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Shelf Life of a Synbiotic Fermented Dairy Beverage Using Ricotta Cheese Whey
ynbiotic Fermented Dairy Beverage Ricotta Cheese Whey
2016/6/2
The objective of this study was preparing a synbiotic fermented dairy beverage using ricotta cheese whey, prebiotic and probiotics aiming to reduce the amount of whey incorporated into the dairy waste...
Prolonged Shelf Life of Sour Cream by Adding Moringa oleifera Leaves Extract (MOLE) or Moringa oleifera Oil (MOO)
Sour Cream oleifera Leaves
2016/6/2
Sour cream is a widely popular acidified dairy product. It has a limited shelf life and strict hygiene and safety of the product. The objective of this study was to improve the quality of sour cream a...
Effect of Storage Period and Packaging on the Shelf Life of Cereal Bran Incorporated Biscuits
Storage Period Cereal Bran Incorporated Biscuits
2016/6/1
Both full fat and defatted cereal brans were blended with wheat flour at different levels to prepare nutritive biscuits. Product making, sensory and texture quality were assessed to find out the most ...
Analysis of Ingredients, Functionality, Formulation Optimization and Shelf Life Evaluation of High Fiber Bread
Ingredients Functionality
2016/5/31
The aim of this study was to analyze the ingredients, develop high fiber bread and evaluate its shelf life. Bread and baked products are the most important sources of dietary fiber in the total food c...
Combined Effect of Refrigeration and Modified Atmosphere Packaging on the Shelf Life of Ready-to-Serve Pizza: Biochemical and Sensory Attributes
Refrigeration Modified Atmosphere
2016/5/31
This study evaluated the combined effect of Modified Atmosphere Packaging (MAP) and refrigeration (7±1°C) on shelf-life extension of ready-to-serve pizza. Quality assessment was based on sensory and b...
Kinetics of Moisture Uptake of Osmo-Foam-Mat Dried Mango Powders and Application of Sorption Isotherms to Shelf-Life Prediction
Osmo-Foam-Mat Dried Mango Powders Shelf-Life Prediction
2016/5/31
The kinetics of moisture uptake by foam-mat dried powder from mango pulp was evaluated at four temperatures (10, 20, 30 and 40°C) and two relative humidities (55 and 80%), while moisture sorption data...