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Shelf-Life Prediction Model of Chitosan Coated Eggs at Different Storage Temperatures

room-temperature storage. Radiation Physics & Chemistry , 78(7): 589-591. 7. Tezotto-Uliana, J, V., Fargoni, G, P., Geerdink, G, M., & Kluge, R, A., (2014). Chitosan applications pre- or postharvest prolong raspberry shelf-life quality. Postharvest Biology and Technology , 91, 72-77. 8. Caner, C, Özge, Cansiz. (2008). Chitosan coating minimises eggshell breakage and improves egg quality. Journal of the Science of Food & Agriculture , 88(1): 56–61. 9. Scott, T, A. Silversides, F, G. (2000). The effect of storage and strain of hen on egg quality

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Sorption Properties of Some Romanian Gingerbread

References 1. Cervenka, l.,Rezkova, S. & Kralovsky, J., (2008). Moisture adsorption characteristics of gingerbread, a traditional bakery product in Pardubice, Czech Republic. Journal of Food Engineering. 84, 601-607. 2. Cauvain, S. &Young, L. (2000). Bakery food manufacture and quality: water control and effects. Blackwell Science Ltd 3. Troller, J.A. (1989). Water activity and food quality.” in T.M. Hardman (Eds.). Water in Food Quality, (pp.1-32). London: Elsevier Applied Science 4. Vytrasova

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Analysis of the Correlation Between the Freshness Indices of Pork and its Pork Exudate

REFERENCES 1. Bin, L. I. (2007). Examination of raw pork’s fresh degree and appraisal of raw pork’s storage quality. Journal of Shangluo University, 21, 57-59. 2. Bertram, H. C., Andersen, H. J., & Karlsson, A. H. (2001). Comparative study of low-field nmr relaxation measurements and two traditional methods in the determination of water holding capacity of pork. Meat Science, 57, 125-132. 3. Chang, H. J., Niu, X. Y., & Zhou, W. B. (2014). Effects of different freezing and thawing cycles on pork quality. Food Science, 35, 43-48. 4. Chen, S

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Variation in Nutritional Properties of Mango (Mangifera indica) Juice Based on Varietal Difference and Thermal Holding Time

: Food Technology, 21(2), 73 – 82. DOI: 10.1515/aucft-2017-0017. 3. Arah, I. K., Amaglo, H., Kumah, E. K., & Ofori, H. (2015). Preharvest and Postharvest Factors Affecting the Quality and Shelf Life of Harvested Tomatoes : A Mini Review. International Journal of Agronomy, 2015, 1 – 6. DOI: 10.1155/2015/478041. 4. Ariviani, S., Anggrahini, S., Naruki, S., Raharjo, S. (2015). Characterization and chemical stability evaluation of β-carotene microemulsions prepared by spontaneous emulsification method using VCO and palm oil as oil phase. International Food

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Effect of Duration and Drying Temperature on Characteristics of Dried Tomato (Lycopersicon esculentum L.) Cochoro Variety

. & Verheul, M. (2009). Review of flavonoids and other phenolics from fruits of different tomato ( Lycopersicon esculentum Mill.) cultivars. J of the Sci. of Food and Agri. 89(8), 1255-1270. DOI: 10.1002/jsfa.3605. 51. Splittstoesser, W. E. (1990). Vegetable Growing Handbook: Organic and Traditional. Methods. 3 rd Edition, Vannostrand Reinbold, New York. pp 167-171. 52. Tuba, D., Mehmet, A. K., Hakan, A., Derya, B. (2011). The Effects of Several Postharvest Treatments on Shelf Life Quality of Bunch Tomatoes. Not Bot Horti Agrobo 39(2), 209-213. DOI: http

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Optimization of Enset Fermentation in the Production of Kocho Using Response Surface Methodology

:611–618. 17. Gashe, B.A. (1987). Kocho fermentation. Journal of Applied Bacteriology 62:473–477. 18. Hunduma, T., Ashenafi, M. (2011). Effect of altitude on microbial succession during traditional enset ( Ensete Ventricosum ) fermentation. International Journal of Food, Nutrition and Public Health 4: 39–51. 19. Karssa, T.H., Ali, K.A., Gobena, E.N. (2014). The microbiology of kocho : An Ethiopian traditionally fermented food from enset ( Ensete ventricosum ). International Journal of Life Science 8: 7–13. 20. Li, Y., Shu, G., Li, Y., Liu, Y., Song, Y.(2018

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Preservative Effects of Gmelina arborea Fruits and Nauclea latifolia Stem Bark Extracts on Fruit Juice in Comparison with a Known Chemical Preservative

1133381 32. Palaniswamy K.P., Muthukrishnan C. R. (1974), Studies on the physico-chemical characteristics of lemon juices and squashes during storage, Ind. Food Pack , 28, pp. 37 – 41. 33. Parreek S., Paliwal R., Mukherjee S. (2011), Effect of juice extraction methods and processing temperature-time on juice quality of Nagpur mandarin (C itrus reticulata Blanco) during storage, J. Food Sci. Technol , 48(2), pp. 197–203. http://dx.doi.org/10.1007/s13197-010-0154-6 34. Patrignani F., Vannini L., Kamdem S.L.S., Lanciotti, R., Guerzoni, M.E. (2010

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