Bioactive compounds and antioxidant capacities of “Phulae” and “Nanglae” pineapple (Ananas comosus L. Merr) which are important geographical indications of Chiang Rai, Thailand were investigated. Two pineapple varieties were collected at 20-40 % yellow peel colour. Total soluble solids (TSS), titratable acidity (TA), total polyphenols, β-carotene, vitamin C and antioxidant capacity (ferric redu...

This research studied the feasibility of making rapid measurements of the soluble solids contents (SSC) and acidity of ‘Fuji’ apple (Malus domestica Borkh. cv. Fuji) fruit. FT-NIR spectra were recorded in the interactance mode, using fiber optics and a special sample holder. Calibration models related the FT-NIR spectra to SSC, titratable acidity (TA) and available acidity (pH) and were develop...

The changes in some physicochemical properties, sugar, organic acid and volatile compound contents fresh Verdani grape (Vitis vinifera L.) juice (FGJ) were evaluated the production of its traditional molasses (pekmez). After production, total soluble solid (TSS), titratable acidity (TA), glucose, fructose, malic, citric succinic concentrations increased (P

Pectin methylesterase (PME) rapidly hydrolyzes pectin methylesters in cold break tomato juice to form methanol and to increase titratable acidity (TA). Within 30 min, the juice methanol concentration increased from 35 to over 400 lg g 1 while the pH dropped from 4.45 to 4.20. On average, cold break juice pH values were 0.21 U lower and TAs 12.4 leq g 1 higher than those for hot break juices pre...

Apple is one of the most important fruits in temperate zones with a long post-harvest life during cold storage. A factorial experiment, in a randomized completely block design was used to investigate the preharvest application of Iron (0, 500 and 1000 mg Fe-EDDHA per tree) and nitrogen (0, 48 and 96 g ammonium nitrate per tree( on some postharvest qualitative characteristics in "Red spur" and "...

'Early Rich', 'Royal Glory', 'Sweet Dream(cov)', and 'Elegant Lady' peaches were stored at -0.5 °C for up to 40 days and then subjected to ripening at 20 °C for up to 3 days. Firmness, soluble solids content (SSC), titratable acidity (TA), color, consumer acceptance, and volatile compounds were then determined. The observed physicochemical changes included a significant decrease in firmness dur...

Wheat, pretreated by 60Co gamma irradiation, was dried by hot-air with irradiation dosage 0-3 kGy, drying temperature 40-60 °C, and initial moisture contents 19-25% (drying basis). The drying characteristics and dried qualities of wheat were evaluated based on drying time, average dehydration rate, wet gluten content (WGC), moisture content of wet gluten (MCWG)and titratable acidity (TA). A qua...

The effects of lactic acid bacteria (Lactobacillus plantarum and Lactobacillus bulgaricus) inoculation on the sensory attributes and consumers acceptance of fermented curry paste compared with uncultured sample were assessed. pH, titratable acidity (TA) and color changes, during four-month storage were monitored. Hedonic test was utilized to evaluate consumer perception and acceptability of fer...

Introduction: The antimicrobial compounds have attracted attention these days all around the world. Applying essential oils (EOs) as the herbal antimicrobial materials and natural antioxidant are so valuable in the food industry. In this study the effects of Rosmarinus officinalis essential oil (REO) with different phenol contents was investigated on the properties of ...

S.P.L. Sgrensen not only introduced the p H concept, but in his classical paper from 1909 “Enzymstudien 11” he also described in great detail the colorimetric as well as the potentiometric methods for p H measurement, and he pointed out that two kinds of acidity must be distinguished: Actual acidity and titratable acidity. Previous to Sgrensen the acidity of a solution was usually determined by...