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11 results for acidity.

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Physico-chemical and Enzymatic Changes in Cold Stored ¡®Dusehri¡¯ Mango Fruits in Response to Beeswax and Aloe Vera Gel Coatings
by Abubakar Mshora, PPS Gill, SK Jawandha, Aeshna Sinha and Nirmaljit Kaur
Journal of Food and Nutrition Research. 2021, 9(1), 1-9. DOI: 10.12691/jfnr-9-1-1
Pub. Date: January 02, 2021Views: 7136Downloads: 9675
cellulase fruit firmness mango polygalacturonase titratable acidity
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Influence of pH, Total Acidity and Technological Processes of Preparation of babenda “leafy vegetables and cereal sauce” on Pesticide Residues
by Tarnagda Bakary, Zongo Oumarou, Traoré Korotimi, Sourabié-Ouattara Pane Bernadette, Konaté Soumaila, Drabo Koine Maxime, Traoré Yves and Savadogo Aly
American Journal of Food Science and Technology. 2020, 8(4), 136-146. DOI: 10.12691/ajfst-8-4-2
Pub. Date: June 15, 2020Views: 8479Downloads: 10096
Pesticide Babenda technological processes QuEChERS LMR Burkina Faso
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Physico-chemical and Sensory Properties of Frankfurter-type Fish Sausage
by Nkrumah T and Akwetey W. Y
American Journal of Food Science and Technology. 2018, 6(3), 118-122. DOI: 10.12691/ajfst-6-3-6
Pub. Date: March 23, 2018Views: 13913Downloads: 15187
fish sausage acidity water holding capacity pork sausage sausage appearance
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Effect of Different Fruit Blends on the Acidity of Saba senegalensis Pulp
by Yapi Elisée KOUAKOUA, Olivier Kouadio KOUADIO, Eliane Hadiowe GNAGNE, Aïssatou COULIBALY, Massogbè DIABATE and N’Guessan Georges AMANI
American Journal of Food Science and Technology. 2022, 10(3), 140-146. DOI: 10.12691/ajfst-10-3-6
Pub. Date: September 14, 2022Views: 3400Downloads: 3863
Saba senegalensis deacidification fruit pulp mixture sensory quality
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Inhibitory Activity of Lactobacillus plantarum Strains from Akamu - A Nigerian Fermented Maize Food against Escherichia coli
by Patience C. Obinna-Echem
American Journal of Food Science and Technology. 2015, 3(5), 118-125. DOI: 10.12691/ajfst-3-5-1
Pub. Date: September 28, 2015Views: 27154Downloads: 25658
Lactobacillus plantarum maize slurry fermentation acidity inhibition Escherichia coli
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Proximate Composition, Biochemical and Microbiological Changes Associated with Fermenting African Oil Bean (Pentaclethra macrophylla Benth) Seeds
by Eze V.C, Onwuakor C.E and Ukeka E
American Journal of Microbiological Research. 2014, 2(5), 138-142. DOI: 10.12691/ajmr-2-5-3
Pub. Date: October 16, 2014Views: 36864Downloads: 28329
Pentaclethra macrophylla Ugba proximate biochemical temperature titratable acidity
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Development of a Technology for Producing an Alcohol-free Beverage Based on Whey
by Svetlana Derbush, Margulan Kinayatov, David Korobov, Kulia Mukarkhan, Aydyngul Karilkhan, Makpal Zhaksybayeva, Zhanara Rakhimberlinova, Aigul Zhorabek and Yernar Keikin
Journal of Food and Nutrition Research. 2023, 11(7), 500-506. DOI: 10.12691/jfnr-11-7-6
Pub. Date: July 30, 2023Views: 2750Downloads: 2820
whey beverage organoleptic indicators microbiological indicators acidity macroelements.
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Total Phenolic, Flavonoid Content, and Antioxidant Capacity of Darjeeling Mandarin (Citrus Reticulata Blanco)
by Natasha Gurung, Sanjay Kumar Singh, Sujit Sarkar, Dwijendra Barman and Bijoy Singh
Applied Ecology and Environmental Sciences. 2022, 10(8), 551-556. DOI: 10.12691/aees-10-8-8
Pub. Date: August 25, 2022Views: 3407Downloads: 3608
ABTS antioxidant activity Darjeeling mandarin DPPH FRAP Total Acidity Total flavonoids content Total phenol content Total Soluble Solids
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Production and Comparative Physicochemical Analysis of Vinegar from Locally Grown Fruits in Nigeria and Industrial Produced Vinegar
by Ezemba A.S, Osuala O.J, Orji M.U, Ezemba C.C and Anaukwu C
American Journal of Microbiological Research. 2021, 9(1), 25-33. DOI: 10.12691/ajmr-9-1-4
Pub. Date: April 14, 2021Views: 5093Downloads: 5978
vinegar consumer acceptability titrable acidity physicochemical analysis safety sensory evaluation
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Changes in Quality Characteristics of Different Deep Frying Fats During Frying and Regeneration Potentials of Different Adsorbents in Wasted Frying Oils
by Yemiscioglu Fahri, Ozdikicierler Onur and Onder Ozge
Journal of Food and Nutrition Research. 2015, 3(3), 176-181. DOI: 10.12691/jfnr-3-3-8
Pub. Date: March 23, 2015Views: 20377Downloads: 17604Citations: 1
deep frying adsorbent regeneration of frying fats total polar material dielectric constant free fatty acidity
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