Shelf-Life
EVALUATION OF THE SHELF LIFE PERIOD OF A SIDDHA FORMULATION, NILAPPANAI CHOORANAM
... for shelf life and stability of Ayurveda, Siddha and Unani ...or shelf life period is an important parameter for defining the safety and efficacy of the ...and shelf life ...
10
Effect of Vacuum and Shrink Packaging on Shelf Life of Banana (Musa Paradisica)
... Loss during distribution is major problem banana encounters. Inorder to reduce this wastage, use of polyethylene film bags for wrapping whole bunches for transport is found to be most suitable. Food packaging is a system ...
5
Does Chitosan Extend the Shelf Life of Fruits?
... of shelf life of climactric fruits in many countries [6], however, scant information is available on the effects of chitosan on shelf life extension of fruits in ...enhance shelf ...
6
Effect of Vacuum and Shrink Packaging on Shelf Life of Banana (Musa Paradisica)
... worldwide for its flavour, nutritional value, and availability throughout the year. Huge post-harvest losses and loss during distribution are major problems banana encounters. To reduce these losses, use of suitable ...
5
A study on shelf life prolonging process of chili soy sauce in Malaysian SMEs’ (small medium enterprise)
... improve shelf life of food products and also provide stability in variety of food products with high organoleptic acceptability and stable nutritional ...long shelf life, the final protocol ...
7
Kinetic model of pickles shelf life prediction
... the shelf life of the pickles during storage at different temperatures (25 ℃、 30 ℃ or 37 ℃ ) was studied, the changes of sensory quality and the total number of colonies during storage were ...a ...
6
Growth dynamics of Bacillus cereus and shelf life of pasteurised milk
... The final count of B. cereus in pasteurised milk at the time of consumption is, of course, also dependent on the initial count of B. cereus. N��- ������ et al. (1998) pointed out that the initial count of B. cereus in ...
8
Investigating the genetic control of postharvest shelf life and vitamin C content in broccoli (Brassica oleracea var italica)
... Chemical treatments are used to prevent undesirable colour changes and to maintain texture in harvested fruits and vegetables. Common chemical treatments include edible coatings and natural plant antimicrobials and ...
291
“TO DETERMINE THE SHELF LIFE OF KANJI”
... Different methods of Kanji are described in Sharangdhara Samhita, Bhavaprakasha Samhita and Parad Vidnyaniyam. There is also description about lakshanas, gundharmas and therapeutic efficacy of Kanji. However no comment ...
10
Shelf life extension of liquid whole eggs by heat and bacteriocin treatment
... the shelf life when stored chilled or fro- ...short shelf life of this product suggest that some heat resistant bacteria can survive the heat ...
10
SHELF LIFE ASSESSMENT OF DANTASHODHANA PASTE (A POLYHERBAL TOOTHPASTE): A PRELIMINARY STUDY
... The present study is a preliminary attempt toward evaluating shelf life of DP. No changes in organoleptic characters were found at different levels of storage. DP was found to be blackish-gray with ...
5
Microbiological, chemical, and sensory assessment of Pacific oysters (Crassostrea gigas) stored at different temperatures
... the shelf life as determined by APC, all tested samples stored at different temperatures achieved the average TVB-N concentration of about ...the shelf-life might reside in that the oyster ...
7
Changes in sensory profile and microbiological quality during chill storage of cured and uncured cooked sliced emulsion type sausages
... Psychrotrophic Enterobacteriaceae in the recontaminant flora are able to reduce traces of nitrate possibly present in uncured sausages, and thus may cause pink spots on a greyish product. This defect will further reduce ...
5
Sensory Evaluation of Different Packaged Roast Beef Treatments Designed for the Extension of Its Shelf Life
... The sensory characteristics of color, flavor, juiciness, texture and overall acceptability were evaluated using 9-hedonic scale. There were no significant differences (P > 0.05) between all treatments. When the roast ...
10
Active packaging – an overview
... unstable during food processing. Whereas, in case of incorporation in the package, the shelf life is greatly increased due to direct contact of the AM agent with the food and release of the active ...
11
Development and Quality Evaluation of Aloe Vera and Pineapple Juice Blended Beverage
... the highest Aloe vera concentration amongst all was safe for consumption till day 21. This proves that the shelf life of the blend is affected by concentration of Aloe vera, which showed antimicrobial ...
7
Effect of plant antioxidant and antimicrobial compounds on the shelf life of seafood – a review
... the shelf-life of fish hamburgers stored at refrigerated tempera- ture (Corbo et ...the shelf-life extension of sea bass slices stored at refrigerated temperature was ...
9
Superchilling of organic food Part 1: Concept, State of the art and Potential for small scale implementation
... Another challenge is the optimized determination of the degree of superchilling required for a sufficient improvement of shelf life while achieving acceptable quality attributes. Most investigations were ...
24
Extending the Shelf Life of Myrothecium verrucaria, a Bioherbicide
... An alternative to synthetic herbicides for weed control is the concept of bio- herbicides. Bioherbicides are microbes and/or microbial phytotoxins used to control weeds. This concept gained a lot of impetus during the ...
13
Shelf Life extension of cooked food: A modified atmospheric approach to reduce municipal solid waste
... In this technique indicators and sensors (easy to use small devices) are used instead of time consuming, expensive quality measurements for improving the shelf life and providing current status of food. ...
5