Their shelf life

Ebook "Thermal treatments of canned foods" describes the chemical features of canned food products and gives background information on the technology of canning foods. It explains how canned foods are different from other packaged foods, and illustrates and discusses their unique properties, including risks and failures. Canned foods are usually considered to offer a particularly long shelf-life and durability.

58p tracanhphuonghoa1007 22-04-2024 7 2   Download

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   Download

The results of the study indicate that the less stable criteria on each sample background are the basis for selecting evaluation criteria for subsequent studies that contribute to reducing the cost of monitoring. The difference in the time it takes to estimate the stability of the product when using different methods also helps manufacturers consider the appropriate evaluation method for their products.

13p viporsche 03-11-2022 13 4   Download

Morpholine is an emulsifier that is normally used as a protective wax coating on the surfaces of fruit and vegetable. In order to keep fruits fresh, extend their shelf-life, against insect and fungal contamination for a long time, morpholine has been widely applied despite of the reported carcinogenic potential in previous studies and export prohibition in many countries.

7p viedison 13-04-2022 10 2   Download

Efficient post-harvest handling storage can tremendously contribute to socio-economic empowerment in developing nations. Farmers use traditional storage containers for storing food grains for their own need. These storage structures are comparatively cheap, eco-friendly and impart high shelf life to the stored commodities. These traditional storage systems could be applied in modern storage areas with minor modification, could save food commodities that would be damaged by insects.

10p schindler 30-12-2021 12 0   Download

Cow‟s milk masala paneer was prepared by adding plant extracts of Paederia foetida and Houttuynia cordata along with crushed cumin, their levels were selected after conducting a pilot sensory analysis. Shelf-life study of the refrigerated sample was done at definite intervals based on it‟s change in organoleptic, physico-chemical properties and microbiological qualities.

10p caygaocaolon11 21-04-2021 10 1   Download

The invention of new chemicals or molecules, which may lead to or delay the ripening process of fruits, so that losses due to their perishable nature and short storage life can be easily handled. By doing this manipulation, we can avoid huge economic losses during the peak fruit season. It is prudent to use chemicals within safe limits so that they do not have a negative effect on a healthy human being. Certain chemicals increase the ripening process only if they are used in higher quantities but lead to a decline in the shelf life of treated fruits...

11p caygaocaolon11 21-04-2021 8 1   Download

Four species of oyster mushroom including P. djamor, P. eous, P. florida and P. citrinopileatus were tested for their yield performance, of them, the most promising yield was obtained in P. eous and P. djamor with minimum spawn running period. On subjecting them with additional substrates, sorghum grain was superior over other spawn substrates for quality spawn production in terms of earliness in growth of spawn and total yield followed by wheat grain.

22p caygaocaolon11 21-04-2021 8 1   Download

Spent hens being the byproducts of poultry layer industry are available in abundance. The problem with utilisation of spent hen meat is their perishability while transporting from one place to another place. So the present investigation was undertaken to assess the shelf life of spent hen meat with addition of natural substances like ginger extract so that such byproducts are utilized as protein source and burden on red meat is minimized.

7p cothumenhmong9 18-01-2021 10 1   Download

This study was aimed to utilize the soy flour and dehulled blackgram flour as a protein source along with gluten free cereals in the development of gluten free products; to carry out their sensory and nutritional evaluation along with shelf life study.

8p angicungduoc8 07-11-2020 8 1   Download

Sweet corn (Zea mays L.) being staple food crop is used as a nutritional source for humans. Sweet corn, a member of the Gramineae family is available in wide varieties globally but variety preference is different for each region.

7p kethamoi7 26-08-2020 12 1   Download

Food safety is a growing public health concern of both in the developing, and developed nations. The consumption of chemically preserved foods raises the concern among the consumer for naturally produced antimicrobial agents. Therefore, in the present study an attempt has been made for the preparation of apricot RTS and apricot plum with bacteriocin Lactobacillus brevis SM6 (crude and purified) and was compared with standard chemical preservative (sodium benzoate) to evaluate the effect of biopreservation in the food.

17p nguaconbaynhay7 15-08-2020 16 1   Download

An investigation entitled “Evaluation of different oils on shelf life study of Trichoderma viride” was carried out during 2017-2018 in the department of Plant Pathology, College of Agriculture, Nagpur. Different oils viz., Paraffin oil, soybean oil, mineral oil, Potato Dextrose broth and talc was extensively used as carrier for Trichoderma viride.

6p angicungduoc5 14-06-2020 10 0   Download

The demand for ready to eat and ready to cook products are gradually increasing because of their convenience. Considering the demand for ready to eat fish products especially in developing countries like India, there is an instant need to diversify our fish based products. Pangasius is a candidate species for inland aquaculture but the yellow discoloration problem in its fillet has restricted its production recently. Therefore, an attempt has been made in the present investigation to utilize Pangasius mince for making a ready to eat snacks product i.e.

11p angicungduoc5 12-06-2020 14 2   Download

The influence of liquid organic amendments on bitter gourd was investigated to determine their effect on storage behaviour. Bitter gourd was raised in field by 48 treatment combinations comprising of different varieties and liquid organic manures at different levels. The results revealed that shelf life and physiological loss in weight of bitter gourd were significantly influenced by liquid organic manures and the better selection of variety and nutrient combination can eventually reduce the post-harvest physiological loss in weight (PLW) and increase the shelf life.

8p nguathienthan5 04-06-2020 14 0   Download

Ten genotypes of chrysanthemum (Dendranthema grandiflora Tzvelve) were assessed for 12 quantitative and qualitative traits to study the path analysis of different parameters with yield components and their direct and indirect effects on flower yield. Genotypic path coefficient analysis revealed that flower yield per plant was directly and positively influenced by number of flowers per plant, individual flower weight, days to flower bud initiation and shelf life of flowers.

7p trinhthamhodang1213 29-05-2020 8 0   Download

For fulfilling present national and international barriers regarding the use of chemical food additives in food processing and preservation, exploration for biological and plant derived food additives have also remarkably increased. So present study was imagined with the purposes to check the shelf life of goat meat patties incorporating with Amla fruits extract and Amla seed coat extract as natural preservatives and to assess their effect on physicochemical and sensory attributes of the product under vacuum packaged refrigerated (4±1oC) storage.

13p trinhthamhodang5 16-05-2020 11 0   Download

Fruit and vegetables (F&V) are living tissues and highly perishable products needing optimal post-harvest technologies in order to maintain their storage stability and extend shelf life. The experiment was conducted in the winter months. Dried tomato slices ground to obtain powder. Dried powder was analyzed for its proximate composition that is moisture, crude fat, crude protein, crude fiber, ash, carbohydrates and energy. Nutritional characteristics of the dried powders were analyzed for proximate composition along with fresh fruit on dry weight basis.

12p nguaconbaynhay5 16-05-2020 14 1   Download

This study was conducted to access the effect of hot water and sodium bicarbonate treatments on the storage performance of Kinnow under ambient conditions. The fruits were subjected to hot water treatments at different temperatures (45, 50 and 55°C), sodium bicarbonate at different levels (2% or 3%) and their combinations. The control fruits were kept untreated.

8p nguaconbaynhay5 11-05-2020 8 0   Download

Beverages are no longer considered as thirst-quenchers; consumers look for specific functionality and it becomes a part of their lifestyle. In recent years, these changes and developments have led to newer products. Red beetroot (Beta vulgaris L.) is a rich source of dietary nitrate which significantly reduces systolic blood pressure in humans. Banana (Musa spp.) is a major source of potassium and total dietary fibers. Spray-drying is one of the highly utilized techniques to increase the shelf-life of food products.

10p kequaidan4 05-05-2020 12 2   Download