The Infona portal uses cookies, i.e. strings of text saved by a browser on the user's device. The portal can access those files and use them to remember the user's data, such as their chosen settings (screen view, interface language, etc.), or their login data. By using the Infona portal the user accepts automatic saving and using this information for portal operation purposes. More information on the subject can be found in the Privacy Policy and Terms of Service. By closing this window the user confirms that they have read the information on cookie usage, and they accept the privacy policy and the way cookies are used by the portal. You can change the cookie settings in your browser.
This study was conducted to estimate the shelf-life of yogurt beverage and stirred-type yogurt. Samples of yogurt beverage and stirred-type yogurt were stored at 10, 15, and 25°C during 25-day storage, and quality changes were monitored. The quality limit for the sensory evaluation was set to 5 points on a 9-point hedonic scale. The legal limits for other quality criteria were established based on...
The effect of shell powder addition (0%, 0.05%, 0.1% and 0.5%) on the pH, titratable acidity, lactic acid contents, microbial counts, and sensory evaluation of Kimchi was studied for prolonging its shelf-life. With the addition of shell powder with 0.5%, the changing rates of pH, the acidity and the lactic acid contents were retarded, resulting in the slowest change and the highest final pH. The sourness,...
Set the date range to filter the displayed results. You can set a starting date, ending date or both. You can enter the dates manually or choose them from the calendar.