Zobrazeno 1 - 10
of 58
pro vyhledávání: '"U Samarajeewa"'
Publikováno v:
Journal of food protection. 53(6)
Detoxification of aflatoxin contaminated foods has been a continuing challenge for the food industry. This article examines primarily the detoxification of aflatoxin B1 in foods and feeds. The sensitivity of aflatoxins to physical or chemical treatme
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::a002beb28c14144f4d11ac10cd1b89d5
https://pubmed.ncbi.nlm.nih.gov/31018346
https://pubmed.ncbi.nlm.nih.gov/31018346
The aim of the present study was to examine the effect of reducing saturated fat in the diet, or partly replacing it with unsaturated fat, on the serum lipoprotein profile of human subjects. The study had two intervention periods, 8 weeks (phase 1) a
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::421ac4eb178c054b9166f9110f0e1916
http://doc.rero.ch/record/303515/files/S0007114501000836.pdf
http://doc.rero.ch/record/303515/files/S0007114501000836.pdf
Publikováno v:
COCOS. 11:21-31
Twenty five commercial copra kilns in Sri Lanka were studied for variations oftheir dimensions and copra curing practices in relation to the "Standard CeylonCopra Kiln" and the quality of copra produced. Changes in the height and the widthof the plat
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::cb97c9e3098d1ed6e9fa8a02c3208c25
https://doi.org/10.4038/cocos.v11i0.2155
https://doi.org/10.4038/cocos.v11i0.2155
Publikováno v:
International Journal of Food Science & Technology. 16:437-444
Summary Arrack is a potable spirit produced in Sri Lanka by fermenting sap usually obtained from the coconut palm. In this study the major volatiles present in several commercial samples of arrack are found to be similar to those in other potable spi
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::a65844cd19990fb4a7ca73bd3316ba9a
https://doi.org/10.1111/j.1365-2621.1981.tb01835.x
https://doi.org/10.1111/j.1365-2621.1981.tb01835.x
Publikováno v:
International Journal of Food Science & Technology. 42:125-132
Summary Drying copra in a solar hybrid dryer reduces the moisture content from around 50% to 7% after 71 h of continuous drying. The copra was graded as 73% white copra, 21% Milling Ordinary Grade II (M.O.GII) and the remaining 6% M.O.GIII (dusty cop
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::a9a3454ea742fa67326563d7d4349811
https://doi.org/10.1111/j.1365-2621.2006.01087.x
https://doi.org/10.1111/j.1365-2621.2006.01087.x
Publikováno v:
Food and Chemical Toxicology. 29:41-47
More than 75% degradation of aflatoxin B1 (AFB1) was achieved after treatment of AFB1-spiked corn meal, spiked copra meal (the residue of the kiln-dried coconut kernels after mechanical expulsion of oil) and peanuts artificially infected with Aspergi
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::5db27bb99cf93b020d3b03d846cc0fde
https://doi.org/10.1016/0278-6915(91)90061-b
https://doi.org/10.1016/0278-6915(91)90061-b
Publikováno v:
Critical Reviews in Food Science and Nutrition. 29:403-434
Immunoassay techniques using the highly specific and sensitive nature of immunological reactions have been developed and applied in the food industry for detecting the naturally occurring constituents, antibiotics, pesticide residues, microorganisms,
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::623c5d1bf3736901f75fdc0ffa7be262
https://doi.org/10.1080/10408399109527535
https://doi.org/10.1080/10408399109527535
Autor:
Rangika Atapattu, U. Samarajeewa
Publikováno v:
Mycopathologia. 111:55-59
The mycoflora of dried-salted fish from markets in Kandy, Sri Lanka was studied with emphasis on visibly spoiled dried fish. A total of 61 fungal isolates from 25 dried-fish were isolated and identified. The most prevalent fungus was Aspergillus nige
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::946cf6c05ef8763580deb293da3a19d8
https://doi.org/10.1007/bf02277304
https://doi.org/10.1007/bf02277304
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