olive (olea europaea l.) consumption and production are socially and economically important in iran. the aim of this experiment was to evaluate the vegetative characteristics, floral biology, fruit characteristics, oil percentage, and yield of eleven olive cvs. (‘arbequina’, ‘amygdalolia’, ‘bledy’, ‘roghani’, ‘zard’, ‘sevillana’, ‘koroneiki’, ‘conservalia’, ‘gordal sevillana’, ‘manzanilla’, and...

modifications in fat and fatty acid composition of silver carp that take place at each stage of canning process (precooking and sterilization) were evaluated. results showed, precooking led to decrease total fat and increase conjugated dines. the amounts of free fatty acids and thiobarbituric acids had no changed during precooking but these compounds like conjugated dine were increased after st...

Historically, the application of thermal heating in food processing could be dated back to invention by Nicholas Appert (1749–1841) which is nowadays known as canning and able preserve products stored glass bottles for an extended period [...]

In the early 1980s, just before entry of Spain in European Union, Spanish fish canning industry was already important, although it still well behind leading countries. Canning companies were small, exports low and directed to economically vulnerable countries, product highly varied economies scale small. Forty years later, is a more concentrated industry, with several large that have plants oth...

Clostridium botulinum is a pathogen of concern for low-acid canned foods. Here we report draft genomes of a neurotoxin-producing C. botulinum strain isolated from water samples used for cooling low-acid canned foods at a canning facility. The genome sequence confirmed that this strain belonged to C. botulinum serotype B1, albeit with major differences, including thousands of unique single nucle...

Economics and energy aspects of food irradiation were also discussed. Disinfestation of bulk grain, of bagged flour, preservation (radunzation) of packaged beef cuis and salmonella elimination from (radicidation of) poultry with electron accelerators, using electron beams or X-rays, were computed to be economically feasible and competitive. Deiailed analyses of the energy requirements of food p...