نتایج جستجو برای: high firmness

تعداد نتایج: 2060955  

Journal: :Journal of food science 2010
Roger F McFeeters Ilenys Pérez-Díaz

Waste water containing high levels of NaCl from cucumber fermentation tank yards is a continuing problem for the pickled vegetable industry. A major reduction in waste salt could be achieved if NaCl were eliminated from the cucumber fermentation process. The objectives of this project were to ferment cucumbers in brine containing CaCl(2) as the only salt, to determine the course of fermentation...

Journal: :مجله دانشکده پرستاری و مامایی ارومیه 0
رویا یاوریان r yavarian فرحناز نوروزی نیا f noroozinia داوود حسنی d hassani

study of education effects on knowledge of   female students of urmia high schools about pattern of   kindness ‑ firmness     yavarian r [1] , noroozinia f [2] , hassani. d [3]     abstract:   introduction: according to the results of different studies there is a relationship between some personality characteristics illustrated by self esteem, social responsibility, impulse control, aggression,...

Journal: Journal of Nuts 2011
Mahdi Kashaninejad Morteza Khomeiri Shima Shayanfar Younes Mostofi Zahra Emam Djomeh

Modified atmosphere packaging (MAP) was used to increase the shelf life of fresh in hull pistachio nuts (Pistacia vera L.), meeting the market demand for fresh high quality products. Fresh in hull pistachio nuts were stored at 5°C and three different gaseous conditions including 10% O2, 20% CO2 and 70% N2 (MAP1), 100% CO2 (MAP2) and ambient atmosphere for 42 days. The samples of 300 g of pistac...

2006
Renfu Lu Randolph M. Beaudry Daniel E. Guyer

Objectives: The overall objective of the project was to develop a novel light-based sensing technique to assess internal quality (firmness and sugar content or soluble solids content) of apples. Specific objectives were to: 1. Investigate a new sensing method, using hyperspectral and multispectral imaging, for quantifying the absorption and scattering properties of apple fruit; 2. Develop mathe...

Journal: :Food science and technology international = Ciencia y tecnologia de los alimentos internacional 2012
Naser Sedaghat Younes Zahedi

Hydrocolloid-based materials have been extensively used to coat fruit and vegetables to prolong shelf-life. The effects of different concentrations of acidic washing (acetic, ascorbic, citric and malic acids) followed by coating with gum arabic (GA), carboxymethyl cellulose and emulsified gum arabic (EGA) were evaluated on the weight loss (WL), firmness and color of mushroom. The WL of the unco...

Journal: :Journal of animal science 1994
S D Shackelford M Koohmaraie T L Wheeler L V Cundiff M E Dikeman

The objectives of this experiment were to characterize longissimus muscle color, texture, and firmness for beef carcasses of diverse biological types and to determine the genetic parameters of lean color, texture, and firmness. The carcasses (n = 3,641) used in this experiment were from steers produced by mating Angus, Brahman, Braunvieh, Charolais, Chianina, Galloway, Gelbvieh, Hereford, Jerse...

2004
Renfu Lu

Firmness and soluble solids content (SSC) are important quality attributes for apples and many other fresh fruits. This research investigated the feasibility of using multispectral imaging to quantify light backscattering profiles from apple fruit for predicting firmness and SSC. Spectral images of the backscattering of light at the fruit surface, which were generated from a focused broadband b...

2012

Studies have been carried out to determine the chemical (soluble solid content) and physical (firmness) parameters of locally grown Cavendish banana by near infrared (NIR) spectroscopy. NIR spectra in the wavelength region of 680-2500 nm were obtained from a total of 408 Cavendish bananas of different ripeness indices. Chemometrics using multiple linear regression (MLR) was applied to develop c...

Journal: :Journal of dairy science 2006
S K Garimella Purna A Pollard L E Metzger

The objective of this research was to use a Rapid Visco Analyzer to study the effect of natural cheese age, trisodium citrate (TSC) concentration, and mixing speed on process cheese food (PCF) functionality. In this study 3 replicates of natural cheese were manufactured, and a portion of each cheese was subjected to 6 different PCF manufacturing treatments at 2, 4, 6, 12, and 18 wk of ripening....

2012
Thomas Larsson Turid Mørkøre Kari Kolstad Tone-Kari Østbye Sergey Afanasyev Aleksei Krasnov

Texture of salmon fillets is an important quality trait for consumer acceptance as well as for the suitability for processing. In the present work we measured fillet firmness in a population of farmed Atlantic salmon with known pedigree and investigated the relationship between this trait and gene expression. Transcriptomic analyses performed with a 21 K oligonucleotide microarray revealed stro...

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