Search Results - "Pickling"
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Input and output of energy in processing gizzard pickle
Published 1995“…However, more caloric outputs were obtained from OB product (282 Cal/l00g) compared with VB (261 Cal/l00g) pickle. Despite significant superiority of oil-based gizzard pickle for colour, juiciness and tenderness, the overall acceptability of pickles was insignificantly different. …”
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Effects of blanching and pickling process on the alcohol acyltransferase (AAT) activity, myristicin content and quality parameters of pickled nutmeg ( Myristica fragrans)
Published 2021“…No growth of yeast and mold was noticed for all the blanched pickled nutmeg. The sensory analysis data demonstrated that blanching up to 7 min maintained the overall acceptability of pickled nutmeg as of commercial pickled nutmeg. …”
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Effect of Acid Pickling on Microstructure and Surface Roughness of 316L Stainless Steel
Published 2016“…Pickling was explored at room temperature for 5-10-15 min. …”
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Consolidation behaviour of the neutralisation spent pickle liquor (NSPL) sludge from steel works
Published 2010“…Neutralisation Spent Pickle Liquor (NSPL) sludge waste generated in steel industry has been categorized as one of the slurry wastes in geotechnical engineering and poses serious handling problem due to its high water content. …”
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Effect of Processing Techniques on the Quality and Acceptability of Young Carambola (Averrhoa carambola) Fruit Pickle
Published 1994“…Fruits Pickled were in the form of whole fruits and thick and thin slices. …”
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Protective effect of cysteine—HCl on vitamin C in dehydrated pickled/candied pineapples and guava
Published 1993“…Dehydrated pickled/candied guava and pineapples pretreated with 0.24 g kg−1 cysteine hydrochloride (cys‐HCl) had increased ascorbic acid retention and reduced colour change during storage. …”
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Protective effect of cysteine—HCl on vitamin C in dehydrated pickled/candied pineapples and guava
Published 1993“…Dehydrated pickled/candied guava and pineapples pretreated with 0.24 g kg−1 cysteine hydrochloride (cys‐HCl) had increased ascorbic acid retention and reduced colour change during storage. …”
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The Effects Of Enzyme Inhibition On The Myristicin Content And The Quality Parameters Of Nutmeg (Myristica Fragrans) Pickles
Published 2018“…Sensory analyses demonstrated that pickling process improved overall acceptability for blanched pickle as compared to fresh nutmeg. …”
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Evaluation of antioxidant properties in pickled lime and watermelon peels during storage / Zamlizawati Mohd Zain
Published 2010“…Then the result of mixed pickled (cooked and fresh pickle), results that the cooked have higher antioxidant activity. …”
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Changes of phenolic acids and antioxidant activities during potherb mustard (Brassica juncea, Coss.) pickling
Published 2008“…Phenolic acids in potherb mustard (Brassica juncea, Coss.) were determined and the effects of pickling methods on the contents of total free phenolic acids, total phenolic acids, total phenolics, and antioxidant activities were investigated. …”
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Effect of different cations in pickling solution on FTIR characteristics of pidan white and yolk in comparison to the fresh duck egg
Published 2014“…Thus cations in the pickling solution affected the FTIR characterestics of pidan white and yolk.…”
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Isolation and identification of lactic acid bacteria from pickled nutmeg (Myristica fragrans) / Nurul Najihah Assiqin Azhar
Published 2018“…LAB can be found in fermented food and also pickles. Nevertheless, the potential of probiotic characteristics of LAB isolated from pickled have not been completely explored. …”
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A study on consumers' attitude towards online shopping on Penang famous fruits pickles - FASS Final Project (Psychology).
Published 2013“…The first 2 questions are for screening purpose to ensure only those who have either bought fruit pickles at any retail store before or at least like fruit pickles to take part in the survey. …”
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Effect of pickling and mechanical surface treatment methods on adhesion strength of Ti oxide layer formed on Titanium alloy substrate
Published 2010“…The results showed that the adhesion strength of oxide layer increases with the increasing of pickling temperature. Mechanical surface pretreatment provides better adhesion of oxide layer than chemical pretreatment (pickling process). …”
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Minimization of spent acid waste from galvanizing plant in Malaysia
Published 2013“…Hydrochloric acid is used as pickling acid in galvanizing industry to remove rust from steel. …”
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Effect of carburization process on adhesion strength of ti carbide layer on titanium alloy substrate
Published 2011“…Prior to carburization process, all samples were treated to remove residual stress and oxide scales by annealing and pickling processes respectively. Hard wood charcoal powder was used as a medium. …”
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Schiff Base As A Corrosion Inhibitor
Published 2020“…However, acid solution that is widely used for pickling, descaling and oil-well cleaning contributes to severe corrosion problems, mostly in maintenance cost. …”
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Optimisation of formulation in development of candied musk lime peel using response surface methodology (RSM)
Published 2006“…The CMLP development involved pickling, candying and drying processes. Discarded musk lime peel, a by-product from enzymatic peeling of candied musk lime fruit was used in this study. …”
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