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Improved shelf life
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In ebook "Recent developments in high pressure processing of foods" fruit processing and preservation technologies must ensure fresh-like characteristics in foods while providing an acceptable and convenient shelf life, as well as assuring safety and nutritional value. Processing technologies include a wide range of methodologies to inactivate microorganisms, improve quality and stability, and preserve and minimize changes of fresh-like characteristics in fruit.
130p
coduathanh1122
27-03-2024
2
1
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This study aimed to quantify the phenolic contents and the antioxidant capacities of leaf extract powders from three Myrtaceae plants, namely Cleistocalyx operculatus (Vietnamese name: Vối), Psidium guajava (Ổi), and Rhodomyrtus tomentosa (Sim), investigate their inhibitive activities on the growth of bacteria isolated from spoiled shrimps, and evaluate their values as preservative agents in the cold storage of Pacific whiteleg shrimps (Penaeus vannamei).
15p
viengels
25-08-2023
7
2
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Curing is a low-cost technique which has been explored to improve the postharvest quality of sweet potato. This study evaluated the effect of in-ground curing by dehaulming on certain compositional and shelf-life characteristics of four cultivars (Asamarig, Apomuden, Kuffour and Tuskegee purple).
8p
schindler
30-12-2021
9
0
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The present investigation was carried out at Horticulture Research Centre, Patharchatta and Department of Horticulture, G.B. Pant University of Agriculture and Technology, Pantnagar (Uttarakhand) during to find out the optimum nutrient concentration for sensory attributes and storability of guava cv. Sardar during winter season.
6p
cothumenhmong11
11-05-2021
12
3
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Increasing consumer demand for more convenient and varied food products have grown exponentially, together with the need for faster production rates, improved quality and extension in shelf life and another side food contains many heat sensitive nutrients which include vitamins, minerals, and nutrients having functional properties such as pigments, antioxidant, Bioactive compounds.
6p
trinhthamhodang11
27-04-2021
9
2
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This review paper focuses on the effects of various food additives on the nutritional and functional properties of noodles Use of different types of additives like protein based additives, carbohydrate based additives, enzymes, organic acids and phytochemicals in noodles gain much more attention as these additives improved overall quality of noodles like texture, sensory attributes, enhances shelf life and provides nutrition as well.
12p
trinhthamhodang11
27-04-2021
6
1
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Banana is a well-established fruit crop of Gujarat region and more specifically cultivar Grand Nain is well adopted due to its good yield potential and quality parameters. Banana is nutrient loving crop so application of nitrogen and bio-fertilizers plays significant role in quality improvement of crop. By considering this fact presented experiment “Quality of banana cv. Grand Nain influenced by nitrogen and biofertilizers” was taken during 2018-19.
6p
caygaocaolon11
21-04-2021
13
1
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This paper present study was planned with the objectives to optimize and to find out the best level of polyols and fibres on the basis of quality, to find the overall acceptability of the bread on the basis of sensory evaluation by panelists and to study the shelf life of bread prepared after incorporation of polyols and fibres in suitable packaging material.
12p
cothumenhmong9
18-01-2021
12
2
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In order to identify and compare the effects of different gauges of polythene packing and ventilation levels on improving the keeping quality of banana fruits cv. Grand Naine, a study was conducted using polyethylene bags of 150, 200, 250 and 300 gauges with ventilations of 0.5 and 1% under ambient conditions.
8p
chauchaungayxua8
03-10-2020
10
2
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Camel milk is generally produced in very remote areas and far from cities. Therefore, a viable alternate for earning from camel milk appears to convert camel milk into a product with better shelf life. For this purpose manufacture of khoa and its utilization in preparation of sweets like gulabjamun is the most appropriate and viable option. Some defects like poor porosity, insufficient penetration of the sugar syrup, hard central core with doughy feel and typical off taste are the bottlenecks.
8p
trinhthamhodang1215
23-09-2020
11
2
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Biotechnology has played an important role towards the attainment of production sustainability of crops by using various biotechnological tools. Biotechnology has the potential to provide new opportunities for achieving enhanced crop productivity in a way that will alleviate poverty, improve food security and nutrition, and promote sustainable use of natural resources. Efforts are being made towards nutritional improvement of crops by using the tools of biotechnology by increasing the levels of essential nutrients.
8p
quenchua8
29-09-2020
13
0
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The present study has been undertaken to examine the efficiency of gum ghatti and clove oil to improve the postharvest quality and shelf life of papaya fruits.
15p
trinhthamhodang7
31-08-2020
11
1
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The present paper reviews the effect of exogenous polyamine application on improving the shelf life and quality of fruits during storage.
11p
nguaconbaynhay7
15-08-2020
14
1
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Genetic variability and D2 analysis for yield and quality traits in tomato (Solanum lycopersicum L.)
Forty two genotypes of tomato including four check cultivar (GT-2, GT-6, JT-3 and Pusa Ruby) were planted in Randomized Block Design, during rabi 2018 and were assessed to know the nature and magnitude of variability and genetic divergence for twelve traits. The experimental results revealed a wide range of variability for all the traits under study.
12p
caygaocaolon6
30-07-2020
17
1
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Probiotics are a group of microorganisms that when administered in adequate amounts, confer a health benefit on the host. They build up health effects by number of ways viz. improving immune function, enhancing proper digestion, fighting against pathogens etc. Various species are proved to possess probiotic properties. Most important is that the selected probiotic strain must be able to survive in human gut, as the gut offers a difficult environment. In the present study, lactic acid bacteria was isolated from curd and its probiotic potentials were evaluated.
8p
nguaconbaynhay6
23-06-2020
23
1
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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
14
2
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The ability to modulate levels of individual fatty acids within soybean oil has potential to increase shelf-life and frying stability and to improve nutritional characteristics. Commodity soybean oil contains high levels of polyunsaturated linoleic and linolenic acid, which contribute to oxidative instability – a problem that has been addressed through partial hydrogenation.
8p
vihashirama2711
21-05-2020
5
0
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Addition of cultures to meals is an innovative multi disciplinary from the fields of food microbiology. Protective cultures are considered as food safety factor with the improving the microbiological safety of food. They are selected from either from conventional starter cultures, from traditionally fermented foods or newly isolated stains groups with GRAS.
11p
chauchaungayxua5
05-05-2020
16
3
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To provide an alternative sweet snack for the benefit of diabetic subjects, functional low glycemic index red sorghum flakes based snack bar was developed. Red sorghum [Atharga kempu jola (AKJ-1)] was procured from All India Co-ordinated Sorghum Improvement Project, Reglycemic indexonal Agricultural Research Station, Vijayapur and other ingredients were procured from local market. Storage quality of designed snack bar was assessed by accelerated shelf life method. Sorghum flakes based low glycemic index snack bars weighing 100 g was used for LD polyethylene packaging material and storage.
8p
quenchua4
06-04-2020
11
1
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Seed treatment with bio-inoculants is widely followed as it is beneficial to the plants and environment. However, the carrier based inoculants has short shelf life and difficult to use for large quantities of seed. Therefore, in the present study the liquid microbial cultures were used for seed infusion in paddy and assessed their compatibility with seed treating chemicals.
9p
trinhthamhodang4
22-03-2020
9
1
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