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Measurement of ethylene production during banana ripening
(CAMBRIDGE UNIV PRESS, 2008)
Introduction. This protocol aims at measuring fruit ethylene production during ripening. It can be used to compare ethylene production between different banana varieties or to compare ethylene production between fruit ...
Determining the minimum ripening time of artisanal Minas cheese, a traditional Brazilian cheese
(Brazilian Journal of Microbiology, 2017)
Expression analysis of a set of genes related to the ripening of bananas and mangoes
(Sociedade Brasileira de Fisiologia Vegetal, 2009)
During ripening many important physic-chemical changes contribute to fruit quality, and they are precisely determined by gene expression. Specific genes are essential to normal ripening; however, information on gene ...
Kinetics of proteolysis of ß-casein during ripening of Fynbo cheese salted with NaCl or NaCl/KCl and ripened at different temperatures
(Wiley Blackwell Publishing, Inc, 2005-12)
The proteolysis of beta-casein during ripening of low-fat Fynbo cheese was studied using 1st-order kinetics to improve the knowledge of the beta-casein hydrolysis in Fynbo cheeses salted with NaCl or NaCl/KCl and ripened ...
Multivariate Analysis of the Organic Acid Content of Gouda type Cheese during Ripening
(Academic Press Inc Elsevier Science, 2000-12)
Gouda cheeses from a local plant were subjected to different ripening conditions and analyzed. The effects of ripening temperature, type of packaging film and storage period before packaging on the organic acids content ...
Bacterial contribution to salted anchovy (Engraulis anchoita Hubbs & Marinni, 1935) ripening process
(Haworth Press Inc, 2013-01-31)
The bacterial populations of the salted anchovy ripening process and its potential role on the development of the typical sensory characteristics of this product were studied. Salted anchovy samples were taken during the ...
Characterisation of soft cheese proteolysis by RP-HPLC analysis of its nitrogenous fractions: effect of ripening time and sampling zone
(Elsevier, 2003-11)
Port Salut Argentino cheeses were studied at different ripening times (1, 6, 13, 27 and 56 days) and two sampling zones (central and external). Moisture content, salt concentration, water-insoluble fraction, water-soluble ...
APPLICATION OF CHEMICAL RIPENERS MIXTURES THE TECHNOLOGICAL QUALITY AND AGRICULTURAL PRODUCTIVITY OF SUGARCANE
(Univ Fed Rural Semi-arido-ufersa, 2017-07-01)
The objective of this work was to evaluate the effect of applying mixtures of chemical ripeners on the technological quality and agricultural productivity of sugarcane. The experimental design consisted of randomized blocks ...
Determination of optimum ripening time in hard cooked cheeses (Reggianito type) using survival analysis statistics: Modified versus traditional cheese making technology
(Wiley Blackwell Publishing, Inc, 2021-01)
Abstract: In this work, we determined optimum ripening time of hard cooked cheeses made by traditional technology or by an innovative process aimed at accelerating flavor formation. For that purpose, we applied survival ...