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Nano-encapsulation Efficiency of Lemon and Orange Peels Extracts on Cake Shelf Life
Lemon and Orange Peels Extracts Cake Shelf Life
2016/6/2
Bioactive compounds of citrus fruit (Citrus unshiu) by-product such as orange and lemon peels extract were investigated. Antioxidant activity of orange and lemon peels extract were compared with BHT a...
Effects of allyl isothiocyanate on the shelf-life of gilthead sea bream (Sparus aurata) fillets
antibacterial activity fish fillets natural compound Specific Spoilage Organisms
2016/5/11
The effect of allyl isothiocyanate (AITC), a natural compound found in plants belonging to the family Cruciferae, on the shelf-life of fish fillets was evaluated. Preliminarily, the effectiveness of A...
Effect of Organic-Acid-Soaking on the Extension of the Shelf Life of Fresh Noodles
Organic-Acid-Soaking Fresh Noodles
2016/6/2
Fresh Noodle (FN), an instant noodle without oil-fried process, was healthier and more nutritious than fried instant noodle. But the main problem of Fresh Noodle (FN) is preservation because of their ...
Preliminary Study on the Antioxidative and Anti-Fungal Effects of Ginger Oil on the Shelf Life of Hot Smoked Fish
Antioxidative and Anti-Fungal Effects Ginger Oil
2016/6/2
The antioxidative and anti-fungal effects of ginger oil on smoked Chrysichthys nigrodigitatus, Clarias gariepinus and Oreochromis niloticus were examined during five week storage at room temperature 2...
Estimation of the shelf-life of halloumi cheese using survival analysis
d cheese microbiology sensory Q10
2014/2/25
Halloumi cheese blocks, packaged in vacuum polyamide/polyethylene laminate bags, were stored at 5, 15, and 25°C. The changes in total bacterial count, lactic acid bacteria, total anaerobic bacteria, y...
Shelf life extension of liquid whole eggs by heat and bacteriocin treatment
liquid whole egg bacteriocin pasteurisation extended shelf life lactic acid bacteria
2014/2/27
During a 15-month period, samples of commercially pasteurised liquid whole egg (LWE) were tested for the presence of spoilage microflora. The total bacterial counts were 2.2 ± 0.6 log CFU/g and total ...
Evaluation of Shelf Life and Heat Treatment of Tomato Products
heat treatment HMF furosine colour ketchup tomato puree
2014/3/10
Model storage experiments of pasteurised tomato puree and ketchup were carried out. The sets of samples were boiled at 100°C, during the heating the changes of selected markers were followed and corre...
Effectiveness of Commercial Organic Acids’ Mixture (AcetolacTM) to Extend the Shelf Life and Enhance the Microbiological Quality of Merguez Sausages
Organic Acids’ Mixture Merguez Sausages
2016/5/31
The effect of the addition of organic acids on the shelf life and on the hygienic quality of Merguez sausages was studied. A commercial organic acid; AcetolacTM consisting of a mixture of sodium lacta...
Growth dynamics of Bacillus cereus and shelf-life of pasteurised milk
pasteurised milk B. cereus shelf-life
2014/3/19
Growth dynamics of Bacillus cereus in pasteurised milk was examined in storage tests performed at 5, 7, 9, 11, and 13°C. The contents of B. cereus in pasteurised milk ranged from the absence in 4 ml o...