Results 11 to 20 of about 120,924 (246)

Shelf life of composite flour mixtures [PDF]

BIO Web of Conferences, 2021
Enrichment of food products with proteins, minerals and dietary fiber is possible by introducing grinding products of some cereal crops into wheat flour, i.e. obtaining composite flour mixtures.
Kechkin Ivan, Ermolaev Vladimir, Gurkovskaya Elena, Glebova Irina, Yakovchenko Marina, Fedorov Dmitriy   +5 more
doaj   +1 more source

Extending Shelf Life of Pasteurized Milk via Chitosan Nanoparticles

Journal of Pure and Applied Microbiology, 2019
The current study aimed to extend the shelf life of pasteurized milk through addition of chitosan nanoparticles (CNP), which were obtained from chitosan by ionotropic gelation and sonication methods.
Sadeq Muneer Shawkat, Mohammed Al-Jawasim, Luay Salam Khaleefah   +2 more
doaj   +1 more source

Experimental accelerated shelf life determination of a ready-to-eat processed food

Italian Journal of Food Safety, 2019
The most direct way to estimate the shelf life of a product is to conduct simulation tests which are time consuming and expensive. Conversely, accelerated shelf life tests can be successfully used for stable products having long expected shelf life.
M. Naceur Haouet, Mauro Tommasino, Maria Lucia Mercuri, Ferdinando Benedetti, Sara Di Bella, Marisa Framboas, Stefania Pelli, M. Serena Altissimi   +7 more
doaj   +1 more source

Shelf-Life Evaluation and Comparative High-Performance Thin-Layer Chromatography Profile of Amavatari rasa: A Preliminary Study

Medical Journal of Dr. D.Y. Patil Vidyapeeth, 2023
Background: In addition to safety and efficacy data, it is important to establish quality parameters for all drugs, including shelf life. Shelf life is the length of time that a product may be stored without becoming unfit for use, consumption, or sale ...
Sonam Sagar Bhinde, B. J. Patgiri
doaj   +1 more source

Comparative Study Between Citric Acid and Glutaraldehyde in the Crosslinking of Gelatine Hydrogels Reinforced with Cellulose Nanocrystals (CNC)

Gels
Hydrogels comprise three-dimensional networks of hydrophilic polymers and have attracted considerable interest in various sectors, including the biomedical, pharmaceutical, agricultural, and food industries. These materials offer significant benefits for
Diana Carmona-Cantillo, Rafael González-Cuello, Rodrigo Ortega-Toro   +2 more
doaj   +1 more source

METODE PENGEMASAN TAUGE KACANG HIJAU MENGGUNAKAN PLASTIK POLIETILIN DAN POLIPROPILIN PADA PENYIMPANAN SUHU RENDAH

Jurnal Teknik Pertanian Lampung, 2021
Green bean sprouts are a type of vegetable that has a short shelf life. To extend the shelf life of these vegetables, they need to be stored by appropriate packaging methods.
Ansar, Sukmawaty, Murad, Isna Hilda Arini   +3 more
doaj   +1 more source

Ion-Exchange Selectivity in Alginate Egg-Box Models: Effect of the G-Rich and M-Rich Microenvironment on the Stabilization of Divalent Metal Cations

Polysaccharides
In this study, ion-exchange selectivity in alginate egg-box-type models containing guluronate-rich (PG) and mannuronate-rich (PM) microenvironments was investigated by density functional theory using a cluster–continuum approach in water.
Joaquín Hernández-Fernández, Rafael González-Cuello, Rodrigo Ortega-Toro   +2 more
doaj   +1 more source

Predicting Shelf-life of Ice Cream by Accelerated Conditions

Food Science of Animal Resources, 2018
Shelf-life is defined as the amount of time during which a food product retains its desired sensory, chemical, and physical characteristics while remaining safe for consumption.
Jung-Min Park, Jong-Ho Koh, Jin-Man Kim
doaj   +1 more source

Selective Biosorption of Hg(II), Cd(II), and Pd(II) on Functionalized Chitosan (–SH/–COO⁻): A DFT Study with ESP/MEP and NCI/RGD Analyses

Sustainable Chemistry
In this work, density functional theory (DFT) was used to comparatively investigate the thermodynamic and electronic factors governing the association of Cd(II), Hg(II), and Pd(II) with native chitosan (CTS) and functionalized derivatives (CTS–COOH, CTS ...
Joaquín Hernández-Fernández, Rafael González-Cuello, Rodrigo Ortega-Toro   +2 more
doaj   +1 more source

Development of a dynamic prediction model for shelf-life evaluation of yogurt by using physicochemical, microbiological and sensory parameters

CyTA - Journal of Food, 2018
With the aim to develop a predictive model to quantify shelf-life of yogurt, two yogurt samples were stored at various temperatures (5–35°C) and targeted for sensory assessment and evaluated using physicochemical, microbiological and sensory analysis. An
Nan-Nan Zhi, Kai Zong, Kiran Thakur, Jie Qu, Jun-Jun Shi, Jie-Lin Yang, Jian Yao, Zhao-Jun Wei   +7 more
doaj   +1 more source