scholarly journals Physico-Chemical and Microbial Quality of Sorghum-Based Complementary Food Enriched with Soybean (Glycine max) and Sesame (Sesamum indicum)

2012 ◽  
Vol 10 (2) ◽  
pp. 46-49 ◽  
Author(s):  
F.M. Makinde ◽  
A.T. Ladipo
Keyword(s):  
Glycine Max ◽  
Sesamum Indicum ◽  
Complementary Food ◽  
Microbial Quality ◽  
Physico Chemical

scholarly journals Survey Physico-Chemical and Microbial Quality of Sanandaj City Swimming Pools Water

2015 ◽  
Vol 2 (2) ◽  
pp. 89-97
Author(s):  
Pegah Bahmani ◽  
Afshin Maleki ◽  
Mohammad Salimi ◽  
Shahram Sadeghi ◽  
◽  
...  
Keyword(s):  
Microbial Quality ◽  
Swimming Pools ◽  
Physico Chemical

scholarly journals Study on Physico-Chemical and Microbial Quality of Raw Milk Collected From Different Places of Assi Region in Varanasi City, Varanasi

2020 ◽  
Vol 39 (01) ◽  
Author(s):  
Pankaj Kumar Gupta ◽  
Dinesh Chandra Rai ◽  
Vinod Kumar Paswan ◽  
Rajendra Panta ◽  
Ashok Kumar Yadav
Keyword(s):  
Standard Procedure ◽  
Microbiological Quality ◽  
Raw Milk ◽  
Coliform Bacteria ◽  
Plate Count ◽  
Microbial Quality ◽  
Average Percentage ◽  
Physico Chemical ◽  
Two Samples

The present study was conducted to evaluate the physico-chemical characteristics including Adulteration and Microbiological quality of cow raw milk collected from four different places of ASSI region in Varanasi. Samples were analysed to know the chemical composition, the results showed that the statistically average percentage of Moisture (87.46), Fat (3.87), Protein (3.15), Lactose (4.42), Ash (.712), pH (6.43) and acidity (0.147). The keeping quality of milk was evaluated by Methylene Blue Reduction Test (MBRT). This phenomenon testified that milk sample 1 is fair quality and remained sample were found good and excellent. The microbiological conclusion confirmed the presence (less or more) of microbial load in all the raw milk samples. The highest level of microbial quality in standard plate count (SPC) was 19.1×106 cfu/ml. in sample 1 and in logarithm value is 7.28 cfu/ml at the same time, the highest coliform bacteria 2.3×102 in logarithm value is 2.36 was found in the sample 2. The adulterations in raw milk were checked by the standard procedure. In cow’s raw milk the different mixed adulterant were found in two samples contaminated with detergent and pulverized soap. Besides different hazardous chemical adulterant, raw milk from sample 1 was detected with presence of hydrogen peroxide and sample 2 was contaminated formalin whereas urea was present in sample 2 and 4. Milk adulteration is a global concern and social problem. Increased demand, growth in competition in dairy industry and financial gain makes some producers to adulterate the milk thereby decreasing milk quality.

scholarly journals Effect of alginate coating on the physico-chemical and microbial quality of pansies (Viola × wittrockiana) during storage

2018 ◽  
Vol 27 (4) ◽  
pp. 987-996 ◽  
Author(s):  
Luana Fernandes ◽  
Susana Casal ◽  
José A. Pereira ◽  
Ermelinda L. Pereira ◽  
Jorge A. Saraiva ◽  
...  
Keyword(s):  
Microbial Quality ◽  
Physico Chemical ◽  
Alginate Coating

Physico-chemical, Sensory and Microbial Quality of Yoghurt Drink Fortified with Pineapple Pulp

2015 ◽  
Vol 5 (1) ◽  
pp. 69 ◽  
Author(s):  
Pushkraj Sawant ◽  
Dilip Kumar ◽  
Vaibhav Patil ◽  
Yeshwant Ingale ◽  
Dhruvaraj Sawant
Keyword(s):  
Microbial Quality ◽  
Physico Chemical ◽  
Pineapple Pulp

Effect of ultrasound treatment on physico-chemical, nutraceutical and microbial quality of strawberry

LWT ◽  
2016 ◽  
Vol 66 ◽  
pp. 496-502 ◽  
Author(s):  
Adil Gani ◽  
Waqas N. Baba ◽  
Mudasir Ahmad ◽  
Umar Shah ◽  
Asma Ashraf Khan ◽  
...  
Keyword(s):  
Ultrasound Treatment ◽  
Microbial Quality ◽  
Physico Chemical

scholarly journals Microbial Quality of Selected Commercial Fresh Fruit Juices Sold in Mysore City

2014 ◽  
Vol 8 ◽  
pp. 30-34 ◽  
Author(s):  
S Divyashree ◽  
Prakash Jamuna ◽  
N Brabahavanthis
Keyword(s):  
Chemical Properties ◽  
Poor Quality ◽  
Fruit Juices ◽  
Microbial Quality ◽  
Public Places ◽  
Pineapple Juice ◽  
Quality Of Water ◽  
Sweet Lime ◽  
Physico Chemical

Fruit juices are common man’s beverages and sold at public places. Since they are known for carrying heavy microbial load, the present investigation was undertaken to enumerate and identify the microorganisms in fruit juices (sweet lime, orange and pineapple) selected from three different street vended shops (source A, B and C) in Mysore. The juices were analyzed for the microbial quality for type of organisms and number of colonies by serial dilution technique, pour plate method,gram’s staining method and staining for fungi; and physico-chemical properties. Results showed that the pineapple juice from two sources was highly contaminated with bacterial pathogens (25×104CFU/mland 20×104CFU/ml). All samples were contaminated with faecal streptococci. In source-B and C, all juices showed high counts of fungal colonies (Aspergillus, Penicillium, Fusarium and yeast). It is contended that contamination was mainly due to poor quality of water used for dilution as well as prevailing unhygienic conditions related to washing of utensils and maintenance of the premises. The result showed the poor hygienic quality of street vended fruit juices and the possible risk to the consumers. DOI: http://dx.doi.org/10.3126/jfstn.v8i0.11746 J. Food Sci. Technol. Nepal, Vol. 8 (30-34), 2013

scholarly journals Influence of high pressure and papain treatment on some aspects of beef meat quality

2004 ◽  
Vol 22 (SI - Chem. Reactions in Foods V) ◽  
pp. S299-S302 ◽  
Author(s):  
N. Schenková ◽  
M. Šikulová ◽  
J. Jeleníková ◽  
P. Pipek ◽  
M. Marek ◽  
...  
Keyword(s):  
High Pressure ◽  
Microbial Quality ◽  
Pressure Treatment ◽  
Meat Tenderness ◽  
Chemical Parameters ◽  
Beef Meat ◽  
Physico Chemical ◽  
Longissimus Lumborum ◽  
Water Holding

Influence of post-rigor injection of papain solution and/or high pressure treatment (100, 200, 300 MPa for 10 min) on the quality of beef meat (musculus longissimus lumborum et thoracis) was studied in terms of texture, microbial quality and some physico-chemical parameters (pH, drip loss, water holding capacity). Injection of papain and pressurisation to 100 MPa led to a significant increase of meat tenderness. Application of higher pressures did not lead to further tenderisation. After the 300 MPa pressure treatment the total flora of pressurised compared to untreated samples decreased of 2.5 log cycles.

Physico-chemical parameters, bioactive compounds and microbial quality of thermo-sonicated carrot juice during storage

2015 ◽  
Vol 172 ◽  
pp. 650-656 ◽  
Author(s):  
Héctor E. Martínez-Flores ◽  
Ma. Guadalupe Garnica-Romo ◽  
Daniela Bermúdez-Aguirre ◽  
Prashant Raj Pokhrel ◽  
Gustavo V. Barbosa-Cánovas
Keyword(s):  
Bioactive Compounds ◽  
Microbial Quality ◽  
Carrot Juice ◽  
Chemical Parameters ◽  
Physico Chemical
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