18 To design new packaging for fresh food, stakeholders of the food 19 chain express their needs and requirements, according to some goals 20 and objectives. These requirements can be gathered into two groups: 21 (i) fresh food related characteristics and (ii) packaging intrinsic charac22 teristics. Modified Atmosphere Packaging (MAP) is an efficient way to 23 delay senescence and spoilage and ...

This trial was designed to assess the effect of live probiotic consumption on leucine assimilation from fresh and pasteurised yoghurt in volunteers with different lactose digestibility. Thirty-three volunteers (mean age 32, s.d. 7 years) participated in this parallel single-blind study (16 of them with moderate lactose intolerance). Breath samples were taken before and at 15 min intervals over ...

Walnut (Juglans regia L.) is a tree with significant economic value and usage for human health and various food industries. However, fresh walnut kernels are a less widespread product than the dried kernels. This study aimed to determine the fresh walnut kernel properties including, fatty acid composition, proximate composition, total phenolics (TPs), total antioxidant capacity (TAC), acidic, p...

Fresh meat is a highly perishable product due to its biological composition. Many interrelated factors influence the shelf life and freshness of meat such as holding temperature, atmospheric oxygen (O(2)), endogenous enzymes, moisture, light and most importantly, micro-organisms. With the increased demand for high quality, convenience, safety, fresh appearance and an extended shelf life in fres...

By analyzing the current situation of inventory management of enterprises of fresh agricultural products in Handan city as an example and based on the nature of fresh agricultural products, this paper points out the defect and disadvantage of single classification standard of ABC classification method in inventory classification; and applies the improved classification method based on ABC class...

background: hydroxymethylfurfural (hmf) is a common maillard reaction product directly formed from dehydration of sugars under acidic conditions during heating and storage in carbohydrate rich foods. the aim of the present study was to detect and quantify the amount of hmf in date syrup by hplc method. in addition, the amount of hmf in date syrup produced by traditional and industrial methods w...

Nitric oxide (NO) is a newly discovered fumigant for postharvest pest control. This paper provides detailed protocols for conducting NO fumigation on fresh products and procedures for residue analysis and product quality evaluation. An airtight fumigation chamber containing fresh fruit and vegetables is first flushed with nitrogen (N2) to establish an ultralow oxygen (ULO) environment followed ...

Aim-To identify Candida species in formalin fixed, paraffin wax embedded tissue by sequencing candidal rDNA.Methods-Target rDNA sequences were amplified by polymerase chain reaction (PCR) from fresh isolates of Candida and from 18 preserved oral mucosal tissue samples (16 cases of chronic hyperplastic candidiasis and two fibroepithelial polyps), shown histologically to contain Candida. Identifi...

For rapid chilling fresh products we propose the immersion in melting carbon dioxide hydrate crystals, produced at +8 oC and 30 bar. We compare the chilling time of a specific fresh product from 30 to 4 oC making use of a “shock freezer” (2 m/s air velocity, air at -10 oC) and applying a slurry of CO2 hydrate crystals. Furthermore the effect of these two methods on the weight loss of the produc...