Hurdle technology is a method of ensuring that food products will be safe for consumption and extending their shelf life. It also ensures that pathogens in food products will be eliminated. Hurdle technology is used in food industry for the gentle but effective preservation of foods. The shelf life, sensory and nutritional quality of foods are based on applications of combined preservative fact...

The aim of this work is to evaluate the activity of allyl isothiocyanate (AITC) against fish spoilage bacteria (specific spoilage organisms; SSOs) as well as its possible use in gilthead sea bream (Sparus aurata) fillets to extend their shelf-life. In this regard, in vitro tests are carried out in order to evaluate the inhibitory activity of AITC and its vapours on several strains of SSOs. The ...

Shelf syndrome occurs mainly in younger people (particularly athletes) and rarely in elderly people. We report on 3 elderly patients with a medial synovial plica causing severe pain and locked knees. They had had no symptoms in their early or middle life. After removal of the shelf, the symptoms improved considerably. Although shelf syndrome is rare in the elderly, it should be suspected whenev...

Time–delay artificial neural network (ANN) single layer and multilayer artificial models were developed for predicting the shelf life of processed cheese stored at 7-8o C. Soluble nitrogen, pH; standard plate count, yeast & mould count, and spore count were input variables, and sensory score was output variable. The results showed excellent agreement between training and validation data with hi...

Estimating the shelf life of reagents and controls is a critical step in evaluating new formulations. We describe several stability assessment techniques, giving particular attention to experimental design. Activation energy was experimentally determined for five major drugs of abuse and metabolites: morphine, 11-nor-delta-9-tetrahydrocannabinol-9-carboxylic acid, amphetamine, phencyclidine, an...

introduction: active packaging is one of the innovations in food packaging industry that would be a respons to the changing needs of consumers and markets. in this technique, materials such as adsorbents oxygen, moisture, carbon dioxide, ethylene and carbon dioxide-releasing flavor compounds, antimicrobials, antioxidants and various aromatic compounds are used. in the last decade, great attenti...

microbial activity and spoilage of chicken meat from the market in mashhad, iran, stored in air at 0, 4, 10 and 15°c was assessed. microbial spoilage population, total volatilebase nitrogen (tvb-n), ph and organoleptic changes were determined. based on the results of sensory analysis, shelf-life of chicken meat stored at 0, 4, 10 and 15°c was 72, 120, 220 and 320 h, respectively. tvb-n that ser...

The addition of sachets or pads containing volatile antimicrobial agents into packages has been the most successful commercial application of antimicrobials to packaging. In this study, the effect of oregano (Origanum onites) essential oil on the extension of shelf life of overwrap packed fresh chicken drumsticks was investigated. Meat exudate absorbent pads were sprayed with 5 mL of oregano es...

In this study, the biospeckle technique was evaluated for monitoring of apple bull's eye rot development and product quality in general, during storage under various conditions and during subsequent shelf life. This non-destructive optical method is based on the analysis of laser light variations scattered from the sample. Apples of the cultivars 'Pinova' and 'Topaz', susceptible to bull's eye ...