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Proteolysis in raw milk is a crucial parameter indicating both cow’s mastitis and the technological problems or spoilage risk of final products. However, a suitable analytical method for its early det...
The major physical, chemical, microbiological, and sensory properties of croissants enriched with Spirulina at concentrations ranging between 0.5 and 1.5% were evaluated. The results showed that the u...
The objectives highlighted in the present study were to determine the estimates of measurement uncertainty associated with microbiological analysis in food samples performing a gage repeatability and ...
The study was undertaken to find the effect of water activity on buffalo sausage quality and storage stability at ambient temperature. Water activity (aw), temperature and pH have been identified as t...
The microbiological method to attain a sensitive detection of macrolides using Bacillus megaterium in agar medium with fusidic acid was designed. To this aim, Mueller-Hinton medium fortified with gluc...
Oggtt or Madheer is fermented dried milk product traditionally processed by Bedouins in Saudi Arabia and other Arabian Gulf states. The present proposal had studied fourteen items of physiochemical co...
We proposed an experimental design of a microbial bioassay of dichotomous response (positive or negative) using Bacillus subtilis BGA for the detection of sulfonamide residues. In the first stage, the...
Changes in biochemical and microbiological quality of Nile tilapia during two smoking process were investigated. Total fatty acid and amino acid contents in Nile tilapia were 4.24 and 17.36 g/100 g fr...
Skin excision, swabbing with cotton wool and whole carcass rinse are three common samplingmethodsof poultry carcasses.Theobjective of this studywastocompare the three different sampling methods for en...
This study aimed to isolate and characterize spoilage causing organisms of Macrobrachium vollenhovenii as well as determine the shelf-life under ice storage. Fresh prawns and those exposed to two ice ...
The purpose of this study was to assess the microbiological quality of fresh vegetables collected from several regions in Bekaa Valley areas. A total of 63 vegetable samples irrigated from Litani Rive...
Bottlegourd (Lagenaria siceraria) and Basil (Ocimum sanctum) leaves blended juice was formulated with the help of Response surface methodology. The central composite design with 15 experimental combin...
The aim of this study was to characterise the effect of storage at 8°C on the texture and microbiological stability of oil-in-water solid emulsions containing inulin (20% w/w) and rapeseed oil (20% w/...
Since recently, the food industry has been increasingly using ready-to-process egg products as the basic materials instead of shell eggs. Subsequent to breaking shell eggs and completing pasteurisatio...
The effect of heat treatment using different sources of heat on the chemical composition and microbial quality of milk was studied. Raw cow, goat and sheep milk were heated with charcoal, gas and sol...

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