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- Abrasion (1)
- Anthocyanins (1)
- Blending (1)
- Grain-to-grain (1)
- LMPS Mozarella chemical composition (1)
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- LMPS Mozarella texture characteristics (1)
- Low Moisture Part Skim Mozarella (1)
- Milk composition in California (1)
- Phenolics (1)
- Quinoa (1)
- Red Wine (1)
- Ripening study of Low Moisture Part Skim Mozzarella (1)
- Saponin Quantification by UV− Vis Spectrophotometry (1)
- Saponins (1)
- Sensory (1)
- Sesonal Variation of Milk (1)
- Tannins (1)
- Tubular System (1)
Articles 1 - 3 of 3
Full-Text Articles in Other Food Science
Cofermentation, Post-Alcoholic, And Post-Malolactic Fermentation Blending Of Malbec, Merlot And Petite Sirah Wines, Armando Arturo Vega-Osorno
Cofermentation, Post-Alcoholic, And Post-Malolactic Fermentation Blending Of Malbec, Merlot And Petite Sirah Wines, Armando Arturo Vega-Osorno
Master's Theses
A two-year study was conducted to assess the effects of cofermentation on red wine varietals. During the winemaking process, wines can be made from two or more varieties by picking, crushing and fermenting them together, a practice known as cofermentation. They can also be blended either after the completion of alcoholic fermentation or after malolactic fermentation. In the first year of the study, two grape varieties, Merlot (Mer), and Malbec (Mal) were cofermented. On the second year, a third varietal, Petite Sirah (PS) was also studied. Cofermented wines containing every possible binomial combination of the varietals was made and one …
Saponin Removal From Quinoa By Abrasion Processing, Luke Lundberg
Saponin Removal From Quinoa By Abrasion Processing, Luke Lundberg
Master's Theses
Quinoa is coated with a thin layer of saponins, glycosylated triterpenoids, that produce a bitter flavor when consumed. The average saponin content in commercial varietals from Bolivia average around 2.7% saponins and organoleptic testing shows the threshold for noticing a bitter flavor is below 0.12% (Medina-Meza et al., 2016). Current industrial processing methods use a combination of abrasion and turbulent water flow to remove saponin. This study will address the following research question: How will grain-to-grain and grain-to-surface abrasion affect the processing time to remove saponin from quinoa? In particular, can effective saponin removal be achieved in less than 10 …
Seasonal Variation Of Milk In Central Valley California And The Association Of Milk Variation With The Composition And Texture Of Low Mositure Part Skim Mozzarella, Vaideki Jai
Master's Theses
The chemical composition of milk (specifically casein, fat, and calcium) is known to affect the quality and functional properties of Mozzarella cheese. Therefore, concentrations of total nitrogen, casein nitrogen, non-casein nitrogen, non-protein nitrogen, true nitrogen, casein nitrogen to total nitrogen ratio, casein nitrogen to true nitrogen ratio, fat, total calcium, total solids, somatic cells, and pH were measured in silo milk samples collected weekly over 18-months from a large dairy plant in Central Valley, California from July 2008 to December 2009 to verify changes and correlate to low moisture part skim Mozzarella (LMPS) characteristics. LMPS mozzarella cheese from the same …