English for food sciences

This study proceeded to address the following objectives: To evaluate the effect of gas composition commonly used in modified atmosphere packaging (80% O2 and 20% CO2) on the shelf life of beef patties; to formulate an optimal solution containing natural antioxidant and antimicrobial preservatives and to study the effect of this combination and MAP on physiochemical attributes (surface colour (chroma, hue angle), metmyoglobin and oxmyoglobin contents, lipid stability) of fresh beef patties; to evaluate the effect of combined antioxidant – antimicrobial natural preservative and MAP on packag...

95p runthenight04 02-02-2023 10 2   Download

This study has adopted a systematic approach to identify the extent to which 20 kHz ultrasound affects the particle size and solubility of different protein solutions containing 4%, 7% and 10% whey proteins, caseins or a mixture at a range of energy densities (15-400 J/mL) and various pH (4.0-9.0). Milk proteins hold a prominent place in the food industry as they are used in many manufactured products for their functionality and most importantly nutritional benefits.

136p runthenight04 02-02-2023 7 2   Download

In this Masters thesis computational modelling techniques were employed to investigate iron-free apo-Lactoferrin (apo-Lf) structural conformation changes in the presence of variant temperature and pH. These conditions represent the environment most milk protein goes through in food processing and the production of food products.

162p runthenight04 02-02-2023 8 3   Download

NMR studies on the interaction of sugars with the C-terminal domain of an R-type lectin from the earthworm Lumbricus terrestris Hikaru Hemmi1, Atsushi Kuno2, Shigeyasu Ito2,3, Ryuichiro Suzuki2,3, Tsunemi Hasegawa3 and Jun Hirabayashi2 1 National Food Research Institute, National Agriculture and Food Research Organization (NARO), Tsukuba, Japan 2 Research Center for Medical Glycoscience, National Institute of Advanced Industrial Science and Technology (AIST), Tsukuba, Japan 3 Department of Material and Biological Chemistry, Yamagata University, Yamagata, Japan Keywords earthworm Lumbricus ...

11p viettel02 22-02-2013 77 3   Download

Metabolizable energy (ME) energy is used to denote the energy value of feed for poultry. ME can be expressed as values ​​of apparent metabolizable energy (AME). AME is used to determine the exchange energy food for birds. Vietnam Nehring methods used to estimate the AME value of the raw material fed to chickens. This method is usually the error is large and ...

7p thulanh2 07-09-2011 57 4   Download