Received Feb 2, 2012 Revised Feb 28, 2012 Accepted Mar 7, 2012 Feedforward multilayer machine learning models were developed for predicting the shelf life of burfi stored at 30C. Experimental data of the product relating to moisture, titratable acidity, free fatty acids, tyrosine, and peroxide value were used as input variables and the overall acceptability score assigned by the sensory expert ...

Kombucha is a homemade fermented tea that has been traditionally consumed in China for over 2200 years, and is now being used in many other countries. The biochemical basis of the health benefits of kombucha remains largely unknown. The present study was focused on changes in the total antioxidant activity, total phenolic assay and titratable acid content of the kombucha. In addition, the impor...

Thirteen varieties of cabbage, including five commonly used commercial varieties and eight newly developed hybrids, were analyzed for their ability to undergo lactic acid fermentations. The rates of fermentation, total quantities of acids produced, and chemical analyses indicate that 11 of the 13 selections could support adequate fermentation at any of the three stages of maturation. However, t...

Sour taste is the key element in the flavor profile of food acidulants. Understanding the chemistry and physiology of sour taste is critical for efficient control of flavor in the formulation of acid and acidified foods. After a brief introduction to the main applications of food acidulants, several chemical parameters associated with sour taste are discussed. Special emphasis is given to hydro...

The level of biochemical composition sweet cherry fruits different ripening periods was investigated. It has been established that the content chemical elements in depends on a number factors. Fruits period is listed frstaming features pomological variety. Weather conditions during formation and have signifcant effect chemicals. variety Melitopolskaya krapchastaya revealed to high dry soluble s...

background & aim: erosion has been defined as the irreversible loss of dental hard tissue by a chemical process not involving bacteria. dental erosion is an important cause of tooth tissue loss in both children and adults. acids of intrinsic and extrinsic origin (gastric juice and acidic foodstaffs, beverages) are thought to be the main etiologic factors for dental erosion. the reported inciden...

Lactic fermentation can improve the metabolic profile and functionality of juice, which is beneficial to human health. This study aimed investigate effect Streptococcus thermophilus on profiles antioxidant activity barley juice. The results demonstrated that S. 7G10 dramatically increased total titratable acidity phenolic flavonoid contents in juice after 24 h fermentation. Only sixteen volatil...

The aim of the present study is focused on evaluation quality parameters artisan sheep cheese produced by old Bulgarian technology. was carried out in three stages - at end ripening process (45th day), during and storage (180th 360th day). An increase 9.0% dry matter a decrease water content titratable acidity values were observed over entire period studied. There oleic fatty acid (C18:1n9c) fr...