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Influence of chymosin type and curd scalding temperature on proteolysis of hard cooked cheeses
(Cambridge University Press, 2015-08)
In this work, we studied the influence of the type of coagulant enzyme and the curd scalding temperature on the proteolysis and residual coagulant and plasmin activities of a cooked cheese, Reggianito, in the interest of ...
Effect of organic matter and pH on the resistance of Salmonella Typhimurium and Salmonella Derby in scalding water from pig slaughter
(Wiley-Blackwell, 2018-10-01)
The thermal resistance of Salmonella Typhimurium and Derby was evaluated simulating the pig slaughter scalding process in water with different pH values and organic matter concentrations. In samples of scalding water tanks ...
Influence of chymosin type and curd scalding temperature on proteolysis of hard cooked cheeses
(Cambridge University Press, 2015-08)
In this work, we studied the influence of the type of coagulant enzyme and the curd scalding temperature on the proteolysis and residual coagulant and plasmin activities of a cooked cheese, Reggianito, in the interest of ...
An insight into the role of fruit maturity at harvest on superficial scald development in ‘Beurré D’Anjou’ pear
(Elsevier, 2015-08-31)
To assess the influence of the fruit maturity at harvest on superficial scald incidence, ‘Beurré D’Anjou’ pears were harvested on January 24 (H1); February 7 (H2) and February 21 (H3). Ethylene production, α-farnesene (AF), ...
Unravelling the physiological basis of superficial scald in pears based on cultivar differences
(Elsevier, 2016-12)
Superficial scald is an important physiological disorder affecting both apple and pear fruit during postharvest storage. To date, superficial scald has been associated to many different preharvest and postharvest factors ...
Magnesium decreases leaf scald symptoms on rice leaves and preserves their photosynthetic performance
(Plant Physiology and Biochemistry, 2017)
Production and characterization of sponge-dough bread using scalded rye
(BLACKWELL PUBLISHING, 2008)
In this work, flatbed scanning, instrumental texture analysis, spectrophotometric color determination (L*, a*, b*), moisture and specific volume measurements were used to evaluate the effects of the addition of rye flour ...
Impacto das condições de escaldagem em carcaças de frango durante o processamento industrial
(Universidade Tecnológica Federal do ParanáMedianeiraBrasilPrograma de Pós-Graduação em Tecnologia de AlimentosUTFPR, 2018-09-27)
Scalding stage precedes plucking chicken, and consists of immersing the chicken in hot water (usually 50 to 64 °C) in single or multi-stage tanks and with countercurrent flow of drinking water, promoting changes in meat. ...
Unravelling the physiological basis of superficial scald in pears based on cultivar differences
(Elsevier Science, 2016-12)
Superficial scald is an important physiological disorder affecting both apple and pear fruit during postharvest storage. To date, superficial scald has been associated to many different preharvest and postharvest factors ...
An insight into the role of fruit maturity at harvest on superficial scald development in 'Beurré D'Anjou' pear
(Elsevier Science, 2015-08)
To assess the influence of the fruit maturity at harvest on superficial scald incidence, 'Beurré D'Anjou' pears were harvested on January 24 (H1); February 7 (H2) and February 21 (H3). Ethylene production, α-farnesene (AF), ...