The shelf-life of a drug product is the time that the average drug characteristic (e.g., potency) remains within an approved specification after manufacture. The United States Food and Drug Administration (FDA) requires indication for every drug product of a shelf-life on the immediate container label. Since the true shelf-life of a drug product is typically unknown, it has to be estimated base...

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 detailed study was carried out with the postharvest mangoes (namely, the Langra and the Khirshapat) treated with different levels of Bavistin DF (BDF) solution (namely, 250, 500, and 750 ppm) for obtaining results on biochemical changes as well as storability of postharvest mango. The experiment was laid out in randomized complete block design with three replicates. The results of the experim...

This experiment consisted of two popular mango varieties in Bangladesh (viz., Langra and Khirshapat) and four different levels of Gibberellic acid (GA3) solution, namely control, 100, 200 and 400 ppm. The two factors experiment was assigned in randomized complete block design with tree replicates. Data obtained from various biochemical analyses in terms of physicochemical properties and shelf l...

Coffee as beverage is prepared from the roasted seeds (beans) of the coffee plant. Coffee is the second most important product in the international market in terms of volume trade and the most important in terms of value. Artificial neural engineering and regression models were developed to predict shelf life of instant coffee drink. Colour and appearance, flavour, viscosity and sediment were u...

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