Results 21 to 30 of about 637,280 (291)

Molecular and Genetic Regulation of Sensory Quality of Climacteric Fruit [PDF]

, 2004
The sensory quality of fruit has become a major criterion in making the purchasing decision by consumers. Breeding programs have mainly been directed, from the post-harvest stand point, towards improving shelf-life.
A. Latché, D. Manriquez, F.B. Flores, I. El-Sharkawy, J.C. Pech   +4 more
core   +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

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

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

PENENTUAN UMUR SIMPAN TERASI INSTAN DALAM KEMASAN

Agrointek, 2016
Types of processed seafood is very popular in Indonesia is a shrimp paste. In general, the paste made of rebon, small fish, or anchovies and other additives.
Mohammad Firdaus Nur Cahyo, Sri Hastuti, Iffan Maflahah   +2 more
doaj   +1 more source

Transpiration and moisture evolution in packaged fresh horticultural produce and the role of integrated mathematical models: A review [PDF]

, 2016
Transpiration has various adverse effects on postharvest quality and the shelf-life of fresh fruit and vegetables (FFV). If not controlled, the water released through this process results in direct mass loss and moisture condensation inside packaged FFV.
Bovi, Graziele G., Caleb, Oluwafemi J., Linke, Manfred, Mahajan, Pramod V., Rauh, Cornelia   +4 more
core   +1 more source

Production of Starch-Based Flexible Food Packaging in Developing Countries: Analysis of the Processes, Challenges, and Requirements

Foods
Biodegradable packaging offers an affordable and sustainable solution to global pollution, particularly in developing countries with limited recycling infrastructure.
Johanna Garavito, Clara P. Peña-Venegas, Diego A. Castellanos   +2 more
doaj   +1 more source

Shelf-Life Estimation of Cabe Jamu (Piper retrofractum Vahl) Herbal Drink with the Addition of Benzoate Using Accelerated Shelf-Life Testing (ASLT) Method

Industria: Jurnal Teknologi dan Manajemen Agroindustri, 2021
This study aims to determine the cabe jamu (Piper retrofractum Vahl) herbal drink shelf-life with the addition of sodium benzoate concentration and determine the sodium benzoate addition effect on the cabe jamu herbal drink shelf-life. This research used
Khoirul Hidayat, Millatul Ulya, Nadiyah Ferah Aronika   +2 more
doaj   +1 more source

Influence of cold storage time on the softening prediction in Spring Bright nectarines [PDF]

, 2010
With Time-resolved Reflectance Spectroscopy (TRS) the maturity of nectarines at harvest can be assessed by measuring the absorption coefficient at 670 nm (µa 670) in the fruit flesh.
Eccher Zerbini, P.C., Rizzolo, A., Spinelli, L., Torricelli, A., Vanoli, M.   +4 more
core   +2 more sources

Experimental data from flesh quality assessment and shelf life monitoring of high pressure processed European sea bass (Dicentrarchus labrax) fillets [PDF]

, 2019
Fresh fish are highly perishable food products and their short shelf-life limits their commercial exploitation and leads to waste, which has a negative impact on aquaculture sustainability.
Aken, Anjo, Codoñer, Collins, Deutsch, Fu, Gillet, Hulsen, Klindworth, Laemmli, Lambert, Pazos, Perez-Riverol, Placzek, Santa, Sigurgisladottir, The UniProt Consortium, Tine, Toju, Tsironi   +19 more
core   +1 more source