scholarly journals Breeding of a large-sized tomato cultivar ‘Momotaro’ series, with high quality, good flavor and long shelf life that enables shipment at full ripen stage

2020 ◽  
Vol 22 (2) ◽  
pp. 184-188
Author(s):  
Keyword(s):  
Shelf Life ◽  
High Quality ◽  
Tomato Cultivar ◽  
Good Flavor

Effects of the combination of starters and enzymes in regulating bread quality and shelf life / Effectos de la combinación de iniciadores microbianos y enzimas en la calidad y conservación del pan

1999 ◽  
Vol 5 (3) ◽  
pp. 263-273 ◽  
Author(s):  
M.A. Martínez-Anaya ◽  
A. Devesa ◽  
P. Andreu ◽  
C. Escrivá ◽  
C. Collar
Keyword(s):  
Shelf Life ◽  
Wheat Flour ◽  
Bread Quality ◽  
Wheat Bread ◽  
Low Grade ◽  
High Quality ◽  
White Wheat ◽  
Beneficial Effects ◽  
Commercial Enzymes ◽  
Quality And Shelf Life

The influence of commercial enzymes and starters on white wheat bread quality and keeping proper ties (microbial and physical shelf life) has been studied. Two different quality flours, two enzymes (α- amylase/pentosanase, lipase and their mix), and three microbial starters were used to formulate twenty four breads. The combination of enzymes and starter resulted in beneficial effects greater than those obtained when each technological aid was used in a single way. The effect was mostly stressed when low grade wheat flour was used; in this case, specifically designated combinations facilitated loaves of improved volume and shape, and a crumb texture with initial values and rate of staling close to those found with a high quality flour.

scholarly journals Current situation and prospects for the horse meat market in Poland and the world

2019 ◽  
Vol 75 (02) ◽  
pp. 6203-2019 ◽  
Author(s):  
EWA JASTRZĘBSKA ◽  
TOMASZ DASZKIEWICZ ◽  
ALEKSANDRA GÓRECKA-BRUZDA ◽  
DINA FELIŚ
Keyword(s):  
Fatty Acid ◽  
Shelf Life ◽  
Raw Material ◽  
High Demand ◽  
High Quality ◽  
Biological Value ◽  
Horse Meat ◽  
The World ◽  
Low Levels ◽  
Meat Market

Humans have developed strong emotional connections with horses throughout the centuries, and horses continue to occupy a special place among other livestock animals. For this reason, horses are reared industrially for slaughter only in some countries. Horse meat is characterized by a high content of protein of high biological value and low levels of fat with a desirable fatty acid profile. Aged horse meat has a long shelf life, and it is an attractive food and raw material for further processing. The high demand for high quality raw horse meat creates new opportunities for breeders, and it could become an alternative or supplementary source of income for traditional livestock farms.

scholarly journals Study of amino acid composition of filling for extruded grain crops

2021 ◽  
pp. 90-94
Author(s):  
U. Ch. Сhomanov ◽  
G. E. Zhumalieva ◽  
M. Ch Tultabayev ◽  
G. S. Aktokalova ◽  
R. K. Kassimbek ◽  
...  
Keyword(s):  
Amino Acids ◽  
Amino Acid ◽  
Shelf Life ◽  
Amino Acid Composition ◽  
Acid Composition ◽  
Essential Amino Acids ◽  
The Body ◽  
High Quality ◽  
Grain Crops ◽  
Grain Products

In this paper, the amino acid composition of protein filling for extruded grain products is studied. According to research, essential amino acids make up more than 1/3 of all amino acids, which means that the protein filling is of high quality. The article considers covering the daily requirement of amino acids of the body with protein filling. It was found that the protein filling contains a rich amino acid composition, and allows you to get extruded grain products with a long shelf life.

scholarly journals Optimization of Processing Parameters and Extension of Shelf Life of ‘Quark’-A Type of Thick Yoghurt

2016 ◽  
Vol 2 (1) ◽  
pp. 38-43
Author(s):  
Ram Shovit Yadav
Keyword(s):  
Shelf Life ◽  
Technical College ◽  
Room Temperature ◽  
Processing Parameters ◽  
Sensory Properties ◽  
Cow Milk ◽  
High Quality ◽  
Quality Life

Quark was prepared from cow milk by the optimization of different parameters like concentration of rennet, sugar percentage and flavor types. The rennet concentration used for optimization was 0.00139 %, 0.00234 %, 0.00278 % and 0.00468 %. In terms of acidity, texture, flavor and appearance. 0.00234 percent rennet was found significantly best product. The concentration of sugar in quark was varied in different proportion viz. 2, 4 and 5 %, among these 4 % was ranked best with respect to sensory properties. Flavor optimization with vanilla 125ppm without color addition was preferred significantly. Though the high quality life (HQL) of the optimized product was 45 days in deep frozen condition (-20°C), 6 days in refrigerated condition (-4°C). Yet, the product remained acceptable up to 2 days at room temperature (33 ± 2°C) and up to 15 days in refrigerated condition.Sunsari Technical College Journal 2015, 2(1):38-43

scholarly journals ‘Hanhong’ Pear

HortScience ◽  
2007 ◽  
Vol 42 (2) ◽  
pp. 397-416
Author(s):  
Maojun Zhang ◽  
Lihua Ding ◽  
Qiang Wang ◽  
Meiqi Feng ◽  
Shahrokh Khanizadeh
Keyword(s):  
Shelf Life ◽  
Black Spot ◽  
High Quality ◽  
Asian Pear ◽  
Pear Scab ◽  
Venturia Pirina

‘Hanhong’ (Pyrus ussuriensis Maxim × P. bretschneideri Rehd.) is a new high-quality Asian pear with excellent firmness and crispness and a long shelf life. Fruit of ‘Hanhong’ are very attractive and the tree is very winter-hardy. The fruit and leaves are resistant to pear scab (Venturia pirina Aderh) and black spot (Alternaria kikuchiana Tannka) disease.

SIGNIFICANCE AND CONTROL OF AIR-BORNE CONTAMINATION IN MILK AND FOOD PLANTS1,2

1967 ◽  
Vol 30 (1) ◽  
pp. 13-17 ◽  
Author(s):  
D. R. Heldman
Keyword(s):  
Laminar Flow ◽  
Shelf Life ◽  
Food Industry ◽  
Food Products ◽  
Effective Control ◽  
High Quality ◽  
Contamination Control ◽  
Air Turbulence ◽  
Dairy Plant ◽  
And Control

Summary The control or elimination of air-borne contamination in the food industry provides many distinct advantages. Obtaining maximum shelf-life of packaged non-sterile food products, gaining full economic advantages of continuous sterilization of fluid food products and maintaining overall high quality levels are among the advantages. By control or elimination of sources such as floor drains ventilation systems and plant workers, populations of air-borne microorganisms can be reduced significantly. Recent results reveal that 68% of the air-borne bacteria counts in packaging areas of a dairy plant are greater than 6 per ft3. Nearly 45% of the air-borne bacteria are associated with particles between 2.0 and 5.5 microns. Contamination control can be accomplished by preventing transport of air-borne contaminants from source to point of contamination. Air turbulence is one of the primary mechanisms contributing to transport. Laminar flow of filtered air has provided effective control under experimental situations.

scholarly journals Spoilage Investigation of Chill Stored Meagre (Argyrosomus regius) Using Modern Microbiological and Analytical Techniques

Foods ◽  
2021 ◽  
Vol 10 (12) ◽  
pp. 3109
Author(s):  
Faidra Syropoulou ◽  
Foteini F. Parlapani ◽  
Dimitrios A. Anagnostopoulos ◽  
Anastasios Stamatiou ◽  
Athanasios Mallouchos ◽  
...  
Keyword(s):  
Shelf Life ◽  
Carbonyl Compounds ◽  
Analytical Techniques ◽  
Quality Level ◽  
Volatile Profile ◽  
High Quality ◽  
International Commerce ◽  
Fish Fillets ◽  
Volatile Organic ◽  
Argyrosomus Regius

Spoilage status of whole and filleted chill-stored meagre caught in January and July was evaluated using sensory, microbiological, 16S metabarcoding and Volatile Organic Compounds (VOCs) analysis. Based on the sensory analysis, shelf-life was 15 and 12 days for the whole fish taken in January and July, respectively, while 7 days for fish fillets of both months. For the whole fish, Total Viable Counts (TVC) at the beginning of storage was 2.90 and 4.73 log cfu/g for fish caught in January and July respectively, while it was found about 3 log cfu/g in fish fillets of both months. The 16S metabarcoding analysis showed different profiles between the two seasons throughout the storage. Pseudomonas (47%) and Psychrobacter (42.5%) dominated in whole meagre of January, while Pseudomonas (66.6%) and Shewanella (10.5%) dominated in fish of July, at the end of shelf-life. Regarding the fillets, Pseudomonas clearly dominated at the end of shelf-life for both months. The volatile profile of meagre was predominated by alcohols and carbonyl compounds. After univariate and multivariate testing, we observed one group of compounds (trimethylamine, 3-methylbutanoic acid, 3-methyl-1-butanol) positively correlating with time of storage and another group with a declining trend (such as heptanal and octanal). Furthermore, the volatile profile seemed to be affected by the fish culturing season. Our findings provide insights into the spoilage mechanism and give information that helps stakeholders to supply meagre products of a high-quality level in national and international commerce.

Tomato cultivar grouping based on firmness change, shelf life and variance during postharvest storage

2004 ◽  
Vol 34 (2) ◽  
pp. 187-201 ◽  
Author(s):  
Bart De Ketelaere ◽  
Jeroen Lammertyn ◽  
Geert Molenberghs ◽  
Michèle Desmet ◽  
Bart Nicolaı̈ ◽  
...  
Keyword(s):  
Shelf Life ◽  
Postharvest Storage ◽  
Tomato Cultivar

Effects of the combination of starters and enzymes in regu lating bread quality and shelf life Effectos de la combinación de iniciadores microbianos y enzimas en la calidad y conservación del pan

1998 ◽  
Vol 4 (6) ◽  
pp. 425-435 ◽  
Author(s):  
M.A. Martínez-Anaya ◽  
A. Devesa ◽  
P. Andreu ◽  
C. Escrivá ◽  
C. Collar
Keyword(s):  
Shelf Life ◽  
Wheat Flour ◽  
Bread Quality ◽  
Wheat Bread ◽  
Low Grade ◽  
High Quality ◽  
White Wheat ◽  
Beneficial Effects ◽  
Commercial Enzymes ◽  
Quality And Shelf Life

The influence of commercial enzymes and starters on white wheat bread quality and keeping proper ties (microbial and physical shelf life) has been studied. Two different quality flours, two enzymes (α- amylase/pentosanase, lipase and their mix), and three microbial starters were used to formulate twenty four breads. The combination of enzymes and starter resulted in beneficial effects greater than those obtained when each technological aid was used in a single way. The effect was mostly stressed when low grade wheat flour was used; in this case, specifically designated combinations facilitated loaves of improved volume and shape, and a crumb texture with initial values and rate of staling close to those found with a high quality flour.

Germplasm Development and Innovation of High Quality Edible Pumpkin: Halixiang NO.1.

2012 ◽  
Vol 178-181 ◽  
pp. 947-949
Author(s):  
Yu Rong Dai ◽  
Hong Xie ◽  
Chang Zheng Du
Keyword(s):  
Shelf Life ◽  
Quality Characteristics ◽  
High Yield ◽  
Vegetable Crops ◽  
High Quality ◽  
Field Management

Pumpkin is one of the major vegetable crops in cucurbit family. Due to its easy cultivation, high yield, long shelf life and abundant nutriments, pumpkin is very popular in China. In this paper, we study on the germplasm development and innovation of high quality edible pumpkin: Halixiang NO.1. We also discussed the species quality, characteristics and field management.

Sign in / Sign up

Export Citation Format

Share Document