Results 31 to 40 of about 178,778 (294)

Shelf-life extension of fresh produce by edible coating [PDF]

, 2022
S.41-45Fresh and fresh-cut produce get a growing share on the worldwide food market as they combine the aspect of convenience food with healthy nutrition. Nevertheless, these nontreated food products bear a risk of microbial contamination with pathogenic
Senturk Parreidt, Tugce, Hauser, Carolin, Kowalska, U., Suminska, P.   +3 more
core  

Implication of different sensory methodologies and failure criteria on the shelf-life of a pumpkin-orange cake [PDF]

, 2022
This work was aimed to study the implication of different sensory methodologies (an analytical method by selected assessors, and two hedonic methods: Acceptability limit and Survival analysis), for determining the shelf-life of a pumpkin-orange cake ...
Miele N. A., Cavella S., Torrieri E., Di Monaco R., Masi P., Volpe S.   +5 more
core   +1 more source

E-sensing systems for shelf life evaluation: A review on applications to fresh food of animal origin [PDF]

, 2023
The quality of fresh food of animal origin, as meat, fish, dairy products, and eggs, is pivotal for consumers and producers; however, due to the action of microorganisms, enzymes, and oxidation during storage, fresh foods are subject to spoilage ...
Grassi, Silvia, Buratti, Susanna, Benedetti, Simona, Casiraghi, Ernestina   +3 more
core   +1 more source

Application of preservation strategies to improve the shelf life of spreadable cheese [PDF]

, 2017
Strategies designed to protract the shelf life of spreadable cheese obtained by acid coagulations are presented. First, the effectiveness of different headspace CO2and N2mixtures on the microbial and sensorial characteristics of the investigated produce ...
Del Nobile Matteo, Alessandro, Conte, Amalia, Costa, Cristina, Lucera, Annalisa, Licciardello, Fabio   +4 more
core   +3 more sources

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