The antioxidant effect of curry leaf powder (CLP) was determined by assessing the formation of lipid peroxides, free fatty acids (FFA) and thiobarbituric acid substances (TBARS) in raw ground and cooked goat meat patties during refrigerated storage. pH, water holding capacity and cooking loss per cent were not affected by curry leaf powder when added in raw ground goat meat. Fresh goat meat wit...

Good quality cocoa beans are well studied and known as rich source of natural polyphenols. On the contrary, little research has been done regarding polyphenol extracts (PE) from low quality cocoa beans i.e. partially fermented dry cocoa beans (PFDCB) and unfermented dry cocoa beans (UFDCB). The following research was carried out to study the antioxidant, antibacterial, and food colouring proper...

Wild pomegranate arils were blanched in hot water at 85°C for one minute and then pretreated by soaking in 0.2% solution of potassium metabisulphite (KMS) for 2 minutes. The pretreated arils were dried in a mechanical drier at 60°C as well as in a solar drier. The time taken to bring the moisture content to 8% (db) during mechanical drying and solar drying was 5.5 hours and 13 hours respectivel...

The aim of this study was correlation determination between fat putrefaction indices and antioxidative enzymes in chicken, cattle and camel meat during refrigerated storage. Longissimus dorsi muscle of three Iranian dromedary one humped camel and three Holstein cattle and breast muscle of three broiler breeder chicken were obtained from the carcasses 3 days postmortem. The samples were ground a...

Storm water runoff is increasingly assessed for fecal indicator organisms (e.g., Escherichia coli, E. coli) and its impact on contact recreation. Concurrently, use of autosamplers along with logistic, economic, technical, and personnel barriers is challenging conventional protocols for sample holding times and storage conditions in the field. A common holding time limit for E. coli is 8 h with ...

PURPOSE The stability and viscosity of preparations of a commercially available, flavored, immediate-release powder for oral suspension (omeprazole-sodium bicarbonate) during refrigerator and room temperature storage were investigated. METHODS Omeprazole-sodium bicarbonate 20-mg packets were suspended to initial omeprazole concentrations of 0.6 and 2 mg/mL, and omeprazole-sodium bicarbonate 4...

In-package ozonation is an antimicrobial packaging system that uses atmospheric cold plasma technology to generate ozone and other gases inside a sealed package to inhibit microbial growth on packaged food. Previous unpublished research has shown that in-package ozonation effectively kills and inhibits microbes on raw chicken breast meat. However, ozone has a high oxidation potential and may in...