Nutrient-Dense Shelf-Stable Vegetable Powders and Extruded Snacks Made from Carrots and Broccoli

Perishable fresh vegetables that do not meet cosmetic standards and by-products of processing are currently wasted. Broccoli and carrots were selected as model vegetables to demonstrate that they can be converted into nutrient-dense and shelf-stable food ingredients and formulated into convenient ready-to-eat snacks. Broccoli powder was a rich source of protein (30%) and dietary fibre (28%). Carrot powder had lower protein (6.5%) and dietary fibre content (24%) and was higher in sugar (47%) compared to broccoli powder (21%). Compared to the whole-vegetable powders, pomace powders were richer in fibre but had lower levels of total carbohydrates. There was a reduced expansion of extruded snacks with increasing levels of the vegetable component in the formulation. Processing and storage for 12 months at 25 °C or 40 °C resulted in changes in the measured soluble phenolic content. Changes during storage were dependent on the temperature and time. The changes may be in part due to the changes in the material properties of the matrix as a consequence of processing and storage, which affect extractability. The conversion of perishable vegetables and pomace into shelf-stable nutrient-dense food ingredients and products will reduce food loss and waste in the vegetable industry.

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Quality and Shelf Life of Fermented Lamb Meat Sausage with Rosemary Extract

The Open Food Science Journal ◽

10.2174/1874256401408010022 ◽

2014 ◽

Vol 8 (1) ◽

pp. 22-31 ◽

Cited By ~ 3

Author(s):

Timothy J. Bowser ◽

Mwarumba Mwavita ◽

Ahmed Al-Sakini ◽

William McGlynn ◽

Niels O. Maness

Keyword(s):

Water Activity ◽

Oxidation Stability ◽

Rosemary Extract ◽

Protein Ratio ◽

Mean Values ◽

Lamb Meat ◽

Processing And Storage ◽

Shelf Stable ◽

Control Criteria ◽

And Storage

Dry fermented lamb-meat sausages were manufactured with 70% lamb meat, 30% lamb fat and rosemary extract under a controlled fermentation and ripening process. The antioxidant effect of three rosemary extract concentrations (0.015, 0.030 and 0.045%) on the oxidation stability, chemical composition, color parameter and sensory acceptability during ripening/drying and storage periods (1, 10, 25, 40 55, 70, 85 and 100 days) was studied. The fermentation process significantly (p 0.05) reduced the moisture content, pH and water activity, while the components of protein, fat and ash increased during the processing and storage periods. Water activity, pH and moisture/protein ratio (MPR) were within the control criteria for shelf stable products. Rosemary extract (high total phenol concentration) was an efficient antioxidant, improving fermented lamb-meat sausage quality based on color and off-odor. Sensory analysis results, particularly appearance, juiciness, hardness and saltiness were not significantly different (p 0.05) in final products, while the sourness (acidity), color and off-odor mean values were significantly different (p 0.05).

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Volatile Changes during Storage of Shelf Stable Apple Juice: Integrating GC-MS Fingerprinting and Chemometrics

Foods ◽

10.3390/foods9020165 ◽

2020 ◽

Vol 9 (2) ◽

pp. 165 ◽

Cited By ~ 3

Author(s):

Biniam Kebede ◽

Vivien Ting ◽

Graham Eyres ◽

Indrawati Oey

Keyword(s):

Shelf Life ◽

Solid Phase Microextraction ◽

Apple Juice ◽

Solid Phase ◽

Storage Conditions ◽

Gas Chromatography Mass Spectrometry ◽

Dimethyl Sulphide ◽

Processing And Storage ◽

Shelf Stable ◽

And Storage

This is the first study to reveal potential markers for volatile changes during ambient and accelerated shelf life of pasteurized apple juice. The volatile changes were monitored at 20, 30 and 40 °C using a headspace solid-phase microextraction-gas chromatography-mass spectrometry fingerprinting method. Using modern chemometrics and feature selection, hexanal, trans-2-hexenal, dimethyl sulphide, furfural, ethyl acetate and 1-pentanol were chosen as potential shelf life markers. Volatiles associated with the green, grassy and fresh apple aroma, such as hexanal and trans-2-hexenal, decreased during storage, whereas thermal load and browning associated compounds, like dimethyl sulphide and furfural, increased during storage. Hexanal and trans-2-hexenal can be markers to monitor the change in green-apple like character. Furfural and dimethyl sulphide can be markers of temperature abuse during juice processing and storage. Furfural can also be an indicator for juice browning. The present work effectively identified potential markers to monitor and predict volatile aroma changes of shelf stable apple juice in different storage conditions. Sensory analysis can be conducted in the future to confirm the aroma relevance of selected markers.

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Shelf-stable milk produced by microfiltration and microwave heating: Effects of processing and storage

Journal of Food Engineering ◽

10.1016/j.jfoodeng.2021.110734 ◽

2021 ◽

pp. 110734

Author(s):

Britta Graf ◽

Elena Kohler ◽

Melanie Rosenberger ◽

Johannes Schäfer ◽

Jörg Hinrichs

Keyword(s):

Microwave Heating ◽

Heating Effects ◽

Processing And Storage ◽

Shelf Stable ◽

And Storage

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Processing and storage in working memory: The effect of memory load on processing performance

PsycEXTRA Dataset ◽

10.1037/e512592013-534 ◽

2011 ◽

Author(s):

E. Vergauwe ◽

P. Barrouillet ◽

V. Camos

Keyword(s):

Working Memory ◽

Memory Load ◽

Processing And Storage ◽

And Storage

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Forgetting Rates Constrain Working Memory Span Independently of Processing and Storage Abilities

PsycEXTRA Dataset ◽

10.1037/e537052012-460 ◽

2004 ◽

Author(s):

Donna M. Bayliss ◽

Christopher Jarrold ◽

Steven Roodenrys

Keyword(s):

Working Memory ◽

Memory Span ◽

Processing And Storage ◽

And Storage

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HUBUNGAN HIGIENE SANITASI DENGAN KANDUNGAN ESCHERICHIA COLI PADA ES BATU INDUSTRI RUMAH TANGGA DI TEPI JALAN WAHID HASYIM 2 KECAMATAN SEMPAJA KOTA SAMARINDA TAHUN 2015

KESMAS UWIGAMA: Jurnal Kesehatan Masyarakat ◽

10.24903/kujkm.v2i1.301 ◽

2018 ◽

Vol 2 (1) ◽

pp. 43

Author(s):

Suwignyo Suwignyo ◽

Abdul Rachim ◽

Arizal Sapitri

Keyword(s):

Escherichia Coli ◽

Data Analysis ◽

Random Sampling ◽

Preliminary Test ◽

Raw Material ◽

Almost Everywhere ◽

Ice Cube ◽

Processing And Storage ◽

And Storage ◽

Cluster Random Sampling

Ice is a water that cooled below 0 °C and used for complement in drink. Ice can be found almost everywhere, including in the Wahid Hasyim Sempaja Roadside. From the preliminary test, obtained 5 samples ice cube were contaminated by Escherichia coli. The purpose of this study was to determine relationship between hygiene and sanitation with presence of Eschericia coli in ice cube of home industry at Wahid Hasyim Roadside Samarinda. This research used quantitative with survey methode. The population in this study was all of the seller in 2nd Wahid Hasyim Roadside. Sample was taken by Krejcie and Morgan so the there were 44 samples and used Cluster Random Sampling. The instruments are questionnaries, observation and laboratory test. Data analysis was carried out univariate and bivariate (using Fisher test p= 0.05). The conclusion of this study there are a relation between chosing raw material (p=0,03) and saving raw material (p=0,03) with presence of Eschericia coli. There was no relation between processing raw material into ice cube with presence of Eschericia coli (p=0,15).Advice that can be given to ice cube should maintain hygiene and sanitation of the selection, processing and storage of ice cube.

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Prospects for the development of agrarian production systems in in the Right Bank Polesie of Ukraine

Interdepartmental thematic scientific collection "Agriculture" ◽

10.31073/zem.95.69-72 ◽

2018 ◽

Vol 2 (95) ◽

pp. 69-72

Author(s):

Yu.A. Tarariko ◽

L.V. Datsko ◽

M.O. Datsko

Keyword(s):

Agricultural Production ◽

Production Systems ◽

Economic Feasibility ◽

Capital Investments ◽

Resource Potential ◽

Grain Processing ◽

Processing And Storage ◽

The Right ◽

And Storage ◽

Agricultural Production Systems

The aim of the work is to assess the existing and prospective models for the development of agricultural production in Central Polesie on the basis of economic feasibility and ecological balance. The evaluation of promising agricultural production systems was carried out with the help of simulation modeling of various infrastructure options at the levels of crop and multisectoral specialization of agroecosystems. The agro-resource potential of Central Polesie is better implemented in the rotation with lupine, corn and flax dolguntsem with well-developed infrastructure, including crop, livestock units, grain processing and storage systems, feed, finished products and waste processing in the bioenergetic station. The expected income for the formation of such an infrastructure is almost 8 thousand dollars. / with a payback period of capital investments of 2-3 years.

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Fish, Fires, and Foresight: Middle Woodland Economic Adaptations in the Abbott Farm National Landmark

North American Archaeologist ◽

10.2190/qweb-rq9v-dq1g-y37k ◽

1984 ◽

Vol 5 (2) ◽

pp. 111-138 ◽

Cited By ~ 6

Author(s):

John A. Cavallo

Keyword(s):

New Jersey ◽

Raw Material ◽

Anadromous Fish ◽

Middle Woodland ◽

Cultural Resource ◽

Economic Adaptation ◽

Processing And Storage ◽

And Storage ◽

Regional Redistribution

The “Abbott Farm site,” now known as the Abbott Farm National Landmark, is known for its unique and abundant artifact assemblages from presumed Middle Woodland contexts. Several researchers attributed the presence of large quantities of argillite raw material, argillite and chert blades and blade caches, cut and uncut mica, and aberrant zone-decorated ceramics to either Hopewellian manifestations or to the Abbott Farm's role in the regional redistribution of argillite. On the basis of a cultural resource survey conducted by Louis Berger and Associates prior to the proposed construction of I-195 and I-295 and New Jersey Routes 29 and 129, a specialized economic adaptation focused upon the intensive procurement, processing, and storage of anadromous fish, especially sturgeon, is hypothesized.

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