Effect of Storage on Acrylamide and 5-hydroxymethylfurfural Contents in Selected Processed Plant Products with Long Shelf-life

Effect of Storage on Acrylamide and 5-hydroxymethylfurfural Contents in Selected Processed Plant Products with Long Shelf-life

This study investigated the effects of storage and temperature duration on the stability of acrylamide (AA) and 5-hydroxymethylfurfural (HMF) in selected foods with long shelf-life. Products were analysed fresh and stored at temperatures of 4 and 25 °C after 6 and 12 months (with the exception of soft bread samples, which were analysed after 15 and 30 days). The AA and HMF contents were determi...

Efffect of storage temperature and container type on storage and shelf life of persimmon fruits

Effect of Storage Temperature and Packaging Material on Shelf Life of Thornless Blackberry

Blackberry is a highly perishable fruit and its quality decreases very quickly during postharvest period. In this research, two types of container including: oriented poly styrene (OPS), a petroleum-based material, and oriented poly corn starch (OPCS), a bio-based material, was analyzed over 14 days to determine their effects on shelf life of thornless blackberry. Packages were placed in freeze...

Effect of turmeric on shrimp (Penaeus semisulcatus) shelf life extension in chilled storage conditions

The present investigation aimed to evaluate the effect of turmeric on shelf life extension of shrimp Penaeus semisulcatus under chilled storage conditions by sensory (organoleptic parameters), pH, proximate and bacterial analysis. The experimental setup was grouped into six, head on (group I), head on coated with turmeric (group II), headless (group III), headless coated with turmeric (group IV...

Effect of turmeric on shrimp (Penaeus semisulcatus) shelf life extension in chilled storage conditions

The present investigation aimed to evaluate the effect of turmeric on shelf life extension of shrimp Penaeus semisulcatus under chilled storage conditions by sensory (organoleptic parameters), pH, proximate and bacterial analysis. The experimental setup was grouped into six, head on (group I), head on coated with turmeric (group II), headless (group III), headless coated with turmeric (group IV...