Results 81 to 90 of about 132,554 (306)
Inhibition of fatty acids profile changes of cobia (Rachycentron canadum) fillets during frozen storage by packaging under vacuum system [PDF]
, 2015 This study was aimed to investigate the effect of vacuum packing (VP) on the fatty acids profiles in cobia (Rachycentron canadum) fillets during an extended frozen storage period. Cobia fillets were treated under vacuum system then stored at -18°C for up
Faraji, S. +4 more
core
Growth of Listeria monocytogenes on Vacuum-packaged Beef
Journal of Food Protection, 1990 Pieces of beef striploin (400 g) were inoculated with Listeria monocytogenes strain Murray B, vacuum packaged, and stored at either 0°C or 5.3°C. Growth of the organism on the beef depended on the temperature of storage, the pH of the lean, and the type of tissue. Growth was more rapid at 5.3°C than at 0°C, and faster on striploins of high pH (6.0-6.1)
Frederick H, Grau, Paul B, Vanderlinde
openaire +2 more sources
The use of semi-syntetic casings in tulum cheese production and effects of vacuum packaging on quality [PDF]
Eurasian Journal of Veterinary SciencesExperimental tulum cheese samples were produced according to the traditional method. The use of synle-tic packaging materials and the effects of vacuum packaging on the quality properties were investigated.
O. Cenap Tekinşen +4 more
doaj
Food Science of Animal Resources, 2018 The objective of this study was to investigate comparison of physicochemical, microbiological, and sensory characteristics of Hanwoo eye of round by various packaging methods [wrapped packaging (WP), modified atmosphere packaging (MAP), vacuum packaging (
Hwan Hee Yu +6 more
doaj +1 more source
A Compact Spin‐Coated Graphene UWB Antenna for Breast Tumor Detection
Advanced Engineering Materials, EarlyView.A compact, spin‐coated graphene ultra‐wideband patch antenna designed for breast tumor detection, capable of distinguishing between malignant and benign tumors. This innovative antenna can serve as an effective initial screening tool, particularly in resource‐limited settings such as rural areas, where access to advanced medical equipment like MRI and ...
Raja Rashidul Hasan +9 more
wiley +1 more source
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
Leuconostoc Spoilage of Vacuum-Packaged Vegetable Sausages
Journal of Food Protection, 2008 The present study was conducted to assess the role of lactic acid bacteria (LAB) in spoilage of a vacuum-packaged vegetable sausage product. This spoilage problem was characterized by formation of gas and slime, and was limiting the shelf life of the product. To investigate the LAB populations, LAB were enumerated in vegetable sausages graded as either
Elina J, Vihavainen +2 more
openaire +2 more sources
A Sustainable Material for Sheep’s Cheese Wedges Stored under Different Atmosphere Conditions
FoodsThis study is based on the need to improve packaging sustainability in the food industry. Its aim was to assess the performance of a recyclable plastic material for semi-hard sheep’s cheese wedges packaging as an alternative to conventional non ...
Ana Isabel Nájera +4 more
doaj +1 more source
Advanced Engineering Materials, EarlyView.High‐temperature interactions between low‐sulfur Al‐killed Mn–B steel and MgO–C refractories (0 and 50 wt% recyclates) are studied via finger immersion tests (1600 °C). Surface‐active elements influence infiltration. MgO/CaS layer forms, along with spinel and calcium silicate.
Matheus Roberto Bellé +5 more
wiley +1 more source
Seasonality Effects on Consumers Preferences Over Quality Attributes of Different Beef Products
, 2019 Using discrete choice modelling, the study investigates 946 American consumers willingness-to-pay and preferences for diverse beef products. A novel experiment was used to elicit the number of beef products that each consumer would purchase. The range of
Ardeshiri, Ali +2 more
core +1 more source