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Abstract

A novel nano-sized imprinted polymer/multi-walled carbon nanotube (MWCNTs)-based potentiometric sensor is introduced for lactic acid (LA) sensing in dairy products. The imprinted polymer was synthesized using allyl amine (AA) and ethylene glycol dimethacrylate as functional monomer and...

Author(s)
Alizadeh, T.; Nayeri, S.; Mirzaee, S.
Publisher
Elsevier B.V., Amsterdam, Netherlands
Citation
Talanta, 2019, 192, pp 103-111
Abstract

The study assessed the changes in digestibility of some agricultural wastes such as chickpea straw (CPS), corn stalk (CS), alfalfa hay (AH) and sunflower head residue (SFH) during the spawn running period and fruitbody production of Lentinula edodes (Berk.) Pegler (shiitake) to better understand...

Author(s)
Atİla, F.
Publisher
Elsevier Ltd, Amsterdam, Netherlands
Citation
Scientia Horticulturae, 2019, 245, pp 263-268
Abstract

Blueberry fruits undergo rapid softening, which has important consequences for postharvest shelf life. However, the mechanism of softening is not well understood. Here, we examined fruit quality characteristics and cell wall-associated fruit softening in 'Bluecrop' highbush blueberry by...

Author(s)
Chea, S.; Yu DukJun; Park JunHyung; Oh HeeDuk; Chung SunWoo; Lee HeeJae
Publisher
Elsevier Ltd, Amsterdam, Netherlands
Citation
Scientia Horticulturae, 2019, 245, pp 163-170
Abstract

This study was conducted to evaluate the effects of the chilled storage under an anoxic, high-CO2 atmosphere (80% CO2/20% N2) for 12 days on oxidation processes in pork from pigs fed with rapeseed oil and antioxidants. Pork necks were derived from animals fed a control fodder (C); a fodder with...

Author(s)
Brodowska, M.; Guzek, D.; Jóźwik, A.; Głąbska, D.; Godziszewska, J.; Wojtasik-Kalinowska, I.; Zarodkiewicz, M.; Gantner, M.; Wierzbicka, A.
Publisher
Elsevier Ltd, Oxford, UK
Citation
LWT - Food Science and Technology, 2019, 99, pp 576-582
Abstract

The foaming properties of milk manufactured under different conditions were investigated using a Dynamic Foam Analyzer 100. The sensory characteristics of foamed milk were evaluated by descriptive analysis by means of a trained panel. Milk homogenized at 25 MPa had significantly smaller bubble size ...

Author(s)
Hatakeyama, S.; Akiyama, M.; Yoneyama, R.; Watanabe, K.; Koizumi, R.; Miyaji, K.; Mizota, Y.; Ikeda, M.; Wakao, S.
Publisher
Elsevier Ltd, Oxford, UK
Citation
LWT - Food Science and Technology, 2019, 99, pp 555-561
Abstract

Malting was simulated using two different batches of barley as raw material: a naturally contaminated batch and laboratory inoculated (with a deoxynivalenol (DON) and zearalenone (ZEA) producing Fusarium graminearum strain) one. Up to three contamination levels were prepared, every process being...

Author(s)
Pascari, X.; Gil-Samarra, S.; Marín, S.; Ramos, A. J.; Sanchis, V.
Publisher
Elsevier Ltd, Oxford, UK
Citation
LWT - Food Science and Technology, 2019, 99, pp 540-546
Abstract

Adjunct cultures including lactobacilli play important role in cheese proteolysis and bioactivity including Angiotensin Converting Enzyme (ACE)-inhibition and antioxidant activity. Four species of lactobacilli was used in the manufacture of model cheese and these were salted at different levels and ...

Author(s)
Sahİngİl, D.; Gokce, Y.; Yuceer, M.; Hayaloglu, A. A.
Publisher
Elsevier Ltd, Oxford, UK
Citation
LWT - Food Science and Technology, 2019, 99, pp 525-532
Abstract

Aim: of the study was to produce traditional and typical breads using stabilized sourdough starter without the addition of baker's yeast activator. To this end, the spray drying technique was investigated as an alternative tool to freezing, freeze drying and drying techniques to preserve sourdough...

Author(s)
Reale, A.; Renzo, T. di; Preziuso, M.; Panfili, G.; Cipriano, L.; Messia, M. C.
Publisher
Elsevier Ltd, Oxford, UK
Citation
LWT - Food Science and Technology, 2019, 99, pp 468-475
Abstract

Variations on fermentation conditions (temperature, pressure, etc.) can bring novel characteristics to fermentative processes and the respective final products. Regarding yogurt, both bacteria metabolism and physical properties of gel may be affected, resulting in different yogurts. Therefore,...

Author(s)
Lopes, R. P.; Mota, M. J.; Pinto, C. A.; Sousa, S.; Silva, J. A. L. da; Gomes, A. M.; Delgadillo, I.; Saraiva, J. A.
Publisher
Elsevier Ltd, Oxford, UK
Citation
LWT - Food Science and Technology, 2019, 99, pp 423-430
Abstract

Waxy rice starch, sodium carboxymethyl cellulose (CMC) and glutamine transaminase (TG) were used in mozzarella cheese as texturizers and crosslinking agents. The effects of waxy rice starch (1%), CMC (0.5%) and TG (0.5%) on the texture and rheological properties of mozzarella cheese were evaluated. ...

Author(s)
Li HongJuan; Liu Yan; Sun YanJun; Li HongBo; Yu JingHua
Publisher
Elsevier Ltd, Oxford, UK
Citation
LWT - Food Science and Technology, 2019, 99, pp 411-416

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