نتایج جستجو برای: quality and shelf life
تعداد نتایج: 16979301 فیلتر نتایج به سال:
Background and Objective: Lactobacilli are one of the major microorganisms in the probiotic yoghurt. The therapeutic potentials of these microorganisms are due to their variations and rates of survival during the shelf life of probiotic yoghurt. This study aimed to assess the total colony counts of lactobacillus strains in some examples of typical commercial probiotic yoghurt. Materi...
Today, various methods have been developed to reduce the cost and time needed for the preparation and production of bread. One of these methods is using baking premixes to increase ease and create uniformity for bread quality. This research was carried out with the aim of investigating the possibility of producing baking premixes to improve quality and delay the staling of Baguette and Barbary...
Litchi is a non-climacteric fruit (Wills et al. 2004) and it deteriorates very fast after harvest. Various technologies have been devised to minimize the post-harvest losses of litchi, one of such technologies is the use of PP bag & low temperature. The objectives of the study were to evaluate the effects of thiLitchi is a non-climacteric fruit and it deteriorates very fast after harvest. Vario...
Baking is obviously one of the most important stages of bread production. Baking time and oven temperature have greatest effects on bread quality. The aim of this study was to investigate the effect of baking time and temperature on bread quality and its shelf life. In this study, the effect of three rates of oven temperature (top and under bread surface) and baking time levels on bread quality...
This study was carried out to investigate the effects of three different packing methods including modified atmosphere, vacuum and common packaging on chemical, microbial and sensorial quality and shelf life of hot smoked Rainbow trout (Oncorhynchus mykiss) during storage at refrigerated temperature. For hot smoking, rainbow trout were gutted and cut in butterfly form and washed. Fish gutted br...
The present study aimed to assess the substitution of inorganic fertilizer with manure for increase of quality of fresh basil and its shelf life. Experiment was conducted on randomized complete block design with eight treatments and three replications in research farm of Shahrekord University in 2015. Treatments including NP (N + P), NPS (N + P + S), NPM (N + P + micronutrients), NPSM (N + P + ...
The bacteriological quality of unfrozen raw ground beef was evaluated after 0, 3, 6, 9, 12, 15, and 18 days of storage at 29 +/- 1 F (-1.7 +/- 0.6 C). At the time of fabrication, all of the ground beef samples contained 10(6) or fewer total aerobic and psychrotrophic bacteria/g; 81% contained 100 or fewer coliforms/g; 94% contained 100 or fewer Escherichia coli/g; and all of the samples contain...
Pistachio powder is a product used today in confectionery, ice cream, pistachio paste and other foods. Considering the higher rate of spoilage and oxidation in pistachio powder, developing methods to increase the shelf-life of this product is therefore important. In this study the effect of freezing and vacuum packaging on the quality characteristics of pistachio powder during storage was inve...
this thesis seeks to present a critical reading of virginia woolf’s mrs. dalloway and michael cunningham’s the hours in terms of an intertextual approach, concentrating on dialogic imagination, negativity, transposition and allusion. this study attempts to evaluate cunninghams perception of woolfs life and work by adopting kristevas conception of intertextuality and her consideration of the hou...
The main objective of this work was to assess the effectiveness of salicylic acid (SA), calcium chloride (CaCl2) or sodium bicarbonate (NaHCO3), and packaging on some qualitative properties of apricot fruit during cold storage. The experiments were conducted using a completely randomized design as factorial, with three replicates. Fruits were dipped in SA (0.1 or 0.5 mM), CaCl2 (1 or 2%) or NaH...
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