BACKGROUND β-D-Galactosidases (EC 3.2.1.23) catalyze the hydrolysis of terminal non-reducing β-D-galactose residues in β-D-galactosides. Cold-active β-D-galactosidases have recently become a focus of attention of researchers and dairy product manufactures owing to theirs ability to: (i) eliminate of lactose from refrigerated milk for people afflicted with lactose intolerance, (ii) convert lacto...

Background: Lactoferrin is a natural biological active cationic protein that can be used as yogurt additive to inhibit the growth of foodborne pathogens. Objectives: The present study evaluated antimicrobial effects lactoferrin against Bacillus cereus, Enterococcus faecalis, and Candida albicans inoculated in laboratory prepared at refrigerator temperature. Methods: pre-warmed skimmed milk was ...

Environment sensing systems and positioning systems such as GPS (Global Positioning System) are requirements for logistics supply chains, especially refrigerated cargo systems that require environment sensing data. In this paper, we state our system requirements and compare our proposed solution with other existing solutions. Our proposed system focuses on the cold chain tracking system to prov...

The freshly harvested Carambola (Averrhoa Carambola L.) fruits were packed in different packaging matrials like high density polyethylene (HDPE) with a 1% and 2% ventilation with a pretreatment 2 % CaCl2 stored at ambient and also in refrigerated conditions the temperature was in the range of 18.0 to 21.0 0 C and Relative humidity of about 86 per cent. To evaluate the storage condition and pret...

Background: There is a demand for natural food preservatives as an alternative to artificial chemical compounds. Under refrigeration conditions, the paneer has shelf life of 7-9 days. The application can help solve problem its short shelf-life. present study was conducted evaluate four types, S0, S1, S2 and S3 samples. effect storage period on paneer, control treated with brine (10% w/v), hydro...

In the present work, the effect of milk supplementation on viability of yogurt bacteria (Streptococcus thermophilus and Lactobacillus delbrueckii subsp. bulgaricus) and probiotic bacteria (Lactobacillus acidophilus and Bifidobacteria) was studied during yogurt manufacture and thirty three days storage. Incubation time to reach pH value of 4.5 was greatly affected by the addition of casein fract...

Proteins Grains and Starches Canned fish Tuna in a pouch Canned beef stew Canned salmon Bean soup Canned and dried beans Canned chili Nut butter Canned nuts Instant rice Dried pasta Noodle mixes Macaroni and cheese (mix or microwavable) Cold cereal Hot cereal mixes Oatmeal Crackers Granola bars Instant mashed potatoes Dairy Vegetables Instant breakfast drinks (non-refrigerated) Canned vegetable...

BACKGROUND Yoghurt is a fermented milk of unique sensory, nutritive and dietetic value offered in a variety of types and in different flavours. Vegetables belong to the group of food products rich in antioxidant substances (e.g., vitamin C, carotenoids, tocopherols, polyphenols) which regular consumption lowers the risk of many diseases including cancers and cardiovascular disorders. The aim of...