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Four weeks storage
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This study was undertaken to evaluate the eff ects of liquid smoked fl avourings and wood smoke on the sensory, color, texture, and lipid stability of smoked mackerel fi llets for four weeks chilled storage.
11p
vijaychest
24-04-2024
5
2
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Studies have been carried out to determine the effect of activated aqueous solutions (anolytes and catholytes) on multi-resistant strain of Pseudomonas aeruginosa in vitro after storage at room temperature. The solutions were obtained by electrochemical activation of water with 0.8% NaCl, and with a combination of 0.4% NaCl and 0.4% Na2CO3. The disinfectant Virkon S was used as a control. Cultures were made on Cetrimide agar after different intervals of action of the solutions on P. aeruginosa suspensions (106 cells/ml).
8p
angicungduoc5
14-06-2020
9
0
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The functional food development by adding probiotic bacteria is getting a lot of concern. In this study, Bifidobacterium bifidum AS 1.1886 was encapsulated in calcium-alginate 2 % w/v (C sample) or the mix of calcium-alginate 2 % (w/v) and whey protein 1 % (w/v) (CW sample) or calcium-alginate 2 % (w/v) coated by whey protein 1 % (w/v) (CcW sample) by extrusion method, and added to mayonnaise product. The pH changes, the survival rate of probiotic bacteria, and total yeast and mold count during storage, as well as the probiotic survival in simulated gastric medium, were evaluated.
9p
chauchaungayxua2
07-01-2020
24
1
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The present investigation focuses on standardizing the process for preparation of sour cream enriched therapeutic food products. Sour cream was prepared by ripening of cream with the addition 6% culture of Lactic Acid Bacteria (Lactobacillus acidophilus and Streptococcus lactis) culture and 0.2% xanthan gum. The prepared sample of sour cream was further used in the exploration of food preparation i.e. sour cream spread, sour cream salad and boondi raita. Sensory characteristics of sour cream spread, sour cream salad and boondi raita were studied.
13p
kequaidan2
13-12-2019
13
0
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