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Effect of drying methods on biochemical composition of black tea effect of drying methods on biochemical composition of black tea
Tea is one of the most important non-alcoholic beverage, drinks worldwide next to water. It is gaining further popularity as an important ‘health drink'. So in order to maintain its quality it is important to give considerations at a time of processing. In black tea processing drying is the last step and it give quality to the brew as well as to remove moisture, arrest fermentation, reduces volume and increase shelf life. Therefore, this study was initiated with the objective of evaluating effects of drying temperature and duration on biochemical composition and sensory quality of black tea. Generally it was observed that as temperature increased with duration the biochemical composition and quality of black tea were decreased. This book was written for different tea factories in order to give consideration for those of drying methods how to affect biochemical composition and sensory quality of black tea and also it gives some clues to conduct researches on drying methods for various clones of tea plant.
3599 RUR
Influence of Agrobiological Factors on Oil Pumpkin Fruit Quality effect of drying methods on biochemical composition of black tea
INFLUENCE OF AGROBIOLOGICAL FACTORS ON OIL PUMPKIN FRUIT QUALITY summarized two works about the quality of oil pumpkins pulp, seeds and oil. Were studied the influence of organic and mineral fertilizers on the biochemical composition of fruits. As well the investigation and evaluation quality of pumpkin seeds and oil of different cultivars was done. Having evaluated biochemical composition and nutritious value, fruit pulp, seeds, oil and cake of oil pumpkins can be a valuable raw material for creation of innovative products. Application of the suggestion fertilizers and pumpkin cultivars enables adjustment of biochemical composition and nutritional characteristics of oil pumpkin and its processing products.
3599 RUR
Drying technology for Rose & Gerbera flowers effect of drying methods on biochemical composition of black tea
Fresh flowers, though exquisite in their beauty, but have short life due to their highly perishable nature. The charm of flowers can be maintained and preserved for several years by employing the technology of drying. Preservation of flowers by drying is based on quickly reducing moisture content of flowers to a point at which biochemical changes can be minimized or brought to a standstill while maintaining cell structure, petal pigment level and shape of flower. The full bloom rose and gerbera flowers, were dried by employing different drying methods such as hot air drying, microwave oven drying with silica gel at 50 deg C, vacuum drying at 40 deg C and 760 mm Hg pressure besides solar and shade drying to find out the most suitable method and drying parameters for drying, with preservation of colour, texture and other quality traits
4919 RUR
The role of arginine in improve performance of broiler chickens effect of drying methods on biochemical composition of black tea
This book focused on the important role of essential amino acid arginine in improve productive and physiological performance of broiler chickens. In these fields this book contain many chapters as regards the importance of this essential amino acid which included historical review of arginine,arginine composition, arginine metabolism, source of arginine, requirements of arginine to lysine ratio, physiological effect of arginine, cardiovascular effect of arginine, hormonal secretions of arginine, arginine effects on broiler performance and effect of arginine on certain physical and biochemical traits of blood . However,the book also focused on determine the effect of dietary supplementation with different levels of arginine on many criteria of productive performance, quality characteristics of carcass, physical traits of blood and biochemical traits of blood of broiler chickens. Finally, the authors concluded that dietary supplementation with different levels of L-arginine (0.02% , 0.04% and 0.06 %) resulted in significant improvements with relation to productive and physiological performance of broiler chickens.
5590 RUR
Aspects in rumenology of dairy and fatting cattle effect of drying methods on biochemical composition of black tea
The present study was aimed to studying the effect of seasons of year on physical clinical examination , hematological, biochemical constituents of both blood and rumen liquor in apparently healthy dairy cattle and fattening calves, studying the effect of stages of lactation on physical clinical examination , hematological, biochemical constituents of both blood and rumen liquor in apparently healthy dairy cattle ,studying the effect of some selective digestive disorders on physical clinical examination , hematological, biochemical constituents of both blood and rumen liquor in apparently healthy dairy cattle and fattening calves with therapeutic trial and study its effect
8990 RUR
Preparation of Sapota Powder by Osmo-Freeze Drying effect of drying methods on biochemical composition of black tea
Food dehydration is one of the most relevant and challenging unit operations in food processing, as well as a topic of continuous interest in food research. The aim of the present work was to study the influence of advanced technique of osmo-freeze drying on the quality of sapota powder, with a view to recommending products that provide the highest nutritional quality and storage stability. The study focused on optimization of many processing variables of osmotic dehydration, freeze drying, hot air drying, vacuum packaging and storage to obtain best quality final product in terms of physical, biochemical, microbial and sensory evaluation. This publication indicates the best alternatives to conventional food processing methods and their effect on food quality. It is hoped that the publication will benefit the practicing food technologists / post harvest technologists and Undergraduate / Postgraduate students who are working in the field of processing and preservation of perishable fruits
7890 RUR
The Antibacterial activity of LAB against Listeria monocytogenes effect of drying methods on biochemical composition of black tea
Isolation and identification of L. monocytogenes from different food products by cultural and biochemical methods and confirmed by molecular methods (PCR). 2. Studying the effect of some chemical preservatives (acetic acid, lactic acid, sodium benzoate , sodium acetate and sodium chloride) on growth of L. monocytogenes. 3. Studying the antibacterial activity of lactic acid bacteria against isolated L. monocytgenes. 4. Detection the ability of isolated L .monocytogenes to produce some enzymes like protease, lipase, DNase, esterase, hemolysin, leciethenase, and hupparinase . 5. Determination the sensitivity of isolated L. monocytgenes to different antibiotics.
5890 RUR
Effect of methods of composting on quality of compost from wheat straw effect of drying methods on biochemical composition of black tea
Organic wastes are available in large amount through different sources but that is mostly considered as waste and is burnt. Now farmers are aware about composting but they are doing composting by local ways and some methods are develop but have limitation for proper composting. Therefore the present experiment on “Effect of methods of composting on quality of compost from wheat straw” was conducted to identify easily adaptable cheaper and cost effective methods.
6790 RUR
Nutritional and Keeping Qualities of Processed Nile Tilapia effect of drying methods on biochemical composition of black tea
Post harvest losses of Nile Tilapia (Oreochromis niloticus) may occur at different points, from capture to marketing. Therefore of utmost importance is the prevention of these losses in nutritive value of the fish through processing. However, there are no adequate statistics to show the extent at which these processing methods change the biochemical constituents and the microbial population in relation to the nutritive and the keeping qualities of processed O. niloticus. Thus, this book brings to fore some biochemical and microbial changes using different processing methods of salting, smoking and solar drying with their effects on the nutritional status, keeping quality and acceptability of the processed O. niloticus.
4999 RUR
Black Tea Manufacturing Operations effect of drying methods on biochemical composition of black tea
Next to water tea is the most popular non-alcoholic beverage. In the world tea market black tea occupies the majority part & in Bangladesh about 99%. The most important features of black tea manufacture involve different operations like-plucking and handling of green leaves, withering, processing (CTC), Fermentation, drying, sorting and packing. Any physical damage to plucked leaves, i.e. distortion or overheating will instantly initiate chemical reactions which may impair the quality of the made tea. Withering plays a major role particularly in CTC manufacturing contributing significantly to quality. Processing is the step of manufacturing where distortion of withered leaves is done and help in oxidation. Fermentation is the process of oxidation; Color, flavor, strength & briskness are developed in this stage. Drying is the process of arresting of fermentation, coppery red color of fermented leaf turns to black during drying. Tea quality is assessed by tea testing. Cleanliness of the entire factory especially the fermenting area is a must. Otherwise, the inevitable bacterial contamination may result in taint in made tea. It is observed that black tea has several health benefits.
3299 RUR