Food preservation

White turmeric (Curcuma aromatica Salisb.) has been widely used as a traditional herbal drug both in Vietnam and other Asian countries. In this study, the essential oil of white turmeric rhizomes (collected from Dien Bien province) was extracted and evaluated for its chemical composition and antibacterial potential against E. coli and S. aureus.

12p vibecca 01-10-2024 1 1   Download

In Vietnam, a tea-producing country, the tea buds and top three leaves are normally used for tea production while older leaves are pruned and discarded as agricultural waste in the winter. The present study aimed to exploit catechins from pruned tea leaves and use them as natural antioxidants for applications in the food industry.

12p vibecca 01-10-2024 4 2   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 6 1   Download

Bacterial strains isolated from milk and dairy products produce a range of lantibiotics which can employed for development of food preservatives, flavor enhancers and as alternate treatment strategies for multi drug resistant bacterial pathogens. The diverse category of lantibiotics from milk isolates include well characterized prototypes like nisin to newer peptides yet to be studied.

7p mudbound 10-12-2021 14 2   Download

Natural resources are being consumed at an alarming rate, and the capacity of resources and technologies to satisfy food demand for the growing population remains uncertain. Since agriculture along with its allied sector, is the largest source of livelihood in India having 70% of rural household depending on agriculture as their primary occupation of which 82 % of farmers are small and marginal (FAO, 2019), the use of non monetory inputs by the poor farmers can be quite the most feasible, eco-friendly and climate smart option to preserve the environment and safeguard the natural resources.

11p angicungduoc6 22-07-2020 12 3   Download

Preservation of fruits, vegetables, and food are essential for keeping them for a long time without further deterioration in the quality of the product. Solar drying has been used since time immemorial to dry plants, seeds, fruits, meat, fish, wood, and other agricultural, forest products. The aim of the dryer is mainly for the welfare of the marginalized and poor farmers those who can’t afford hi-tech facilities and equipment’s to preserve their agricultural products. Drying of Safed Musli (Chlorophypum boribilianum) in open sun drying require more time and affected its quality.

15p nguaconbaynhay6 24-06-2020 18 3   Download

Conventional farming methods have significantly increased yields but in recent times due to the increased awareness of people about health, there has been increasing demand of organically grown foods. Organic farming helps in maintaining soil health and thereby produce healthy and quality food materials. This concern has prompted an expanding enthusiasm for organic farming methods since they may diminish a portion of the negative impacts of conventional farming on the earth.

8p caygaocaolon4 04-04-2020 19 3   Download

Curriculum English for Nutrition and Food Siences: Part 1 structure consists of 10 lessons. Part 1 of the curriculum content presented 5 first lesson, lesson 1 presents the Food and Nutrition, unit 2 - Essential Nutrients, unit 3 - Food Groups, unit 4 - Food Preservation, unit 5 - Cooking. Invite you to refer to capture the details of the curriculum.

35p cobetocxul9 31-08-2015 103 16   Download

The ability of yeasts to grow in the presence of weak organic acid preservatives is an important cause of food spoilage. Many of the determinants of acetate resistance inSac-charomyces cerevisiae differ from the determinants of resistance to the more lipophilic sorbate and benzoate. Interestingly,we show in this study that hypersensitivity to both acetate and sorbate results when the cells have auxo-trophic requirements for aromatic amino acids.

7p tumor12 20-04-2013 49 4   Download

Methylcitrate synthase is a key enzyme of the methylcitrate cycle and required for fungal propionate degradation. Propionate not only serves as a carbon source, but also acts as a food preservative (E280–283) and pos-sesses a negative effect on polyketide synthesis. To investigate propionate metabolism from the opportunistic human pathogenic fungusAspergillus fumigatus, methylcitrate synthase was purified to homogeneity and charac-terized.

16p fptmusic 11-04-2013 24 3   Download

Type IIa bacteriocins, which are isolated from lactic acid bacteria that are useful for food preservation, are potent antimicrobial peptides with considerable potential as therapeutic agents for gastrointestinal infections in mam-mals. They are ribosomally synthesized as precursors with an N-terminal leader, typically 18–24 amino acid residues in length, which is cleaved during export from the produ-cing cell.

9p dell39 03-04-2013 43 5   Download

Exposure of the yeastSaccharomyces cerevisiaeto weak organic acids such as the food preservatives sorbate, benzoate and propionate leads to the pronounced induction of the plasma membrane ATP-binding cassette (ABC) transporter, Pdr12p. This protein mediates efflux of weak acid ani-ons, which is essential for stress adaptation.

14p galaxyss3 19-03-2013 52 3   Download

Saccharomyces cerevisiaeis known to be able to adapt to the presence of the commonly used food preservative benzoic acid with a large energy expenditure. Some mechanisms for the adaptation process have been sug-gested, but its quantitative energetic and metabolic aspects have rarely been discussed.

12p vinaphone15 28-02-2013 35 2   Download

The preceding discussion has outlined the precursors to poor meat quality, viz. · The possible presence of the Halothane gene · Stress on the individual animal, either acute or chroni The presence of the Halothane gene is not essential to induce poor meat quality but if it is present then significant quality deterioration is almost certain.

0p xinh_la 10-02-2012 54 13   Download

There are many excellent texts available which cover the fundamentals of food engineering, equipment design, modelling of food processing operations etc. There are also several very good works in food science and technology dealing with the chemical composition, physical properties, nutritional and microbiolog- ical status of fresh and processed foods. This work is an attempt to cover the middle ground between these two extremes.

602p truongbao 31-07-2009 889 309   Download