<i>Brand classification and storage time prediction of commercial infant milk formula powder using NIR spectroscopy and chemometrics</i>

2021 ◽  
Author(s):  
Renxi Kang ◽  
Xiao Wang ◽  
Lisa E Henihan ◽  
Colm P O�Donnell
Keyword(s):  
Storage Time ◽  
Nir Spectroscopy ◽  
Milk Formula ◽  
Time Prediction ◽  
Infant Milk Formula ◽  
And Storage

Influence of drying temperatures and storage parameters on the physicochemical properties of spray-dried infant milk formula powders

2020 ◽  
Vol 105 ◽  
pp. 104696 ◽  
Author(s):  
A.K.M. Masum ◽  
Jayani Chandrapala ◽  
Thom Huppertz ◽  
Benu Adhikari ◽  
Bogdan Zisu
Keyword(s):  
Physicochemical Properties ◽  
Milk Formula ◽  
Infant Milk Formula ◽  
And Storage ◽  
Spray Dried

On Feasibility of Adapted Goat Infant Milk Formula Usage in Newborns with Perinatal Pathology

2017 ◽  
pp. 91-94
Author(s):  
T.M. Klymenko ◽  
◽  
O.A. Serdtseva ◽  
O.S. Karatai ◽  
O.P. Melnychuk ◽  
...  
Keyword(s):  
Milk Formula ◽  
Perinatal Pathology ◽  
Infant Milk Formula

Isolation and characterization of new phage vB_CtuP_A24 and application to control Cronobacter spp. in infant milk formula and lettuce

2021 ◽  
Vol 141 ◽  
pp. 110109
Author(s):  
Dandan Luo ◽  
Chengsi Li ◽  
Qingping Wu ◽  
Yu Ding ◽  
Meiyan Yang ◽  
...  
Keyword(s):  
Milk Formula ◽  
Isolation And Characterization ◽  
Infant Milk Formula

scholarly journals Effect of gelatine addition and storage time on the quality of semur seasoning pasta

2021 ◽  
Vol 782 (3) ◽  
pp. 032084
Author(s):  
R H Lubis ◽  
S Ginting ◽  
E Yusraini
Keyword(s):  
Storage Time ◽  
And Storage

scholarly journals Tropical fruit juice: effect of thermal treatment and storage time on sensory and functional properties

2019 ◽  
Vol 56 (12) ◽  
pp. 5184-5193 ◽  
Author(s):  
Nédio Jair Wurlitzer ◽  
Ana Paula Dionísio ◽  
Janice Ribeiro Lima ◽  
Deborah dos Santos Garruti ◽  
Idila Maria da Silva Araújo ◽  
...  
Keyword(s):  
Thermal Treatment ◽  
Functional Properties ◽  
Storage Time ◽  
Fruit Juice ◽  
Tropical Fruit ◽  
And Storage

scholarly journals Pengaruh Perbedaan Konsentrasi Ekstrak Sargassum sp. dan Lama Penyimpanan terhadap Oksidasi Lemak pada Fillet Ikan Patin (Pangasius sp.)

2017 ◽  
Vol 15 (1) ◽  
pp. 64 ◽  
Author(s):  
Fatin Hidayati ◽  
Y.S Darmanto ◽  
Romadhon Romadhon
Keyword(s):  
Lipid Oxidation ◽  
Research Method ◽  
Storage Time ◽  
Oxidation Process ◽  
Phenol Content ◽  
Flavonoid Content ◽  
High Fat ◽  
Materials Used ◽  
And Storage ◽  
Phenolic And Flavonoid

ABSTRAKIkan patin merupakan ikan air tawar yang mengandung lemak dan protein tinggi sehingga apabila dilakukan penyimpanan rentan terjadi oksidasi yang mengakibatkan ketengikan. Sargassum sp. dengan kandungan fenol dan flavonoid mampu menghambat terjadinya oksidasi pada fillet ikan patin. Penelitian ini bertujuan untuk mengetahui pengaruh perbedaan ekstrak Sargassum sp. dan lama penyimpanan dalam menghambat terjadinya oksidasi pada fillet ikan patin. Materi yang digunakan dalam penelitian ini adalah ekstrak Sargassum sp. dan fillet ikan patin. Metode penelitian yang digunakan adalah experimental laboratories dengan menggunakan Rancangan Acak Lengkap (RAL) faktorial dengan 2 faktor yaitu konsentrasi ekstrak Sargassum sp. (0%, 1%, 1,5% dan 2%) dan lama penyimpanan (hari ke-0, hari ke-2, hari ke-4, dan hari ke-6. Hasil penelitian menunjukkan bahwa perbedaan penambahan konsentrasi ekstrak Sargassum sp. dan lama penyimpanan memberikan pengaruh nyata terhadap nilai PV, nilai TBA, kadar lemak, kadar protein, kadar air serta organoleptik (P < 0,05). Hasil penelitian tahap I didapatkan rendemen Sargassum sp. dengan pelarut etanol 96% sebesar 1,39%, kandungan fenol 1,813%, flavonoid 0,278% dan aktivitas antioksidan 99,1659 ppm (kuat). Hasil penelitian tahap II didapatkan nilai PV berkisar antara 2,03 - 19,82 meq/kg, nilai TBA 0,63 - 6,72 mg.mal/kg. Konsentrasi 1,5% merupakan konsentrasi terbaik ekstrak Sargassum sp. dalam menghambat oksidasi lemak pada fillet ikan patin selama penyimpanan.Kata kunci: Antioksidan, Ekstrak Sargassum sp., Lama Penyimpanan, Oksidasi lemak, Fillet Ikan patinABSTRACTCatfish is a freshwater fish that contain high fat and protein so that if its stored it will susceptible to oxidation process which leads to rancidity. Sargassum sp. with its phenolic and flavonoid content are able to inhibit the oxidation process in catfish fillet. This research was aimed to know the effects of different concentrations of Sargassum sp. extracts and storage time in inhibiting the oxidation process in catfish fillet. The materials used in this research were Sargassum sp. extracts and catfish fillet. This research was using experimental laboratories research method with factorial Completely Randomized Research Design (CRD) of 2 factors which were concentrations of Sargassum sp. extracts (0%, 1%, 1.5%, and 2%) and storage time (0 day, 2 days, 4 days, and 6 days). The results showed that the adding of different concentrations of Sargassum sp. extracts and storage time gave significant effect to the PV value, TBA value, fat content, protein content, moisture content, as well as organoleptic point (P < 0.05). The results obtained from stage I research were the yields of Sargassum sp. with ethanol 96% solvent was 1.39%, phenol content was 1.813%, flavonoid was 0.278%, and antioxidant activity was 99.1659 ppm (categorized as strong antioxidant). The results obtained from stage II research were the PV value were ranged from 2.03 to 19.82 meq/kg, TBA value were ranged from 0.63 to 6.72 mg.mal/kg. The 1.5% concentration was the best concentration of Sargassum sp. extracts in inhibiting the lipid oxidation of catfish fillet during storage.Keywords: Antioxidant, Sargassum sp. Extracts, Storage Time, Lipid Oxidation, Catfish FilletCitation: Hidayati, F., Darmanto, Y.S. dan Romadhon. (2017). Pengaruh Perbedaan Konsentrasi Ekstrak Sargassum sp. dan Lama Penyimpanan terhadap Oksidasi Lemak pada Fillet Ikan Patin (Pangasius sp.). Jurnal Ilmu Lingkungan, 15(1), 64-73, doi:10.14710/jil.15.1.64-73

0668 Effects of method and storage time on the nutritive value of sugarcane for dairy cattle

2016 ◽  
Vol 94 (suppl_5) ◽  
pp. 319-319
Author(s):  
F. T. Fonseca ◽  
L. M. Lima ◽  
R. M. De Oliveira ◽  
F. N. Domingues ◽  
T. F. Bernardes
Keyword(s):  
Dairy Cattle ◽  
Storage Time ◽  
Nutritive Value ◽  
And Storage
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