Global ETD Search
Search theses and dissertations gathered from participating repositories worldwide. Every result links back to the library that holds it. No account is needed.
Results
Showing 1 to 10 of 10 for “"Organoleptic quality"”.
-
Detection of Clostridium Perfringens Enterotoxin and Its Relation to Sensory Quality of Cooked Chicken
… increased to 0.76 (mu)g/g after 14 hrs. The organoleptic quality (odor, color and texture) during growth, sporulation and enterotoxin formation in chicken thigh meat inoculated with C. perfringens cells was evaluated after different incubation periods. The results indicated that color and …
-
The Effects of Rancid Milk on Cheddar Cheese
… on the yields, composition, curing, and organoleptic quality of cheddar cheese manufactured from rancid milk. Since these factor s are involved in the per unit cost of making the product, as well as affecting acceptability of cheese by consumers, an additional objective was to provide …
-
Development of Novel Anti-microbial Plant Essential-Oil Treatments to Reduce the Postharvest Incidence of Botrytis cinerea of Strawberries
… rotted fruit, headspace atmosphere, postharvest quality, and sensory analysis were determined during 14-21 days storage at 40°F.</p> <p>The combination of ethanol (495.5 ppm), methyl jasmonate (4.5 ppm), citral (30 ppm), linalool (30 ppm), and vanillin (30 ppm) was the most effective formula to …
-
Application of Alternative Technologies to Eliminate <i>Vibrios </i> spp. in Raw Oysters
… <i>Vibrio</i> free oysters with comparable organoleptic quality to raw oysters. Thermal conductivity of shucked oysters was measured to be 0.58 to 0.68 W/m°C, as temperature increased from 0 to 50 °C, using a line heat source probe. The specific heat was measured by differential scanning …
-
Evaluación de la eficacia de la combinación de permanganato potásico y radiación UV-C en la conservación de frutos climatéricos y su impacto en la calidad sensorial y la reducción de pérdidas postcosecha.
… of bioactive compounds, and deterioration of organoleptic quality. Over the past two decades, various systems for the removal or inactivation of ethylene have been designed to address this problem. Among them, the use of potassium permanganate (KMnO4) stands out for its high efficiency in …
-
Efektifitas pemberian konsentrasi asap cair tempurung kelapa (Cocos nucifera) dan lama penyimpanan terhadap jumlah total bakteri, kadar protein dan organoleptik ikan gurami (Ospronemus gourami).
… Storage of Total Bacteria, Protein Levels and Organoleptic Fish Carp (Ospronemus Gourami). This research was conducted experimentally in the Laboratory and uses a completely randomized design (CRD) with two factors. The first factor is the storage time with 3 treatment that consists of 0 days, …
-
Mid-Infrared Spectral Characterization of Aflatoxin Contamination in Peanuts
… values were established. Even far before the organoleptic quality changes became visually observable (~10,000 mold counts), FTIR distinguished the species of same section. Besides, the analogous secondary metabolites produced increased the similarity within the spectra even their spectral …
-
Evaluación agronómica y descripción de las variedades de melocotonero (Prunus persica L.) Imida-Novamed: Alisio 20, Siroco 20, Siroco 30, Siroco 40, Siroco 43, Levante 40 y Levante 45
[SPA] A nivel mundial, España ya se posiciona como el segundo país productor, y primer país exportador de melocotón gracias a que abarca un largo periodo de recolección y comercialización. Hasta hace unos años, esto era impensable, ya que España carecía de programas de mejora genética, dependiendo …
-
STUDY OF BIOCHEMICAL AND MOLECULAR MECHANISMS INVOLVED IN THE REGULATION OF RIPENING IN THE CLIMACTERIC PEACH (PRUNUS PERSICA L. BATSCH) FRUIT
… and ethylene evolution, which determinates the organoleptic quality of the ripening fruit. Concerning flesh texture, three main distinct peach fruit phenotypes are known, even if not all is understood in terms of their genetic determination and differences in biochemical pathways activated …
-
Estrategias de uso de Saccharomyces cerevisiae en fermentaciones aeróbicas
… within the berry (technological maturity) and organoleptic maturity due to the accumulation of phenolic and aromatic compounds (Jones and Webb, 2010; Holland and Smith, 2010; Keller, 2010; Mira de Orduña, 2010). Producing a wine with sufficient organoleptic quality to be accepted by the …