Secondary fermentations during the bulk storage of fermented cucumbers can result in spoilage that causes a total loss of the fermented product, at an estimated cost of $6,000 to $15,000 per affected tank. Previous research has suggested that such fermentations are the result of microbiological utilization of lactic acid and the formation of acetic, butyric, and propionic acids. The objectives ...

background: anecdotal information has suggested that sodium benzoate is used with more than permissible doses during production steps of food products especially pickles and pickled cucumbers in food producing factories in markazi province and other food producing factories . the present study was done to evaluate factual concentration of sodium benzoate in these products. methods: in this stud...

Historical PersPective The wide variety of fermented foods can be classified by the products of the fermentation, such as alcohol (beer, wine); organic acids, including lactic acid and acetic acid (vegetables, dairy); carbon dioxide (bread); and amino acids or peptides from protein (fish fermentations and others) (35, 56, 96, 97). Food fermentation is one of the earliest technologies developed ...

The quality of Dutch cucumbers in storage was investigated by four kinds of storage technique, especially such as weight loss, soluble solid content, firmness and their appearance. The results indicates that the quality of the Dutch cucumbers stored after pre-cooling is very near that of those stored after preheating, while they are higher than that of those primarily stored. And the quality of...

Experiments about the forced-air precooling of cucumbers were carried out under different operation parameters. The results show that the relation between cooling rate and air velocity can be given by power function. The linear relationship between the initial temperature of cold air and cucumbers and the final temperature of cucumbers is gained. Temperature gradient exists in different radius ...

Sea cucumbers belonging to echinoderm are traditionally used as tonic food in China and other Asian countries. They produce abundant biologically active triterpene glycosides. More than 300 triterpene glycosides have been isolated and characterized from various species of sea cucumbers, which are classified as holostane and nonholostane depending on the presence or absence of a specific structu...

Cyanocobalamin is the most widespread form of vitamin B12, which sufficient for humans. Vitamin B12 mainly found in animal products. However, supplementation does not have to be necessary because certain amounts are present plant Previous studies showed significant contents cyanocobalamin sea buckthorn and sauerkraut. In this study, selected products such as sea-buckthorn jam fermented (obtaine...

Listeria monocytogenes can survive and grow in refrigerated foods with pH values of approximately 4.0 to 5.0 and salt concentrations of 3 to 4%. Home-fermented refrigerator dill pickles fit this description. Contamination of this product with L. monocytogenes could cause serious problems because these items are not heated prior to consumption. L. monocytogenes survival and growth patterns were ...

The exchange of malic acid, lactic acid, NaCl, and sugar between cucumber and cover brine was monitored over a course of 16 days for 5 sizes of cucumbers. Experimental results showed that sugar exchange between cucumbers and cover brine was the slowest. In comparison to Ficks diffusion equation, the exponential equation better described the movement of solutes during the brine fermentation of c...

Sea cucumbers, belonging to the class Holothuroidea, are marine invertebrates, habitually found in the benthic areas and deep seas across the world. They have high commercial value coupled with increasing global production and trade. Sea cucumbers, informally named as bêche-de-mer, or gamat, have long been used for food and folk medicine in the communities of Asia and Middle East. Nutritionally...