Extending Shelf Life of Fruits by Using Some Microorganisms Biological Products

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Extending Shelf Life of Fruits by Using Some Microorganisms Biological Products

In recent years; the increased demand of fresh foods led to the search and finding new method which ensures to keep foods, with freshness and high quality [1]. Increasing consumer demand for extended plant material storage duration has mobilized the food industry to search for methods to maintain raw material quality and protection of a wide group of food products [2]. All fruits and vegetables...

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Shelf Life Prediction of Infant Formula by Using Rancidity Test

Infant formula has a fatty acid composition that meets the needs of the neonates for unsaturated fatty acids.These fatty acids are of major importance during this period of life in which the brain and retina are developing, and will therefore have an influence upon visual acuity and learning abilities. Oxygen reacts readily with unsaturated fatty acids, so that every time these compounds are ha...

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Shelf Life Prediction of Infant Formula by Using Rancidity Test

Infant formula has a fatty acid composition that meets the needs of the neonates for unsaturated fatty acids.These fatty acids are of major importance during this period of life in which the brain and retina are developing, and will therefore have an influence upon visual acuity and learning abilities. Oxygen reacts readily with unsaturated fatty acids, so that every time these compounds are ha...

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A Study on Shelf life Extension of Carambola Fruits

The freshly harvested Carambola (Averrhoa Carambola L.) fruits were packed in different packaging matrials like high density polyethylene (HDPE) with a 1% and 2% ventilation with a pretreatment 2 % CaCl2 stored at ambient and also in refrigerated conditions the temperature was in the range of 18.0 to 21.0 0 C and Relative humidity of about 86 per cent. To evaluate the storage condition and pret...

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ژورنال

عنوان ژورنال: International Journal of Molecular Biology

سال: 2017

ISSN: 2573-2889

DOI: 10.15406/ijmboa.2017.02.00032