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Bulgur preparation is not common in our country, despite it is known as man’s first processed food. Therefore, by making a stable nutritious product from wheat i.e., bulgur, a value can be added in co...
The Impact of Production Technology on the Growth of Indigenous Microflora and Quality of Table Olives from Slovenian Istria
table olives Istrska belica Storta fermentation yeasts total biophenols sensory characteristics
2010/12/21
The objective of the research is to determine the leading microorganisms in spontaneous
fermentations of table olives in Slovenian Istria. The influence of traditional regional
and modified Spanish ...
Changes in Quality of Dried Macadamia Nuts during a Peak Harvest Season in Kenya
dry macadamia nuts peak harvest season moisture
2009/6/17
Moisture content, total lipid content, lipid classes, fatty acid composition and sugar composition were used to express quality characteristics of macadamia nuts. These parameters of the dry nuts were...
Vegetable (Telfairia occidentalis) Leaf Meal as Dietary Protein Supplement in Laying Hens: Egg Laying Performance, Egg Quality and Heamatological Implications
Egg Laying Performance Egg
2008/11/27
The objective of this study was to investigate by evaluating the bio-nutritional potency of leaf meal prepared from Telfairia occidentalis as a protein supplement in laying hens. An experiment was car...
Quality Evaluation of Shrimp Cracker at Various Water Activities by Sensory and Mechanical Techniques
water activity crispness quality of food
2010/11/24
Relationship between the quality of shrimp cracker and the water activity (Aw) was studied by means of a sensory test. Crispness, odor, taste, and total acceptability decreased with the increase in wa...