scholarly journals Effect of pesticide mixture on value of fresh, fermented and pickles cucumbers

2013 ◽  
Vol 54 (1) ◽  
pp. 191-207
Author(s):  
Krystyna WElkner ◽  
Jerzy Szwejda
Keyword(s):  
Chemical Composition ◽  
Fermentation Process ◽  
Quality Evaluation ◽  
Copper Hydroxide ◽  
Pesticide Mixture ◽  
Organoleptic Quality ◽  
Green Colour ◽  
Ascorbic Acids

In years 1998-1999 effects of fungicides (azoxystrobin and copper hydroxide), insecticides (etafenproks and pirimicarb) and their mixtures on chemical composition and organoleptic quality of fresh, fermented and pickled cucumbers were studied_ To analyses fruits were taken after 7 and 12 days from treatment. Fresh cucumber fruits after 7 days from treatment with investigated pesticides contained less carbohydrates and ascorbic acids and higher level of nitrates in compare to untreated fruits (control). After 12 days from treatment the differences between treated and untreated fruits dissapeared. Cucumber fruits harvested 7 and 12 days after treatment were processed separately. Quality evaluation of fermented and pickled cucumbers was carried out 4 months after processing. In most of cucumber fruits (7 days after treatment with pesticides) treated with pesticides empty cavities were found, and not in control (untreated). Number of cavities was highest in fresh and pickled cucumbers treated with mixture of fungicide and insecticide. In case of fermented cucumbers highest number of empty cavities occurred in fruits treated with fungicide azoxystrobin. Cucumber fruits taken to fermentation process 7 days after day of treatment had darker green colour, lowered haIdness, and larger empty cavities than untreated fruits. In fruits harvested 12 days after pesticides application such differencess were not observed.

scholarly journals Rainbow trout (Salmo irideus) produced in Finland III. Seasonal variations in rainbow trout

1967 ◽  
Vol 39 (3) ◽  
pp. 133-141
Author(s):  
Jorma J. Laine ◽  
Elina Varesmaa ◽  
Fritz P. Niinivaara
Keyword(s):  
Rainbow Trout ◽  
Chemical Composition ◽  
Seasonal Variations ◽  
Coliform Bacteria ◽  
Chemical Analyses ◽  
Organoleptic Quality ◽  
Microbiological Analyses ◽  
Growth Experiments

Seasonal variations in rainbow trout were studied in four geographically different places of growth. Experiments were carried out in May, July, September and February. The fish was weighed and tested for approximate chemical composition, total and coliform bacteria, and organoleptic quality. Besides chemical and microbiological analyses, tests were made from the cultivating waters. The results indicated that the fish varied according to the season and place of growth. In chemical analyses the greatest differences occurred in the amounts of water and fat. The organoleptic quality of trout seemed, however, to be mostly influenced by the places of growth.

scholarly journals Analysis of drying operation and quality evaluation of crushed meat prepared from three trims of low beef marketing

2019 ◽  
Vol 6 (5) ◽  
pp. 254-257
Author(s):  
Pollorena Gregorio Lopez ◽  
Ariana Sainz Melissa Hernandez ◽  
Grace Erandy Baez Hernandez ◽  
Monica Gamez Luque
Keyword(s):  
Chemical Composition ◽  
Quality Evaluation ◽  
Meat Products ◽  
Physicochemical Characteristics ◽  
Raw Material ◽  
Water Removal ◽  
Drying Process ◽  
Normal Range ◽  
Drying Curves

The objective of this research was to evaluate the performance and quality of three cuts of beef marketing low during the drying process for the preparation of meat crushes. quality (color, pH, aw, chemical composition) of beef cuts glove, neck and lizard cool and their behavior during drying (curves) and the quality of the finished product (color, pH, aw analyzed, chemical composition). Data were evaluated by analysis of variance via. Color and aw in the raw material were within the normal range, while the pH was varied from 5.92-6.45. In the chemical composition, the cut glove had higher moisture content (76.42%). Similarly, during drying, this cut, introduced least resistance for water removal, reaching the desired humidity (25-30%) in less time (240 min). With regard to the finished product, differences in physicochemical characteristics, mainly in color they were presented. The chemical composition, both moisture and protein were affected, which varied between the 24.65-28.09% and 51.70-53.65% respectively. The three cuts have assessed potential for the production of dried meat products, such as crushed and dried meat

scholarly journals Sensory analysis as a supporting method for marjoram breeding

2001 ◽  
Vol 7 (2) ◽  
Author(s):  
I. Novák ◽  
M. Héjja ◽  
H. Horváth ◽  
É. Héthelyi
Keyword(s):  
Chemical Composition ◽  
Essential Oil ◽  
Sensory Evaluation ◽  
Sensory Analysis ◽  
Suitable Method ◽  
Significant Differentiation ◽  
Organoleptic Quality ◽  
Sensory Tests

Marjoram is one of the most important spices in Hungary, which is utilized both in phytotherapy as well as in alimentary industry. Organoleptic quality of the drugs of two Hungarian varieties of Majorana hortensis /'Francia' and 'Magyar'/ were investigated by two different methods of sensory analysis. The chemical composition of the material was checked by GC analysis of the distilled essential oil. Although their main compounds and proportions showed similar patterns, both the human and instrumental sensory tests based on the complex odour and aroma of the drug, proved a significant differentiation of the two varieties. On the basis of our results, sensory evaluation may be a useful tool in the practice in determination of complex aromatic values of marjoram, as a spice. At the same time it seems to be a suitable method in promotion of breeding efforts.  

scholarly journals Quality evaluation of Coffea canephora ‘Apoatã’ seeds for rootstock production

2018 ◽  
Vol 13 (1) ◽  
pp. 1
Author(s):  
Marcelo Curitiba Espíndula ◽  
Frederico José Evangelista Botelho ◽  
Aline Da Consolação Sampaio Clemente ◽  
Alexsandro Lara Teixeira ◽  
Gleice Quele Fonseca Alves ◽  
...  
Keyword(s):  
Chemical Composition ◽  
Quality Evaluation ◽  
Seed Quality ◽  
Seed Mass ◽  
Coffea Canephora ◽  
Total Sugars ◽  
Fiber Protein ◽  
Physiological Quality ◽  
Potential Use

<p><em>Coffea canephora</em> ‘Apoatã’ seeds are used for the formation of rootstocks for grafting of <em>C. arabica</em> seedlings. The quality of seeds and the individualization of used genotypes are prevalent factors for the formation of vigorous rootstocks that will enhance the formation of quality seedlings. The aim of the present study was to characterize and evaluate the seed quality of <em>C. canephora</em> ‘Apoatã’ genotypes for potential use of rootstocks for <em>C. arabica</em> species. Were used seeds of 30 <em>C. canephora</em> ‘Apoatã’ genotypes, obtained from the experimental field of Embrapa Rondônia in Ouro Preto do Oeste, RO, Brazil. The seeds were processed and subjected to germination, first germination count and tetrazolium tests. Moisture, 100- seed mass and chemical composition analyses of seeds were also determined. The mass, physiological quality and chemical composition of <em>C. canephora</em> ‘Apoatã’ seeds vary according to the genotype. The variation of the physiological quality of <em>C. canephora</em> ‘Apoatã’ seeds is not related individually to caffeine, total sugars, ash, ether extract, crude fiber protein and chlorogenic acid. Seed batches of <em>C. canephora</em> ‘Apoatã’ from different genotypes contain seeds of different sizes, being indicated the classification before the processing stage in order to prevent mechanical damages.</p>

scholarly journals Processing technology of tea bakery foods – a Review

2019 ◽  
Vol 37 (No. 6) ◽  
pp. 391-402
Author(s):  
Hongchun Cui ◽  
Jianyong Zhang ◽  
Jizhong Yu ◽  
Heyuan Jiang ◽  
Cun Ao ◽  
...  
Keyword(s):  
Chemical Composition ◽  
Quality Evaluation ◽  
Biological Activities ◽  
Supply And Demand ◽  
Evaluation Criteria ◽  
Processing Technology ◽  
The Past ◽  
Baked Foods ◽  
Functional Components

Tea foods, especially tea bakery foods, play an important role in bridging the gap between supply and demand of tea industry. This paper reviews the processing technology of tea bakery foods which include tea breads, tea cakes, and tea biscuits during the past thirty years. It also points to the fact that there are no uniform quality evaluation methods for tea bakery foods. Effect of the chemical composition of tea on the quality of bakery food is discussed. According to differences in texture, chemical composition, and biological activity of functional components, different ingredients and their ratios should be adjusted to obtain high-quality tea bakery foods. To effectively preserve the special tea flavour, biological activities of tea components should be retained as much as possible. Tea baked foods were mainly evaluated through senses. There were many differences in the sensory evaluation indices, evaluation criteria, and the scores by different experts. Further, this paper provides a critical outlook of the developments needed in processing technology and quality improvement of tea bakery foods.

scholarly journals Improving the technology of cooking baursaks for children with the addition of carrot flour

2021 ◽  
pp. 37-43
Author(s):  
H. Sh. Shkol ◽  
A. A. Tulegen
Keyword(s):  
Chemical Composition ◽  
Quality Indicators ◽  
Wheat Flour ◽  
Chemical Parameters ◽  
Organoleptic Quality ◽  
Physico Chemical

In this article, it is proposed to improve the technology of preparing baursaki dough for children with the addition of carrot flour. I focused on the advantages and features of carrot flour, was selected as an additive to the test for baursaks, and analyzed the chemical composition. In the course of the study, for wheat flour 5%, 10%, 15%, 20%, 25% cook baursaks with the addition of carrot flour. The dough was kneaded with a mixer, as it had a creamy consistency. Baked baursaks with the addition of carrot flour had good organoleptic quality indicators. The use of an optimal recipe prepared with the addition of carrot flour to wheat flour shows the effectiveness of the production of national baursaks and allows not only to improve the quality of finished products, but also to expand the range of food for children. Baursaks prepared from a mixture with 15% carrot flour are recognized as the most suitable for organoleptic and physico-chemical parameters.

Behavior of Some Varieties in the Kernel Group to the Attack of the Main Pathogens

2018 ◽  
Vol 12 (2) ◽  
pp. 1-7
Author(s):  
Sînziana Venera Morărița
Keyword(s):  
Chemical Composition ◽  
Climatic Conditions ◽  
Complex Chemical ◽  
Complex Chemical Composition ◽  
Large Production ◽  
Special Quality

Abstract Although relatively recent, peach culture has grown great in our country due to the special quality of the fruit, its very complex chemical composition and the large production that can be obtained without much effort. Peach is a species slightly adapted to our climatic conditions, suffers from winter frost, but can provide productive and long productions of 10-15 years.

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