Effect of gamma irradiation on the shelf-life and physico-chemical quality of ready-to-cook (RTC) drumstick (Moringa oleifera) pods

LWT ◽  
2018 ◽  
Vol 88 ◽  
pp. 174-180
Author(s):  
J. Tripathi ◽  
P.S. Variyar
Keyword(s):  
Gamma Irradiation ◽  
Shelf Life ◽  
Moringa Oleifera ◽  
Chemical Quality ◽  
Physico Chemical

Microbial decontamination by low dose gamma irradiation and its impact on the physico-chemical quality of peppermint (Mentha piperita)

2011 ◽  
Vol 80 (4) ◽  
pp. 604-607 ◽  
Author(s):  
Hasna Machhour ◽  
Ismail El Hadrami ◽  
Boujamaa Imziln ◽  
Mohamed Mouhib ◽  
Mostafa Mahrouz
Keyword(s):  
Gamma Irradiation ◽  
Low Dose ◽  
Mentha Piperita ◽  
Chemical Quality ◽  
Physico Chemical

scholarly journals Studies on the Effect of Natural Preservatives and Packing Materials on Physico-Chemical Quality of pinni.

2020 ◽  
pp. 649-655
Author(s):  
Ravinder Singh ◽  
Kaushik Khamrui
Keyword(s):  
Shelf Life ◽  
Control Sample ◽  
Rosemary Extract ◽  
Chemical Quality ◽  
Slight Effect ◽  
Packing Materials ◽  
Physico Chemical ◽  
Tyrosine Content ◽  
Natural Preservatives

Pinni, a native heat dried sweet produce ready by roasting cereal flours mainly, with added khoa (desiccated milk) and sugar has a shelf-life of a few days under marketplace. In this study, result of preservers viz. i.e., cardamom powder and rosemary on the storage-life of pinni stored at 30±1˚C was investigated. Two packaging techniques viz., conventional cardboard boxes and polystyrene tray were compared for physico-chemical, quality of pinni during storage for 21 days and 28 days respectively at 30±1˚C. During storing, several variations took place in physico-chemical appearances, the changes being faster in control samples packed in both packaging materials as compared to cardamom and rosemary extract added pinni samples. The average tyrosine content for fresh pinni was 9.75 μg/5ml in control, 9.35 μg/5ml in cardamom and 9.45 μg/5ml in rosemary extracted added sample which increased significantly (p<0.05) to 13.87 μg/5ml, 13.59 μg/5ml and 13.23 μg/5ml respectively when packed in cardboard boxes similar results were found when pinni packed in polystyrene tray. There was slight effect of preservers on the excellence of pinni when packed in cardboard boxes, but changes were slower in pinni when packed in polystyrene tray. Pinni packaged in polystyrene tray stored at 30±1˚C, in the presence rosemary extract, was stable for 28 days and have shelf life 14 days more than control sample.

scholarly journals Study of Physico-Chemical Quality of the Surface Waters of the Estuary of the Western Basin of the Oued Oum Errabia-Morocco

2017 ◽  
Vol 10 (05) ◽  
pp. 41-49 ◽  
Author(s):  
Y. Asfers ◽  
H. Taouil ◽  
A. Amine, ◽  
S. Elanz ◽  
S. Ibn Ahmed
Keyword(s):  
Surface Waters ◽  
Chemical Quality ◽  
Western Basin ◽  
Physico Chemical
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