Correction to “Enhancement of shelf life of moringa bread using <i>Prosopis juliflora</i> extract and gamma radiation
نویسندگان
چکیده
منابع مشابه
Improving quality and shelf life of Taftoon bread by using plum puree and concentrate
ABSTRACT- Considering health and economic issues, today, consumers have become more concerned with foods which contain natural ingredients. Hence, in this study, the effects of plum concentrate and puree which were incorporated into the Taftoon bread formulation at different levels on the rheological, baking properties and shelf life of bread were evaluated. Results showed that addition of plum...
متن کاملImage Quality Enhancement Using Pixel Wise Gamma Correction
This paper presents a new automatic image enhancement method by modifying the gamma value of its individual pixels. Most of existing gamma correction methods apply a uniform gamma value across the image. Considering the fact that gamma variation for a single image is actually nonlinear, the proposed method locally estimates the gamma values in an image using support vector machine. First, a dat...
متن کاملShelf Life Extension of Banana (musa Sapientum) by Gamma Radiation
The effect of gamma radiation on the shelf life extension of Bananas was studied. Bananas were treated with three gamma radiation doses of 0.30k Gy; 0.40k Gy and 0.50k Gy for 5 mins respectively and stored in a dry place under room conditions (25±2°C/ 80± 5% RH). The physical conditions of the radiation treated and control bananas were observed at every 2 days interval for their organoleptic pr...
متن کاملantioxidant and antimicrobial activity of allium jesdianum extract
چکیده بررسی فعالیت ضد اکسیدانی و ضدمیکروبی عصاره گیاه بن سرخ (allium jesdianum) به کوشش: زهرا مقیمی هدف از این تحقیق بررسی میزان ترکیبات فنولی کل، ترکیبات فلاوونوئیدی کل، فعالیت ضداکسیدانی و ضدمیکروبی عصاره ی گیاه تازه و خشک بن سرخ بود. استخراج عصاره به روش های غوطه وری، استفاده از همزن مغناطیسی، دستگاه مایکروویو، امواج فراصوت و گرمادهی مقاومتی و با استفاده از متانول، اتانول و آب به عنوا...
Probiotication of Tomato and Carrot Juices for Shelf-life Enhancement using Micro-encapsulation
ABSTRACT: This study was aimed at probiotication of tomato and carrot juices using Lactobacillus plantarum, Lb. fermentum, Lb. casei, Lysinibacillus sphaericus and Saccharomyces boulardii. To enhance the stability, the probiotic cultures were micro-encapsulated using alginate coated chitosan beads. Tomato and carrot juice samples were pasteurized for 20 min at 63 °C. Lb. fermentum, Lb. plantara...
متن کاملذخیره در منابع من
با ذخیره ی این منبع در منابع من، دسترسی به آن را برای استفاده های بعدی آسان تر کنید
ژورنال
عنوان ژورنال: Journal of Food Processing and Preservation
سال: 2022
ISSN: ['1745-4549', '0145-8892']
DOI: https://doi.org/10.1111/jfpp.17279