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23 articles for “Flavor”
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Research ArticleOpen accessIn the abstractBlooming Pattern of Passion Fruit Flower (Passiflora edulis Sims.) Under Diversified FlashesM. R. Das, T. Hossain, M. A. Baset Mia et al.Passion fruit has great potential to attract for its lucrative flavor, taste and deliciousness to grown up the economic condition of the framer in the developing country. Study of flower blooming can play vital role in developing high yielding varieties of this fruit. Filed and laboratory experiments were conducted at the Bangabandhu Sheikh Mujibur Rahman Agricultural University, Gazipur, Bangladesh to … …American Journal of Agricultural and Biological Sciences, Vol. 8, Issue 3 · 4 Sep 2013 · 7,437 accessesView PDFCite
Research ArticleOpen accessIn the abstractSolid State Fermentation of Mexican Oregano (Lippia Berlandieri Schauer) WastePaola Melendez-Renteria, Virginia Nevarez-Moorillon, R. Rodriguez-Herrera, Cristobal Noe AguilarProblem statement: Mexican oregano is recognized for their aromatic characteristics and flavor quality. Principal products obtained from the plant and marketing are the leaves and essential oil; however the extraction of the essential oil generates large amounts of agro industrial wastes; that can be used as support-substrates in Solid-State Fermentations (SSF). Approach: In this study a fungal bioprocess, as solid … …American Journal of Agricultural and Biological Sciences, Vol. 7, Issue 1 · 3 Mar 2012 · 8,475 accessesView PDFCite
Research ArticleOpen accessIn the abstractEffect of Saffron on Histomorphometric Changes of Testicular Tissue in RatMirhadi Khayatnouri, Seyed Esmail Safavi, Saied Safarmashaei et al.Problem statement: Saffron is widely used as a food flavor and has well known medicinal effects. This drug has an effect on steroid and sexual hormones. The aim of this study was investigation of Saffron orally administration on histomorphometric change of testicular tissue in rat. In this experimental study, 40 male rats are used (4 groups and 10 rats in … …American Journal of Animal and Veterinary Sciences, Vol. 6, Issue 4 · 11 Jan 2012 · 7,965 accessesView PDFCite
Research ArticleOpen accessIn the abstractMeat Spoilage Mechanisms and Preservation Techniques: A Critical ReviewD. Dave, Abdel E. GhalyProblem statement: Extremely perishable meat provides favorable growth condition for various microorganisms. Meat is also very much susceptible to spoilage due to chemical and enzymatic activities. The breakdown of fat, protein and carbohydrates of meat results in the development of off-odors, off-flavor and slim formation which make the meat objectionable for human consumption. It is, therefore, necessary to control meat … …American Journal of Agricultural and Biological Sciences, Vol. 6, Issue 4 · 2 Nov 2011 · 54,798 accessesView PDFCite
Research ArticleOpen accessIn the abstractThe Application of Local Wisdom for Production of Condiment Isan' Food Ingredient into CommercialNitchapanrawee PhengpholProblem statement: The problem of the research derives from a lack of study and understanding about the production of condiment Isan food and ingredients being introduced into commercial, even though Isan food is popular among consumers widespread both inside and outside the country. The government introduced a policy to expand trade to create an export value of Isan products. The … …American Journal of Applied Sciences, Vol. 8, Issue 12 · 10 Oct 2011 · 7,217 accessesView PDFCite
Research ArticleOpen accessIn the abstractThe Application of Local Wisdom for Production of Condiment Isan’ Food Ingredient into CommercialNitchapanrawee Phengphol, Songkoon Chantachon, Phaibool BoonchaiProblem statement: The problem of research is derived from a lack of study and understanding about the production of condiment Isan food and ingredients being introduced into commercial, even though Isan food is popular among consumers, widespread both inside and outside the country. The government introduced a policy to expand trade to create an export value of Isan products. The … …Journal of Social Sciences, Vol. 7, Issue 4 · 10 Aug 2011 · 8,110 accessesView PDFCite
Research ArticleOpen accessIn the abstractMonitoring the Chemical and Microbiological Changes During Ripening of Iranian Probiotic Low-Fat White CheeseN. Sabbagh, H. R. Gheisari, M. AminlariProblem statement: The objective of this experiment was to manufacture an Iranianlow fat probiotic cheese. Approach: Iranian white brine cheeses (4 trials) were made by varyingprocesses, i.e., lowering the fat content and use of probiotic adjunct culture on separate days. All types of cheeses were ripened at 13°C for 2 weeks and at 6°C to the end of ripering period. … …American Journal of Animal and Veterinary Sciences, Vol. 5, Issue 4 · 27 Dec 2010 · 8,378 accessesView PDFCite
Research ArticleOpen accessIn the abstractFish Spoilage Mechanisms and Preservation Techniques: ReviewA. E. Ghaly, D. Dave, S. Budge, M. S. BrooksProblem statement: Spoilage of food products is due to chemical, enzymatic or microbial activities One-fourth of the world’s food supply and 30% of landed fish are lost through microbial activity alone. With the ever growing world population and the need to store and transport the food from one place to another where it is needed, food preservation becomes necessary in … …American Journal of Applied Sciences, Vol. 7, Issue 7 · 31 Jul 2010 · 59,795 accessesView PDFCite
Research ArticleOpen accessIn the abstractDevelopment of Vegetable Based Milk from Decorticated Sesame (Sesamum Indicum)Jihad M. Quasem, Ayman Suliman Mazahreh, Khaled Abu-AlruzProblem statement: Decorticated sesame seed can supply us with nutritious, functional and healthy meals with relatively low cost. These properties make sesame a valuable source of protein and other nutrients to be utilized in imitated dairy products, which could be used for infant and adults with lactose intolerance as well as for vegetarian or others who like to eat dairy … …American Journal of Applied Sciences, Vol. 6, Issue 5 · 31 May 2009 · 11,299 accessesView PDFCite
Research ArticleOpen accessIn the abstractTowards the Decline and fall of Radical and Educational Constructivism (Mark I)James Carifio, Rocco J. PerlaProblem statement: In 1974, McKeachie published a brief article in The Educational Researcher called, &#34The Decline and Fall of the Laws of Learning&#34. Approach: This article was primarily about the decline and fall of the behaviorist laws of learning and radical behaviorism, both of which were never quite the same in psychology or education after this article as before it … …Current Research in Psychology, Vol. 1, Issue 1 · 1 Jan 2010 · 8,070 accessesView PDFCite