scholarly journals Comparison of the microbial, physicochemical, and sensorial properties of raw and pasteurized Lighvan cheeses during ripening time

2021 ◽  
Author(s):  
Parisa Rashtchi ◽  
Ali Bazmi ◽  
Nooshin Noshirvani ◽  
Mir Hassan Moosavy
Keyword(s):  
Ripening Time

A Design of Experiment Approach to the Synthesis of Alendronate-incorporated Hydroxyapatite

2018 ◽  
Vol 69 (8) ◽  
pp. 1944-1948 ◽  
Author(s):  
Adina Turcu Stiolica ◽  
Maria Viorica Bubulica ◽  
Oana Elena Nicolaescu ◽  
Octavian Croitoru ◽  
Mariana Popescu ◽  
...  
Keyword(s):  
Process Parameters ◽  
Design Of Experiment ◽  
Calcium Nitrate ◽  
Chemical Precipitation ◽  
Synthesis Temperature ◽  
Ripening Time ◽  
Synthesis Design ◽  
N2 Atmosphere ◽  
Addition Rate ◽  
Incorporation Efficiency

A design of experiment (DoE) approach is presented for the optimization of Alendronate-hydroxyapatite nanoparticles� synthesis. The synthesis was performed using the chemical precipitation technique from calcium nitrate, diammonium hydrogen phosphate and alendronate. Synthesis temperature, reactant addition rate and ripening time were chosen as the most relevant experimental factors for our synthesis. Design of Experiments was used in order to measure these conclusive process parameters and their effect on controlling some final nanoparticles parameters, such us: alendronate incorporation efficiency (IncorporationEfficiency, %), hydroxyapatite crystallite size (Size_XRD, nm), hydroxyapatite particle size distribution (Size_DLS, �). Our study found that better HA-AL incorporation efficiency and small nonoparticles can be obtained using the following chemical process parameters: reaction temperature 30oC or smaller, ripening time 108h and addition rate 0.1mol/min. The analysis of more than one nanoparticles characteristics was possible using DoE software, MODDE 9.1. Thus, hydroxyapatite-alendronate incorporation efficiency should be expected to increase with decreasing temperature below 300C, increasing the maturate time at least 108h, at an addition rate of 0.1mol/min, in an N2 atmosphere. The same conditions will ensure nanoparticles small size that would be more desirable for the application of implants.

scholarly journals Impact of Preharvest and Postharvest on Color Changes during Convective Drying of Mangoes

Foods ◽  
2021 ◽  
Vol 10 (3) ◽  
pp. 490
Author(s):  
Alioune Diop ◽  
Jean–Michel Méot ◽  
Mathieu Léchaudel ◽  
Frédéric Chiroleu ◽  
Nafissatou Diop Ndiaye ◽  
...  
Keyword(s):  
Regression Models ◽  
Convective Drying ◽  
Color Changes ◽  
Ripening Time ◽  
Physico Chemical ◽  
C 30 ◽  
The Impact

The purpose of this study was to evaluate the impact of the harvest stage, ripening conditions and maturity on color changes of cv. ‘Cogshall’ and cv. ‘Kent’ variety mangoes during drying. A total of four harvests were undertaken, and the fruits were ripened at 20 and 35 °C for five different ripening times at each temperature. At each ripening time, mangoes were dried at 60 °C/30% RH/1.5 m/s for 5 h. A wide physico-chemical and color variability of fresh and dry pulp was created. The relationships according to the L*, H* and C* coordinates were established using mixed covariance regression models in relation to the above pre- and postharvest (preprocess) parameters. According to the L* coordinate results, browning during drying was not affected by the preprocess parameters. However, dried slices from mangoes ripened at 35 °C exhibited better retention of the initial chroma, and had a greater decrease in hue than dried slices from mangoes ripened at 20 °C. However, fresh mango color, successfully managed by the pre- and postharvest conditions, had more impact on dried mango color than the studied parameters. The preprocess parameters were effective levers for improving fresh mango color, and consequently dried mango color.

Determination of optimum ripening time in hard cooked cheeses (Reggianito type) using survival analysis statistics: Modified versus traditional cheese making technology

2021 ◽  
Vol 86 (3) ◽  
pp. 1033-1038
Author(s):  
Garitta Lorena ◽  
Vélez Ayelén ◽  
Rodríguez Graciela ◽  
Perotti M. Cristina ◽  
Hynes Erica
Keyword(s):  
Survival Analysis ◽  
Cheese Making ◽  
Ripening Time ◽  
Traditional Cheese

scholarly journals Ripening Changes of the Chemical Composition, Proteolysis, and Lipolysis of a Hair Sheep Milk Mexican Manchego-Style Cheese: Effect of Nano-Emulsified Curcumin

Foods ◽  
2021 ◽  
Vol 10 (7) ◽  
pp. 1579
Author(s):  
Mariam Sardiñas-Valdés ◽  
Hugo Sergio García-Galindo ◽  
Alfonso Juventino Chay-Canul ◽  
José Rodolfo Velázquez-Martínez ◽  
Josafat Alberto Hernández-Becerra ◽  
...  
Keyword(s):  
Principal Component Analysis ◽  
Antioxidant Activity ◽  
Chemical Composition ◽  
Phenolic Content ◽  
Principal Component ◽  
Total Phenolic ◽  
Hair Sheep ◽  
Dairy Foods ◽  
Ripening Time ◽  
Sheep Milk

The influence of nano-emulsified curcumin (NEC) added to the hair sheep milk, prior to cheese-making, on the chemical composition, lipolysis, and proteolysis of manchego-style cheeses were evaluated throughout 80 days of ripening. The addition of NEC to the milk resulted in cheeses with the same moisture content (42.23%), total protein (23.16%), and water activity (0.969) (p > 0.05). However, it increased the fat and ash levels from 26.82% and 3.64% in B 10 ppm to 30.08% and 3.85% in C 10 ppm, respectively, at the end of the ripening (p < 0.05). The total phenolic content and antioxidant activity of experimental cheeses increased during ripening, and the fatty acid groups showed significant changes occurred to a greater extent in the first days of ripening (p < 0.05). The lipolysis increased consistently in all cheeses until day 40 of ripening, to decrease at the end, while proteolysis increased during all ripening time in all samples (p < 0.05); the addition of NEC did not alter the primary proteolysis of manchego-style cheeses, but it modified secondary proteolysis and lipolysis (p < 0.05). Principal component analysis was useful for discriminating cheeses according to their chemical composition and classified into four groups according to their ripening time. This research highlights the potential of CNE to fortify dairy foods to enhance their functionality.

Protein profiling in F1 and F2 generations of two tomato genotypes differing in ripening time

2008 ◽  
Vol 52 (3) ◽  
pp. 548-552 ◽  
Author(s):  
G. R. Rodriguez ◽  
L. Sequin ◽  
G. R. Pratta ◽  
R. Zorzoli ◽  
L. A. Picardi
Keyword(s):  
Protein Profiling ◽  
Ripening Time ◽  
Tomato Genotypes

Mapping Seasonality and Rural Production from a Geohistorical Perspective: The “Ripening Time Registry” of the Grand Duchy of Tuscany (Nineteenth Century, Italy)

2021 ◽  
Vol 56 (4) ◽  
pp. 284-302
Author(s):  
Massimiliano Grava ◽  
Nicola Gabellieri ◽  
Giancarlo Macchi Janica
Keyword(s):  
Nineteenth Century ◽  
Distribution Spatiale ◽  
Ripening Time ◽  
Nous Permet ◽  
Facteurs Environnementaux ◽  
Changements Climatiques ◽  
Rural Production ◽  
Grand Duchy

L’analyse des sources géohistoriques pour l’étude de la saisonnalité rurale du passé et des changements climatiques a commencé à susciter l’intérêt de la recherche internationale. Plusieurs chercheurs réclament de nouvelles sources afin de concevoir un cadre interprétatif qualitatif ou quantitatif. Dans cet esprit, l’article présente une élaboration cartographique d’un cadastre créé par le Grand-Duché de Toscane au XIXe siècle et auparavant inconnu, qui contient la liste de tous les produits agricoles et leurs temps de maturation dans les communautés toscanes. Sur la base de la cartographie du XIXe siècle, les données du registre ont été numérisées et géolocalisées à l’aide d’applications d’applications basées sur un SIG. Cette source permet de reconstituer la distribution spatiale et temporelle des semaines nécessaires dans le passé pour que ces produits murissent dans différentes régions de la Toscane. Ensuite, les périodes pendant lesquelles les espèces herbacées et arborées atteignaient la maturité et où elles étaient commercialisées ont été cartographiées. L’analyse montre qu’il existe entre les régions toscanes, au XIXe siècle, de nombreuses différences que les facteurs environnementaux ne suffisent pas à expliquer. De plus, l’examen des périodes de maturation du châtaignier entre le XIXe siècle et aujourd’hui nous permet d’étudier les effets de la hausse des températures sur la maturation. Pour conclure, nous présentons un portail SIG en ligne où les disciplines intéressées par la phytologie peuvent consulter les données.

Evaluation of postharvest infiltration of calcium to delay the ripening of avocados

1988 ◽  
Vol 28 (6) ◽  
pp. 801 ◽  
Author(s):  
RBH Wills ◽  
S Sirivatanapa ◽  
Sirivatanapa Somjate
Keyword(s):  
New South ◽  
New South Wales ◽  
Vacuum Infiltration ◽  
Average Increase ◽  
Significant Delay ◽  
Average Delay ◽  
Ripening Time ◽  
South Wales

Postharvest vacuum infiltration of calcium into mature but unripe Hass and Fuerte avocados obtained from 80 growers in the 3 major growing districts in Australia over 2 seasons delayed the time to ripen compared with untreated fruit; but the magnitude of the response varied. Hass fruit from 66% of growers in the Murray Valley showed a significant delay in ripening and the average increase in fruit from all growers was 45% over that of untreated fruit. The response of Fuerte fruit was similar between districts, with an average delay in ripening time of about 30% and with fruit from 60% of growers having a significant increase. Hass fruit from North Queensland and northern New South Wales gave the lowest average delay in ripening of about 10% and an increased delay was significant for fruit from 25% of growers. The quality of ripe Hass fruit was not affected by calcium infiltration, whereas a slight decrease in the quality of Fuerte fruit was observed.

scholarly journals Accelerating ripening of Iranian white brined cheesesusing liposome-encapsulated and free proteinases

2020 ◽  
Vol 10 (1) ◽  
pp. 4966-4971
Keyword(s):  
Trichloroacetic Acid ◽  
Entrapment Efficiency ◽  
Total Solid ◽  
Solid Content ◽  
Soluble Nitrogen ◽  
Potential Treatment ◽  
Total Solid Content ◽  
Heating Method ◽  
Ripening Time

The role of liposome encapsulated flavourzymes on the ripening acceleration of Iranian white brined cheese has been studied. Liposomal enzymes (made by heating method) had a better performance than free enzymes, resulting in cheeses with lower total solid content and a higher concentration of soluble nitrogen (pH 4.6 and 12.5% trichloroacetic acid) through the ripening period (30 days at 12 oC). The ripening time could be shortened for 10 to 20 days. The entrapment efficiency and diameter of the liposomal enzyme were 26.5% and 189 nm, respectively. The proposed technology could be a potential treatment for the acceleration of Iranian white brined cheeses ripening.

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