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Abstract

Graphene is the "new star" material for electrochemical sensing. It has unique mechanical, thermal and electrical properties, in addition to its ultra light weight. In the present work we combine for the first time the special features offered by graphene and the advantages of ion selective...

Author(s)
El-Kosasy, A. M.; Rahman, M. H. A.; Abdelaal, S. H.
Publisher
Elsevier B.V., Amsterdam, Netherlands
Citation
Talanta, 2019, 193, pp 9-14
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 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

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

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
Abstract

The optimal cryoprotectants combination, freezing rate and thawing temperature were investigated for preserving Lactobacillus plantarum and Lactobacillus casei during freezing and frozen storage. It is indicated that, among all cryoprotectants applied singly, 150 g/L and 100 g/L sucrose provided...

Author(s)
Wang GuangQiang; Yu XiaoQing; Lu Zhi; Yang YiTing; Xia YongJun; Lai, P. F. H.; Ai LianZhong
Publisher
Elsevier Ltd, Oxford, UK
Citation
LWT - Food Science and Technology, 2019, 99, pp 217-223
Abstract

We evaluated the potential application of Fourier-Transformed Infrared spectroscopy using Attenuated Total Reflectance (FTIR-ATR) to characterize and detect adulteration of whey protein concentrate (WPC). Samples were adulterated by substituting WPC by milk whey powder (MWP). Principal Component...

Author(s)
Andrade, J.; Pereira, C. G.; Almeida Junior, J. C. de; Viana, C. C. R.; Neves, L. N. de O.; Silva, P. H. F. da; Bell, M. J. V.; Anjos, V. de C. dos
Publisher
Elsevier Ltd, Oxford, UK
Citation
LWT - Food Science and Technology, 2019, 99, pp 166-172
Abstract

Food fortification with FeSO4 is an effective practice in preventing iron deficiency anemia. However, the addition of this compound to foods can lead to unpleasant sensory changes. Therefore, the use of carrier vehicles such as the double emulsion, may be an effective alternative to "mask" or...

Author(s)
Simiqueli, A. A.; Lima Filho, T.; Minim, L. A.; Oliveira, E. B. de; Torres, I. V.; Vidigal, M. C. T. R.; Minim, V. P. R.
Publisher
Elsevier Ltd, Oxford, UK
Citation
LWT - Food Science and Technology, 2019, 99, pp 98-104
Abstract

Flavonoids rich in citrus peels have poor stability and bioavailability, which limits their commercial applications. In present study, citrus peel extracts were obtained from four citrus types and their stability and antioxidant activity were investigated in terms of pH conditions. Then, the...

Author(s)
Hu Yan; Kou GuangNing; Chen QiYang; Li Yan; Zhou ZhiQin
Publisher
Elsevier Ltd, Oxford, UK
Citation
LWT - Food Science and Technology, 2019, 99, pp 24-33

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