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Expression analysis of NAC genes during the growth and ripening of apples
Malus domestica NAC TFs ethylene fruit development storage
2018/3/6
Plant-specific NAC transcription factors (TFs) play crucial roles in various pathways related to the stress response.
However, to date, little information regarding NAC gene regulation during fruit r...
Influence of Technology and Ripening on Textural and Sensory Properties of Vacuum Packaged Ewe’s Cheese
texture sensory characteristics ewe’s milk cheese storage vacuum packaging
2016/12/9
The effect of curd cooking temperature (40 and 42°C), pressing, and ripening on textural and sensory properties of vacuum packaged semi-cooked ewe’s milk cheese was studied. Chemical and microbiologic...
Effect of Harvesting in Different Ripening Stages on Olive (Olea europea) Oil Quality
Different Ripening Stages Olive
2016/6/2
The aim of the present study is to investigate the chemical and physical characteristics of the olive oil in different ripening stages of Manzanilla and Kalamata varieties to determine the optimum har...
Effect of Fat Level and the Ripening Time on Quality Traits of Fermented Sausages
Fat Level Fermented Sausages Physicochemical Trait
2016/5/20
The objective of this study was to investigate the effect of the fat reduction on the physicochemical and microbiological characteristics of fermented sausages during ripening and drying. Low fat ferm...
Effect of Acupressure on Cervical Ripening
Cervical Ripening Acupressure Labor Acupuncture Points
2015/11/9
Background: Cervical ripening is one of the main stages of initiation labor. Acupressure in Chinese medicine is considered as an invasive technique, which through reliving oxytocin ripens the cervix. ...
The Impact of Ripening Time on Technological Quality Traits, Chemical Change and Sensory Characteristics of Dry-cured Loin
Dry-cured Ham Ripening Time Quality Fatty Acid Sensory
2016/5/18
The effect of ripening time on the technological quality traits, fatty acid compositions and sensory characteristics of dry-cured loin was studied. Pork loins (n = 102) at 24 h post-mortem were used t...
Effects of Ripening Duration and Rosemary Powder Addition on Salchichon Modified Sausage Quality
Salchichon Sausage Ripening Duration Rosemary Lactic Acid Bacteria Quality
2016/5/18
The ripening durations and ingredients for the Salchichon sausages were modified to increase pork rear leg consumption by Korean consumers. The salchichon, a ripened pork sausage, was produced to eval...
Physicochemical and Sensory Properties of Red Ginseng Extracts or Red Ginseng Hydrolyzates-added Asiago Cheese during Ripening
Red Ginseng Hydrolyzates Asiago Cheese Physicochemical Property
2016/5/17
This study was carried out to investigate physicochemical properties of different concentrations (0.1%, 0.3%, and 0.5%) of red ginseng hydrolyzates (RGH)- or red ginseng extract (RGE)-added Asiago che...
Soil compaction as the possible cause of wilting and premature ripening of sunflower – Short Communication
sunflower roots premature ripening soil compression soil aeration
2015/2/6
Brown patches of the size from several square metres to hectares or individual dying plants appeared in otherwise green stands. Affected plants wilt and ripen sooner than healthy ones, causing them to...
Fruit weight, firmness and soluble solids content during ripening of Karešova cv. sweet cherry
sweet cherry Kareš ova cultivar harvest fruit quality rainfall temperature
2015/1/20
Changes in fruit weight, firmness and soluble solids content during the ripening period of Karešova cv. Including relationships between these characteristics were studied in 1998–2001. These year...
Variations in the contents of vitamins A and E during the ripening of cheeses with different compositions
itamins cow ewe goat season
2014/8/11
We investigated the composition in vitamins A and E of cheeses made from the milks of ewes, goats and cows. A total of 84 cheeses of known composition were prepared and controlled to determine the inf...
Comparison of Physicochemical and Sensory Properties between Cholesterol-removed Gouda Cheese and Gouda Cheese during Ripening
Gouda Cheese Cholesterol Removal Physicochemical and Sensory Properties
2016/5/16
This study was performed to compare physicochemical and sensory properties of cholesterol-removed Gouda cheese (CRGC) and Gouda cheese made in the laboratory during ripening. Composition, short-chain ...
Physico-chemical changes and volatile constituents observed in 10 apricot cultivars (Prunus armeniaca L.) during post-harvest ripening
volatile compounds ethylene
2015/3/19
Physico-chemical changes included a significant decrease in firmness during post-harvest ripening, whereas the levels
of total soluble solids were found to be very similar. Ethylene as a parameter o...
Composition and sensory analysis for quality evaluation of a typical Italian cheese: influence of ripening period
buffalo milk cheese chemical analyses storage period sensory profile flavour
2014/2/24
Caciottina massaggiata di Amaseno, a typical dairy product of the Lazio Region prepared from buffalo milk, was analysed for moisture, fat, protein, pH, and acidity content at different storage (0, 3, ...
Influence of various pork fat types on the ripening and characteristics of dry fermented sausage
pork adipose tissue methyl esters of fatty acids sensory characteristics lactic acid lactic acid bacteria
2014/2/24
The influence of three types of pork adipose tissue (neck, back, and leg) on the quality of dry fermented sausages was evaluated. No statistically significant differences between the most abundantly r...