production of part-baked bread is a successful method to postpone bread staling that has been applied widely for production of loaves. in this research, production and some physical characteristics of part-baked flat bread (barbari) including hardness, volume, color, weight loss, and microstructure were studied during the storage of the samples at ambient (25ºc) and freezing (-18ºc) temperature...

in this research, a novel formulation of sponge cake was studied. instant tea powder (itp) with high ester-catechins content was used to replace 0, 7.5, 12.5, and 17.5% of flour to make sponge cakes, hereafter referred to as the control, itp1, itp2, and itp3, respectively. the microbiological analysis and lipid oxidation experiments were conducted and the odor, flavor, color, chewiness, and ove...

We examine the case of items with a limited shelf-life where storing an item (before consumption) may carry a cost to a buyer (or distributor). For example, eggs, milk, or Groupon coupons have a fixed expiry date, and seasonal goods can suffer a decrease in value. We show how this setting contrasts with recent results by Berbeglia et al [4] for items with infinite shelf-life. We prove tight bou...

Shelf life of fresh fruits and vegetables is greatly influenced by environmental conditions. Increasing temperature usually results in accelerated loss of quality and shelf-life reduction, which is not physically visible until too late in the supply chain to adjust logistics to match shelf life. A blackberry study showed that temperatures inside pallets varied significantly and 57% of the berri...

this paper deals with an i * corresponding author email address:   nventory system with one central warehouse and a number of identical retailers. we consider perishable-on-the-shelf items; that is, all items have a fixed shelf life and start to age on their arrival at the retailers. each retailer faces poisson demand and employs (1, t) inventory policy. although demand n...

this study examined sourdough lab containing specific starter cultures used to produce barbari-style bread and evaluated their microbiological shelf life and sensory properties. the effects of sourdough fermentation time (8, 16, 24h), fermentation temperature (28, 32, 36°c) and type of starter culture (lactobacillus sanfransicencis, atcc 14917; lactobacillus plantarum, atcc 43332; a mixture of ...

From hardening of marshmallow to graining of hard candies, moisture plays a critical role in determining the quality and shelf life of sugar-based confections. Water is important during the manufacturing of confections, is an important factor in governing texture, and is often the limiting parameter during storage that controls shelf life. Thus, an understanding of water relations in confection...

background & aim: tragacanth is a natural gum obtained from the dried sap of several species of middle eastern egumes of the genus astragalus, that is a viscous, odorless, tasteless, water-soluble mixture of polysaccharides. tragacanth is used in pharmaceutical and foods industries as an emulsifier, thickener, stabilizer, and texturant additive. sponge cake is one of the most popular bakery...

This paper deals with an i * Corresponding author Email address:   nventory system with one central warehouse and a number of identical retailers. We consider perishable-on-the-shelf items; that is, all items have a fixed shelf life and start to age on their arrival at the retailers. Each retailer faces Poisson demand and employs (1, T) inventory policy. Although demand not met at a retai...

colour is one of the most important quality factors that can influence and determine the shelf life of canned chicken kebab. colour change is considered as unsuitable distasteful to consumers, indicating the end of a product's shelf life. in this study quality aspects of samples were examined over one month intervals after being prepared and while being stored under accelerated (44 °c) con...