Process Optimization and Shelf-Life Evaluation of Retort Processed Shelf Stable Ready to Eat Rice Pulav
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چکیده
منابع مشابه
Production of a Semi Ready-to-Eat Shrimp Soup Powder and Assessment of Its Shelf Life
Background and Objectives: Macrobrachium nipponense are wetland crustaceans. The shrimp is rich in protein and unsaturated fatty acids (FAs). Therefore, the aim of this study was to use M. nipponense as a supplement for the preparation of a new soup. Materials and Methods: Nearly 40 kg of M. nipponense were harvested from Anzali Lagoon, Northern Iran. Shrimps were washed and dipped in NaCl sol...
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The objective of the present study was to determine the shelf life of ready-to-eat cooked chicken breast fillets (shredded) stored in atmospheres that were modified with different concentrations of CO2 and to establish a relationship between the concentration of this gas and bacterial growth. The samples were divided into 7 groups with different packaging conditions: aerobiosis, vacuum, and 10,...
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For RTE foods that are able to support the growth of L. monocytogenes, a European Regulation (n°2073/2005) specifies that the 100-CFU/g limit “applies if the manufacturer is able to demonstrate that the product will not exceed the limit of 100 CFU/g throughout the shelf-life”. Many factors can interfere on the evolution of the pathogen (time-temperature history, pH, aw, associated microflora,.....
متن کاملEvaluation of Shelf Life of Processed Cheese by Implementing Neural Computing Models
— For predicting the shelf life of processed cheese stored at 7-8º C, Elman single and multilayer models were developed and compared. The input variables used for developing were applied in order to compare the prediction ability of the developed models. The Elman models got simulated very well and showed excellent agreement between the experimental data and the predicted values, suggesting tha...
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ژورنال
عنوان ژورنال: International Journal of Current Microbiology and Applied Sciences
سال: 2018
ISSN: 2319-7692,2319-7706
DOI: 10.20546/ijcmas.2018.703.059