A5036103398- Food composition and properties
- Polysaccharides Composition and Applications
- Food Safety and Hygiene
- Proteins in Food Systems
- Food Chemistry and Fat Analysis
- Nanocomposite Films for Food Packaging
- Microencapsulation and Drying Processes
- Biochemical Analysis and Sensing Techniques
- Biotechnology and Related Fields
- Protein Hydrolysis and Bioactive Peptides
- Ultrasonics and Acoustic Wave Propagation
- Agricultural Engineering and Mechanization
- Olfactory and Sensory Function Studies
- Biochemical effects in animals
- Structural Health Monitoring Techniques
- Food Drying and Modeling
- Polyamine Metabolism and Applications
- Cassava research and cyanide
- Culinary Culture and Tourism
- Polysaccharides and Plant Cell Walls
- Industrial Vision Systems and Defect Detection
- Sensory Analysis and Statistical Methods
- Meat and Animal Product Quality
- Microbial Metabolites in Food Biotechnology
- Material Properties and Processing
BOKU University
2012-2023
University of Agricultural Sciences, Dharwad
2000
This study explores the potential roles of gallic acid in fish gelatin film for improving mechanical properties, UV barrier, and providing antioxidant activities. Glycerol, a common used plasticizer, also impacts on properties film. A factorial design was to investigate effects glycerol concentrations activities Increasing amount increased capacities measured by radical scavenging assay ferric reducing ability plasma assay. The released power from not reduced glycerol. presence only capacity...
Beta-lactoglobulin (BLG) and bovine serum albumin (BSA) coacervate formation with sodium alginate (ALG) was investigated by turbidimetric analysis, zeta potential, particle size, viscosity, transmission electron microscopy (TEM) isothermal titration calorimetric (ITC) measurements as a function of pH (1.0–7.0) protein/alginate mixing ratio (1:1, 1.5:1, 2:1, 1:0, 0:1 wt.). Critical values phase transitions for BSA–ALG complexes (pHC, pHφ1, pHφφ2) representing the soluble insoluble protein–ALG...
Automatic fish recognition using deep learning and computer or machine vision is a key part of making the industry more productive through automation. An automatic sorting system will help to tackle challenges increasing food demand threat scarcity in future due continuing growth world population impact global warming climate change. As far as authors know, there has been no published work so detect classify moving for culture industry, especially purposes based on species vision. This paper...
Abstract The general objective of this work was to evaluate the changes in texture raw white shrimp, stored whole ice for up 14 days, by instrumental analysis flesh after peeling off carapace. Effect test method (relaxation, compression, profile analysis, cutting, and penetration tests), speed (0.1, 0.5, 1.0 mm/s), position on sample (second, third, fourth segments abdominal musculature) were studied measure textural attributes shrimp. Mechanical parameters (force at yield point, stiffness,...
A reduction in sugar consumption is desirable from a health point of view. However, the sensory profiles alternative sweet tasting compounds differ sucrose regarding their temporal profile and undesired side tastes, reducing consumers' acceptance. The present study describes characterization variety taste affecting followed by comparison similarity to multivariate regression analysis investigate structural determinants possible interactions for sweetness side-tastes. results suggest pivotal...
The aim of the study was to investigate if differences in acidification, biogenic amines (BA) and volatile compounds (VC) occurred when Lactobacillus sakei KTU05-6, Pediococcus acidilactici KTU05-07 pentosaceus KTU05-8 are used as starters solid state fermentation flaxseed impact sourdough on wheat bread making process assessed. Results have shown that SSF with P. produced more acids than L. sakei. A correlation between pH moisture content (R = 0.9783; P 0.0002) total titratable acidity...
The small and large deformation properties of different low-calorie pistachio butter formulas were studied in order to develop a background understanding the changes viscoelastic textural characteristics that occur due types fat replacers sweeteners. Frequency, temperature, time sweep analysis also back extrusion texture profile tests performed. magnitudes dynamic moduli increased frequency test with loss tan values <1. elastic structure all samples changed viscous behavior increasing...
Summary The aim of this research was to study the effects solid‐state fermentation ( SSF ) with L actobacillus sakei , P ediococcus pentosaceus and . acidilactici on lupine sourdough parameters influence physical dough properties wheat bread quality. results showed that lactic acid bacteria LAB significantly reduced p H increased total titratable acidity TTA lupine. highest protease activity in is excreted by (187.1 ± 8.6 PU g −1 ), amylase activity, (155.8 7.5 AU ). Lupine has a significant...