postharvest quality of tomatoes (Solanum lycopersicum L.). A imaging system was used to measure L*a*b* color space. In tomatoes (variety Caiman) were evaluated weight loss, oBrix, pH, titrable acidity, firmness and oHue over 17 days of storage. The experimental results demonstrate...

The objective of this experiment was to determine the effects of dietary lipid source with or without the addition of CLA on bacon composition and quality. Forty-eight barrows at a beginning BW of 55 kg +/- 2.2 were fed 1 of 6 diets for 56 d. These diets consisted of: 1) normal corn (NC), 2) NC + 1.25% CLA-60 oil (NC + CLA), 3) high-oil corn (HOC), 4) HOC + 1.25% CLA-60 oil (HOC-CLA), 5) NC + c...

Aim: Skin firmness is one of the key parameters to define skin quality and facial aging. Among minimally invasive anti-aging strategies, hyaluronic acid (HA) injection widely accepted improve quality. While most available HA injectables are designed intended for intradermal injection, a novel HA/sorbitol composition containing 2.6% high molecular weight stabilized by sorbitol was recently devel...