Microbial contribution to spoilage of A frican breadfruit ( A rtocarpus communis , Forst) during storage
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منابع مشابه
Microbial contribution to spoilage of African breadfruit (Artocarpus communis, Forst) during storage
The contributions of microorganisms in the deterioration of African breadfruit during storage were investigated in this study. Matured fruits of the seedless variety of the African breadfruit (Artocarpus communis, Forst) were stored under different temperature conditions and morphological changes observed at 24-h intervals for 120 h. Spoilage of breadfruit was observed after 72 h with microbial...
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The rheological (Pasting, farinograph, and alveograph) properties of wheat flour (WF) replaced with breadfruit four (05-40%) was analyzed. Baking and sensory qualities of the resulting bread were evaluated. Differences in baking properties of loaves produced under laboratory and industrial conditions were analyzed with t-test, whereas ANOVA was used for other analyses. Peak and final viscositie...
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15 صفحه اولEffect of chitosan and Trachyspermum ammi essential oil on microbial growth, proteolytic spoilage, lipid oxidation and sensory attributes of chicken fillet during refrigerated storage
BACKGROUND: Chicken meat is susceptible to microbial and chemical contamination and using antimicrobial agents helps to prolong its shelf-life. OBJECTIVES: This study focuses on the effect of chitosan-based coating and Trachyspermum ammi essential oil on qualitative properties of refrigerated chicken fillet meat. MATERIAL and METHODS: chicken fillets treated with chitosan solution (2 %wv-1) and...
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ژورنال
عنوان ژورنال: Food Science & Nutrition
سال: 2013
ISSN: 2048-7177,2048-7177
DOI: 10.1002/fsn3.28