Effect of CaO Treatment on Quality Characteristics and Storage of Mulberry (Morus alba L.) Fruits in Yecheon

The effect of different composite coatings on quality of semi-moist apricot cubes mixed with cornflakes was investigated during 180 days of storage. The apricot cubes were osmotically dehydrated (OD) and coated before hot-air drying (HAD) at 60 °C. Chitosan-bees wax (CBW) and whey protein isolate-bees wax-oleic acid (WPI-BW-OA) coatings were applied after HAD and the samples were added to cornflakes. Application of OD and pectin-ascorbic acid (Pec-AA) coating (prior to HAD) and WPI-BW-OA coating (after HAD) led to significant retention of total phenol compounds, β-carotene and antioxidant activity in apricot cubes compared to uncoated and CBW-coated samples. WPI-BW-OA-coated samples gave significantly higher L* values (lighter color) and b* values (more creamy or yellowish color) and lower a* values (less reddish color) and browning values than control followed by CBW-coated apricots at any time of storage (p < 0.05). The rate of apricot moisture loss and cornflakes moisture gain was higher in uncoated apricot cubes, followed by CBW- and WPI-BW-OA-coated samples. Application of WPI-BW-OA coating was effective in retaining the crispness measured by lower firmness (Fmax) values in cornflakes upon storage. Based on the obtained results, WPI-BW-OA coating allowed effectively preserving the quality characteristics of semi-moist apricot cubes and cornflakes components in the mixed state.

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Selected Quality Characteristics of Sea Salt Important During Transport and Storage

TransNav the International Journal on Marine Navigation and Safety of Sea Transportation ◽

10.12716/1001.15.03.21 ◽

2021 ◽

Vol 15 (3) ◽

pp. 659-665

Author(s):

Maria Smiechowska ◽

M. Ruszkowska ◽

Oliwia Olender

Keyword(s):

Quality Characteristics ◽

Sea Salt ◽

And Storage

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

Food Control ◽

10.1016/j.foodcont.2021.108666 ◽

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

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Novel Packaging Technologies in Dairy Products

Research Anthology on Food Waste Reduction and Alternative Diets for Food and Nutrition Security ◽

10.4018/978-1-7998-5354-1.ch009 ◽

2021 ◽

pp. 182-197

Author(s):

Nazli Turkmen ◽

Sebnem Ozturkoglu-Budak

Keyword(s):

Dairy Products ◽

Product Information ◽

Modified Atmosphere Packaging ◽

Quality Characteristics ◽

The Novel ◽

External Effects ◽

Packaging Process ◽

Novel Technologies ◽

Physical And Chemical ◽

And Storage

The packaging process is an important step in maintaining the quality characteristics of foods. Packaging foods protects products from external effects and provides product information to consumers. Due to the various changes occurring during the distribution and storage of the products, some significant quality characteristics can be lost. In recent years, novel packaging technologies have been developed to supply long shelf life, safety, and ‘fresh-like' characteristics to the products. These novel technologies include nanotechnology, modified atmosphere packaging, active packaging, and intelligent/smart packaging. Since dairy products are generally vulnerable to biological, physical, and chemical changes, they lose their quality characteristics within a short term. Therefore, the use of these novel techniques in dairy products is greatly important. This chapter informs about general principles of the novel packaging techniques and their current applications in dairy technology.

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