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Bacteria inoculated on agar and roast beef slices were incubated at 12°C in a sealed model system with increasing concentrations of a volatile distillate extracted from fresh horseradish root. The distillate contained approximately 90% allyl isothiocyanate and 9% 2-phenethyl isothiocyanate....
Salted noodles were prepared using Canadian Western Red Winter (CWRW) or Canadian Western Red Spring (CWRS) patent flours augmented with 15, 30 and 50% rye flour. Addition of incremental amounts of rye flour resulted in significant decreases in both raw and dried noodle brightness, L * , and...
The objective of this study was to investigate the effect of reducing residual nitrite levels on the quality (oxidative and colour stability) of cured pork products manufactured from meat containing high and low levels of dietary α-tocopheryl acetate. Pigs were fed a basal (10 mg Á-tocopheryl...
The gelation pH of yogurt was determined using the hot wire method and compared with that measured with a dynamic oscillatory rheometer. The Δ θw of the hot wire probes began to increase when the increase of the storage modulus ( G ′) was observed with the dynamic oscillatory rheometer. This...
Dielectric properties at 2450 MHz were determined for tapioca, corn, wheat, rice, waxymaize and amylomaize starches in granular (moisture content 1 and 13%) and in solution forms (starch–water ratio:1:1, 1:1.5, 1:2 (w/w)) at temperatures from 30 to 95°C. Dielectric properties were shown to be...
The feasibility of using a probe with a single optical fiber to detect PSE (pale, soft, exudative) muscle within sides of pork was examined. The single fiber allowed a reduction in probe diameter which facilitated penetration of carcasses with a hardened outer rind. A full-spectrum beam splitter...
Schizosaccharomyces pombe is of interest to wine-makers because, unlike the Saccharomyces cerevisiae wine yeasts, it efficiently metabolizes all levels of malic acid found in grape musts. To determine the metabolic pathway for malate metabolism in Sch. pombe , a mutational analysis was performed...
Sensory characteristics of ten hams from Iberian pigs ripened for 420 and 600 days were assessed. Six slice locations were evaluated, corresponding to three depths from the caudal and the cranial part of each ham. Processing time had the most effect on aroma and flavour traits, hams ripened in...
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