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Quality evaluation of tomato pulp
1993
Porretta, S. | Poli, G. | Rondelli, M. | Zanangeli, G.
The physicochemical properties of tomato pulp (i.e. crushed, diced or chopped tomatoes with about 30% tomato juice as packing medium) and the contribution of various analytical parameters to some sensory attributes were evaluated. In addition, discriminant analysis was used to obtained a sensory classification model based solely on physical and chemical parameters.
Mostrar más [+] Menos [-][Estimation of milk quality today and proposals for the future]
1993
Kisza, J. (Akademia Rolniczo-Techniczna, Olsztyn (Poland). Inst. Technologii Mleczarskiej)
The Polish obligatory standard concerning evaluation of raw milk and their influence on the quality of milk was characterized. In the years 1982-88 slow but systematic improvement of milk quality was observed. At present this process is stopped, mainly as a result of a downward tendency of milk production quantity and unique disintegration milk production. The systems of milk quality evaluation in other countries and their relations to dairy organization structures are discussed. Necessity of reorganization of Polish system of milk quality evaluation is discussed
Mostrar más [+] Menos [-]Ocena jakosci mleka dzisiaj i propozycje na przyszlosc.
1993
Kisza J.
The Polish obligatory standard concerning evaluation of raw milk and their influence on the quality of milk was characterized. In the years 1982-88 slow but systematic improvement of milk quality was observed. At present this process is stopped, mainly as a result of a downward tendency of milk production quantity and unique disintegration milk production. The systems of milk quality evaluation in other countries and their relations to dairy organization structures are discussed. Necessity of reorganization of Polish system of milk quality evaluation is discussed.
Mostrar más [+] Menos [-]Evaluation of cereal quality for micronising
1993
South, J.B. | Ross, A.R.J. (Research and Development Laboratory, Carlsberg-Tetley Brewing Ltd., 107 Station Street, Burton-on-Trent, Staffs DE14 1BZ (United Kingdom))
Grain quality evaluation of world rices
1993
Juliano, B.O. | Villareal, C.P.
Physicochemical data on protein content, apparent amylose content (AC), alkali spreading value (an index of starch gelatinization temperature [GT]), gel consistency (GC), Amylograph viscosity (peak, setback, and consistency), cooked rice Instron hardness and stickiness, and grain length and width were collected for 2679 milled rices (Oryza sativa L.) grown in 64 countries at 67 locations. Mean protein is 7.3%. High AC predominates everywhere but in Europe, intermediate AC, however, seems to be preferred for slightly sticky, soft-cooked rice. Low GT is preferred on all continents over intermediate GT, and soft GC over medium and hard GC, except in Africa, where hard GC is preferred. Extra long grains predominate only in Surinam; long, slender grains in the Americas, Thailand, and other exporting countries. Medium-sized and shaped grains predominate in most of Asia, except in Bangladesh; Bhutan; China; Japan; Republic of Korea; Taiwan; China; and Vietnam (traditional varieties), where people prefer short grained rices. Medium-grained rice is also popular in Europe. Bulgaria, Spain, and Russia are the exceptions, where short, bold grains predominate. Consumers prefer long-grained, medium-shaped rices in Hungary. Milled rice of 244 wild Oryza species, of which 195 were O. glaberrima, were characterized for AC, GT, and GC. Properties are similar to those of cultivated rice: 12% mean protein, high AC, low GT, and hard GC
Mostrar más [+] Menos [-]Quality evaluation of rice in Japan
1993
Ohtsubo, K. (Hokuriku National Agricultural Experiment Station, Joetsu, Niigata (Japan)) | Kobayashi, A. | Shimizu, H.
Quality evaluation of rice in Japan can be carried out by the application of sensory test and physico-chemical determinations. The former is a basic method although it requires a large amount of samples and many panellers. The latter is an indirect method to estimate the eating quality based on the chemical composition, cooking quality, gelatinization temperature and/or the physical properties of cooked rice. Although it is impossible to estimate accurately the eating quality by only one physico-chemical determination, if a rapid, simple and more accurate method to evaluate rice quality could be developed, it would be very useful for both the producer and the consumer of rice
Mostrar más [+] Menos [-]Grain quality evaluation of world rices
1993
Juliano, Bienvenido O. | Villareal, C. P.
Preparation and quality evaluation of groundnut milk
1993
Irfan, A.
Development and quality evaluation of pawpaw-ogi
1993
Adeyemi, I.A. (Obafemi Awolowo Univ., Ile-Ife (Nigeria). Dept. of Food Science and Technology) | Soluade, E.O.
Quality evaluation of imported skim milk powder
1993
Mahran, G.A. (Ain-Shams Univ., Cairo (Egypt). Faculty of Agriculture) | Ahmed, N.S. | Fayed, A.E. | Saada, M.Y. | Abd-El-Gawaad, M.A.
