Effect of different pre-treatments and dehydration methods on quality characteristics and storage stability of tomato powder

LWT ◽  
2007 ◽  
Vol 40 (10) ◽  
pp. 1832-1840 ◽  
Author(s):  
Mehdi Ghiafeh Davoodi ◽  
P. Vijayanand ◽  
S.G. Kulkarni ◽  
K.V.R. Ramana
Keyword(s):  
Storage Stability ◽  
Quality Characteristics ◽  
Tomato Powder ◽  
And Storage

Effect of superheated steam treated wheat flour on quality characteristics and storage stability of fresh noodles

Food Control ◽  
2021 ◽  
pp. 108666
Author(s):  
Jiangnan Huang ◽  
Yajing Qi ◽  
Faisal Manzoor Muhammad ◽  
Qin Guo ◽  
Bin Xu
Keyword(s):  
Wheat Flour ◽  
Superheated Steam ◽  
Storage Stability ◽  
Quality Characteristics ◽  
And Storage

Sous vide cooked beef muscles: effects of low temperature-long time (LT-LT) treatments on their quality characteristics and storage stability

2002 ◽  
Vol 37 (4) ◽  
pp. 425-441 ◽  
Author(s):  
Sergio R. Vaudagna ◽  
Guillermo Sanchez ◽  
Maria S. Neira ◽  
Ester M. Insani ◽  
Alyandra B. Picallo ◽  
...  
Keyword(s):  
Low Temperature ◽  
Storage Stability ◽  
Quality Characteristics ◽  
Long Time ◽  
Sous Vide ◽  
And Storage ◽  
Beef Muscles

QUALITY CHARACTERISTICS AND STORAGE STABILITY OF BAKED AND FRIED CHICKEN NUGGETS FORMULATED WITH WHEAT AND RICE FLOUR

2009 ◽  
Vol 32 (6) ◽  
pp. 760-774 ◽  
Author(s):  
V. JACKSON ◽  
M.W. SCHILLING ◽  
S.M. FALKENBERG ◽  
T.B. SCHMIDT ◽  
P.C. COGGINS ◽  
...  
Keyword(s):  
Storage Stability ◽  
Rice Flour ◽  
Quality Characteristics ◽  
Chicken Nuggets ◽  
And Storage

Quality Characteristics and Storage Stability of Functional Mutton Patties Incorporated with Red Kidney Bean Powder

2016 ◽  
Vol 22 (1) ◽  
pp. 83 ◽  
Author(s):  
O.P. Malav ◽  
B.D. Sharma ◽  
R.R. Kumar ◽  
S. Talukder ◽  
S.R. Ahmed ◽  
...  
Keyword(s):  
Storage Stability ◽  
Quality Characteristics ◽  
Kidney Bean ◽  
Red Kidney Bean ◽  
And Storage

Effects of NaCl/Nitrite Reduction Levels on Quality Characteristics and Storage Stability of Pork Patties

2017 ◽  
Vol 33 (5) ◽  
pp. 566-574 ◽  
Author(s):  
Dong-Heon Song ◽  
Ko-Eun Hwang ◽  
Yun-Sang Choi ◽  
Yong-Jae Kim ◽  
Youn-Kyung Ham ◽  
...  
Keyword(s):  
Storage Stability ◽  
Quality Characteristics ◽  
Nitrite Reduction ◽  
Pork Patties ◽  
And Storage

scholarly journals Quality Characteristics, Nutraceutical Profile, and Storage Stability of Aloe Gel-Papaya Functional Beverage Blend

2014 ◽  
Vol 2014 ◽  
pp. 1-7 ◽  
Author(s):  
Pushkala Ramachandran ◽  
Srividya Nagarajan
Keyword(s):  
Storage Stability ◽  
Aloe Vera ◽  
Quality Characteristics ◽  
Instrumental Color ◽  
Periodic Analysis ◽  
Sugar Profile ◽  
Papaya Pulp ◽  
Aloe Gel ◽  
Exotic Fruits ◽  
And Storage

Aloe veragel, well known for its nutraceutical potential, is being explored as a functional ingredient in a wide array of health foods and drinks. Processing of exotic fruits and herbal botanicals into functional beverage is an emerging sector in food industry. The present study was undertaken to develop a spiced functional RTS beverage blend using Aloe gel (AG) and papaya. Aloe gel (30%), papaya pulp (15%), spice extract (5%), and citric acid (0.1%) were mixed in given proportion to prepare the blend with TSS of 15 °Brix. The product was bottled, pasteurized, and stored at room temperature. The quality characteristics and storage stability of the spiced beverage blend (SAGPB) were compared with spiced papaya RTS beverage (SPB). Periodic analysis was carried out up to five months for various physicochemical parameters, sugar profile, bioactive compounds, microbial quality, instrumental color, and sensory acceptability. The SAGPB exhibited superior quality characteristics compared to SPB both in fresh and in stored samples. The SPB was acceptable up to four months and SAGPB for five months. The results indicate that nutraceutical rich AG could be successfully utilized to develop functional fruit beverages with improved quality and shelf life.

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