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Effect of Frozen Storage and Packing Type on Khalas and Sukkary Dates Quality
Frozen Storage Packing Type
2016/6/2
The effects of frozen storage time and packing type on physical and chemical quality of dates were assessed. Collected Sukkary and Khalas dates grown in Saudi Arabia, were subjected to storage at -18°...
Effect of enzymatic modification on frozen chicken surimi
transglutaminase texture rheological NMR water activity DSC
2014/2/24
The effects were assessed of the addition of microbial origin transglutaminase (MTG) and modification time of proteins in frozen chicken surimi on its texture, rheological attributes, molecular dynami...
Effect of high temperature and pressure on quantification of MON 810 maize
DNA degradation PCR highly processed foods
2014/2/24
Maize MON 810 (Zea mays L.) is the only transgenic cultivar grown in the European Union countries and food products with its content higher than 0.9% must be labelled. Processing such as high temperat...
Effect of postharvest storage temperatures on the quality parameters of pistachio nuts
oxidative parameters pistachio oil triacylglycerols profile
2014/2/24
Pistachios from Italy and Turkey were stored at different temperatures (10, 20, and 30°C) and the moisture of the pistachios, the free fatty acids (FFA) content, the peroxide value, and triacylglycero...
Effect of Temperature and pH on Nonenzymic Browning in Minced Dried Pepper During Storage
Minced dried pepper Nonenzymic browning Temperature pH
2009/10/15
The effect of temperature and pH was investigated on the nonenzymic browning reactions in minced dried paprika. The browning pigments formation was both pH and temperature dependent. Increasing pH in ...
不同处理对鸭梨采后颜色变化的影响（Effect of Different Treatments on the Color Changes of Yali Pear after Harvest）
鸭梨 贮藏 处理方式 色差
2009/8/11
采用CIELAB表色系统研究了采收期、降温方法和套袋等处理对鸭梨采后果皮颜色变化的影响。结果表明，晚采收提高了鸭梨果实的成熟度和果皮的L、a、b（不套袋果）值，使得叶绿素减少，类胡萝卜素增加；缓降温处理促进了不套袋鸭梨L值和a值的升高，加速了叶绿素的降解，而对套袋果影响不明显；套袋处理使鸭梨的L值和a值增大，b值减小，叶绿素减少，颜色变浅，采后色泽的变化减缓。
Effect of Polypropylene Film Packaging and Storage Temperature on Chemical Components and Quality Stability of Welsh Onion
welsh onion modified atmosphere packaging temperature
2009/7/7
Chemical components and quality of Welsh onion (Allium fistulosum L.) wrapped roughly or completely heat-sealed with orientated polypropylene (OPP) film were investigated during storage at 5 and 20°C....
Effect of Storage on Quality Characteristics of Commercial Gracilaria Agars
Gracilaria storage temperature agar
2009/7/7
The yield and the physical, chemical and rheological properties of agars extracted from six commercial Gracilaria from different localities around the world, and one species of Gracilariopsis lemaneif...
Effect of Relative Humidity during Storage on the Autoxidation of Linoleic Acid Encapsulated with a Polysaccharide by Hot-Air-Drying and Freeze-Drying
autoxidation encapsulation linoleic acid
2009/6/18
Linoleic acid was encapsulated with gum arabic, maltodextrin and pullulan at different weight ratios by hot-air-drying and freeze-drying. The autoxidation processes of the encapsulated linoleic acid w...
Effect of Super-chilling Storage on Maintenance of Quality and Freshness of Swordtip Squid Loligo Edulis
squid super-chilling refrigeration
2009/6/10
The quality of squid deteriorates very rapidly after catch. To maintain the quality of squid for a longer period, we carried out super-chilling storage. Live swordtip squids Loligo edulis were killed ...
Concentration-Dependent Effect of Shrimp Head Protein Hydrolysate on Freeze-Induced Denaturation of Lizardfish Myofibrillar Protein during Frozen Storage
shrimp head protein hydrolysate frozen storage lizardfish
2009/6/10
With the aim of finding an effective way of utilizing shrimp waste, the suppression of freeze-induced denaturation of lizardfish myofibril by proteolytic shrimp head protein hydrolysates (SHPH) during...
Effect of Super Chilling Storage on Maintenance of Freshness of Kuruma Prawn
Mami ANDO Hiroko NAKAMURA Rie HARADA Akihiko YAMANE
2009/5/31
Using natural prawn (Penaeus japonicus), a comparison study was conducted between super chilling (2°C) and cool (5°C) storage for the effectiveness of keeping fish meat fresh. Brightness of the tail c...
Effect of Polypropylene and Polyvinyl Chloride Plastic Film Packaging Materials on the Quality of 'Yalova Charleston' Pepper (Capsicum annuum L.) during Storage
Capsicum annuum modified atmosphere postharvest cold storage
2009/5/8
The long pepper (Capsicum annuum L. cv. 'Yalova Charleston') was stored in plastic film with various oxygen (O2) and carbon dioxide (CO2) permeabilities consisting of 7±1°C temperature and 90±5% relat...
Effect of Some Factors on the Biogenic Amines and Polyamines Content in Blue-Veined Cheese Niva
biogenic amines polyamines blue-veined cheese HPLC PCR
2014/3/11
We evaluated the effect of some factors (batch, producer, storage and amine distribution in cheese) on the biogenic amines and polyamines contents and microbial counts (Enterobacteriaceae, enterococci...
Effect of Closure, Packaging and Storage Conditions on Impact Odorants of Wine
methoxypyrazines packaging wine closures Tetrapak
2014/3/10
3-alkyl-2-methoxypyrazines (MPs) represent an important and potent class of odor-active compounds associated with wine quality. 30 ng/l each of 3-isobutyl-2-methoxypyrazine, 3-isopropyl-2-methoxypyraz...