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Full-Text Articles in Life Sciences
Usage Of Almond And Thyme Oils For The Enhancement Of Shelf Life Of Different Fish Species, Aneeza Kanwal, Roheela Yasmeen, Saima Nazir, Shumaila Usman, Bushra Nisar Khan
Usage Of Almond And Thyme Oils For The Enhancement Of Shelf Life Of Different Fish Species, Aneeza Kanwal, Roheela Yasmeen, Saima Nazir, Shumaila Usman, Bushra Nisar Khan
Journal of Bioresource Management
Fish is an important source of protein for millions of people around the globe and it's often a healthier option compared to some other meats. However, the fish industry is facing a storage challenge in the form of rapid spoilage and deterioration of freshness due to bacterial growth and enzymatic activity. The usage of oils in fish can enhance shelf life by creating a protective barrier. This research was designed to see the effects of thyme and almond oil on nutritional profile and shelf life of fish. The three fish species rohu (Labeo rohita), Mali (Wallago attu) …
Physiochemical And Microstructural Properties And Probiotic Survivability Of Symbiotic Almond Yogurt Using Polymerized Whey Protein As A Co-Gelation Agent, Hao Shi
Graduate College Dissertations and Theses
Almond milk-based products are becoming increasingly popular as milk product alternatives. In this study, a symbiotic almond yogurt containing probiotics and inulin as a prebiotic was developed using polymerized whey protein (PWP) as a gelling agent. Plant-based starter cultures YF-L02 (Lactobacillus delbrueckii subsp. bulgaricus, Stepcoccos thermophilus, Lactobacillus acidophilus, Lactobacillus paracasei and Bifidobacterium animalis) were incubated in the almond slurry. The control and fortified (Calcium Citrate and Vitamin D) almond yogurt, were analyzed for chemical compositions, pH and viscosity changes and probiotics survivability for 10-week shelf-life. There were no significant differences between the control and fortified group in the pH, viscosity …
Almond Skins As A Natural Antioxidant, Heather Johnson
Almond Skins As A Natural Antioxidant, Heather Johnson
All Theses
In this thesis, the potential for almond skins in their native state as a natural antioxidant in foods was explored. A literature review of general information on almonds, research done on almond skins, and general information on antioxidants is presented. The almond skins used in this study required an additional heat treatment step to improve their microbiological quality before further treatments and analysis could be performed. A descriptive analysis sensory panel was utilized to identify potential flavor and aroma descriptors and their intensities. The aroma descriptors identified were toasted, bran, and toasted; nutty. The flavor descriptors identified were toasted, bran, …
Scanning Electron Microscopy Studies Of A Typical Spanish Confectionery Product: "Xixona Turron", M. A. Lluch, M. J. Galotto, A. Chiralt
Scanning Electron Microscopy Studies Of A Typical Spanish Confectionery Product: "Xixona Turron", M. A. Lluch, M. J. Galotto, A. Chiralt
Food Structure
The microstructure of "Xixona turron" , a typical Spanish confectionery product, made with toasted almonds, sugar and honey, was elucidated, in order to confirm the nature of those physical changes occurring in its manufacturing process, which has not been previously studied. The effect of the major components of "Xixona turron" (oil, proteins and sugar) on its structural c!Jange was established. The initial oil suspension of sugar syrup drops and proteins undergoes a phase inversion , becoming an oil /water emulsion when hot, and a solid-like structure, when the aqueous sugar continuous phase solidifies at room temperature. In order to determine …