Thermal, chemical and bio-chemical interventions for enhancing the shelf-life of sugarcane juice

Effect of Chemical Additives on the Shelf Life of Cucumber Juice

Cucumber (Cucumis sativus L.) is a commercially cultivated worldwide as a seasonal vegetable crop. The aim of the experiment was to compare the effect of different chemical additives namely Sodium benzoate, Potassium metabisulfite( KMS) and their combination, on the physicochemical and phytochemical parameters and antioxidant activity of cucumber juice. The storage was done for 6 months at room...

Extending the Shelf Life of Fresh Marula (Sclerocarya birrea) Juice by Altering Its Physico-Chemical Parameters

“the effect of risk aversion on the demand for life insurance: the case of iranian life insurance market”

abstract: about 60% of total premium of insurance industry is pertained?to life policies in the world; while the life insurance total premium in iran is less than 6% of total premium in insurance industry in 2008 (sigma, no 3/2009). among the reasons that discourage the life insurance industry is the problem of adverse selection. adverse selection theory describes a situation where the inf...

mesuring the staff technology readiness, the case of a multi national chemical company operating in iran

چکیده ندارد.

Shelf life extension of sugarcane juice using preservatives and gamma radiation processing.

Preserving raw sugarcane juice is a challenging problem. Sugarcane juice turns brown soon after its extraction and gets spoiled due to fermentation within hours. A combination of gamma radiation (5 kGy) with permitted preservatives and low temperature storage (10 °C) could preserve raw sugarcane juice for more than a month. The preservatives used were citric acid (0.3%), sodium benzoate (0.015%...