The commercial food sector, including agriculture, food manufacture transport and retailing is responsible for 22% of the UK’s total greenhouse gas emissions. Food distribution and retail accounts for approximately one third of this, with food transport which includes motive power and refrigeration estimated to be responsible for 1.8 % of total emissions [1]. Road transport refrigeration equipm...

Central composite design of Response Surface Methodology (RSM) was used to study the effect of sodium chloride; NaCl (0.5-1%) and salt replacer potassium chloride KCl (0.5-1%) in combination with whey protein concentrate (0.5-1.5%) and black gram flour (2-4%) on the overall acceptability, saltiness and instrumental hardness of low salt restructured chicken nuggets. Reduction of NaCl content to ...

Protein aggregation is a long-standing problem for preservation of proteins in both laboratory settings and for commercial biotechnology products. It is well established that heating (cooling) can accelerate (slow) aggregation by populating (depopulating) unfolded or partially unfolded monomer states that are key intermediates in aggregation processes. However, there is a long-standing question...

Many pharmaceutical and biotechnological products are temperature-sensitive and should normally be kept at a controlled temperature, particularly during transport, in order to prevent the loss of their stability and activity. Therefore, stability studies should be performed for temperature-sensitive products, considering product characteristics, typical environmental conditions, and anticipatin...

Toxoplasma gondii oocysts are excreted nonsporulated in the feces of the cats into the environment. These oocysts must undergo sporulation to become infectious. Little is known about the factors that influence sporulation of T. gondii oocysts. The present study examined the survival of nonsporulated oocysts under refrigerated conditions over 11-week observation period. Microscopic examination o...

One of the determinants consumer demand for any value added product especially that a perishable item like fish/shrimp is its shelf life. Pickling has long since been one effective ways to preserve foods lean season. The present study was designed assess biochemical and microbiological quality shrimp pickle stored at room temperature refrigerated (4oC). recipe preparation decided based on prefe...

This in vitro study evaluated the Knoop hardness of the composite resins Charisma (C) and Durafill VS (D) polymerized in 3 different conditions: at room temperature (A) (23 +/- 1 degrees C); refrigerated at 4 +/- 1 degrees C and immediately photo-activated after removal from the refrigerator (0); and, refrigerated at 4 +/- 1 degrees C and photo-activated after a bench time of 15 min at room tem...