background: edible films and coatings have potential benefits for food packaging, particularly meat products. these coatings prevent weight loss and texture changes during shelf life by reducing moisture loss in fresh and frozen meat products. in this study, effect of calcium alginate edible coating on microbial and chemical properties of refrigerated lamb meat over a period of  5 days was inve...

Background: Consumption of herbal products has increased dramatically during the last few decades. Although there have been allegations that are made in unsanitary conditions resulting microbial contamination and health hazards consumed by patients.
 Aim: The study is aimed at investigating quality commonly sold Abraka, Delta State, Nigeria.
 Methods: A total seven (7) liquid (AB, GW,...

conclusions when gaseous ozone was used alone in root canals, its antifungal effect was not sufficient. however, applying aqueous ozone with ultrasonic technique showed stronger antifungal effects than aqueous ozone with manual technique in root canals. background candida albicans is one of the important microorganism which can be isolated from normal flora in the mouth. the resistance of c. al...

The present study was undertaken to evaluate the effect of different levels (0%, 20%, 25%, and 30%) wheat flour on quality characteristics chicken meatball. After formulation, samples were stored at -20˚C temperature for 60 days analyzed 15th day, 30th 45th day 60th day. products various sensory (color, flavor, texture, Juiciness, tenderness, overall acceptability), physicochemical (proximate a...

This study aims to determine microbiological, sensory and color changes of whole European eel (Anguilla anguilla) aerobically stored at 2.00±1.00°C for 19 days. Samples were analyzed with periodical intervals in terms Total Mesophilic Aerobic Bacteria (TMAB), Psychrophilic (TPAB), Psedumonas sp. Lactic Acid (LAB). For the analysis, samples evaluated describe skin mucus, eyes shape clarity, text...