A Study on Different Packaging Materials Affect Shelf Life of Marigold at Different Harvesting Seasons under West Bengal Condition
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منابع مشابه
Evaluation of Shelf Life of Walnut Kernels Treated by Antioxidants and Different Packaging under Two Temperatures
In this study, the effects of coatings made of chitosan (Chi) incorporating thyme essential oil (TEO) on lipid oxidation and changing color indexes of walnut kernels were investigated. Chi: pure, in accompany with TEO at concentrations of 500 and 1000 microliter per liter, in an aqueous coating solution, with different packaging methods: Gunny sack, polypropylene and active packaging, compared ...
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The aim of the present work was to evaluate the effects of 2 different packaging films on chemical, physical, and microbiological variables in veal calf meat. Slices from the right half carcass were sampled from each calf: 8 were packaged with Cryovac film (25 μm thick) and 8 were packaged with Weegal film (45 μm thick). In both packaging types, the same gas mixture was used. The samples were a...
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Freshness is one of the main quality attributes for processing, marketing and consumption of fish. Fish is increasingly becoming the favored food of people in many countries as it is rich in proteins. However, the disadvantage associated with broader consumption of fish products is their comparatively short shelf-life. Therefore, effective methods for extending shelf-life and improving qual...
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This study was carried out to investigate the effects of three different packing methods including modified atmosphere, vacuum and common packaging on chemical, microbial and sensorial quality and shelf life of hot smoked Rainbow trout (Oncorhynchus mykiss) during storage at refrigerated temperature. For hot smoking, rainbow trout were gutted and cut in butterfly form and washed. Fish gutted br...
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background and objectives: tree nuts and their oils contain bioactive materials which have vital roles in improving human’s health. degradation and decreasing the quality of the nuts especially in almond which have high fat is related to the oxidation. the quality of stored almond depends mainly on the kernel moisture and fat , storage temperature, relative humidity, oxygen level, type of packa...
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ژورنال
عنوان ژورنال: International Journal of Current Microbiology and Applied Sciences
سال: 2017
ISSN: 2319-7692,2319-7706
DOI: 10.20546/ijcmas.2017.608.200