Sign inSubmit
Tips: “quotes” for a phrase · author:Lee · a DOI goes straight to its article

36 results for “Packaging”
Set a search alert
Research ArticleOpen accessIn the abstractBacteria Contaminants and their Antibiotic Sensitivity from Selected Herbal Medicinal Products from Eldoret and Mombasa, KenyaLucia Keter, Richard Too, Nicholas Mwikwabe et al.Herbal products are used worldwide for the treatment and prevention of various diseases and currently represent a substantial proportion of the global drug market. However, these products have the potential of being contaminated by different microorganisms due to poor hygienic practices during handling, processing and packaging. The main aim of this study was to evaluate microbial quality of herbal products … …Current Research in Microbiology, Vol. 7, Issue 1 · 28 Jan 2016 · 17,160 accessesView PDFCite
Research ArticleOpen accessIn the abstractProfitability Analysis of Small-Scale Beekeeping Firms by Using Life Cycle Costing (LCC) MethodologyAlfio Strano, Teodora Stillitano, Anna Irene De Luca et al.Increasingly, beekeeping sector attracts attention due to its potentialities linked to several aspects: Environmental benefits, commercial value and of promotion of rural development. Indeed, among the small-scale agro-food chains, beekeeping plays a significant role, especially in rural context, where the diversification of farms activities can be provide a relevant integration of income. However, frequently, apicultural activities are characterized by several … …American Journal of Agricultural and Biological Sciences, Vol. 10, Issue 3 · 27 Jul 2015 · 8,366 accessesView PDFCite
EditorialOpen accessIn the abstractThe Food Additives Nitrite and Nitrate and Microbiological Safety of Food ProductsStefanie Müller-Herbst, Anna Mühlig, Jan Kabisch et al.In Germany, raw sausages are typically produced according to a technology referred to as hurdle technology (Leistner, 2000). The combination of several stressful conditions should successfully inhibit growth and survival of pathogenic bacteria, which can be regularly found in raw pork or beef material (Mataragas et al., 2008; Rhoades et al., 2009). Hurdles applied during raw sausage fermentation are the … …Current Research in Microbiology, Vol. 6, Issue 1 · 29 Jun 2015 · 10,378 accessesView PDFCite
Research ArticleOpen accessIn the abstractMODELING ISOSTERIC HEAT OF BANANA FOAM MAT USING NEURAL NETWORK APPROACHPreeda Prakotmak, Hataitep Wongsuwan, Somchart Soponronnarit, Somkiat PrachayawarakornInformation on the adsorption isotherm and the thermodynamic properties can assist in optimizing food processing operations such as drying, packaging and storage in the assessment of the quality of food. In this study, an Artificial Neural Network (ANN) was used for modelling the water activity/Equilibrium Relative Humidity (ERH) of banana foam mat under a range of values of the Experimental … …American Journal of Applied Sciences, Vol. 11, Issue 8 · 13 May 2014 · 6,945 accessesView PDFCite
Research ArticleOpen accessIn the abstractEFFECT OF PRE DRYING AND USING HYDROCOLLOID SYSTEM ON FRYING CHARACTERISTICS OF FRIED POTATOKhaled Abu-AlruzThis study investigated the interaction effect of pre drying treatments and using hydrocolloids mixture as an edible coat, as a packaging material and for better frying results for fried potato. Pre drying treatments used were heating samples at 69°C for 3 and 25 min. Hydrocolloid system used was MA-1 type, Hydrocolloid GENU® texturizer contains; methylcellulose, carrageenan and potassium chloride. Treatments … …American Journal of Agricultural and Biological Sciences, Vol. 8, Issue 4 · 18 Oct 2013 · 7,132 accessesView PDFCite
Research ArticleOpen accessIn the abstractFramework for Managing the Very Large Scale Integration Design ProcessSabah Al-Fedaghi, Eman Al-DwaisanProblem statement: The VLSI design cycle was described in terms of successive states and substages; it starts with system specification and ends with packaging. At the next descriptive level, currently known methodologies (e.g., flowchart based, object-oriented based) lack a global conceptual representation suitable for managing the VLSI design process. Technical details were intermixed with tool-dependent and implementation issues such as … …American Journal of Applied Sciences, Vol. 9, Issue 2 · 13 Dec 2011 · 7,491 accessesView PDFCite
Research ArticleOpen accessIn the abstractMeat Spoilage Mechanisms and Preservation Techniques: A Critical ReviewD. Dave, Abdel E. GhalyProblem statement: Extremely perishable meat provides favorable growth condition for various microorganisms. Meat is also very much susceptible to spoilage due to chemical and enzymatic activities. The breakdown of fat, protein and carbohydrates of meat results in the development of off-odors, off-flavor and slim formation which make the meat objectionable for human consumption. It is, therefore, necessary to control meat … …American Journal of Agricultural and Biological Sciences, Vol. 6, Issue 4 · 2 Nov 2011 · 54,798 accessesView PDFCite
Research ArticleOpen accessIn the abstractThe Application of Local Wisdom for Production of Condiment Isan' Food Ingredient into CommercialNitchapanrawee PhengpholProblem statement: The problem of the research derives from a lack of study and understanding about the production of condiment Isan food and ingredients being introduced into commercial, even though Isan food is popular among consumers widespread both inside and outside the country. The government introduced a policy to expand trade to create an export value of Isan products. The … …American Journal of Applied Sciences, Vol. 8, Issue 12 · 10 Oct 2011 · 7,217 accessesView PDFCite
Research ArticleOpen accessIn the abstractThe Application of Local Wisdom for Production of Condiment Isan’ Food Ingredient into CommercialNitchapanrawee Phengphol, Songkoon Chantachon, Phaibool BoonchaiProblem statement: The problem of research is derived from a lack of study and understanding about the production of condiment Isan food and ingredients being introduced into commercial, even though Isan food is popular among consumers, widespread both inside and outside the country. The government introduced a policy to expand trade to create an export value of Isan products. The … …Journal of Social Sciences, Vol. 7, Issue 4 · 10 Aug 2011 · 8,110 accessesView PDFCite
Research ArticleOpen accessIn the abstractPhotocatalytic Activity and Antibacterial Behavior of Fe3+-Doped TiO2/SnO2 NanoparticlesLek Sikong, Budsabakorn Kongreong, Duangporn Kantachote, Weerawan SutthisripokProblem statement: Since bacteria mainly causes damage on fresh vegetables and fruits during transportation to market, anti-bacterial TiO2 photocatalyst was applied for their packaging films. However, it has been known that pure TiO2 exhibits low photocatalytic property due to rapid recombination of photo-activated electrons and holes. Doping with metal or metal oxide shows the improvement of photocatalytic activity and disinfection … …Energy Research Journal, Vol. 1, Issue 2 · 31 Oct 2010 · 15,233 accessesView PDFCite