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Accumulation of Heavy Metals in Freshwater Fish-An Assessment of Toxic Interactions with Calcium
Heavy Metals Freshwater Fish-An
2016/5/27
The present investigation deals with the interaction between accumulation of waterborne lead, cadmium and chromium with different calcium concentration (1.0, 2.0, 3.0 and 4.0 mM L-1) in Cirrhina mriga...
Discriminatory power assessment of the sensor array of an electronic nose system for the detection of non alcoholic beer aging
electronic nose chemical change storage beer aroma food PCA
2014/2/25
Many chemical changes in beer aroma occur during storage (aging), and monitoring these changes could give guidelines to the brewers how to manage and control the brewing process to obtain the final pr...
Quality Assessment of a Sorghum Variety Malted Commercially under Tropical Conditions and Controlled Tropical Temperatures in the Laboratory
commercial malt decantation mashing free amino nitrogen hot water extract infusion mashing laboratory malt mashing sorghum
2011/9/8
A sorghum variety was supplied as commercial malt and as an unmalted cereal by a maltster. The commercial sample had been malted in a tropical country. Sub-samples of the unmalted cereal were malted i...
Morphological and biochemical assessment of apoptosis in different skeletal muscles of bulls during conditioning
apoptosis caspase-3 conditioning postmortem skeletal muscle
2012/8/14
Apoptosis is a form of cell death that involves the changes of mitochondrial function and the regulated activation of caspase cascades, which selectively cleave cytoskeleton proteins and catalyze the ...
Assessment of the Nutritional Value of Plant-Based Diets in Relation to Human
Carbohydrates Edible plants Fiber India Iran nutritional values
2010/9/29
The aim of the study is to evaluate which plant foods are suitable for high temperature food
processes. Plant foods are the only sources of dietary fiber. Carbohydrates are the major nutrients of fru...
Screening of Stabilizers for Peanut Milk Based Set Yoghurt by Assessment of Whey Separation, Gel Firmness and Sensory Quality of the Yoghurt
Gel Firmness Sensory Quality
2008/11/26
Seven stabilizers were assessed for their suitability and compatibility to peanut milk based set yoghurt. For the sake of screening, the concentration of the stabilizers added was fixed at 0.2% (w/v)....
Oregano and Paprika Spices: Their Thermoluminescent Characteristics for Food Irradiation Dose Assessment
Food Irradiation oregano paprika thermoluminescence kinetics patameters dose-response fading
2008/10/25
The polyminerals content from commercial dust oregano and paprika were extracted and selected by sizes of < 10, 10-53, 53-74 and 74-149 µm and exposed to gamma radiation at different doses in th...
Meat quality assessment using biophysical methods related to meat structure
Meat quality Meat structure sensor Spectroscopy Microscopy Biophysical methods Optical properties NMR MRI Ultrasounds X-rays Mechanical properties Impedance Microwave Fluorescence Polarization Anisotropy
2012/8/13
This paper overviews the biophysical methods developed to gain access to meat structure information. The meat industry needs reliable meat quality information throughout the production process in orde...
Benzoate and Synthetic Color Risk Assessment of Fast Food Sauces Served at Street Food Joints of Lucknow, India
Benzoate Synthetic Color Risk
2016/5/31
Quality compliance of benzoate and food colors in the two common fast food accessories, namely tomato and chilli sauces, served at Street Food Joints (SFJs) has been evaluated and compared with the co...
Screening of Stabilizers for Peanut Milk Based Set Yoghurt by Assessment of Whey Separation, Gel Firmness and Sensory Quality of the Yoghurt
Peanut Milk Whey Separation
2016/5/31
Seven stabilizers were assessed for their suitability and compatibility to peanut milk based set yoghurt. For the sake of screening, the concentration of the stabilizers added was fixed at 0.2% (w/v)....
Cheese Maturity Assessment Using Ultrasonics
Mahon cheese maturity temperature ultrasonic velocity
2008/4/1
The relationship between Mahon cheese maturity and ultrasonic velocity was examined. Moisture and textural properties were used as maturity indicators. The ultrasonic velocity of the cheese varied bet...
An Assessment of the Addiction Potential of the Opioid Associated with Milk
ß beta -casomorphin conditioned place preference addiction potential • opioids
2008/3/19
Eighty-four male rats were tested to determine their preference for one of two distinctive places in an experimental space. After an initial determination of place preference, rats were assigned to si...
Role of quantitative risk assessment and food safety objectives in managing Listeria monocytogenes on ready-to-eat meats
Microbial risk assessment Food safety objectives Listeria monocytogenes
2012/8/13
Listeria monocytogenes may be found on ready-to-eat (RTE) meats, posing a public health risk. To minimize the public health impact, an appropriate level of protection (ALOP) can be established for a p...
A review of quantitative microbial risk assessment in the management of Escherichia coli O157:H7 on beef
E. coli O157:H7 Quantitative risk assessment Beef
2012/8/10
Since Escherichia coli O157:H7 first emerged as a food borne pathogen in the mid 1980s, it has been linked to many cases of food poisoning across the world. While multiple sources and routes of transm...