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Peroxidase and Lipoxygenase Influence on Stability of Polyunsaturated Fatty Acids in Sweet Corn (Zea mays L) during Frozen Storage
- Added: October, 16th 2009
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- Username: shinta
- Name: shinta
- Documents: 4332
Effects of Cooking by Different Methods on the Polyunsaturated Fatty Acids in Six Fish Species
by: shinta, 12 pagesThe effect of cooking on the fatty acid content and the stability of n-3 fatty acids in fish flesh were studied. The cooking methods used were baking, frying with palm oil, steaming, boiling ...
Effect of Heat and Food Preservatives on Survival of Thermophilic Campylobacter Isolates in Food Products
by: shinta, 8 pagesMajor purpose of this study was to investigate survival of thermophilic Campylobacter spp. isolates from environmental samples in sterile chicken extract and milk and to determine ...
EFFECT OF SOAKING TIME AND DRYING MEDIA ON QUALITIES OF PADDY DRIED BY FLUIDIZATION TECHNIQUE
by: shinta, 12 pagesThe effect of paddy soaking time and drying media, i.e. hot air and superheated steam, on qualities of paddy dried by fluidized bed dryer were studied. The studied qualities were ...
Defining surgical role models and their influence on career choice 2011 Ravindra Fitzgerald
by: Robert, 6 pagesDefining surgical role models and their influence on career choice 2011 Ravindra Fitzgerald
Dioxins and Fatty Acids in Breast Milk of Primiparas in Yonago District, Tottori Prefecture, Japan
by: shinta, 9 pagesWe analyzed the concentrations of polychlorinated dibenzo-p-dioxins (PCDDs) and dibenzofurans (PCDFs) in breast milk collected 1 week after childbirth from 8 primiparas in Yonago ...
Brett Merl Customizes Packages On Behalf Of Its Clients Who In Turn Market To Their Customers Or Provide These Benefits To Their Members
by: brettmerl, 1 pagesBrett Merl Customizes Packages On Behalf Of Its Clients Who In Turn Market To Their Customers Or Provide These Benefits To Their Members.
Characterization of the size effect and its influence on the workpiece residual stresses in grinding
by: shinta, 8 pagesThe paper deals with the quantification of the size effect in grinding and is aimed at demonstrating a possibility of using the size effect in grinding for a controlled subsurface work- ...
Process Development for the Enzymatic Hydrolysis of Food Protein : Effects of Pre-treatment and Post-treatments on Degree of Hydrolysis and Other Product Characteristics
by: shinta, 5 pagesAn enzymatic process was developed to produce protein hydrolysate from defatted soya pro- tein. Various unit operations were tried, and the effects of pre- and post-treatments on the ...
Blanch Time and Cultivar Effects on Quality of Frozen and Stored Corn and Broccoli
by: shinta, 7 pagesThree corn and two broccoli cultivars were steam blanched for various times and evaluated for residual enzyme activity. Lipoxygenase was inactivated in 4 min in supersweet corn, while sweet ...
Effects of Drying and Frying Process on Characteristics of Popped Rice
by: shinta, 5 pagesThe objective of this study was to investigate the effect of drying time and frying time on the characteristics of popped rice to be used as ingredient base for snack bar. The broken ...
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