Results 31 to 40 of about 132,554 (306)

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, S C, Seideman, J W, Savell, C W, Dill, C, Vanderzant   +4 more
openaire   +2 more sources

Influence of short-term pre-aging in vacuum on physicochemical characteristics and consumer acceptability of modified atmosphere packed beef steaks [PDF]

, 2015
peer-reviewedThe objective of this study was to investigate the physiochemical changes and consumer acceptability of meat packed in high oxygen modified atmosphere during 12 days of storage with and without pre-aging in vacuum for 7 days.
Lopacka, Joanna, Pietras, Jacek, Poltarak, Andrzej, Wierzbicka, Agnieszka, Zontala, Katarzyna   +4 more
core   +1 more source

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

pH‐mediated activation of the lysosomal arginine sensor SLC38A9

FEBS Letters, EarlyView.
Cells monitor nutrient levels via the lysosomal transporter SLC38A9 to activate the mechanistic target of rapamycin complex 1 (mTORC1). This study reveals that SLC38A9 function is regulated by pH. We identified histidine 544 as a critical pH sensor that undergoes conformational changes to control amino acid efflux from lysosomes; therefore, it ...
Xuelang Mu, Ampon Sae Her, Tamir Gonen
wiley   +1 more source

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), Rachmat, D. (Dedy), Sumarto, S. (Sumarto)   +2 more
core  

Effect of Vacuum and Non-Vacuum Packaging Combined with Cold Storage on the Shelf Life of Smoked Komo Mackerel (Euthynnus affinis)

Nekton
Smoking 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, M. Fathur Khairat Rumatoras, Reski Rahman Sriwijaya   +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 Conferences
The 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, Mahargono Kobarsih, Rima Zuriah Amdani, Aldicky Faizal Amri, Asep Nurhikmat, Retno Utami Hatmi, Mirwan Ardiansyah Karim, Nugroho Siswanto, Amarilia H Dameswari, Siswo Prayogi   +9 more
doaj   +1 more source

Plecstatin inhibits hepatocellular carcinoma tumorigenesis and invasion through cytolinker plectin

Molecular Oncology, EarlyView.
The ruthenium‐based metallodrug plecstatin exerts its anticancer effect in hepatocellular carcinoma (HCC) primarily through selective targeting of plectin. By disrupting plectin‐mediated cytoskeletal organization, plecstatin inhibits anchorage‐dependent growth, cell polarization, and tumor cell dissemination.
Zuzana Outla, Jan Kosla, Magdalena Prechova, Lukas Frick, Patricia Bortel, Yasmin Borutzki, Andrea Bileck, Christopher Gerner, Samuel M. Meier‐Menches, Selma Osmanagic‐Myers, Martin Gregor   +10 more
wiley   +1 more source

Study Vacuum and Non Vacuum Packaging on the Quality of Fish Balls Malong (Muarenesox Talabon) During Cold Storage Temperature (±50c) [PDF]

, 2017
A Study vacuum and non vacuum packaging on the quality of fish balls malong (Muarenesox talabon) during cold storage temperature (±50C), has been carried out in June-July 2016.
Ilza, M. (Mirna), Nasution, Z. (Zainuddin), Sari, N. I. (N)   +2 more
core  

Sensory traits, color, and shelf life of low-dose irradiated, precooked, ground beef patties [PDF]

, 1996
Irradiation did not influence bitter, bloody, burnt, chemical, fat-like, juiciness, liver-like, beef identity, metallic, rancid, sour, sweet, and toughness flavor/textural attributes, beef aroma, or off-odor in precooked ground beef patties ...
Chambers, Edgar, IV, Garc a Zepeda, C.M., Hollingsworth, M.E., Hunt, Melvin C., Kastner, Curtis L., Kropf, Donald H., Luchsinger, S.E., Marsden, James L., Stroda, Sally L.   +8 more
core   +2 more sources