Introduction: The demand for antimicrobial compound alternatives to replace synthetic additives is on the rise. In food commodities, use of synthetic antimicrobials based on herbal extracts is attracted attention. The present study aimed to assess the chemical, microbiological, and sensory properties of the yogurt samples treated with oregano extract (0%, 0.75%, 1%, and 1.5%) d...

Improving food quality is one the major issues for the food processing industry. Since food produced from fish spoils quickly, it obviously cannot be kept for an extended time. The aim of the present study was to determine the effects of sodium polyphosphate and smoking on the shelf life of fish sausage that was produced from Capoeta umbla and stored at 4±1°C. Therefore, we designed four groups...

one of the most important problems of fish is the short shelf lifebecause of the high unsaturated fatty acids. so, with the help of antioxidant compounds can be increased shelf life of fish. the aim of this study was to investigate the effect of vitamin e as a natural antioxidant to increase shelf life of rainbow trout fillet during storage at refrigerator temperature (4±1 0c). treatments were ...

Greenhouse-grown butter lettuce (Lactuca sativa L.) can potentially be stored for 21 days at constant 0°C. When storage temperature was increased to 5°C or 10°C, shelf life was shortened to 14 or 10 days, respectively, in our previous observations. Also, commercial shelf life of 7 to 10 days is common, due to postharvest temperature fluctuations. The objective of this study was to establish neu...

Influence of storage temperature on the shelf life of the pasteurized milk and the enzymatic activity of psychrotrophic bacteria in whole and skimmed pasteurized milk were the main goals of the presented work. It was demonstrated that the storage temperature of 10C reduces the shelf life of pasteurized milk to one third in comparison with a storage at 4 C. The average shelf life of the full cre...

Eggs are a rich source of protein, minerals, lipids, and vitamins. an essential bacterial microflora. Controlling antimicrobial resistance reducing food loss waste for sustainable future. To prevent spoilage to preserve eggs, variety techniques, including thermal non-thermal, often used. This paper explores the decontamination methods egg preservation that have been applied. In previous studies...

The temporal and spatial distributions of sardine Sardinops sagax eggs and larvae off the oligotrophic southwestern coast of Australia were examined and related to gonadosomatic index, daily growth rates of larvae and regional biological oceanography. Seasonal environmental cycles were established from remotely sensed sea surface temperature and chlorophyll concentration, wind and sea surface h...

Intrinsic motivation has been shown in previous research to lead to better learning. In order to increase intrinsic motivation, REAP, a tutoring system for ESL vocabulary was enhanced to prefer practice readings that match personal interests. In a randomized experiment, students receiving personalized readings indicated higher levels of interest in post-reading questionnaires. Additionally, ove...