Effects of cemen paste with lyophilized red cabbage water extract on the quality characteristics of beef pastırma during processing and storage

2020 ◽  
Vol 44 (11) ◽  
Author(s):  
Muhammet İrfan Aksu ◽  
Ebru Erdemir ◽  
Fatih Oz ◽  
Emre Turan ◽  
Mustafa Gürses
Keyword(s):  
Water Extract ◽  
Quality Characteristics ◽  
Red Cabbage ◽  
Processing And Storage ◽  
And Storage

An Association Study of Energy Transformation in Banana Loaded by Force and its Damage Evolution

2012 ◽  
Vol 195-196 ◽  
pp. 1265-1270
Author(s):  
Feng Ying Xu ◽  
Zhen Chen ◽  
Peng Cheng Wang ◽  
Xiang Jun Zou ◽  
Ce Xu ◽  
...  
Keyword(s):  
Mechanical Energy ◽  
Quality Characteristics ◽  
Energy Transformation ◽  
Damage Area ◽  
Important Means ◽  
The Difference ◽  
Processing And Storage ◽  
The Individual ◽  
And Storage ◽  
Physiological And Biochemical

The research on the damage banana quality with loaded mechanical energy has significance to its storage, but there are few researches at present. This paper investigated 3 indexes of the energy and substance transformation in the damage banana by loading, including the change of the respiration rate CO2, the maximum impact stress intensity of fruit re-enduring and the maximum mechanical energy etc. during the storage. The results showed that there existed a significant association between the energy conversion and quality characteristics for the damaged banana, and the energy transformation affected the individuals physiological and biochemical process. There presented a significant trend on the intensity of the loading mechanical energy against the quality characteristics on above 3 indexes during the storage, but the difference between the individual had little effects on it. Decreasing the energy and substance transformation in damage area are the important means of extending the physiology life of fruits, which is an urgent problem to be solved in their field of processing and storage at present.

The Effects of Probiotic Cultures on Quality Characteristics of Ice Cream

2018 ◽  
pp. 297-315
Author(s):  
Nihat Akın ◽  
Hale İnci Öztürk
Keyword(s):  
Physicochemical Properties ◽  
Ice Cream ◽  
Probiotic Strain ◽  
Quality Characteristics ◽  
Therapeutic Value ◽  
Probiotic Strains ◽  
Probiotic Product ◽  
Dietary Components ◽  
Processing And Storage ◽  
And Storage

The manufacturing design and probiotic strain that are used in ice cream production affect sensorial, nutritional, and physicochemical properties of ice cream. Therefore, it is possible to produce better quality products or to develop existing methods by considering the effects of probiotic cultures on these properties of ice cream. The International Dairy Federation has recommended that probiotic products contain at least 107 CFU/g of viable probiotic strain before consumption, so that the therapeutic value of a probiotic product can be associated with the viability of these bacteria. The nutritional value of probiotic ice cream is related not only to the dietary components it contains, but also to the maintaining of the viability and the activity of the probiotic bacteria. This chapter provides information on the viability of probiotic strains during ice cream processing and storage. Furthermore, the effects of probiotic cultures on sensory and physicochemical properties of ice cream are also discussed.

scholarly journals Total Polyphenols from Different Fresh and ProcessedFruits and Vegetables

2012 ◽  
Vol 69 (2) ◽  
Author(s):  
Anca Corina FARCAS ◽  
Maria TOFANA ◽  
Sonia SOCACI ◽  
Liana SALANTA ◽  
Delia MICHIU ◽  
...  
Keyword(s):  
Phenolic Compounds ◽  
Gallic Acid ◽  
Calibration Curve ◽  
Oxidative Degradation ◽  
Sour Cherry ◽  
Total Polyphenols ◽  
Red Cabbage ◽  
Standard Calibration ◽  
Processing And Storage ◽  
And Storage

The purpose of this research was to evaluate the total polyphenols content of some fruits (sour cherry and plums) and vegetables (red cabbage and red beetroot), usually consumed in Romania, fresh or processed, using Folin Ciocalteu method. Absorbance was measured at 725 nm using UVVisible Spectrometer and phenolic compounds were quantified based on standard calibration curve prepared from pure phenolic standard (gallic acid).  After processing and storage stages, the content of polyphenols decreased significantly in all four samples taken into study. The biggest losses of polyphenols by oxidative degradation occurs for canned red cabbage (from 448.5±4.56 to 151.5±9.13 mg GAE/100g) followed closely by plum compote (from 503.4±3.04 to 266.7±6.08 mg GAE/100g).

HUBUNGAN HIGIENE SANITASI DENGAN KANDUNGAN ESCHERICHIA COLI PADA ES BATU INDUSTRI RUMAH TANGGA DI TEPI JALAN WAHID HASYIM 2 KECAMATAN SEMPAJA KOTA SAMARINDA TAHUN 2015

2018 ◽  
Vol 2 (1) ◽  
pp. 43
Author(s):  
Suwignyo Suwignyo ◽  
Abdul Rachim ◽  
Arizal Sapitri
Keyword(s):  
Escherichia Coli ◽  
Data Analysis ◽  
Random Sampling ◽  
Preliminary Test ◽  
Raw Material ◽  
Almost Everywhere ◽  
Ice Cube ◽  
Processing And Storage ◽  
And Storage ◽  
Cluster Random Sampling

Ice is a water that cooled below 0 °C and used for complement in drink. Ice can be found almost everywhere, including in the Wahid Hasyim Sempaja Roadside. From the preliminary test, obtained 5 samples ice cube were contaminated by Escherichia coli. The purpose of this study was to determine relationship between hygiene and sanitation with presence of Eschericia coli in ice cube of home industry at Wahid Hasyim Roadside Samarinda. This research used quantitative with survey methode. The population in this study was all of the seller in 2nd Wahid Hasyim Roadside. Sample was taken by Krejcie and Morgan so the there were 44 samples and used Cluster Random Sampling. The instruments are questionnaries, observation and laboratory test. Data analysis was carried out univariate and bivariate (using Fisher test p= 0.05). The conclusion of this study there are a relation between chosing raw material (p=0,03) and saving raw material (p=0,03) with presence of Eschericia coli. There was no relation between processing raw material into ice cube with presence of Eschericia coli (p=0,15).Advice that can be given to ice cube should maintain hygiene and sanitation of the selection, processing and storage of ice cube.

Prospects for the development of agrarian production systems in in the Right Bank Polesie of Ukraine

2018 ◽  
Vol 2 (95) ◽  
pp. 69-72
Author(s):  
Yu.A. Tarariko ◽  
L.V. Datsko ◽  
M.O. Datsko
Keyword(s):  
Agricultural Production ◽  
Production Systems ◽  
Economic Feasibility ◽  
Capital Investments ◽  
Resource Potential ◽  
Grain Processing ◽  
Processing And Storage ◽  
The Right ◽  
And Storage ◽  
Agricultural Production Systems

The aim of the work is to assess the existing and prospective models for the development of agricultural production in Central Polesie on the basis of economic feasibility and ecological balance. The evaluation of promising agricultural production systems was carried out with the help of simulation modeling of various infrastructure options at the levels of crop and multisectoral specialization of agroecosystems. The agro-resource potential of Central Polesie is better implemented in the rotation with lupine, corn and flax dolguntsem with well-developed infrastructure, including crop, livestock units, grain processing and storage systems, feed, finished products and waste processing in the bioenergetic station. The expected income for the formation of such an infrastructure is almost 8 thousand dollars. / with a payback period of capital investments of 2-3 years.

Fish, Fires, and Foresight: Middle Woodland Economic Adaptations in the Abbott Farm National Landmark

1984 ◽  
Vol 5 (2) ◽  
pp. 111-138 ◽  
Author(s):  
John A. Cavallo
Keyword(s):  
New Jersey ◽  
Raw Material ◽  
Anadromous Fish ◽  
Middle Woodland ◽  
Cultural Resource ◽  
Economic Adaptation ◽  
Processing And Storage ◽  
And Storage ◽  
Regional Redistribution

The “Abbott Farm site,” now known as the Abbott Farm National Landmark, is known for its unique and abundant artifact assemblages from presumed Middle Woodland contexts. Several researchers attributed the presence of large quantities of argillite raw material, argillite and chert blades and blade caches, cut and uncut mica, and aberrant zone-decorated ceramics to either Hopewellian manifestations or to the Abbott Farm's role in the regional redistribution of argillite. On the basis of a cultural resource survey conducted by Louis Berger and Associates prior to the proposed construction of I-195 and I-295 and New Jersey Routes 29 and 129, a specialized economic adaptation focused upon the intensive procurement, processing, and storage of anadromous fish, especially sturgeon, is hypothesized.

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