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Pistachio deterioration detected by X-ray absorption
X-ray image aflatoxin detection absorption coefficient pistachio kernel
2014/2/24
The measurement of the absorption coefficient of X-rays in healthy and fungus infected pistachio kernels was the main objective of this work aimed at detecting the potential injury by insects and/or f...
Evaluation of Heat Deterioration of Hard Milk Fat as a Function of Pressurization Time by Chemiluminescence Analysis
chemiluminescence hard milk fat high-pressure treatment
2009/7/7
Chemiluminescence (CL) analysis was used to evaluate the thermal deterioration of hard milk fat two pressurization periods. Hard milk fat was heated at 200°C for 1 h, 2 h or 3 h after high-pressure tr...
Evaluation of Biochemical Deterioration of Locust Bean Daddawa and Soybean Daddawa-Two Nigerian Condiments
Soybean daddawa Glycine max Parkia biglobosa fermentation condiments deterioration
2008/11/1
Some functional properties were used to assess and compare biochemical deterioration in stored locust bean daddawa and soybean daddawa which are two popular fermented Nigerian condiments. The condimen...
Optimum Preparative Method for Storing Cream Puff Paste without Deterioration
deterioration random centroid optimization amylase storing cream puff paste
2010/11/23
When cream puff paste (CPP) was baked after it was kept at 35°C for 3 h, it did not puff up as much as one baked just after preparation of the CPP. The optimum preparative method for CPP with the leas...
