A5102735731- Sensory Analysis and Statistical Methods
- Botanical Research and Applications
- Proteins in Food Systems
- Phytase and its Applications
- Probiotics and Fermented Foods
- Cassava research and cyanide
- Protein Hydrolysis and Bioactive Peptides
- Agriculture, Plant Science, Crop Management
- Meat and Animal Product Quality
- Food Quality and Safety Studies
- Enzyme Production and Characterization
- Seed and Plant Biochemistry
- Food Safety and Hygiene
- Pomegranate: compositions and health benefits
University of Gujrat
2024
Mississippi State University
2003
The biotechnological process called solid-state fermentation (SSF) was applied for hyper production of protease by using a fungal strain Aspergillus oryzae. From screening 9 different local substrates (peanut shell, wheat bran, guava leaves, sugar cane bagasse, rice polish, straw, corn reed grass, and straw), peanut shells serve as the best under optimized cultured conditions. varying physiochemical parameters such pH (2–9.5), temperature (30–52 °C), incubation time (1–10 days), inoculum...
The objective of this study was to formulate and develop a good quality cottage cheese dressing using acid whey as the main ingredient. Up 72% used in mixes. percentage fat (4.10–5.05%) total solids (19.41–20.24%) approached desired level within legal limits for regular cheese. Sensory evaluation scores flavour, body/texture appearance were not adversely affected by use whey. sensory all four products made with whey‐ or skimmed milk‐based dressings higher than commercial control.