Article history: Received 8 February 2008 Received in revised form 8 July 2008 Accepted 11 July 2008 Available online 26 July 2008

to evaluate the most suitable method as well as different conditions of blanching in the process of green tea production from local tea green leaves, this research was conducted in split plot in time and on the basis of a randomized complete block design of six treatments in 3 replications (different plucking times). two common methods of blanching by steaming and panning were used. green leaf ...

The demand for Tra fish (Pangasius hypophthalmus) fillets is increasing every year which also increases the number of meat byproducts. Approximately 10% P. hypophthalmus discarded after production fillets. This study aimed to develop balls from fishmeat byproduct fillet then investigated effect cooking methods and preservation time on alteration its texture, brightness, total bacterial count (T...

Dr Allan Jamieso7i demonstrated the lamp made by Messrs Marshall & Woods, London, for the light treatment of lupus. This is a simple and comparatively inexpensive apparatus, a modification of the method so successfully employed by its discoverer, Dr Finsen of Copenhagen. In the original Finsen lamp, an arc light of great power and brilliancy was and is used. This necessitated the removal of the...

Despite the continuous breeding that has been conducted with asparagus (Asparagus officinalis L.) since the beginning of the last century, there is little information on parameters for predicting direct and indirect selection response. Yield traits for blanched asparagus production were studied along a two-year period in a half-sib family population planted in Zavalla, Argentina. Half-sib famil...

Flavoring seasonings are food additives added with the aim of increasing flavor(palatability) and covering up deficiencies in terms taste. The natural glutamatecontent mushrooms has potential to be used as a flavoring ingredient, one which isoyster mushrooms. quality oyster is determined by theformula ingredients way they produced. drying process can affect thewater content color seasoning. Thi...

Streptococcus liquefaciens inoculated into orange concentrate. Appi. Microbiol., 3, 104-106. LARKIN, E. P., LITSKY, W., AND FULLER, J. E. 1955d Fecal streptococci in frozen foods. IV. Effect of sanitizing agents and blanching temperatures on Streptococcus faecalis. Appl. Microbiol., 3, 107-110. LEININGER, H. V. AND MCCLESKEY, C. S. 1953 Bacterial indicators of pollution in surface waters. Appl....

Summary The quality of black pepper (Piper nigrum L.), the ’king spices’, is largely dependent on postharvest handling and processing methods. Pungency aroma are most important qualities pepper, which attributed to its oleoresin volatile oils, respectively. Conventional open sun drying shade were tested for different pretreatment curing pepper. improvement reduction in duration exhibited sun-dr...