Shelf life improvement of the biocontrol agent Candida sake CPA-1 by suitable package and storage conditions

BioControl ◽  
2019 ◽  
Vol 64 (4) ◽  
pp. 435-446 ◽  
Author(s):  
Anna Carbó ◽  
Neus Teixidó ◽  
Josep Usall ◽  
Cristina Solsona ◽  
Rosario Torres
Keyword(s):  
Shelf Life ◽  
Biocontrol Agent ◽  
Storage Conditions ◽  
Life Improvement ◽  
Candida Sake ◽  
And Storage

scholarly journals Influence of drying methods on preservation of biologically active substances of garden strawberries being raw material for food enrichment

2021 ◽  
Vol 845 (1) ◽  
pp. 012094
Author(s):  
I M Novikova ◽  
O M Blinnikova ◽  
L G Eliseeva ◽  
D A Blinnikova
Keyword(s):  
Shelf Life ◽  
Storage Period ◽  
Storage Conditions ◽  
Biologically Active Substances ◽  
Biologically Active ◽  
Raw Material ◽  
Drying Methods ◽  
Urgent Problem ◽  
And Storage ◽  
Active Substances

Abstract At present, the preservation of the consumer properties of berry products is an urgent problem. Use of fresh garden strawberries is limited by a short storage period and seasonality. Under optimal storage conditions in a normal atmosphere, the average shelf life of strawberries is from 2 to 9 days depending on the variety. To meet the needs of the population in garden strawberries and meet the physiological needs in a unique complex of biologically active substances, strawberries are subjected to different processing methods. Drying being a type of fruit and berry products processing has the following advantages: a significant increase in the shelf life of products, a decrease in the mass and storage volumes of dried berries, preservation of minerals, carbohydrates, dietary fiber, antioxidants, bioflavonoids and many biologically active compounds in berries. Modern drying technologies allow preserving the content of essential vitamins to its full extent. Comparison of two technologies for drying garden strawberries has established that vitamins and other biologically active substances are well preserved in berries. Berries dried by convective vacuum-impulse method (CVI) are recommended to be used for food enrichment.

scholarly journals Development of bio-yoghurt chewable tablet: a review

2019 ◽  
Vol 50 (3) ◽  
pp. 539-553 ◽  
Author(s):  
Yong Lin Chan ◽  
Nurul Aini Jamalullail ◽  
Chin Ping Tan ◽  
Mohd Yazid Abdul Manap ◽  
O.M. Lai
Keyword(s):  
Shelf Life ◽  
Storage Conditions ◽  
Growth Potential ◽  
Heat Sensitivity ◽  
Chewable Tablet ◽  
Content Type ◽  
Heavy Weight ◽  
Food Standard ◽  
The World ◽  
And Storage

Purpose This paper aims to discuss the limitations surrounding the yoghurt industry and challenges to producing a bio-yoghurt tablet. The paper looks into challenge facing the yoghurt industry, such as manufacturing and distribution, its short shelf life, heat-sensitivity and relatively heavy weight. It further looks into the selection of strains, excipients and storage conditions with special consideration towards maintaining the viability of the probiotics inside bio-yoghurt tablets. The paper also discusses yoghurt standards and definitions across various countries and suggests a more uniform standard be embraced across countries for ease of categorization and production. Design/methodology/approach The paper is divided into a few major sections; each exploring various aspects of the yoghurt industry. Topics discussed include challenges in yoghurt production and storage; processes involved in bio-yoghurt tablet production, e.g. maximising viability, choice of excipients and more; market trends of yoghurt consumption and potential; and various food standards in countries around the world with a focus on yoghurt. Findings The review finds that yoghurt is a segment of the food industry with big growth potential. Most of the problems associated with yoghurt, i.e. poor shelf life, and heavy weight, can be circumvented by transforming it into a bio-yoghurt tablet. The paper further identifies food standard variations among different countries around the world which could impede yoghurt manufacture and acceptance. Originality/value This paper looks the various challenges surrounding the increased uptake of yoghurt, specifically in the Asian markets and suggests a viable option to overcome this problem, i.e. the use of a bio-yoghurt tablet. Should the worldwide bodies come together and agree to a universal standard involving yoghurt, the industry may see an even bigger expansion.

scholarly journals Effect of postharvest treatments on shelf life and quality of tomato

1970 ◽  
Vol 33 (4) ◽  
pp. 579-585 ◽  
Author(s):  
TAA Nasrin ◽  
MM Molla ◽  
M Alamgir Hossaen ◽  
MS Alam ◽  
L Yasmin
Keyword(s):  
Shelf Life ◽  
Substantial Reduction ◽  
Life Quality ◽  
Storage Conditions ◽  
Treatment Combination ◽  
Postharvest Treatments ◽  
Compositional Changes ◽  
And Storage ◽  
Effect Of Chlorine

An experiment was conducted to study the effect of chlorine, packaging and storage conditions on quality and shelf life of tomato. Tomato treated with chlorine; packed in perforated (0.25%) polyethylene bag and kept at ambient (Temperature 20-25°C & relative humidity 70-90%) condition resulted in substantial reduction in losses caused by decay and weight loss. This treatment combination also considerably delayed compositional changes in TSS, total sugar, reducing sugar, vitamin-C, B-carotene, etc. Under this condition, shelf life of tomato had extended upto 17 days as compared to non-treated and kept in ambient condition without packaging or packed in gunny bag for 7 days only. Key Words: Postharvest treatments, shelf-life, quality of tomato. doi: 10.3329/bjar.v33i4.2291 Bangladesh J. Agril. Res. 33(4) : 579-585, December 2008

scholarly journals The influence of some process variables and storage conditions on the quality and shelf-life of soybean tempeh

1985 ◽  
Vol 51 (5-6) ◽  
pp. 532-534 ◽  
Author(s):  
M. J. R. Nout ◽  
T. M. G. Bonants-Van Laarhoven ◽  
R. de Dreu ◽  
I. A. G. M. Gerats
Keyword(s):  
Shelf Life ◽  
Storage Conditions ◽  
Process Variables ◽  
And Storage ◽  
Quality And Shelf Life

scholarly journals Shelf Life and Storage Conditions of Universal Adhesives: A Literature Review

Polymers ◽  
2021 ◽  
Vol 13 (16) ◽  
pp. 2708
Author(s):  
Georgi Iliev ◽  
Louis Hardan ◽  
Cynthia Kassis ◽  
Rim Bourgi ◽  
Carlos Enrique Cuevas-Suárez ◽  
...  
Keyword(s):  
Shelf Life ◽  
Clinical Importance ◽  
Storage Conditions ◽  
Adhesive Systems ◽  
Hybrid Layer ◽  
Universal Adhesive ◽  
Bond Performance ◽  
Universal Adhesives ◽  
The Stability ◽  
And Storage

This paper presents state of the art universal adhesive systems and the effect of shelf-life and storage conditions on their bond performance. Three topics are explored in this review: an introduction to the topic, the mechanisms responsible for the degradation of the hybrid layer, and the factors that play a role in the stability of universal adhesives. In addition, issues such as potential durability and clinical importance are discussed. Universal adhesive systems are promising but must be handled and stored according to the manufacturer’s instructions, with careful attention given to the details of shelf-life and storage conditions for maximal success. It appears that the components of universal adhesives play an important role in their stability. Furthermore, HEMA-free formulations using methacrylamides lead to longer shelf-life. Further research is needed to prove these hypotheses.

Effect of Different Packagings and Storage Conditions on the Shelf Life of Palm Candy

2012 ◽  
Vol 2 (5) ◽  
pp. 321-322
Author(s):  
Muthumareeswari. S Muthumareeswari. S ◽  
◽  
Dr. Sumayaa. S Dr. Sumayaa. S
Keyword(s):  
Shelf Life ◽  
Storage Conditions ◽  
And Storage
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