scholarly journals Hygienic and sensory quality factors affecting the shelf-life of Fruhe (Casu axedu) traditional Sardinian fresh cheese

2013 ◽  
Vol 2 (3) ◽  
pp. 44
Author(s):  
Carlo Spanu ◽  
Christian Scarano ◽  
Massimiliano Venusti ◽  
Daniela Sardo ◽  
Salvatore Serra ◽  
...  
Keyword(s):  
Shelf Life ◽  
Sensory Quality ◽  
Quality Factors ◽  
Factors Affecting ◽  
Fresh Cheese

Structural Model of Service Quality Factors Affecting Loyalty Sustainability

2020 ◽  
Vol 11 (2) ◽  
Author(s):  
Eman Al-erqi ◽  
◽  
Mohd Lizam Mohd Diah ◽  
Najmaddin Abo Mosali ◽  
◽  
...  
Keyword(s):  
International Students ◽  
Service Quality ◽  
Goodness Of Fit ◽  
Structural Model ◽  
Quality Factors ◽  
Factors Affecting ◽  
Measurement Models ◽  
Confirmatory Factor ◽  
The University ◽  
The Impact

This study seeks to address the impact of service quality affecting international student's satisfaction towards loyalty tothe Universiti Tun Hussein Onn Malaysia(UTHM). The aim of thestudy is to develop relationship between service quality factor and loyalty to the university from the international students’ perspectives. The study adopted quantitative approach where data was collected through questionnaire survey and analysed statistically. A total of 246 responses were received and found to be valid. The model was developed and analysed using AMOS-SEM software. Confirmatory factor analysis (CFA) function of the software was to assessed the measurement models and found that all the models achieved goodness of fit. Then path analysis function was used to assessed structural model and found that service qualityfactors have a significant effect on the students’ satisfaction and thus affecting the loyaltyto the university. Hopefully the outcome form this study will benefit the university in providing services especially to the international students.

scholarly journals High Oxygen Packaging of Atlantic Cod Fillets Inhibits Known Spoilage Organisms, but Sensory Quality Is Not Improved Due to the Growth of Carnobacterium/Carnobacteriaceae

Foods ◽  
2021 ◽  
Vol 10 (8) ◽  
pp. 1754
Author(s):  
Anlaug Ådland Hansen ◽  
Solveig Langsrud ◽  
Ingunn Berget ◽  
Mari Øvrum Gaarder ◽  
Birgitte Moen
Keyword(s):  
Shelf Life ◽  
Sensory Quality ◽  
Atlantic Cod ◽  
Bacterial Load ◽  
Modified Atmosphere Packaging ◽  
Volatile Components ◽  
Spoilage Bacteria ◽  
Before And After ◽  
Thawing Process ◽  
Short Time

Improved quality control and prolonged shelf life are important actions in preventing food waste. To get an overview of the bacterial diversity of fillets from live stored mature Atlantic cod, bacterial isolates were identified before and after storage (air and vacuum) and freezing/thawing. Based on the load of dominating bacteria, the effect of different packaging methods and a short freezing/thawing process on prolonged shelf-life was evaluated (total viable counts, bacteriota, sensory attributes, and volatile components). Hand filleted (strict hygiene) cod fillets had a low initial bacterial load dominated by the spoilage organism Photobacterium, whereas industrially produced fillets had higher bacterial loads and diversity (Pseudomonas, Arthrobacter, Psychrobacter, Shewanella). The identified bacteria after storage in vacuum or air were similar to the initially identified bacteria. Bacteriota analysis showed that a short time freezing/thawing process reduced Photobacterium while modified atmosphere packaging (MAP; 60%CO2/40%O2 or 60%CO2/40%N2) inhibited the growth of important spoilage bacteria (Photobacterium, Shewanella, Pseudomonas) and allowed the growth of Carnobacterium/Carnobacteriaceae and Acinetobacter. Despite being dominated by Photobacterium, fresh fillets stored in MAP 60%CO2/40%N2 demonstrated better sensory quality after 13 days of storage than fillets stored in MAP 60%CO2/40%O2 (dominated by Carnobacterium/Carnobacteriaceae). Carnobacterium spp. or other members of Carnobacteriaceae may therefore be potential spoilage organisms in cod when other spoilage bacteria are reduced or inhibited.

Compositional characteristics, texture, shelf‐life and sensory quality of snack crackers produced from non‐traditional ingredients

2021 ◽  
Author(s):  
Silvina Patricia Meriles ◽  
Roxana Piloni ◽  
Georgina Vanesa Cáceres ◽  
María Cecilia Penci ◽  
María Andrea Marín ◽  
...  
Keyword(s):  
Shelf Life ◽  
Sensory Quality

Factors affecting bromate removal capacity of zerovalent iron packed columns

2006 ◽  
Vol 6 (6) ◽  
pp. 119-130 ◽  
Author(s):  
C. Fan ◽  
C.H. Chan ◽  
L. Xie ◽  
C. Shang
Keyword(s):  
Zerovalent Iron ◽  
Minor Role ◽  
Sulfate Concentration ◽  
Quality Factors ◽  
Bicarbonate Concentration ◽  
Factors Affecting ◽  
Weight Percentage ◽  
Removal Capacity ◽  
A Minor ◽  
Aqueous Complexes

In a series of column experiments lasting for approximately 1500 pore volume, the effects of operational factors (flow rates, sand admixtures) and water quality factors (concentrations of DO, sulfate, phosphate and bicarbonate) on bromate removal capacity of zerovalent iron were investigated. The bromate removal capacity, obtained from migration of concentration profiles, was observed to decrease with increases in flow rate. In the case that 20 wt-% iron was replaced by sands, the bromate removal capacity increased, but, on the contrary, the bromate removal capacity inevitably decreased when the weight percentage was increased by two times. Dissolved oxygen played a minor role in decreasing the bromate removal capacity, this decreasing effect only prevailed near the proximal end of depassivating irons. The bromate removal capacity increased in the presence of 100 mg/L sulfate concentration but decreased when the sulfate concentration further increased. When comparing the effect on removal capacity for phosphate and sulfate, the inhibiting effect of phosphate on the bromate removal capacity was larger. Lastly, the removal capacity increased with increasing bicarbonate concentration, which may due to the formation of aqueous complexes.

scholarly journals Effects of Chinese pickled and dried mustard on nutritional quality, sensory quality, and shelf life of steamed pork belly

2018 ◽  
Vol 6 (4) ◽  
pp. 747-756 ◽  
Author(s):  
Qing Shen ◽  
Mengting Wang ◽  
Jinhu Tian ◽  
Lyulin Hu ◽  
Sijie Ren ◽  
...  
Keyword(s):  
Shelf Life ◽  
Nutritional Quality ◽  
Sensory Quality ◽  
Quality And Shelf Life

Commuter Bicyclist Route Choice: Analysis Using a Stated Preference Survey

2003 ◽  
Vol 1828 (1) ◽  
pp. 107-115 ◽  
Author(s):  
Monique A. Stinson ◽  
Chandra R. Bhat
Keyword(s):  
Travel Time ◽  
Stated Preference ◽  
Empirical Models ◽  
Policy Implications ◽  
Facility Planning ◽  
Quality Factors ◽  
Stated Preference Survey ◽  
Factors Affecting ◽  
Choice Analysis ◽  
Using Data

The importance of factors affecting commuter bicyclists’ route choices was evaluated. Both route-level (e.g., travel time) and link-level (e.g., pavement quality) factors are examined. Empirical models are estimated using data from a stated preference survey conducted via the Internet. The models indicate that, for commuter bicyclists, travel time is the most important factor in choosing a route. Presence of a bicycle facility (especially a bike lane or separate path), the level of automobile traffic, pavement or riding surface quality, and presence of a bicycle facility on a bridge are also very important determinants. Furthermore, there are policy implications of these results for bicycle facility planning.

Sensory Quality and Histamine Formation during Controlled Decomposition of Tuna (Thunnus thynnus)

1996 ◽  
Vol 59 (2) ◽  
pp. 167-174 ◽  
Author(s):  
EMILIO I. LÓPEZ-SABATER ◽  
JOSÉ J. RODRÍGUEZ-JEREZ ◽  
MANUELA HERNÁDEZ-HERRERO ◽  
ARTUR X. ROIG-SAGUÉS ◽  
MARIA T. MORA-VENTURA
Keyword(s):  
European Union ◽  
Shelf Life ◽  
Sensory Quality ◽  
Health Hazard ◽  
Human Consumption ◽  
The European Union ◽  
Histamine Production ◽  
Histamine Formation ◽  
Hazard Levels ◽  
The U.S

Histamine production was studied during controlled tunafish decomposition at 0, 8, and 20°C. The influence of the location of the anatomic section on the amount of histamine formed and the incidence of histidine decarboxylating bacteria were also considered. By the time of sensory rejection, histamine levels in tunafish sections stored at 0 and 20°C were still below the hazard levels and the allowable levels established by both the U.S. Food and Drug Administration (FDA) and the European Union. Toxic amounts were only formed after the tunafish was considered organoleptically unsuitable for human consumption. However, at 8°C, levels of histamine between 100 and 200 mg/l00 g of fish were found before tuna reached the rejection point. Hence, physical appearance was not a good criterion for estimating the shelf life and especially the histamine-related health hazard when tuna was stored at 8°C, a common temperature in many home refrigerators.

Commercial application of high-pressure processing for increasing starter-free fresh cheese shelf-life

LWT ◽  
2014 ◽  
Vol 55 (2) ◽  
pp. 498-505 ◽  
Author(s):  
K. Evert-Arriagada ◽  
M.M. Hernández-Herrero ◽  
B. Guamis ◽  
A.J. Trujillo
Keyword(s):  
High Pressure ◽  
Shelf Life ◽  
High Pressure Processing ◽  
Commercial Application ◽  
Fresh Cheese
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