Results 31 to 40 of about 101,390 (209)
Kajian Penyimpanan Buah Naga (Hylocereus Costaricensis) dalam Kemasan Atmosfer Termodifikasi [PDF]
, 2011 Modified atmosphere packaging (MAP) is an alternative technologies for foodstuff packaging, distribution and storage which resulting in products with an increased shelf-life. The principle of MAP is modifying the gas inside the packaging by using plastic
Sutrisno, S. (Sutrisno) +1 more
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Guangdong nongye kexue【Objective】Fresh bamboo shoots are bamboo shoot products that have not been blanched or pickled, with a crispy taste and refreshing flavor. However, fresh bamboo shoots breathe vigorously, which are prone to dehydration and wilting, making them difficult
Zheng LUO +7 more
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Poultry Science, 2020 : The aim of the study was to investigate changes of the fatty acid profile in the intramuscular and subcutaneous fat as well as odor sensory evaluation of goose packaged under different conditions of modified atmosphere (vacuum and high-oxygen modified ...
Agnieszka Orkusz, Monika Michalczuk
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Effect of packaging and storage conditions on some quality traits of bovine meat
Italian Journal of Food Safety, 2022 Packaging is considered one of the most interesting technological aspects of food production and is a constantly evolving subject in food production.
Luca Grispoldi +10 more
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Reduction of trimethylamine oxide by Shewanella spp. under modified atmospheres in vitro [PDF]
, 1997 Two strains of Shewanella spp. were isolated from cod fillets packed in modified atmosphere (60% CO2, 30% O2, 10% N2). One of the strains was identified asShewanella putrefaciens.
Boskou, G., Debevere, J.
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Sweet cherry:composition, postharvest preservation, processing and trends for its future use [PDF]
, 2016 Background Sweet cherries (Prunus avium L.) are a nutritious fruit which are rich in polyphenols and have high antioxidant potential. Most sweet cherries are consumed fresh and a small proportion of the total sweet cherries production is value added to ...
Chockchaisawasdee, Suwimol +4 more
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Nutritional and sensory evaluation of ready-to-eat salads during shelf life [PDF]
, 2016 The evolution of the antioxidant and sensory properties of six commercially available ready-to-eat salads, rocket, iceberg lettuce, baby lettuce, lamb’s lettuce, curly endive and radicchio, was studied throughout the shelf life.
PRETI, Raffaella, VINCI, Giuliana
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Storage stability of whole and nibbed, conventional and high oleic peanuts (Arachis hypogeae L.) [PDF]
, 2013 Peanuts are increasingly being used as nibbed ingredients in cereal bars, confectionery and breakfast cereals. However, studies on their oxidative stability in this format are limited.
Ashton, Ian P. +3 more
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Polish Journal of Food and Nutrition Sciences, 2019 During the cultivation and harvesting of fruit and vegetables, a large number of microorganisms accumulate on their surface. Their active and excessive reproduction leads to spoilage of products.
Olga Babich +7 more
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Haalbaarheid bulkbewaring leliebollen boven nul in MAP [PDF]
, 2009 Lange bewaring van leliebollen bij temperaturen boven nul in transitbags volgens het Modified Atmosphere-principe, gecombineerd met een droog vulmiddel, leidt tot een slechtere kwaliteit bollen dan de standaard-bewaring bij temperaturen onder nul in ...
Dijkema, M.H.G.E., Gude, H.
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