Temporal changes of flavour (mushroom-like and saltiness) and texture (juiciness) in cooked bologna type sausages with different fat and salt content and containing selected volatile compounds (100 mg kg(-1) of 1-octen-3-ol and 200 mg kg(-1) of 2,6-dimethylpyrazine) were evaluated using time-intensity (TI) method. Preceding the TI study, descriptive profiles of sausages were determined. Release...

Mango kernel fat (MKF) has received attention in recent years due to the resemblance between its characteristics and those of cocoa butter (CB). In this work, fatty acid (FA) composition, physicochemical and thermal properties and crystallization behavior of MKFs obtained from four varieties of Thai mangoes: Keaw-Morakot (KM), Keaw-Sawoey (KS), Nam-Dokmai (ND) and Aok-Rong (AR), were characteri...

chemical wastewater treatment is one of the attracting and common methods for wastewater treatment among the currently employed chemical unit processes. the use of coagulant-flocculant compound is one of the efficient methods for separating of paint and recovery of water. in this research, it was introduced and the effect of ph on removal of solid content from solution was studied experimentall...

AIM To investigate the effect of pre-partum prilled fat feeding on dry matter intake (DMI), energy balance and milk production in Murrah buffaloes. MATERIALS AND METHODS Advance pregnant Murrah buffaloes were either received a dietary supplement of prilled fat at 100 g/day for 35 days pre-partum and at 150 g/day for 95 days post-partum (supplemented group [SG]) or did not receive fat suppleme...

AIM The study was undertaken to find out the gross composition, nitrogen distribution, and selected mineral content in Surti goat milk, and its comparison was made between cow and buffalo milk. MATERIALS AND METHODS Goat milk samples of Surti breed and buffalo milk samples were collected during the period from July to January 2014 at Reproductive Biology Research Unit, Anand Agricultural Univ...

Compared to cow milk fat, camel fat presents a particular fatty acid composition and microstructure. For this reason, the production of butter following same technology as for could be challenging. Hence, main objective study was investigate effects ripening temperature (5 °C, 12 21 °C) duration (0 h 24 h) well churning on process cream butter. Results current indicated that only obtained when ...

Society today is calling for optimized lipid content in meat products line with health recommendations and nutritional guidelines. The product reformulation strategies offering the biggest advantages improving are based on replacing animal fat materials featuring solid-fat characteristics that created using gelling procedures containing vegetable and/or marine oils. From among different materia...

Six groups of Sahiwal-Friesian crossbred cows, namely M50-1, M50-2, M50-3, M56, M63 and M75-1 were evaluated. In total 180 cows were used and milk collected was evaluated for composition and quality. The effect of genotypes was significant (P≤0.05) only for titrable acidity (TA) and milk yield (MY). The M50-1 had the highest milk yield per day (8.73 ± 1.65 kg) but this was not significantly dif...

The term “food” refers to the broad range of edible materials that comprise the essential body nutrients required for life and growth, such as proteins, carbohydrates, fats, vitamins, or minerals. Foodstuffs are described variously as “lic&id” or “solid”, and “wet” or “dry”, depending on the amounts of water and fat they contain. Samples of plant origin are classified for analytical purposes as...