Combining different preservative treatments for improving quality and safety of fishery products increasingly receives global research attention. Consistent with this pursuit, the current research was undertaken to determine the effects of different ozonized slurry-ice treatments and superchilling (-1°C) storage on microbial spoilage of European anchovy (Eugraulis encrasicolus) and sardine (Sar...

all of the food products are required to be packaged due to hygienic regard, storage, suitable transportation and preservation of quality and vacuum packaging is one of the prevention methods of spoilage. hence in this study, some of the quality factores changes of rutilus frissi kutum fillets storaged in vacuum and air packages were examined during 18 days in ice alike total volatile base-nitr...

The present study concerns Atlantic mackerel (Scomber scombrus) traded as a chilled product. The study was aimed to investigate the effect of including a mixture of organic acids (citric, ascorbic, and lactic) in the icing medium employed during the fish chilled storage. To this end and according to preliminary trials results, an aqueous solution including 0.050% (w/v) of each acid was employed...

Ergovaline is an ergot alkaloid produced by the endophyte Neotyphodium coenophialum (Morgan-Jones and Gams) found in tall fescue [Schedonorus arundinacea (Schreb.) Dumort.] and blamed for a multitude of livestock disorders. Ergovaline is known to be unstable and affected by many variables. The objective of this study was to determine the effect of sample handling and storage on the stability of...

[1] Temperature and suspended particle distribution were surveyed and modeled in two high-Alpine reservoirs in Switzerland, connected by pumped-storage operations for 30 years. Due to different glacier coverage of the catchments, the two reservoirs exhibit different particle concentrations and temperatures. After ice-breakup, the lower reservoir with a higher glacier cover in its catchment expe...

The amount of trust that can be placed in commodity computing platforms is limited by the likelihood of vulnerabilities in their huge software stacks. Protected-module architectures, such as Intel SGX, provide an interesting alternative by isolating the execution of software modules. To minimize the amount of code that provides support for the protected-module architecture, persistent storage o...

Probiotic ice cream was made by fermenting a standard ice cream mix with Lactobacillus acidophilus and Bifidobacterium bifidum cultures and then freezing the mix in a batch freezer. Survival of the L. acidophilus and B. bifidum, as well as beta-galactosidase activity, was monitored during 17 wk of frozen storage at -29 degrees C. After freezing of the fermented mix, bacterial counts were 1.5 x ...