Food Production
Mostrando 13-24 de 1205 artigos, teses e dissertações.
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13. Determining the opinions and expectations of the local farmers about the potential impacts of kocaeli kandira food specialized Organized Industrial Zone, Turkey
Abstract This research analyzed the potential impacts of the establishment of Food Specialized Organized Industrial Zones on the region and its neighborhood. The villages of Kocakaymaz and Goncaaydin in Kandıra district of Kocaeli province were included in the research, and the data obtained from 131 farmers through survey was used. In line with the data, t
Food Sci. Technol. Publicado em: 2020-12
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14. Production of flour made from bullfrog’s meat and bone
Abstract Bullfrog meat marketed in Brazil has been gaining ground among the population due to its soft flavor, low calorie content, and high protein content. It is recommended for treating gastrointestinal and allergic diseases. This study aims to maximize the use of bullfrog carcass by applying a heating technology that enables the use of bones in gastronom
Food Sci. Technol. Publicado em: 2020-12
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15. Pseudomonas SP. in uninspected raw goat’s milk in Rio de Janeiro, Brazil
Abstract Although quite controversial from the point of view of food safety, a considerable number of people across different age and socioeconomic groups consume raw goat’s milk. Even if refrigerated after milking, raw goat's milk may still be susceptible to the lipolytic and proteolytic actions of psychrotrophic microorganisms, such as Pseudomonas. In th
Food Sci. Technol. Publicado em: 2020-12
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16. An Introduction to Middle East Politics
Abstract A number of fibrinolytic enzyme producing microorganisms have been identified in various fermented food in Asia, such as from Red Oncom, Tempe, Terasi (Indonesia), Natto (Japan), Douchi, Soy paste (China), Meju, Kimchi, Jeot-gal, Tofuyo, Chungkook-jang, Soybean paste and Doen-jang (Korea). The high protein content in soybean is potential to promote
Contexto int.. Publicado em: 2020-12
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17. Comprehensive assessment and evaluation of selected wheat varieties for their relationship to chapatti quality attributes
Abstract Wheat is consumed as staple food by majority of population in Pakistan. This study was aimed to assess the effects of recently introduced five cultivars of wheat (Ojala 2016, Borlaug 2016, Johar 2016, Gold 2016 and Fatehjang 2016) for chapatti quality. Results for different physical, chemical, rheological and sensory parameters revealed significant
Food Sci. Technol. Publicado em: 2020-12
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18. Enrichment of fishburgers with proteins from surimi washing water
Abstract The proteins recovered by ultrafiltration (UF) represent a co-product of fish industrialization and can be used as a protein ingredient in the fortification of food formulations. The objective of this study was to evaluate the quality of surimi fishburger elaborated with the proteins recovered by UF from the wastewater generated in the production of
Food Sci. Technol. Publicado em: 2020-12
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19. Fibrinolytic bacteria of Indonesian fermented soybean: preliminary study on enzyme activity and protein profile
Abstract A number of fibrinolytic enzyme producing microorganisms have been identified in various fermented food in Asia, such as from Red Oncom, Tempe, Terasi (Indonesia), Natto (Japan), Douchi, Soy paste (China), Meju, Kimchi, Jeot-gal, Tofuyo, Chungkook-jang, Soybean paste and Doen-jang (Korea). The high protein content in soybean is potential to promote
Food Sci. Technol. Publicado em: 2020-12
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20. Bromatological aspects of Lentinus crinitus mushroom (Basidiomycota: Polyporaceae) in agroforestry in the Cerrado
Abstract Much of the diversity of mushrooms is still unknown to science. In the search for new edible mushrooms, we began to look at the traditions of Amazonian forest peoples in order to learn about the potential for edible mushrooms among other species. In particular, the Yanomami people launched the encyclopedia of food (Sanoma) in 2016 to preserve their
Food Sci. Technol. Publicado em: 2020-09
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21. Optimization and characterization of vinegar produced from rice bran
Abstract The vinegar is a millenary food, appreciated by consumers worldwide. The rice bran is a rice-processing by-product produced in a large scale, mainly employed in feed. This study describes a method for defatted rice bran (DRB) vinegar production by submerged fermentation, with optimized aeration and stirring conditions, evaluating its physico-chemica
Food Sci. Technol. Publicado em: 2020-09
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22. On the possibility of obtaining high-quality lyophilized collagen hydrolysate and its applicability in the sausage production
Abstract The paper discusses the issues of rational use of secondary collagen-containing raw material in the food industry, namely cattle by-products. The technology of obtaining collagen hydrolysate from this type of raw material with the subsequent freeze-drying is proposed, which maximizes the level of preservation of native properties and the expands the
Food Sci. Technol. Publicado em: 2020-09
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23. Characterization of Lactobacillus plantarum strains isolated from Turkish pastırma and possibility to use of food industry
Abstract Five Lactobacillus plantarum strains (which were previously isolated from Turkish pastırma), were evaluated for the possibilities of using in the food industry. Antimicrobial properties, metabolic activities, exopolysaccharide production and antibiotic resistance were investigated. It was also assessed probiotics features such as adhesion ability,
Food Sci. Technol. Publicado em: 2020-06
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24. Innovation, research and development on the passion fruit peel flour: bibliometric approach
Abstract The passion fruit peel flour, retrieved from the drying and milling of fruit-processing residues, is rich in fibers. In fact, it is an important food source, featuring many benefits for the human organism. Current study forwards a scientific and technological evaluation of the passion fruit peel flour development through bibliometric indicators. Dat
Food Sci. Technol. Publicado em: 2020-06