nowadays, using natural preservatives than synthetic ones is increasing. the present study was aimed to compare the effect of thyme (zataria multiflora boiss), onion (allium cepa) and ziziphora clinopodioides extracts on shelf-life extending of rainbow trout (oncorhynchus mykiss) salted, vacuum packaged fillet, kept at 4°c. for this purpose fish filets were kept in 4 treatment: salted in brine ...

Background: The short life time of human platelet units has led to a chronic shortage of fresh platelets in blood transfusion centers. Many approaches have been investigated experimentally to produce new hemostatically active platelet products that are capable of long term storage. Infusible platelet membrane (IPM) prepared from fresh or outdated human platelets have been developed as an altern...

Extension research has been conducted over the past three years over the various abattoirs, technological institutions and meat processing plants, in order to establish means of enhancing safety as well as shelf life extension. The technology applied was the process of electro-chemical activation of water by an on-site device. This device makes use of a powerful electrical field to split a sali...

In the pharmaceutical industry, a stability study is usually conducted to establish the drug expiration dating period(or shelf-life) of a drug product. The method suggested in the current FDA guidelines does not consider the situation when there is a batch-to-batch variation. Chow and Shao (1991) proposed a model which can take into account the batch-to-batch variation results. In this paper, a...

Poly(lactic-co-glycolic acid) (PLGA) is one of the most commonly used copolymers for electrospinning in tissue engineering applications. However, most research has not focused on the copolymer itself in regards to how long it can be used effectively and if varying the concentrations of polylactic acid (PLA) and polyglycolic acid (PGA) affect the resulting properties. Electrospinning is the meth...

plants gums, hydrophilic colloids, hydrocolloids, mucilages and hydrophilic polymers are compounds that can produce gel. coating materials which applied on food products increased shelf life of food by affecting water loss, gas exchange, oxidation process and decreasing the food spoilage and affect shelf life of food products. coating material could carry antioxidant, antibacterial and/or other...