Shelf life

Luận án Tiến sĩ Công nghệ thực phẩm "Trích ly các hợp chất có hoạt tính sinh học từ vỏ mãng cầu ta (Annona squamosa L.) và ứng dụng trong thực phẩm" trình bày các nội dung chính sau: Xác đinh nhiệt độ sấy phù hợp để sấy vỏ mãng cầu ta vẫn giữ được hàm lượng polyphenol và hoạt tính kháng oxy hóa cao; Xây dựng mô hình shelf-life dịch chiết, bột sấy phun dịch chiết vỏ mãng cầu; Đánh giá tính an toàn và khả năng kháng viêm khớp dạng thấp ở chuột của dịch chiết vỏ mãng cầu ta.

190p vigojek 02-02-2024 10 4   Download

This study proceeded to address the following objectives: To evaluate the effect of gas composition commonly used in modified atmosphere packaging (80% O2 and 20% CO2) on the shelf life of beef patties; to formulate an optimal solution containing natural antioxidant and antimicrobial preservatives and to study the effect of this combination and MAP on physiochemical attributes (surface colour (chroma, hue angle), metmyoglobin and oxmyoglobin contents, lipid stability) of fresh beef patties; to evaluate the effect of combined antioxidant – antimicrobial natural preservative and MAP on packag...

95p runthenight04 02-02-2023 1 1   Download

India is the most popular country for the production of poultry eggs which lead to the problem with the disposal off spent hens. Utilization of such spent hen meat is a big challenge to modify into potential palatable value-added products. The present study was carried out to study the shelf life of spent hen meat papad stored at ambient temperature.

9p chauchaungayxua10 19-03-2021 16 2   Download

The present study was conducted to evaluate the shelf- life of paneer wrapped with oregano essential oil treated starch and carboxymethyl cellulose (CMC) based edible packaging film. The edible film was prepared by adding starch (5g), carboxymethyl cellulose (15 % W/W starch) in distilled water (100mL) and glycerol (40ml/100g starch). Physicochemical, microbiological and sensory properties at (4±1°C) till spoilage was evaluated for paneer samples.

9p nguaconbaynhay7 15-08-2020 19 1   Download

Sugarcane juice is commonly used as a delicious drink in both urban and rural areas. Sugarcane juice is spoiled quickly due to the presence of simple sugars. Preservation of sugarcane juice was examined to reduce the spoilage and to increase the shelf life by membrane processing. A study was carried out to preserve sugarcane juice by membrane processing and compared with the untreated juice.

8p chauchaungayxua6 26-06-2020 9 2   Download

The development of fruits without fertilization is known as parthenocarpy. Parthenocarpy improves the fruit quality, processing attributes, production and productivity of vegetable crops like tomato, cucumber, watermelon etc. Absence of seeds can enhances the shelf life of the fruits, allowing a better conservation, fruit set in adverse climatic conditions, early and offseason production of vegetable crops. Therefore, it is important to ensure yield stability regardless of environmental conditions.

20p gaocaolon5 14-06-2020 15 3   Download

A Laboratory experiment was conducted to study the “Effect of Post harvest treatments for enhancing shelf life of „Litchi‟ (Litchi chinensis Sonn.)” at the experimental Laboratory, School of Agriculture, Lovely Professional University, Phagwara during summer season of 2017- 18.

8p cothumenhmong5 17-05-2020 18 1   Download

In this paper, we considered a multi-objective model for designing the sustainable supply chain in the processed food industry with fixed shelf-life products.

8p tohitohi 22-05-2020 44 0   Download

Black tiger shrimps (Penaeus monodon) were harvested and stored at 0 °C for study. A quality index method (QIM) developed to evaluate the freshness of black tiger shrimp is presented in this study. The terms used to describe all the changes related to the texture, color, and odor are carefully chosen.

10p sieunhansoibac3 12-04-2018 62 3   Download

Bài giảng "Kỹ thuật bao gói" giới thiệu đến các bạn những nội dung về Shelf-Life và sự thôi nhiễm, kỹ thuật bao gói hoạt hóa, kỹ thuật bao gói bằng khí quyển điều chỉnh. Mời các bạn cùng tham khảo để có thêm tài liệu phục vụ nhu cầu học tập và nghiên cứu.

13p ynhifood 25-09-2015 72 7   Download

Trong miền Nam Việt Nam, thị trường truyền thống ẩm ướt chuỗi cung cấp thực phẩm tươi sống nông nghiệp được đưa ra cách hệ thống chuỗi cung ứng do siêu thị mới. Việc chuyển đổi nhanh chóng trong trái cây và rau quả khu vực là do sự gia tăng chóng của siêu thị, đại siêu thị, siêu thị, cửa hàng khu phố, cửa hàng tiện lợi, cửa hàng giảm giá ở miền Nam Việt Nam. Sự thay đổi này tác động đến cả hai nông nghiệp thượng nguồn và hạ lưu chuỗi cung ứng thực phẩm tham gia thông qua các nhu...

38p xinh_la 01-03-2012 76 17   Download

ẢNH HƯỞNG CỦA NỒNG ĐỘ MUỐI VÀ NHIỆT ĐỘ LÊN MEN ĐẾN CHẤT LƯỢNG CỦ HÀNH TÍM MUỐI CHUA ABSTRACT In Vietnam the fermented foods have been produced commonly using traditional technique. However, their quality is not stable, and the shelf-life is short. There are many causes for this problem, such as the pretreatment step, the salt concentration in brine, etc. In the present study, the effect of combination of fermented temperature and salt concentration on pikled purple onion was investigated.

1p heoxinhkute8 30-11-2010 209 24   Download