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35 articles for “shelf-life”
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Research ArticleOpen accessPhrase in the titleShelf-Life Prediction of Specialty Coffees using the Arrhenius ModelFrank Fernández Rosillo, María Alina Cueva Ríos, Lenin Quiñones Huatangari, Carla Guianella Samaniego LalanguiThe study estimated the shelf life of roasted and ground specialty coffees in bi-laminated and tri-laminated packaging concerning cup score, using the Acceleration Test at temperatures of 40, 50, and 60°C. The sensory evaluation was carried out by Q Grader tasters. Based on the higher value of the coefficient of determination of the regressions resulting from the cup and temperature … …OnLine Journal of Biological Sciences, Vol. 23, Issue 1 · 23 Dec 2022 · 6,881 accessesView PDFCite
Research ArticleOpen accessPhrase in the titleEvaluation of a Candelilla Wax-Based Edible Coating to Prolong the Shelf-Life Quality and Safety of ApplesEmilio Ochoa, Saúl Saucedo-Pompa, Romeo Rojas-Molina et al.Abstract: Problem statement: The apple by its nature as perishable food of climacteric type implies that even under refrigerated conditions, the fruit spoils quickly by its very nature of breathing and similarly are attacked by microorganisms of different types that make is the fruit spoil even faster so in the present investigation be worked with an edible coating to protect … …American Journal of Agricultural and Biological Sciences, Vol. 6, Issue 1 · 31 Jan 2011 · 10,885 accessesView PDFCite
Research ArticleOpen accessEvery word in the titleEffect of Temperature and Storage Time on Shelf Life of Mycoherbicidal Products of Colletotrichum dematium FGCC#20Jaya Singh, A.K. PandeyProblem statement: The storage environment can have a drastic impact on the stabilization of microbial biopesticides. As a general rule, storing microbial preparation at lower temperature increase long term survivelity. Approach: Optimization of shelf life is critically important for biocontrol products containing living microorganisms. Conidia of Colletotrichum dematium, (FGCC#20) a fungal pathogen of the weed, Parthenium hysterophorus were produced in … …American Journal of Agricultural and Biological Sciences, Vol. 5, Issue 3 · 30 Sep 2010 · 7,901 accessesView PDFCite
Research ArticleOpen accessEvery word in the titleA Review on Some Organic Acids Additives as Shelf Life Extenders of Fresh Beef CutsMohamed B. Jamilah, K.A. Abbas, R. Abdul RahmanThis study was aiming to present some approaches by which the shelf life of fresh beef cuts was extended. These approaches were based on using organic acids. Therefore the work was started with highlighting the deterioration of some quality attributes due to spoilage and pathogenic microorganisms. These attributes included colour, flavour and lipid oxidation changes. In a given holding temperature, … …American Journal of Agricultural and Biological Sciences, Vol. 3, Issue 3 · 30 Sep 2008 · 8,736 accessesView PDFCite
Research ArticleOpen accessEvery word in the titleEvaluation of the Effects of the Addition of Salt, Type of Additive and the Shelf Life, on Chemical Composition of Pennisetum purpureum (Schumach) (Maralfalfa) Silages in NigerMaman Lawal Abdoul Aziz, Seydou Korombé Hamza, Djibo Ibrahim et al.Seasonal variations in the quantity and quality of fodder constitute an obstacle to the development of ruminant breeding in Niger. This is why this study was carried out to evaluate the effects of salt addition, shelf life, and type of additive on the chemical composition of Pennisetum purpureum Schumach (Maralfalfa) silages. These aspects were retained because salt, in addition to … …American Journal of Animal and Veterinary Sciences, Vol. 19, Issue 3 · 12 Sep 2024 · 4,720 accessesView PDFCite
Research ArticleOpen accessIn the keywordsFish Spoilage Mechanisms and Preservation Techniques: ReviewA. E. Ghaly, D. Dave, S. Budge, M. S. BrooksProblem statement: Spoilage of food products is due to chemical, enzymatic or microbial activities One-fourth of the world’s food supply and 30% of landed fish are lost through microbial activity alone. With the ever growing world population and the need to store and transport the food from one place to another where it is needed, food preservation becomes necessary in … …American Journal of Applied Sciences, Vol. 7, Issue 7 · 31 Jul 2010 · 59,795 accessesView PDFCite
Research ArticleOpen accessIn the keywordsBacteriological Assessment of Rainbow Trout (Oncorhynchus mykiss) Subjected to Low-Temperature StorageRomán Alejandro Téllez-Cortez, Ángel Ruyan García-Hurtado, Mayra Diaz-Ramírez et al.Fish is a food with high nutritional value and an essential part of the human diet. However, this food is highly perishable and poses a health risk when contaminated along the food chain, requiring preservation processes at low temperatures. Trout (Oncorhynchus mykiss) is one of the most widely produced and marketed fish species for human consumption worldwide, through products such … …OnLine Journal of Biological Sciences, Vol. 26, Issue 3 · 31 Jul 2026 · 1,008 accessesView PDFCite
Research ArticleOpen accessIn the keywordsThe Utilization of Red Cabbage Extract (Brassica oleracea) in the Production of Avocado (Persea americana Mill) Freshness Indicator as Smart Packaging ElementAndi Dirpan, Muspirah Djalal, Riskawanti Rahman, Jalil GenisaThis research aimed to study and produce smart packaging indicator by utilizing red cabbage extract which could be applied to avocados. The research was conducted in a laboratory with the following stages; making red cabbage extract, preparing color indicator and applying it to smart packaging. The results showed that the soaking time and pH of the red cabbage extract solution … …OnLine Journal of Biological Sciences, Vol. 21, Issue 3 · 30 Sep 2021 · 7,341 accessesView PDFCite
Case ReportOpen accessIn the abstractUtilization of a Pressure Cooker for Homemade High-Temperature Sterilization of RendangDaimon Syukri, Rini, Risa Meutia Fiana et al.This study aimed to analyze the impact of pressure cooker (presto) sterilization on the nutritional value and microbial content of rendang, a traditional Indonesian meat dish. The evaluated parameters included moisture content, ash content, fat content, protein content, and total plate count (TPC), measured before and after a 40-minute sterilization process. The results showed a moderate increase in moisture (from … …OnLine Journal of Biological Sciences, Vol. 25, Issue 2 · 28 Jun 2025 · 3,264 accessesView PDFCite
Review ArticleOpen accessIn the abstractTrends and Innovations in Sterilization of Ready-to-Eat Food Products: Challenges and Future DirectionsDaimon Syukri, Rini, Risa Meutia Fiana et al.The growing demand for Ready-To-Eat (RTE) food products has significantly shaped the industry. RTE foods, including meat, dairy and vegetable-based products, offer convenience and practicality but are highly susceptible to contamination by pathogenic microorganisms. Sterilization, an essential process to eliminate viable pathogenic microorganisms, including spores, has become an important solution to ensure food safety and extend shelf life. Based on … …OnLine Journal of Biological Sciences, Vol. 25, Issue 2 · 20 Mar 2025 · 5,946 accessesView PDFCite