Storage stability of soluble pigments, chlorophylls, and carotenoids in electron‐beam‐irradiated edible lavers ( Porphyra umbilicalis ) with impact on microbial safety and sensory characteristics

2019 ◽  
Vol 99 (8) ◽  
pp. 3860-3870 ◽  
Author(s):  
Eun‐Jin Lee ◽  
Sudha Rani Ramakrishnan ◽  
Gui‐Ran Kim ◽  
Joong‐Ho Kwon
Keyword(s):  
Electron Beam ◽  
Storage Stability ◽  
Sensory Characteristics ◽  
Microbial Safety ◽  
Porphyra Umbilicalis

scholarly journals AVALIAÇÃO DE PRODUTOS OBTIDOS PELA DESIDRATAÇÃO OSMÓTICA DE BANANA SEGUIDA DE SECAGEM

2003 ◽  
Vol 21 (1) ◽  
Author(s):  
PAULO HENRIQUE MACHADO DE SOUSAPAULO HEN MACHADO DE SOUSA ◽  
GERALDO ARRAES MAIA ◽  
MEN DE SÁ MOREIRA DE SOUZA FILHO ◽  
RAIMUNDO WILANE DE FIGUEIREDO ◽  
RENATA TIEKO NASSU ◽  
...  
Keyword(s):  
Relative Humidity ◽  
Atmospheric Pressure ◽  
Room Temperature ◽  
Storage Stability ◽  
Osmotic Dehydration ◽  
Storage Period ◽  
Sensory Characteristics ◽  
Sensorial Analysis ◽  
Physico Chemical ◽  
Microbiological Stability

Foram obtidos dois produtos de banana por desidratação osmótica, um sob pressão atmosférica e outro sob vácuo, com complemento de secagem em estufa. A estabilidade dos produtos foi estudada, durante 120 dias, mediante análises físico-químicas, microbiológicas e sensoriais. Nesse período, os produtos ficaram armazenados em temperatura ambiente (23,4-34,1oC) e umidade relativa entre 33-81%. Concluiu-se que os produtos mantiveram suas características químicas, físico-químicas e sensoriais, além de estabilidade microbiológica (pouca variação durante o período de armazenamento). Somente a cor dos produtos apresentou variação expressiva. Sugere-se o tratamento utilizando osmose com vácuo seguido de secagem para produção de banana passa. EVALUATION OF PRODUCTS OBTAINED BY THE BANANA’S OSMOTIC DEHYDRATION FOLLOWED OF DRYING Abstract It was obtained two bananas products through osmotic dehydration, one under atmospheric pressure and other under vacuum, with drying complement in stove. The storage stability of these products was studied, during 120 days, through physicalchemical, microbiological and sensorial analysis. In this period, the products were stored at room temperature (23,4-34,1oC) and relative humidity between 33-81%. It was concluded that the obtained products maintained their chemical, physico-chemical and sensory characteristics, beyond microbiological stability (small variations during the storage period). Only the color of the produtcs presented more expressive variations. Therefore it is suggested the treatment using osmosis with vacuum followed by oven drying for the production of banana fig.

Shelf Life and Sensory Characteristics of Baby Spinach Subjected to Electron Beam Irradiation

2010 ◽  
Vol 75 (6) ◽  
pp. S319-S326 ◽  
Author(s):  
Jack A. Neal ◽  
Betsy Booren ◽  
Luis Cisneros-Zevallos ◽  
Rhonda K. Miller ◽  
Lisa M. Lucia ◽  
...  
Keyword(s):  
Electron Beam ◽  
Shelf Life ◽  
Electron Beam Irradiation ◽  
Sensory Characteristics ◽  
Beam Irradiation

Physico-Chemical and Sensory Characteristics of Defatted Roasted Peanuts During Storage1

1999 ◽  
Vol 26 (1) ◽  
pp. 44-53 ◽  
Author(s):  
G. L. Brannan ◽  
P. E. Koehler ◽  
G. O. Ware
Keyword(s):  
Gas Chromatography ◽  
Moisture Content ◽  
Storage Stability ◽  
Sensory Characteristics ◽  
Secondary Oxidation ◽  
B Values ◽  
A Value ◽  
Physico Chemical ◽  
Peak Areas

Abstract Full-fat (53% oil) and defatted (22% oil) blanched, whole, roasted peanuts were stored at 4,25, and 63 C for 12 wk. Defatted peanuts were lighter in color as indicated by a higher Hunter L and b values and a lower a value. The a value which indicated redness also decreased during storage until week 9. Defatting also resulted in roasted peanutty scores that were lower and decreased during storage and decreased pyrazine peak areas (Peaks 24 and 25). Rancidity-related attributes were generally more intense in defatted samples and increased during storage. PV and TBA values were higher in defatted peanuts and increased during storage. A higher moisture content in defatted peanuts may have contributed to its lower storage stability. TBA correlation with rancidity-related attributes indicated secondary oxidation in the samples during storage. The compounds 1-methylpyrrole, 2-methylpyrazine, 2,5 dimethylpyrazine, ethanol, hexanal, and pyridine were tentatively identified by gas chromatography.

scholarly journals Microbial safety and physicochemical characteristics of electron beam irradiated whole egg powder

2016 ◽  
Vol 25 (2) ◽  
pp. 637-642 ◽  
Author(s):  
Hyun-Joo Kim ◽  
Hae In Yong ◽  
Dinesh D. Jayasena ◽  
Hyun Jung Lee ◽  
Haelim Lee ◽  
...  
Keyword(s):  
Electron Beam ◽  
Physicochemical Characteristics ◽  
Microbial Safety ◽  
Egg Powder ◽  
Whole Egg
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