In recent years, the use of edible coatings as a carrier of food additives and antimicrobial compounds in fishery products has been considered. This study was carried out to evaluate the effects of 2% chitosan coating singly or combined with 0.1% grape seed extract (GSE) on microbial (mesophilic and psychrophilic count), chemical (TBA, pH and PV) and sensorial properties of rainbow trout fillet...

Dietary nutrients play a significant part in determining growth rate and meat yield. It is known that the compositions of protein and total amino acids of meat are invariable by feeding treatments, hence the meat taste is considered to be invariable. However, the relationship of taste components of meat with nutrients is not fully elucidated, and there have been few reports on the effect of fee...

OBJECTIVE To evaluate the effects of two different spinal isobaric levobupivacaine doses on spinal anesthesia characteristics and to find the minimum effective dose for surgery in patients undergoing transurethral resection (TUR) surgery. MATERIALS AND METHODS Fifty male patients undergoing TUR surgery were included in the study and were randomized into two equal groups: Group LB10 (n=25): 10...

Sensory properties are fundamental in determining the success of a cosmetic product. In this work, we assessed the influence of different oils and emulsifiers on the physicochemical and sensory properties of anti-ageing cosmetic O/W emulsions containing vitamin E acetate as active ingredient. No clear correlation between physicochemical properties and sensory characteristics was evidenced. Sens...

Legumes and probiotics are versatile food ingredients that can be incorporated into nutritious products. In this study, legume yogurts from flours (8% w/w) milks (16% were formulated using soybean (Glycine max), pigeon pea (Cajanus cajan), mung bean (Vigna radiata). The formulations with sugar (7%), xanthan gum (0.5%), commercial mix cultures containing starter (Streptococcus thermophilus Lacto...

Iberian ham presents superior sensorial quality than other ones. Currently, chemical procedures are being used to determine fat level of the ham, but they can not give any information about its distribution. Some research made on Iberian hams from pigs with different feeding reveal similar fat level, but pigs fed on acorns and grass reached better qualifications in a sensorial analysis of the s...