dehydration, as one of the practical ways to increase the shelf-life and applicability of yoghurt in various foodstuffs, is normally done by freeze drier (fd) which is an expensive and time-consuming process. for these reasons, in the present study the capability of microwave–vacuum drier (mvd), as an alternative process, was investigated. for doing so, the fat free yoghurt samples of 2.2, 4.2 ...

grape is used in large amounts and different types (fresh, raisin, vinegar, molasses, juice, unriped grape and etc). remarkable amount also are preserved in stores and cold-rooms to be supplied out of season, that causes  quality and weight decrease. this research was conducted to study different factors which affect the grape shelf-life. obtaining more information about optimum conditions and ...

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...

The edge of the North West European Shelf (NWES) is characterised by a steep continental slope and a northward flowing slope current. These topographic/hydrographic features separate oceanic water and shelf water masses hence potentially separate phytoplankton communities. The slope current may facilitate the advective transport of phytoplankton, with mixing at the shelf edge supporting nutrien...

Over the past twenty years, we have come to see that errors are not simply flaws in a text. However, the need for correctness remains undiminished if only because of societal and institutional demands. Yet there is little consensus about correctness or even whether language can be described as correct or incorrect in the first place. This essay suggests a way ou I of this bind by looking at cor...