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Abstract Changes in the physicochemical properties of ready-to-feed liquid infant formula (LIF) stored at different temperatures (10, 20, 30, and 40°C) for 6 mon, focusing on 5-hydroxymethylfurfural (HMF) content, color...

Abstract This study was conducted to investigate the dressing percentage and physicochemical characteristics, such as fatty acid composition, water holding capacity (WHC), shear force, meat color, cooking loss, and senso...

Abstract Various amounts of buckwheat powder (0%, 1%, 2%, and 3%) were added to emulsion-type pork sausages. The effects of buckwheat powder on the physicochemical characteristics of the emulsion type sausages, including...

Abstract Changes in microbial community and physicochemical traits of chicken summer sausage made from spent layer thigh added with different level (0%, 0.1%, 0.3%, and 0.5% w/w) of ground chopi (Zanthoxylum piperitum) d...

Abstract Characterization and utilization of the bioactive compounds from natural resources is one of the most concerns to maintain quality properties of foods, especially to prevent the oxidation of lipids in meat produ...

Abstract The aim of this study is to determine the some physicochemical (proximate composition, pH and aw values) and reconstitution (wettability, dispersibility and solubility index (SI)) properties of spray-dried bone ...