Effect of Modified Atmosphere Packaging on Microbiological Quality of Mantı
نویسندگان
چکیده
منابع مشابه
Effects of modified atmosphere packaging on some quality attributes of a ready-to-eat salmon sushi
Sushi, a very popular food worldwide became a popular ready-to-eat food selling in supermarkets, but it exhibit distinct features, which are associated with microbiological hazards. Therefore, MAP technology, known to reduce aerobic bacteria in fishery products, was used to improve quality of ready-to-eat salmon sushi in this study. Salmon sushi were packaged with air (control), 50%N2 /50%CO2 (...
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این مطالعه در سال 1386-87 در آزمایشگاه و مزرعه پژوهشی دانشگاه صنعتی اصفهان به منظور تعیین مناسب ترین تیمار بذری و ارزیابی اثر پرایمینگ بر روی سه رقم گلرنگ تحت سه رژیم آبیاری انجام گرفت. برخی از مطالعات اثرات سودمند پرایمینگ بذر را بر روی گیاهان مختلف بررسی کرده اند اما در حال حاضر اطلاعات کمی در مورد خصوصیات مربوط به جوانه زنی، مراحل نموی، عملکرد و خصوصیات کمی و کیفی بذور تیمار شده ژنوتیپ های م...
Effects of modified atmosphere packaging on some quality attributes of a ready-to-eat salmon sushi
Sushi, a very popular food worldwide became a popular ready-to-eat food selling in supermarkets, but it exhibit distinct features, which are associated with microbiological hazards. Therefore, MAP technology, known to reduce aerobic bacteria in fishery products, was used to improve quality of ready-to-eat salmon sushi in this study. Salmon sushi were packaged with air (control), 50%N2 /50%CO2 (...
متن کاملeffect of postharvest application of chitosan and calcium chloride on decay and quality attributes of sweet cherry
چکیده ندارد.
15 صفحه اولThe Effect of Modified Atmosphere Packaging on the Shelf-life of Greenhouse-grown Tomato
In the present study, packaging of a greenhouse-grown tomato on the culture medium containing 0, 25, 50, 75 and 100% compost tea under modified atmosphere: MA (88%N2 + 8%CO2 + 4%O2) in polyethylene and nanosilicon-polyethylene bags was studied at 5°C for 30 days. Several quality parameters such as moisture content, pH, total soluble solids (TSS), titratable acidity (TA), Vitamin C content, text...
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ژورنال
عنوان ژورنال: Food Science and Technology Research
سال: 2016
ISSN: 1344-6606,1881-3984
DOI: 10.3136/fstr.22.727