Results 11 to 20 of about 4,582 (201)

Study of Viability, Storage Stability, and Shelf Life of Probiotic Instant Coffee Lactiplantibacillus plantarum Subsp. plantarum Dad-13 in Vacuum and Nonvacuum Packaging at Different Storage Temperatures. [PDF]

Int J Food Sci, 2022
Probiotic coffee is an alternative to processed coffee that is preferred and can improve the balance of intestinal microflora so that it has a positive impact on health. Cell viability of probiotics may decrease during storage. Factors that can affect viability during storage are storage temperature, packaging, oxygen, and water activity. This study is
Jannah SR, Rahayu ES, Yanti R, Suroto DA, Wikandari R.   +4 more
europepmc   +2 more sources

Evaluating Freshness Loss of Green Tea with Q10 Method and Weibull Hazard Analysis under Accelerated Shelf Life Testing

Journal of Chemistry, Volume 2022, Issue 1, 2022., 2022
The important quality of green tea is freshness, but high temperature, light, oxygen, and humidity during storage may reduce the freshness of green tea. Thus, this study investigated the freshness loss of green tea (FLGT) under an accelerated shelf‐life testing (ASLT) by sensory evaluation and acceptability test. The FLGTs of the samples stored at 20°C,
Mengxuan Xiao, Sitong Liu, Huozhu Jin, Mingji Xiao, Huiqiang Wang, Haiwei Zhang, Qianying Dai, Beatriz P. P. Oliveira   +7 more
wiley   +1 more source

[Retracted] Improving the Oxidation Stability and Shelf‐Life of Peanut Oil by Addition of Rosemary Extract Combined with Vitamin C and Ascorbyl Palmitate

Journal of Food Quality, Volume 2022, Issue 1, 2022., 2022
Rosemary extracts are natural antioxidants, which can be considered an alternative for synthetic antioxidants in the food industry. The aim of the present study was to evaluate the oxidation stability and shelf‐life of rosemary extracts combined with vitamin C (VC) and ascorbyl palmitate (AP) in peanut oil stored at 65°C.
Ying Wang, Hui Deng, Dachuan Huang, Xianghui Zeng, Rijwan Khan   +4 more
wiley   +1 more source

Design and Characteristics of Novel Sensory and Nutritionally Oriented Olive, Seed, and Nut Virgin Oils’ Blendings

European Journal of Lipid Science and Technology, Volume 123, Issue 8, August 2021., 2021
Proposal of novel added value edible oil blendings with improved nutritional or sensory properties based on olive, seeds (sesame and flaxseed), and nut (hazelnut and pistachio) virgin oils. Abstract Virgin olive oil is considered a key component of the Mediterranean Diet, while nut and seed “cold‐pressed” oils stand out as an interesting ingredient due
Sergio González‐Gamallo, María Desamparados Salvador, Giuseppe Fregapane   +2 more
wiley   +1 more source

Application of Liquid Smoke from Coconut Shell in Tandipang (Dussumeiria Acutta) Smoked Fish To Extend Shelf Life

Jurnal Ilmiah Perikanan dan Kelautan, 2020
Highlight • aw on smoked tandipang fish analyzed. • Peroxide value on smoked tandipang fish analyzed. • TPC on smoked tandipang fish analyzed. • The shelf life of liquid smoked tandipangfish stored at 27o C was obtained the value of t = 23.2 in units of ...
Dyah Ayu Rakhmayeni, Tatty Yuniarti, Sukarno Sukarno   +2 more
doaj   +1 more source

Assessment of the Accelerated Shelf Life of Human Milk Dehydrated by Aspersion and Treated by UV, High Pressures, and Pasteurization

Journal of Food Quality, Volume 2021, Issue 1, 2021., 2021
Human milk banks pasteurize and freeze the milk in order to conserve it, but thawing and prolonged storage cause loss of nutritional components. The aim of this work was to evaluate the effect of pasteurization, high hydrostatic pressures, UV radiation, and spray drying in human milk packed and stored at 25 to 40°C by a period of 14 weeks, using an ...
B. R. Aguilar Uscanga, J. R. Solís Pacheco, J. A. Ragazzo-Sánchez, A. Cavazos Garduño, J. C. Muro Valdéz, A. Rodríguez Arreola, J. C. Serrano Niño, Milan Stankovic   +7 more
wiley   +1 more source

Pendugaan Umur Simpan Roti Sourdough Bekatul Menggunakan Metode ASLT dengan Pendekatan Arrhenius

Keluwih: Jurnal Sains dan Teknologi, 2023
Abstract—Sourdough bread is a type of bread made with sourdough containing a consortium of Lactobacillus spp bacteria and yeast from the fermentation of flour and water for approximately 7 days. Rice bran sourdough bread was chosen because of its nutritional content, namely protein, fat, carbohydrates, crude fiber, calories and is rich in B vitamins ...
null Rachma Yayank Moeztamy, null Ardhia Deasy Rosita Dewi, null Yayon Pamula Mukti   +2 more
openaire   +1 more source

Mutu dan Umur Simpan Cookies yang difortifikasi dengan Hidrolisat Protein Ikan

Jurnal Pascapanen dan Bioteknologi Kelautan dan Perikanan, 2023
Ikan merupakan sumber protein yang dapat digunakan untuk fortifikasi dalam berbagai produk pangan. Untuk mempermudah proses, protein ikan dapat disediakan dalam bentuk hidrolisat bubuk atau hidrolisat protein ikan (HPI).
Nur Hidayah, Achmad Poernomo, Nadiah Ismi Rohadatul’aisy, Anugerah Bertiantono, Sugiyono Sugiyono   +4 more
doaj   +1 more source

Pendugaan Umur Simpan Bumbu Bubuk Gangan Asam Khas Banjar Menggunakan Metode ASLT

Jurnal Teknologi Agro-Industri, 2022
Bumbu bubuk gangan asam khas Banjar merupakan salah satu makanan berkuah khas Banjar Kalimantan Selatan. Produk ini dikemas dengan kemasan plastik polythylen (PE) dan Polyprophylen (PP) untuk menentukan jenis kemasan plastik yang memiliki umur simpan lebih lama menggunakan metode Accelerated Shelf Life Testing (ASLT).
null Raden Rizki Amalia, null Nina Hairiyah, Nuryati Nuryati   +2 more
openaire   +1 more source

MASA SIMPAN ANEKA SAMBAL DARI BAHAN NABATI MENGGUNAKAN METODE ACCELERATED SHELF LIFE TESTING: KAJIAN LITERATUR

Agrointek, 2021
Sambal or sauce is a supplementary ingredient that dominates the market. But, many products do not include an expiration period. Sambal sauce generally can not be consumed once, so it needs storage to be more durable.
Yunita Siti Mardhiyyah, Irawati Ningsih
doaj   +1 more source