scholarly journals Enhancing arabic bread quality and shelf life stability using bread improvers

2014 ◽  
Vol 52 (8) ◽  
pp. 4761-4772 ◽  
Author(s):  
S M. Aleid ◽  
A A AL-Hulaibi ◽  
M Abu Ghoush ◽  
A A Al-Shathri
Keyword(s):  
Shelf Life ◽  
Bread Quality ◽  
Shelf Life Stability ◽  
Quality And Shelf Life

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.

Application of soy protein coatings and their effect on the quality and shelf-life stability of beef patties

RSC Advances ◽  
2015 ◽  
Vol 5 (11) ◽  
pp. 8182-8189 ◽  
Author(s):  
Pedro Guerrero ◽  
Maurice G. O'Sullivan ◽  
Joe P. Kerry ◽  
Koro de la Caba
Keyword(s):  
Lipid Oxidation ◽  
Shelf Life ◽  
Soy Protein ◽  
Beef Patties ◽  
Protein Coatings ◽  
Significant Change ◽  
Shelf Life Stability ◽  
Quality And Shelf Life

There was no significant change in lipid oxidation up to day 10 of storage for soy-protein-coated samples.

Evaluation of the effects of prepared antibacterial multilayer film on the quality and shelf-life stability of chilled meat

2016 ◽  
Vol 41 (5) ◽  
pp. e13151 ◽  
Author(s):  
Tungalag Dong ◽  
Yuqin Zhang ◽  
Xiaojing Qi ◽  
Min Liang ◽  
Shuxin Song ◽  
...  
Keyword(s):  
Shelf Life ◽  
Multilayer Film ◽  
Shelf Life Stability ◽  
Quality And Shelf Life

Use of Antioxidants in Chicken Nuggets Manufactured with and Without the Use of Salt and/or Sodium Tripolyphosphate: Effects on Product Quality and Shelf-life Stability

2004 ◽  
Vol 3 (5) ◽  
pp. 345-353 ◽  
Author(s):  
Clare Maria O`Sulliv . ◽  
Anna-Marie Lynch . ◽  
Patrick Brendan Lync . ◽  
Denis Joseph Buckley . ◽  
Joseph Patrick Kerry .
Keyword(s):  
Shelf Life ◽  
Product Quality ◽  
Sodium Tripolyphosphate ◽  
Chicken Nuggets ◽  
Shelf Life Stability ◽  
Quality And Shelf Life

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.

scholarly journals Effect of barberry (Berberis vulgaris) fruit powder on the quality and shelf life stability of puffed corn extrude

NFS Journal ◽  
2021 ◽  
Vol 22 ◽  
pp. 9-13
Author(s):  
Mostafa Bakmohamadpor ◽  
Afshin Javadi ◽  
Sodeif Azadmard-Damirchi ◽  
Hoda Jafarizadeh-Malmiri
Keyword(s):  
Shelf Life ◽  
Berberis Vulgaris ◽  
Fruit Powder ◽  
Shelf Life Stability ◽  
Quality And Shelf Life

scholarly journals Evaluation of the effects of selected plant-derived nutraceuticals on the quality and shelf-life stability of raw and cooked pork sausages

LWT ◽  
2011 ◽  
Vol 44 (1) ◽  
pp. 164-172 ◽  
Author(s):  
J.E. Hayes ◽  
V. Stepanyan ◽  
P. Allen ◽  
M.N. O’Grady ◽  
J.P. Kerry
Keyword(s):  
Shelf Life ◽  
Shelf Life Stability ◽  
Pork Sausages ◽  
Quality And Shelf Life

Effect of Green Tea, Stinging Nettle and Olive Leaves Extracts on the Quality and Shelf Life Stability of Frankfurter Type Sausage

2016 ◽  
Vol 41 (5) ◽  
pp. e13100 ◽  
Author(s):  
Kazem Alirezalu ◽  
Javad Hesari ◽  
Mohammad Hadi Eskandari ◽  
Hadi Valizadeh ◽  
Mohammad Sirousazar
Keyword(s):  
Shelf Life ◽  
Green Tea ◽  
Olive Leaves ◽  
Stinging Nettle ◽  
Shelf Life Stability ◽  
Quality And Shelf Life
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