Shelf-life, physicochemical and nutritional properties of wheat bread with optimised amount of dried chickpea sourdough and yeast by using response surface methodologyPrimeval wheats were the first domesticated wheats which are ancestors of the modern day wheats. Those are known as "hulled wheat" ...
The article delves into the multifaceted aspects of determining and extending the wine shelf life, considering factors like flavour retention, character progression, and commercial viability.Oxygen dual role in wine production, both beneficial and detrimental, is explored. While it aids in yeast fermenta...
reliable and useful indicators, together with microbiological Total plate count and yeast and mold, Pathogens and sensory evaluations, to disclose variations of the specific properties. Minimum 05 frequencies need to be selected considering Q10 factor on basis of actual shelf life of product. T...
Besides the antimicrobial activity, sourdough can also improve the functional/nutritional value of bakery products ensuring hygiene, rheology, sensory, and shelf-life improvements (Gobbetti et al., 2019). Although recently an addition type of sourdough was declared and labelled as “Type 0” (De ...
Citrus is one of the most widely grown fruits globally, because of its remarkable organoleptic features, nutritional content and bioactive ingredients. Mic
The effects of feeding benzoic acid and/or active dry yeast (Saccharomyces cerevisiae) on fatty acid composition, sensory attributes, and retail shelf-life of beef longissimus thoracis 2023, Translational Animal Science The relationship between lipid content in ground beef patties with rate of discolor...
Preparation of Wine from Jackfruit (Artocarpus heterophyllus lam)Juice Using Baker yeast: Effect of Yeast and Initial Sugar Concentrations The overproduction of jackfruit (Artocarpus heterophyllus Lam) during harvest season and its short shelf-life have caused serious losses for farmers. Fortunately, high...
days of refrigerated storage, the total number of aerobic microorganisms was also within the shelf-life criteria, but the yeast content increased excessively. The longer storage time (7 and 10 days) was associated with further growth of the microorganisms, which made the juice unfit for ...
These nutritional characteristics mean that this type of meat may be considered as a good alternative to beef meat. Preserving food to extend its shelf life, whilst ensuring its safety and quality, is a central preoccupation of the food industry and government agencies. For the meat industry, ...
Lactobacillusplantarum FST 1.7 has been recently shown to produce antifungal compounds, which improve the shelf life of wheat bread. In the present study, this strain was investigated for its ability to improve the quality and shelf life of gluten-free bread. Effects of incorporation of sourdough ...