Effects of probiotic adjuncts on physicochemical properties, organic acids content and proteolysis in cheese prepared from buffalo milk

2022 ◽  
Author(s):  
Mian Anjum Murtaza ◽  
Muhammad Anees‐Ur‐Rehman ◽  
Iram Hafiz ◽  
Kashif Ameer ◽  
Omer Faruk Celik
Keyword(s):  
Organic Acids ◽  
Physicochemical Properties ◽  
Buffalo Milk

Effect of organic acids on the physicochemical properties of titania and its photodegradation efficiency of methyl orange

2018 ◽  
Vol 121 ◽  
pp. 367-374 ◽  
Author(s):  
Ipsita Hazra Chowdhury ◽  
Sukanya Kundu ◽  
Milan Kanti Naskar
Keyword(s):  
Methyl Orange ◽  
Organic Acids ◽  
Physicochemical Properties ◽  
Photodegradation Efficiency

Physicochemical properties of cassava, potato and jicama starches oxidised with organic acids

2007 ◽  
Vol 87 (7) ◽  
pp. 1207-1214 ◽  
Author(s):  
Fernando Martínez-Bustos ◽  
Silvia Lorena Amaya-Llano ◽  
J Antonio Carbajal-Arteaga ◽  
Yoon Kil Chang ◽  
José de J Zazueta-Morales
Keyword(s):  
Organic Acids ◽  
Physicochemical Properties

scholarly journals Effect of Solid Forms on Physicochemical Properties of Valnemulin

Crystals ◽  
2019 ◽  
Vol 9 (12) ◽  
pp. 675 ◽  
Author(s):  
Jinbo Ouyang ◽  
Jian Chen ◽  
Limin Zhou ◽  
Fangze Han ◽  
Xin Huang
Keyword(s):  
Organic Acids ◽  
Physicochemical Properties ◽  
Excess Enthalpy ◽  
Vapor Sorption ◽  
Dynamic Vapor Sorption ◽  
Scanning Calorimetry ◽  
Intrinsic Dissolution ◽  
X Ray ◽  
Ft Ir ◽  
Scanning Electron

To improve the physicochemical properties of valnemulin (VLM), different solid forms formed by VLM and organic acids, including tartaric acid (TAR), fumaric acid (FUM), and oxalic acid (OXA), were successfully prepared and characterized by using differential scanning calorimetry (DSC), scanning electron microscope (SEM), X-ray powder diffraction (XRPD), and Fourier-transform infrared spectroscopy (FT-IR). The excess enthalpy Hex between VLM and other organic acids was calculated by COSMOthermX software and was used to evaluate the probability of forming multi-component solids between VLM and organic acids. By thermal analysis, it was confirmed that multi-component solid forms of VLM were thermodynamically more stable than VLM itself. Through dynamic vapor sorption (DVS) experiments, it was found that three multi-component solid forms of VLM had lower hygroscopicity than VLM itself. Furthermore, the intrinsic dissolution rate of VLM and its multi-component forms was determined in one kind of acidic aqueous medium by using UV-vis spectrometry. It was found that the three multi-component solid forms of VLM dissolved faster than VLM itself.

Effect of Organic Acids Pretreatments on Physicochemical Properties and Shelf Life of Refrigerated Bolti Fish : Tilapia Nilotica

2015 ◽  
Vol 8 (1) ◽  
pp. 57-68
Author(s):  
Eman K. N. Hanafi ◽  
M. G. E. Gadallah ◽  
Nessrien M. N. Yasin
Keyword(s):  
Organic Acids ◽  
Physicochemical Properties ◽  
Shelf Life ◽  
Tilapia Nilotica

Bioavailability of calcium and physicochemical properties of calcium-fortified buffalo milk

2005 ◽  
Vol 58 (3) ◽  
pp. 185-189 ◽  
Author(s):  
PRIYA RANJAN ◽  
SUMIT ARORA ◽  
GHANSHYAM S SHARMA ◽  
JAGVEER S SINDHU ◽  
VINOD K KANSAL ◽  
...  
Keyword(s):  
Physicochemical Properties ◽  
Buffalo Milk

scholarly journals Physicochemical Properties of Cheddar Cheese made from Citrus reticulata Blanco Crude Flowers Extract

2019 ◽  
Vol 7 (6) ◽  
pp. 856
Author(s):  
Usman Mir Khan ◽  
Ishtiaque Ahmad ◽  
Saima Inayat ◽  
Hafiz Muhammed Arslan Amin ◽  
Zeliha Selamoglu
Keyword(s):  
Physicochemical Properties ◽  
Protein Content ◽  
Cheddar Cheese ◽  
Buffalo Milk ◽  
Citrus Reticulata ◽  
Overall Acceptability ◽  
Citrus Reticulata Blanco ◽  
Organoleptic Characteristics ◽  
Nutritional Health ◽  
Natural Milk

Citrus reticulata Blanco crude flowers extracts (CFE) at four different concentrations (1, 2, 3 and 4%, v/v) were used as natural milk coagulant instead of rennet to apply for Cheddar cheese making from buffalo milk. The physicochemical properties of Cheddar cheeses were compared with cheese made with 0.002% (v/v) rennet (control cheese). Physicochemical properties of Cheddar cheese showed that cheese made with 1% and 2% of CFE had a crumbly and slightly softer texture/appearance. While cheeses containing 3 and 4% crude flowers extracts had semi-hard texture/appearance of curd similar to rennet added cheese. Protein analysis shows that crude flowers extracts made cheese had significantly higher protein content than control. The Cheddar cheese with 3% and 4% CFE were preferred by panelists instead of 1% and 2% CFE for their taste, texture/appearance and overall acceptability. Conclusively, crude flowers extracts coagulated Cheddar cheese fulfills the compositional requirement with acceptable organoleptic characteristics and at the same time provides nutritional health benefits.

Organic acids as co-formers for co-amorphous systems – Influence of variation in molar ratio on the physicochemical properties of the co-amorphous systems

2018 ◽  
Vol 131 ◽  
pp. 25-32 ◽  
Author(s):  
Wenqi Wu ◽  
Hiroshi Ueda ◽  
Korbinian Löbmann ◽  
Thomas Rades ◽  
Holger Grohganz
Keyword(s):  
Organic Acids ◽  
Physicochemical Properties ◽  
Molar Ratio ◽  
Amorphous Systems

Structure, Physicochemical Properties, and In Vitro Starch Digestibility of Yellow Pea Flour Modified with Different Organic Acids

2017 ◽  
Vol 94 (1) ◽  
pp. 142-150 ◽  
Author(s):  
Renuka Nilmini Waduge ◽  
Thomas D. Warkentin ◽  
Elizabeth Donner ◽  
Rong Cao ◽  
D. Dan Ramdath ◽  
...  
Keyword(s):  
Organic Acids ◽  
Physicochemical Properties ◽  
Starch Digestibility ◽  
In Vitro Starch Digestibility ◽  
Pea Flour
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