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You searched for: Subject "jars" Remove constraint Subject: "jars" Journal Journal of the science of food and agriculture Remove constraint Journal: Journal of the science of food and agriculture
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1. Fumigation of Brazil nuts with allyl isothiocyanate to inhibit the growth of Aspergillus parasiticus and aflatoxin production

Author:
Lopes, Lucas F; Bordin, Keliani; de Lara, Gabriel HC; Saladino, Federica; Quiles, Juan M; Meca, Giuseppe; Luciano, Fernando B
Source:
Journal of the science of food and agriculture 2018 v.98 no.2 pp. 792-798
ISSN:
0022-5142
Subject:
jars,   etc   ; Aspergillus parasiticus; Brazil nuts; aflatoxins; allyl isothiocyanate; fumigation; fungi; glass; microbial growth; relative humidity; sensory evaluation; sensory properties; spores; Brazil;     Show all 14 Subjects
Abstract:
... BACKGROUND: Brazil produces approximately 40 000 tons of Brazil nuts annually, which is commonly contaminated with fungi and mycotoxins. Gaseous allyl isothiocyanate (AITC) was used to inhibit the growth of Aspergillus parasiticus and its production of aflatoxins (AFs) in Brazil nuts. RESULTS: Nuts were inoculated with 10⁴ spores g⁻¹ of A. parasiticus and placed in airtight glass jars with control ...
DOI:
10.1002/jsfa.8527

2. Preservation of Ceriporiopsis subvermispora and Lentinula edodes treated wheat straw under anaerobic conditions

Author:
Mao, Lei; Sonnenberg, Anton S M; Hendriks, Wouter H; Cone, John W
Source:
Journal of the science of food and agriculture 2018 v.98 no.3 pp. 1232-1239
ISSN:
0022-5142
Subject:
jars,   etc   ; Ceriporiopsis subvermispora; Lentinula edodes; additives; anaerobic conditions; cellulose; chemical composition; digestibility; gas production (biological); glass; hemicellulose; lactic acid bacteria; lignin; lignocellulose; molasses; pH; ruminants; silage making; wheat straw; white-rot fungi;     Show all 20 Subjects
Abstract:
... BACKGROUND: No attention has been paid so far to the preservation of fungal‐treated lignocellulose for longer periods. In the present study, we treated wheat straw (WS) with the white‐rot fungi Ceriporiopsis subvermispora and Lentinula edodes for 8 weeks and assessed changes in pH, chemical composition and in vitro gas production (IVGP) weekly. Fungal‐treated WS was also stored for 64 days ‘as is’ ...
DOI:
10.1002/jsfa.8745

3. Effects of packaging materials on the aroma stability of Thai ‘tom yam’ seasoning powder as determined by descriptive sensory analysis and gas chromatography–mass spectrometry

Author:
Leelaphiwat, Pattarin; Harte, Janice B; Auras, Rafael A; Ong, Peter KC; Chonhenchob, Vanee
Source:
Journal of the science of food and agriculture 2017 v.97 no.6 pp. 1854-1860
ISSN:
0022-5142
Subject:
jars,   etc   ; Citrus hystrix; Cymbopogon; benzoic acid; flavorings; gas chromatography-mass spectrometry; glass; heptane; leaves; methyl chavicol; nylon; odor compounds; odors; packaging materials; polyethylene terephthalates; polylactic acid; powders; prediction; sensory evaluation; spices; storage time;     Show all 21 Subjects
Abstract:
... BACKGROUND: Changes in the aroma characteristics of Thai ‘tom yam’ seasoning powder, containing lemongrass, galangal and kaffir lime leaf, as affected by different packaging materials were assessed using quantitative descriptive analysis (QDA) and gas chromatography–mass spectrometry (GC‐MS). The descriptive aroma attributes for lemongrass, galangal and kaffir lime leaf powders were developed by t ...
DOI:
10.1002/jsfa.7986

4. Comparative evaluation of laboratory-scale silages using standard glass jar silages or vacuum-packed model silages

Author:
Hoedtke, Sandra; Zeyner, Annette
Source:
Journal of the science of food and agriculture 2011 v.91 no.5 pp. 841-849
ISSN:
0022-5142
Subject:
jars,   etc   ; Lolium perenne; acetic acid; bags; butyric acid; ethanol; fermentation; gases; glass; lactic acid; lactic acid bacteria; pH; propionic acid; quantitative analysis; rye; silage; silage making; silos;     Show all 18 Subjects
Abstract:
... BACKGROUND: The objective of this study was to compare the fermentation variables of laboratory-scale silages made in glass preserving jars (GLASS) and vacuum-packed plastic bags (Rostock model silages, ROMOS). Silages were prepared from perennial ryegrass (fresh and wilted, 151 g kg⁻¹ and 286 g kg⁻¹ dry matter (DM), respectively) and remoistened coarsely ground rye grain (650 g kg⁻¹ DM) either wi ...
DOI:
10.1002/jsfa.4255
PubMed:
21384351

5. Effect of processing and storage of brined white (Nabulsi) cheese on fat and cholesterol oxidation

Author:
Al-Ismail, Khalid M.; Humied, Mohammad A.
Source:
Journal of the science of food and agriculture 2003 v.83 no.1 pp. 39-43
ISSN:
0022-5142
Subject:
jars,   etc   ; air; cheesemaking; cheeses; cholesterol; fatty acids; glass; oxidation; peroxide value; peroxides; storage conditions; temperature;     Show all 12 Subjects
Abstract:
... Brined white (Nabulsi) cheese was studied for cholesterol oxidation and for oxidative and hydrolytic rancidities during cheese processing, during storage in closed transparent and light-protected glass jars at room temperature for 3, 6 and 9 months and during storage on an open tray exposed to atmospheric air and light for 1, 2 and 3 weeks. The peroxide value (PV), free fatty acid (FFA) content an ...
DOI:
10.1002/jsfa.1278

6. Effects of harvest date, wilting and inoculation on yield and forage quality of ensiling safflower (Carthamus tinctorius L.) biomass

Author:
Cazzato, Eugenio; Laudadio, Vito; Corleto, Antonio; Tufarelli, Vincenzo
Source:
Journal of the science of food and agriculture 2011 v.91 no.12 pp. 2298-2302
ISSN:
0022-5142
Subject:
jars,   etc   ; Carthamus tinctorius; Lactobacillus plantarum; acetic acid; acid value; biomass; buds; buffering capacity; crude protein; developmental stages; feed quality; flowering; forage production; forage quality; forage yield; gases; glass; harvest date; hay; lactic acid; lactic fermentation; lipids; oil crops; pH; silage; silage making; sugars; wilting; Italy;     Show all 29 Subjects
Abstract:
... BACKGROUND:Safflower (Carthamus tinctorius L.), usually grown as a source of oil crop, can be used as fodder either for hay or ensiling purposes, particularly in semi‐arid regions. RESULTS:A 2‐year trial was conducted in southern Italy to evaluate the production and forage quality of safflower biomass cv. Centennial, harvested at three different stages: 1, at complete appearance of primary buds (P ...
DOI:
10.1002/jsfa.4452
PubMed:
21547924

7. Effects of legume processing on calcium, iron and zinc contents and dialysabilities

Author:
Sebastia, V.; Barbera, R.; Farre, R.; Lagarda, M.J.
Source:
Journal of the science of food and agriculture 2001 v.81 no.12 pp. 1180-1185
ISSN:
0022-5142
Subject:
jars,   etc   ; boiling; nutrient content; microwave cooking; zinc; calcium; bioavailability; iron; Phaseolus vulgaris; chickpeas; soaking; prepared foods; mineral content; lentils; dialysis;     Show all 15 Subjects
Abstract:
... Legumes are a good source of calcium, iron and zinc, but are also a source of phytates and dietary fibre components that can negatively affect the bioavailability of these minerals. To estimate the latter, an in vitro dialysis method can be applied that gives the dialysability of a mineral as an estimate of its availability for absorption. Calcium, iron and zinc contents and dialysabilities in thr ...
DOI:
10.1002/jsfa.927

8. Effectiveness of synthetic and potential natural antioxidants in improving the stability of sheep's anhydrous butter fat during long‐term storage

Author:
Amr, Ayed S
Source:
Journal of the science of food and agriculture 1991 v.55 no.1 pp. 75-85
ISSN:
0022-5142
Subject:
jars,   etc   ; Ruta graveolens; ambient temperature; butter; butylated hydroxyanisole; butylated hydroxytoluene; fatty acid composition; fennel; free fatty acids; glass; heat; hens; milk fat; oleic acid; oxygen; peroxide value; rancidity; rosemary; sage; sheep; storage; storage quality; storage time; superoxide anion; synergism; turmeric;     Show all 26 Subjects
Abstract:
... Sheep's anhydrous butter fat as prepared by including separately heat grits, turmeric, rosemary, sage, rue and fennel at a level of 75 g dry matter kg⁻¹ butter. The product as stored at room temperature in clear glass jars for a period of one year. The storage stabilities of the anhydrous butter fat samples ere compared ith a control and ith a sample treated ith a 1:1 mixture of BHA and BHT at a l ...
DOI:
10.1002/jsfa.2740550109