TEXTURAL PROPERTIES, SENSORY ACCEPTANCE AND FATTY ACID PROFILE OF COOKED MEAT BATTERS EMPLOYING PUMPKIN SEED PASTE OR SOYBEAN OIL OLEOGEL AS FAT REPLACERS

Textural properties, sensory acceptance and fatty acid profile of cooked meat batters employing pumpkin seed paste or soybean oil oleogel as fat replacers

Oleogel Leather Cafe Racer Jacket from soybean oil and pumpkin seed paste were proposed as full replacements for pork backfat to decrease the saturated fat contents and improve the PUFA/SFA ratio in meat batters.Textural compression, along with shear and penetration tests provided similar information related to meat batter structure according to th

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Optimum Age of Starter for Microbial Transglutaminase (MTGase) Production Produced by Streptomyces thioluteus TTA 02 SDS 14 and Characterization of Crude Enzyme

The condition of starter plays important role in enzyme production.Optimum starter will lead to the optimum yield of enzyme production.The experiments which were aimed to obtain the optimum age for starter of Streptomyces thioluteus TTA 02 SDS 14 from solid as well as liquid medium had been Bruschetta carried out which would be used for transglutam

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Measurement of the difference in the geomagnetic induction between the magnetometer pillars of the geomagnetic observatory of the Ukrainian Antarctic Akademik Vernadsky station

The article describes the features of measurements of spatial inhomogeneities of the geomagnetic field between the pillars of magnetometers in the measuring pavilion, which were carried out at CR-20 the geomagnetic observatory of the Ukrainian Antarctic Akademik Vernadsky station in 2015.Some preliminary results of these measurements are also given

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