Tài liệu miễn phí Ẩm thực
Download Tài liệu học tập miễn phí Ẩm thực
Physico-chemical, functional and rheological properties of proteins from Pinkperch (Nemipterus japonicus) meat: Effect of freezing and frozen storage
The properties of total protein from whole pinkperch (Nemipterus japonicus) meat as affected by freezing and frozen storage at -20°C have been assessed. Three major protein components were indicated by gel filtration profile. The apparent reduced viscosity at zero protein concentration was 0.109 ml/mg. The gel forming ability of the meat was high as indicated by large strain and small strain test.
5/4/2020 12:21:35 PM +00:00
Impact of adding chia seeds (Salvia hispanica) on the quality properties of camel burger “Camburger” during cold storage
This study aimed to investigate the effect of adding chia seeds (Salvia hispanica) in the formulation of camel burger on the pH, TBA value, color measurements, microbiological analysis and sensory evaluation during cold storage at 4° C for 12 days. Results indicated that pH value of all camel burger samples slightly increased during the first 3 days of storage. No significant differences were found in pH value of control and formulated samples at any time of storage period.
5/4/2020 12:15:30 PM +00:00
Antioxidant and antimicrobial effects of lemongrass (Cymbopogon citrates) oil on the quality characteristics of camel burger “Camburger” under refrigerated storage
This study evaluated the use of lemongrass oil (0.5, 0.75 and 1%) in the formulation of camel burger on some chemical, physical, microbiological and sensory characteristic during cold storage at 4°C for 12 days. Increased the level of lemongrass improved the physical properties of camel burger.
5/4/2020 12:15:24 PM +00:00
Baby corn candy: Development and assessment of nutritional, sensory and storage quality
The quality of baby corn candy prepared with four different sugar concentrations (20/30/40°B, 30/40/50°B, 40/50/60°B and 50/60/70°B) in two different shapes (Rectangular and Whole) was evaluated for acceptability and storage stability.
5/4/2020 12:12:52 PM +00:00
Organoleptic acceptability, nutritional properties and shelf life of oat based gluten free instant idli
Instant mixes are commercially prepared mixture of dry ingredients as these are easy and fast to prepare. Keeping these facts in view, in the present study five types of gluten free instant idli were prepared by using instant mixes i.e., 40 per cent rice flour, 20 per cent mung bean flour and 5 per cent linseed powder in 60 per cent processed (malted, roasted, popped and flaked) and unprocessed oat flour. It was found that idli prepared from Type-I (unprocessed oat flour based blend), Type-II (malted oat flour based blend) and Type-III (flaked oat flour based blend) instant mixes fell in the category of „liked moderately‟ whereas idli prepared from Type-IV and Type-V instant mixes were found in the category of „liked slightly‟ to „neither liked nor disliked‟. The most acceptable idli was selected for their nutritional composition and shelf life.
5/4/2020 12:10:32 PM +00:00
Effect of meal extracts on retarding lipid oxidation in refined soybean oil
The effectiveness of adding sesame and sunflower meal acetone extracts to stabilize refined soybean oil (RSO) was investigated for 120 days at 50 °C. Sesame and sunflower meal acetone extracts were separately added at varying concentrations (500 ppm to 2000 ppm) to RSO. To compare their antioxidant activity, RSO was also supplemented with tertiary butylated hydroxy quinone (TBHQ) and propyl gallate (PG) at 200 ppm concentration.
5/4/2020 12:06:18 PM +00:00
Microbiological quality and safety of unfinished UHT milk at storage time-temperature abuse
The objective of this study is to determine the effect of storage time-temperature abuse on the microbiological quality and safety of unfinished UHT milk. Therefore, the present study attempts to imitate the condition of unfinished UHT milk during consumption. The UHT milk was opened and drank and then the UHT milk was kept at three different storage temperature of 15 ± 1°C, 25 ± 1°C, 35 ± 1°C for 2, 4, and 6 hours.
5/4/2020 12:04:10 PM +00:00
Effects of neem, tulsi and ginger extract as a growth promoter in broilers production
This study was conducted to determine the efficacy of leaves of Neem (N) and Tulsi (T), and Ginger (G) i.e. NTG extract as a growth promoter in broilers. A total of 20 day old broiler chicks were purchased from Kazi Farms Limited, and after seven days of acclimatization it was divided into two equal groups, i.e., group A and group B. No vaccination schedule was practiced and no antibiotics were added in the ration of these broilers. Group A served as control group and was not supplemented with NTG extract while group B was supplemented with NTG extract @ 1ml/litre in drinking water.
5/4/2020 11:28:25 AM +00:00
Studies on microbiological quality of ice-creams sold in and around greater Hyderabad municipal cooperation
The microbiological quality of ice-cream samples collected from co-operative, branded private and non-branded sectors sold in and around Greater Hyderabad Municipal Co-operation, Telangana state was studied.
5/4/2020 11:27:04 AM +00:00
Studies on the effect of rehydration on the physico-chemical properties of duck meat balls
The present study was aimed to have demand for processed meat products is increasing globally due to the rapid urbanization, improving living standards and changing life styles of the people. Processed meat products provide tasty and convenience foods to the meat consumers. The present study was carried out to find the physic-chemical properties and its effect of different drying methods on value added duck meat balls.
5/4/2020 11:26:58 AM +00:00
Ohmic heating as an alternative to conventional heating for shelf life enhancement of fruit juices
India, being a leading producer of fruits and vegetables, novel thermal technologies should gain popularity from the point of enhancing the shelf life with minimal degradation of nutritional and organoleptic parameters of food materials. Ohmic heating, also known as electrical resistance heating, Joule heating, and direct electrical resistance heating in which the conversion of electrical energy into volumetric heating takes place without any environmental hazards. Ohmic heating is a recent advancement for different applications in food processing sectors, especially for inactivation of enzymes in fruit juices.
5/4/2020 11:13:01 AM +00:00
Development of low cost solar rack dryer and comparative biochemical quality evaluation of anchovies (Stolephorus commersonii) dried in sun and solar rack dryer
A low cost solar rack dryer was fabricated with an aim to popularise hygienic drying of fish among fisherwomen and it was evaluated for drying of Anchovy (Stolephorus commersonii) at Central Institute for Women in Agriculture, Bhubaneswar, Odisha. It was observed that on an average the solar dryer attained 17.5 % higher temperature than the ambient temperature. Within a total drying time of 13 h, the moisture content of the fish reduced from about 81.97% to 28.87% and 34.43% by the solar rack dryer and open sun drying respectively.
5/4/2020 11:12:06 AM +00:00
Tận dụng lớp nhớt trái cà phê để nuôi cấy vi sinh thu nhận Enzyme Pectinase làm trong rượu vang
Enzyme pectinase được ứng dụng trong nhiều lãnh vực sản xuất khác nhau. Việc tận dụng thành phần pectin có trong trái cà phê để cảm ứng sinh pectinase không chỉ giúp tận dụng tốt nguồn phế liệu này mà còn giúp nâng cao hiệu quả quá trình chế biến cà phê theo phương pháp ướt. Trên môi trường bán rắn, hiệu quả sinh tổng hợp pectinase của chủng Aspergillus niger Đ3 không cao, hoạt độ tối ưu chỉ đạt 0,88 UI/g trên môi trường có chứa 20% vỏ cà phê sau 5 ngày nuôi cấy.
5/4/2020 10:06:56 AM +00:00
Development of blended sapota [Manilkara achras (Mill) Fosberg] and tamarind (Tamarindus indica L.) Jelly Cubes
Blended sapota and tamarind jelly cube was prepared by using various proportions of sapota and tamarind fruit juices viz. 100:00, 90:10, 85:15, 80:20, 75:25 and 70:30 with 0.5 per cent level of citric acid. The blended sapota and tamarind jelly cube was evaluated for physical, chemical and sensory quality parameters during 90 days of storage to standardize the proportion of sapota and tamarind fruit juices in the blended jelly. An increasing trend in moisture, TSS, reducing sugars and total sugars and decreasing trend in titratable acidity was observed during storage period of 90 days.
3/30/2020 4:19:10 PM +00:00
Application of multi-hurdles technology in development and quality evaluation of shelf-stable barbecued chicken stored at ambient temperature
The study was carried out to develop the shelf stable barbecued chicken treated with multihurdles, humectant (HG) - Glycerol, acidulants (AL) viz. lactic acid (LA) and gluconodelta-lactone (GDL) and irradiation and to compared the shelf life at ambient temperature of the vacuum packed developed product with that of control. In experiment there were four different combinations used i.e. C1-Control 1 (without hurdles), C2-Control 2 (2% HG), T1-(C2 + 0.2%LA + 0.2%GDL + Non-irradiated) and T2-(C2 + 0.2%LA + 0.2%GDL + Irradiated).
3/30/2020 2:56:44 PM +00:00
Optimization process parameters of foam mat drying in totapuri mango pulp with foaming agent GMS
Mango is widely preferred because of its excellent flavour and nutritional quality. Mango pulp from Totapuri was extracted and then was subjected to foam mat drying along with 5, 7, and 9% GMS and later with egg white as foaming agents and then dried at temperatures of 60, 70 and 80°C. Weight loss was used to estimate change in moisture ratio with respect to time and effective diffusivity. Three thin layer drying models were fitted to get the best fit model, which was selected on the basis of various statistical parameters.
3/30/2020 2:28:27 PM +00:00
Molecular characterization of staphylococcus aureus isolated from foods of animal origin by targeting virulence and antibiotic resistance genes
Meat, milk and egg are a major component in the human diet and milk is an important food for vegetarian class, but it also serves as a very good medium for the growth of many microorganisms including pathogenic bacteria. In the present study, samples of milk, egg and meat were collected from different areas of Udaipur city.
3/30/2020 1:55:13 PM +00:00
Development and organoleptic evaluation of bakery products and extruded snacks prepared from composite flour
The present study is carried out to evaluate effective utilization of composite flour for development of bakery and extruded products. Biscuits, bread, doughnuts, cake and extruded snacks were prepared with blends of flours at various levels and were organoleptically evaluated using nine point hedonic rating scale for sensory parameters such as appearance, colour, texture, flavour and overall acceptability by semi-trained panel of judges.
3/30/2020 12:08:55 PM +00:00
Bài thuyết trình môn Vi sinh thực phẩm: Quá trình sản xuất nước tương
Bài thuyết trình với các nội dung: lịch sử về sản xuất nước tương, nguyên liệu để sản xuất nước tương, quy trình sản xuất và các sản phẩm nước tương hiện có trên thị trường. Mời các bạn cùng tham khảo bài thuyết trình để nắm chi tiết nội dung nghiên cứu.
3/30/2020 11:33:59 AM +00:00
Thermic fluid based solar thermal energy storage system for milk processing
The main objective of this research was to develop a solar energy based thermal reservoir cum heat exchanger using thermic fluid viz. paraffin oil as thermal heat storage and heat transfer medium for generation of hot water which can be used for milk processing operation like pasteurization of milk. In this research, basically three mild steel pressure vessels were constructed; one of which was simply a concentric mild steel vessel with a single cavity (configuration 1) which was only used for the preliminary study of thermic fluid and based on this, a thermal reservoir with two different configurations (configuration 2 and configuration 3) were constructed for hot water generation which could be continuously circulated for in plant processing of milk.
3/30/2020 10:34:58 AM +00:00
Prevalence and drug resistance pattern of escherichia coli strains isolated from milk and milk products
In the present study prevalence and antibiotic susceptibility pattern of Escherichia coli isolated from milk and milk products from retail dairies of different parts of Udaipur city, Rajasthan were determined. The phenotypic and genotypic characterization of E. coli isolates was done to determine its prevalence and antibiotic susceptibility pattern.
3/30/2020 10:34:52 AM +00:00
Effect of different level of natural antioxidant pomegranate peel extract powder in instant functional chicken noodles
The noodles because of its variety, mouthfeel, versatility, convenience to use, it is widely accepted throughout the world and is relished by the people of all age group. But, the current study was conducted to incorporate Pomegranate peel extract powder (PG) at 3 different level viz., 0.5, 1 and 1.5 percent was added over and above the control chicken noodle formulation respectively.
3/30/2020 10:34:15 AM +00:00
Effect of dietary supplementation of chicory root powder and avian specific lactobacillus spp on the hematology, blood biochemical, lipid, enzyme and antioxidant profile of broiler birds
An experiment was conducted to assess the effect of dietary supplementation of chicory root powder and avian specific Lactobacillus spp on blood biochemical and anti-oxidant profile of broiler birds. 250 day old commercial (Ven Cobb) broiler chicks were selected randomly and were distributed into five treatments groups. Duration of experiment was 42 days. Each treatment comprises of five replicates with 10 chicks in each replicate.
3/30/2020 10:31:49 AM +00:00
Inclusion of lemongrass (Cymbopogon citratus) leaf meal as a natural feed additive for evaluation serum lipid profile of broilers
An experiment was conducted on the effect of lemongrass leaf meal as a natural feed additive on the growth performance, serum lipid profile of broiler chickens. Eighty, day-old broiler chicks (Vencobb-430) were randomly divided into four equal groups containing 5 replicates of 20 chicks were offered a standard broiler diet (T1) and lemongrass leaf meal supplemented diet @ 0.5% (T2), 1.0% (T3) and 1.5% (T4) on dry matter basis by partial of control diet for 42 days.
3/30/2020 10:29:59 AM +00:00
Tính nhạc trong ví giặm Nghệ Tĩnh
Tồn tại trong không gian và thời gian, được gọt dũa bởi bao thế hệ người lao động Nghệ Tĩnh, ngôn ngữ ví giặm thực sự có nhiều nét độc đáo và tinh tế. Có thể nói, ngôn ngữ ví giặm đã kết tụ những đặc điểm tinh túy nhất của tiếng Việt: vừa có cả những cách nói óng ả, trau chuốt của ngôn ngữ văn học dân tộc, vừa vận dụng một cách tự nhiên, linh hoạt thứ ngôn ngữ thô mộc địa phương.
3/30/2020 10:19:58 AM +00:00
Khảo sát thị hiếu ăn uống của khách hàng nhằm xác định xu hướng ẩm thực trong kinh doanh món Việt tại thành phố Hồ Chí Minh
Trong kinh doanh ẩm thực, người ta nghiên cứu xu hướng thị hiếu của khách hàng trong khoảng thời gian nhất định để có sự lựa chọn các sản phẩm sao cho phù hợp. Nghiên cứu xu hướng ẩm thực một số nước trên thế giới cùng với việc khảo sát thị hiếu người tiêu dùng nhằm xây dựng xu hướng ẩm thực ở Việt Nam trong một giai đoạn nhất định, góp phần định hướng kinh doanh ngành nghề phát triển hiệu quả.
3/30/2020 9:35:30 AM +00:00
Xây dựng cơ sở dữ liệu, phát huy giá trị ẩm thực xứ Nghệ góp phần phát triển kinh tế, du lịch
Bài viết nghiên cứu tầm quan trọng của việc xây dựng cơ sở dữ liệu văn hóa ẩm thực xứ Nghệ; nguồn tài liệu trong nghiên cứu văn hóa ẩm thực xứ Nghệ; giải pháp bảo tồn và phát huy giá trị văn hóa ẩm thực xứ Nghệ.
3/30/2020 9:09:51 AM +00:00
Về văn hóa ẩm thực của người Mạ ở Lâm Đồng
Người Mạ là một dân tộc bản địa cư trú tập trung ở tỉnh Lâm Đồng. Nghiên cứu văn hóa ẩm thực của người Mạ nhằm góp phần tìm hiểu thêm về lĩnh vực văn hóa tộc người, về địa phương Lâm Đồng và về vùng văn hóa Tây Nguyên. Bài viết tìm hiểu những biểu hiện của văn hóa ẩm thực trong truyện kể dân gian, trong văn vần dân gian Mạ như nguồn gốc thức ăn, thức uống; về cái ăn, cái đói và giấc mơ no đủ; về motif ăn năm uống tháng và lễ ăn trâu. Bên cạnh đó, bài viết cũng giới thiệu vài nét về văn hóa ẩm thực Mạ ngày nay và những sự đổi thay của nó.
3/30/2020 9:09:31 AM +00:00
Đánh giá ảnh hưởng của quá trình sấy phun đến hàm lượng carotenoid, phenolic, DPPH của bột cà rốt và ứng dụng trong thực phẩm
Bài viết đánh giá ảnh hưởng của quá trình sấy phun đến hàm lượng carotenoid, phenolic và DPPH của sản phẩm bột cà riots từ dịch củ cà rốt đã được thủy phân bởi sự kết hợp hai enzyme cellulase và pectinase.
3/30/2020 9:02:52 AM +00:00
Tối ưu hóa điều kiện xử lý vi sóng nguyên liệu trứng cá trong sản xuất gia vị rắc cơm
Bài viết nghiên cứu nhằm mục đích tối ưu hóa điều kiện xử lý vi sóng lên nguyên liệu trứng các trong công nghệ sản xuất gia vị rắc cơm. Mời các bạn cùng tham khảo bài viết để nắm chi tiết nội dung nghiên cứu.
3/30/2020 9:01:27 AM +00:00