Zobrazeno 1 - 10
of 289
pro vyhledávání: '"Total plate count"'
Publikováno v:
South African Journal of Chemical Engineering, Vol 50, Iss , Pp 135-142 (2024)
This study aimed to preserve the quality of chikuwa during storage through the application of an edible coating derived from a combination of liquid smoke extracted from young coconut shell pyrolysis and chitosan. Liquid smoke was obtained through py
Externí odkaz:
https://doaj.org/article/74c5fda2dd15429ead7162de2bfb0adc
Autor:
M. Abd Elgadir, A. A. Mariod
Publikováno v:
Теория и практика переработки мяса, Vol 8, Iss 4, Pp 282-288 (2024)
The objective of this research is to evaluate quality properties and storage stability of beef patties formulated from fresh beef incorporated with food-grade lactic acid (LA). Fresh beef was purchased from the local market immediately after slaughte
Externí odkaz:
https://doaj.org/article/7fc3951144e94da5b0a1a4aef1f01eb8
Publikováno v:
South African Journal of Chemical Engineering, Vol 46, Iss , Pp 106-111 (2023)
The liquid smoke, which is produced by pyrolyzing wood materials containing cellulose, hemicellulose, and lignin, can be used to preserve food. Phenolic, acetic, and carbonyl compounds found in liquid smoke can serve as a natural preservative. This s
Externí odkaz:
https://doaj.org/article/3bf8829dfe454d4797af4e6a15db7590
Publikováno v:
Agrointek, Vol 17, Iss 3, Pp 716-723 (2023)
One of the shrimp cultivated in Indonesia is the vannamei shrimp. Shrimp is a food product that is easily damaged. Therefore, good and proper handling ensures the product is of high quality and not easily damaged. The freezing process is one of the h
Externí odkaz:
https://doaj.org/article/9fe8b071e92d4a9794f4128d4c55163c
Publikováno v:
Journal of Marine and Coastal Science, Vol 12, Iss 2, Pp 76-81 (2023)
Fish meatballs are processed fishery products that use minced fish meat or surimi of at least 40% mixed with flour, and other ingredients if needed, which undergo formation and cooking. In general, fish meat used is for example snapper, grouper and m
Externí odkaz:
https://doaj.org/article/a8fa97daa7e84fafbc95b42ca1bcd681
Autor:
Achmad Fadillah, Bart H. P. van den Borne, Okti Nadia Poetri, Henk Hogeveen, Thomas Slijper, Herwin Pisestyani, Ynte H. Schukken
Publikováno v:
Frontiers in Veterinary Science, Vol 10 (2023)
Increasing milk quality in smallholder dairy farms will result in a greater quantity of milk being delivered to milk collection centers, an increased milk price for farmers and consequently an improved farmers’ livelihood. However, little research
Externí odkaz:
https://doaj.org/article/89fa76673f5947eb8bb5ceaf00b30f1d
Publikováno v:
Food Production, Processing and Nutrition, Vol 5, Iss 1, Pp 1-12 (2023)
Abstract The traditional meat products undergo microbial spoilage and lipid oxidation like other meat products because of their suitability as a medium for microbial growth, which in turn affect safety, quality and shelf life. In the case of traditio
Externí odkaz:
https://doaj.org/article/59aa98a187a646b0b9d6b3be2ea37354
Autor:
Aulia Amatul Firdausyi, Agnes Theresia Soelih Estoepangestie, Prima Ayu Wibawati, Iwan Sahrial Hamid, Tridiganita Intan Solikhah, Ragil Angga Prastiya
Publikováno v:
Jurnal Medik Veteriner, Vol 5, Iss 2, Pp 157-161 (2022)
Food-safety of broiler meat is important because broiler meat is a foodstuff that can be easily contaminated by biological hazard such as bacteria. This study aimed to determine the total plate count of broiler meat at various market in Bekasi City i
Externí odkaz:
https://doaj.org/article/2c4db53784fa49289b9be9c15808c767
Autor:
Sabila Citra Kirana, Tita Damayanti Lestari, Budiarto, Yulianna Puspitasari, Adiana Mutamsari Witaningrum, Dian Ayu Permatasari
Publikováno v:
Current Biomedicine, Vol 1, Iss 2 (2023)
Background: Microbial contamination in consumed chicken eggs can endanger human health. Bacteria can grow and develop in food so that it can reduce the food quality. Determination of food quality can be done by various methods, one of which is Total
Externí odkaz:
https://doaj.org/article/05f0446fe3884018858730f3f683410f
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