Study of relations between chemical, colour and fluorescence properties of raw and dried meat powders of cow and yak (Bos grunniens).

Gluteus medius, Longissimus thoracis, and Semitendinosus muscles from the cow and yak (Bos grunniens) reared in the Kyrgyz Republic were dried by convective (hot air) drying and freeze drying. The dried muscles were grinded into fine powders and along with raw muscles were evaluated for water activity (a), chemical composition (moisture, fat, protein), colour characteristics (L, a, and b values), fluorescence of intrinsic fluorophores (tryptophan, vitamin A, and riboflavin). Processing of measured data tables using common components and specific weights analysis (CCSWA) showed close relations among the chemical, colour, and fluorescence data.

Study of moisture content and water activity of rice using fluorescence spectroscopy and multivariate analysis.

The potential of fluorescence spectroscopy for non-destructive and rapid measurement of moisture content (MC) and water activity (a) of rice was examined. A total of n = 15 samples of rice produced at different locations were studied. The emission fluorescence spectra of tryptophan (305-600 nm, excitation: 290 nm) and emission fluorescence spectra of riboflavin (410-700 nm, excitation: 370 nm) were collected from milled rice.

Determination of amino acid profile of mare milk produced in the highlands of the Kyrgyz Republic during the milking season.

This study was carried out to determine the influence of milking season on amino acid (AA) profile and chemical composition of milk samples from Kyrgyz native breed mares under traditional pasture conditions. Milk samples were collected monthly from May to August 2014 from mares grazing at 2,200 m above sea level. The AA composition was determined by precolumn derivatization with diethyl ethoxymethylenemalonate in HPLC and 18 AA were determined in mare milk.

Front-face fluorescence spectroscopy allows the characterization of mild heat treatments applied to milk. Relations with the denaturation of milk proteins.

Emission and excitation spectra of intrinsic fluorophores present in milk were used to evaluate changes in milk following thermal treatments in the 57-72 degrees C temperature range from 0.5 min up to 30 min. Alternatively, the concentrations of native alkaline phosphatase, lactoferrin, immunoglobulin G, bovine serum albumin, beta-lactoglobulin, and alpha-lactalbumin were determined in the same samples by enzymatic and immunochemical techniques.

Influence of sucrose on the thermal denaturation, gelation, and emulsion stabilization of whey proteins.

The influence of sucrose (0-40 wt %) on the thermal denaturation and functionality of whey protein isolate (WPI) solutions has been studied. The effect of sucrose on the heat denaturation of 0.2 wt % WPI solutions (pH 7.