Heat Resistance of Human Pathogens in Sous-Vide Products Studied in Model Nutrition Media [PDF]
, 2016 Sous-vide (French for ʽunder vacuum’) is a professional cooking method, by which, under oxygen-free conditions and precise temperature control, not only cooking but preservation is achieved.
Halbritter, A.A. +4 more
core +1 more source
Vacuum Packaging Versus Modified Atmosphere Packaging of Lamb Loins
Journal of Food Protection, 1983 Lamb loins were allocated (30 loins/treatment) to three packaging treatments: (a) vacuum-packaged, (b) vacuum-packaged followed immediately by injection of a 20% CO2:80% N2 atmosphere, and (c) vacuum-packaged followed immediately by injection of a 40% CO2:60% N2 atmosphere. Loins in each packaging treatment were then assigned (6 loins/period) to one of
G C, Smith +4 more
openaire +2 more sources
Decrease Of Repeated Contamination Of Packed Deli-cious Meat Products [PDF]
, 2019 The study considers a problem of repeated contamination of delicious products, ready for consumption. The aim of the work is to study the repeated thermal processing of a ready vacuum-packed whole-muscular meat product for inhibiting a surface microbiota.
Azarova, N. (Nadiia) +4 more
core +3 more sources
Characterization of Whey Cheese Packaged under Vacuum
Journal of Food Protection, 2000 Vacuum packaging was assayed at 4 degrees C and was tested in comparison to unpackaged counterparts, in both microbiological and physicochemical terms, in studies pertaining to the preservation of Requeijão, a traditional Portuguese whey cheese. Bacteria were absent (i.e.,
Pintado, Manuela E., Malcata, F. Xavier
openaire +3 more sources
Comparative Study of the Quality of Boiled Fish Presto Jelawat (Leptobarbus Hoeveni) with Packaging Methods Vacuum and Non Vacuum During Storage [PDF]
, 2016 This research aims to study the quality of boiled fish presto jelawat with different packaging for low temperature storage seen from organoleptic value, moisture content, TVN (Total Volatile Nitrogen), Fungi and bacteria psikrofilik. The method used is a
Edison, E. (Edison) +2 more
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High yield fabrication process for 3D-stacked ultra-thin chip packages using photo-definable polyimide and symmetry in packages [PDF]
, 2014 Getting output of multiple chips within the volume of a single chip is the driving force behind development of this novel 3D integration technology, which has a broad range of industrial and medical electronic applications. This goal is achieved in a two-
Cauwe, Maarten +4 more
core +3 more sources
Sequence determinants of RNA G‐quadruplex unfolding by Arg‐rich regions
FEBS Letters, EarlyView.We show that Arg‐rich peptides selectively unfold RNA G‐quadruplexes, but not RNA stem‐loops or DNA/RNA duplexes. This length‐dependent activity is inhibited by acidic residues and is conserved among SR and SR‐related proteins (SRSF1, SRSF3, SRSF9, U1‐70K, and U2AF1).
Naiduwadura Ivon Upekala De Silva +10 more
wiley +1 more source
NektonSmoking is a post-harvest processing technique used to extend the shelf life and maintain the quality of fish products. In Fakfak Regency, smoked fish products are generally marketed without adequate packaging, making them prone to quality deterioration.
Maryati Maryati +2 more
doaj +1 more source
The impact of different packaging methods on physicochemical properties of yellow curry pastes products during storage period [PDF]
BIO Web of ConferencesThe eventual quality of yellow curry paste packaging is influenced by the packaging method and materials. The presents study assessed the effect of packaging methods on yellow curry paste samples packed in polypropylene and multilayer packages.
Annisa Kusumaningrum +9 more
doaj +1 more source
Perbedaan Karakteristik Ikan Bandeng (Chanos Chanos Forsk) Cabut Duri Dalam Kemasan Berbeda Selama Penyimpanan Beku [PDF]
, 2016 Pengemasan terhadap ikan bandeng cabut duri selama penyimpanan beku dapat mempertahankan kualitas lebih lama. Tujuan penelitian ini adalah mengetahui pengaruh lama penyimpanan beku dengan perlakuan perbedaan kemasan terhadap Perubahan kualitas terutama ...
Dewi, E. N. (Eko) +2 more
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