Sentence examples for bread sample was from inspiring English sources

The limit of detection (LOD) was 0.54 ng g−1 and the recovery of these compounds in spiked bread sample was 98%.

A QuEChERS method for the extraction of ochratoxin A (OTA) from bread samples was evaluated.

In the present research, a various bread samples were analyzed to determine acrylamide using highly sensitive ultrasonic assisted extraction and microextraction method.

Digested gluten or bread samples were centrifuged for 10 min at 13,400g and filtered through a 0.2 µm low protein binding filter.

Buffer extracts of all bread samples were able to activate SOD.

All bread samples were stored in temperature controlled chambers at 25 °C and 55% RH.

Residual water content and water activity of probiotic bread samples were tested 2 h after baking and over seven days storage.

Bread samples were weighed before and after the film forming solutions application to calculate the exact amount (approx. 1.00 ± 0.07 g) and the initial total viable count of L. rhamnosus GG on bread crust.

After the completion of the drying step, the bread samples were left to cool to room temperature (25 ± 1 °C) and then were packaged in the thermo-sealed polyethylene bags.

The probiotic bread samples were microbiologically tested from 2 h after baking to 7 days storage in order to evaluate the retention of probiotic viability within the systems whilst exposed to the extrinsic (water vapour, oxygen, heat induced injuries) and intrinsic (osmotic stress and physical state changes due to bread staling) stresses that occur in typical storage conditions.

The bread samples were subjected to simulated gastrointestinal digestion as follows: 1 g of powdered sample was homogenized in a stomacher laboratory blender for 1 min to simulate mastication with the presence of 15 mL of simulated salivary fluid, and, subsequently, the samples were shaken for 10 minutes at 37°C.