11 research outputs found
Characterisation of the volatiles of yellowfin tuna (Thunnus albacares) during storage by solid phase microextraction and GC鈥揗S and their relationship to fish quality parameters
No full textHPLC determination of antioxidant synergists and ascorbic acid in some fatty pharmaceuticals, cosmetics and food
No full textProduction of L(+) lactic acid using Lactobacillus casei from whey
No full textThe aim of this work was to study the fermentation of whey for the production of L(+) lactic acid using Lactobacillus casei. The effect of different process parameters such as pH of the medium, temperature, inoculum size, age of inoculum, agitation and incubation time was monitored to enhance the lactose conversion in whey to L(+) lactic acid. Fermentations were performed without any pH control. The optimization of the fermentation conditions resulted in significant decrease in fermentation time, besides increase in lactose conversion to lactic acid. The optimized process conditions resulted in high lactose conversion (95.62%) to L(+) lactic acid production (33.73 g/L) after an incubation period of 36 h
Release of antioxidants from poly(lactide-co-glycolide) films into dry milk products and food simulating liquids
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SPME-GC-MS analysis of volatile organic compounds in honey from Basilicata. Evidence for the presence of pollutants from anthropogenic activities
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