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Modeling the Formulation and Shelf Life of Avocado (Persea americana) Fruit Spread
Formulation and Shelf Life Fruit Spread
2016/6/1
The aim of this study was to use a systematic scientific mixture design to formulate avocado fruit spread in order to retain its aesthetic properties. A two level-factorial with four formulation facto...
Changes in Oxidative Stability of Selected Bakery Products during Shelf Life
bakery foods oxidatif stability shelf life fatty acids
2009/6/18
In this research, selected bakery products that contain high amount of fat (>10%) were stored under ambient conditions until the end of shelf life. Changes in oxidative stability and fatty acid compos...
Effectiveness of Commercial Organic Acids` Mixture (AcetolacTM) to Extend the Shelf Life and Enhance the Microbiological Quality of Merguez Sausages
AcetolacTM coliforms fecal streptococci Staphylococcus aureus sulfite reducing clostridia merguez shelf life
2008/10/31
The effect of the addition of organic acids on the shelf life and on the hygienic quality of Merguez sausages was studied. A commercial organic acid; AcetolacTM consisting of a mixture of sodium lacta...
Effects of Somatic Cell Count on Quality and Shelf-Life of Pasteurized Fluid Milk
somatic cell counts pasteurized fluid milk quality shelf-life study
2008/4/1
Milk was collected from eight Holstein cows four times before and four times after intramammary infection with Streptococcus agalactiae. Postinfection milk had significantly higher somatic cell count ...
Sensory and Microbiological Shelf-Life of a Commercial Ricotta Cheese
cheese Ricotta shelf-life prediction sensory
2008/3/28
Ricotta is a soft cheese that has a high moisture content and an initial pH above 6.0 and, thus, has a limited shelf-life even under refrigeration. The objectives of the present work were to calculate...
Shelf-Life of Pasteurized Process Cheese Spreads Made from Cheddar Cheese Manufactured with a Nisin-Producing Starter Culture
cheese spreads nisin spoilage shelf-life
2008/3/18
Cheddar cheese made with a nisin-producing starter culture and Cheddar cheese made with a commercially available starter culture were used to manufacture pasteurized process cheese spreads at low and ...
Effect of Low Temperature Preservation on Quality and Shelf Life of Buffalo Meat
Quality and Shelf Life Buffalo Meat
2016/5/31
Buffalo meat is the only future remedy for nutritional security in India. If the quality gets deteriorated, the meat preserved in refrigerator would impact greatly on the health of consumers. Hence me...
Studies on Processing and Shelf Life of Pork Nuggets with Liquid Whey as a Replacer for Added Water
Processing Shelf Life
2016/5/27
A study on the preparation and assessment of physico-chemical, microbiological and organoleptic properties of pork nuggets was carried out using liquid whey as a replacement for added water at three d...
Effect of Pre-chilling on the Shelf-life and Quality of Silver Pomfret (Pampus argenteus) Stored in Dry Ice and Wet Ice
Shelf-life and Quality Dry Ice and Wet Ice
2016/5/27
Effect of pre-chilling on the sensory, microbiological and biochemical quality of silver pomfret (Pampus argenteus) stored in a standardized combination of dry ice and wet ice at the ratio of 1:0.2:0....