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Rancidity development during frozen storage of mackerel (Scomber scombrus): Effect of catching season and commercial presentation
(2005)
Hydrolytic and oxidative rancidity development and its effect on quality loss were studied in frozen mackerel (Scomber scombrus) by biochemical and sensory indices. The effect of the lipid content on fish damage at a ...
Evaluation of mango loss (Mangifera indica L.) in the retail market of Botucatu-SP
(Soc Brasileira Fruticultura, 2009-09-01)
Losses in the mango commercialization process in Brazil has reduced its offer to the consumer. The present study aims at determining these losses in different purchase sites of the retail market, its causes and suggestions ...
Innovations in the development of healthier chicken sausages formulated with different lipid sources
(Poultry Science Association, 2009-08)
Long chain polyunsaturated n-3 fatty acids (PUFA) are critical nutrients for human health and the fortification of foods with these fatty acids is an important emerging area from the commercial and academic point of view. ...
Survival of probiotic microflora in Argentinian yoghurts during refrigerated storage
(Elsevier Science, 2000-03)
The survival of Bifidobacterium bifidum BBI and Lactobacillus acidophilus LAI in reduced-fat (liquid) and full-fat (set) yoghurts produced with two commercial lactic starter cultures (SID and SISD) was investigated. The ...
Impact of storage temperatures and modified atmospheres on quality of fresh-peeled garlic cloves
(Int Soc Horticultural Science, 2016-01-01)
Fresh-peeled garlic is an increasingly important product for foodservice and retail markets. Two storage tests were conducted using garlic cloves ('California Late') that were peeled and packaged commercially. In Test #1 ...
Effect of oxygen barrier film on the storage temperature and top losses of corn silage in stack silo.
(Elsevier B.V., 2010-01-01)