Pasteurization has long been the standard method to extend the shelf-life of dairy products, as well as a means to reduce microbial load and the risk of food-borne pathogens. However, the process has limitations, which include cost effectiveness, high energy input, and reduction of product quality/organoleptic characteristics. In an effort to reduce these limitations and extend shelf-life, this...

A large amount of oyster mushrooms is wasted every year due to post-harvest losses/decays. An experiment was conducted to observe the effect of low temperature to extend shelf life and nutritional quality of oyster mushroom. The experiment consisted of two treatments including: mushrooms stored at ambient (25 °C) temperature or stored at 3 °C temperature. The experiment wa...

this review focuses on the introduction of par-baked bread technology and effects of map on the microbial and sensorial shelf life of the mentioned bread, which are discussed here under four categories of the product contamination after probating, the composition of the gas, the characteristics of the packaging material, and the packaging technology. since traditional breads have a low quality ...

Teaching ESL to adults means being awed every day as we witness the tenacity and perseverance of immigrants carving out better lives for themselves and their families. —Spelleri, 2002

berangan banana were treated with hot water at 50 ºc for 0 (control), 10, and 20 min and then kept at room temperature (25±2 ºc), 75-80% rh to observe the ripening progress. firmness and activity of cell wall degradation enzymes such as polygalacturonase (pg), pectin methylesterase (pme), and pectate lyase (pl) were determined for treated and untreated banana. the microstructure of banana peel ...

the pomegranate fruits of cvs. malas yazdi and malas ashkezar were immersed in sa (1 and 2 mm from source of acytyl salicylic acid) for five minutes, in ja (0.3 and 0.4 mm from source of n-propyl dihydrojasmonate) for fifteen minutes, in cacl2 (1 and 2%) for five minutes, and in distilled water for five minutes as control. then, the fruits were stored in cold storage at 1.5±0.5ºc and 85±5% rela...