Now showing items 1-10 of 23
role of package type on shelf-life of fresh crab meat
(Food Protection Trends, 2010)
Changes in flavor volatile composition of oolong tea after panning during tea processing.
Panning is a processing step used in manufacturing of some varieties of oolong tea. There is limited information available on effects of panning on oolong tea flavors. The goal of this study was to determine effects of ...
Survival of Toxoplasma gondii oocysts Eastern oysters (Crassostrea virginica)
(American Society of Parasitology, 2004-10)
Toxoplasma gondii has recently been recognized to be widely prevalent in the marine environment. It has previously been determined that Eastern oysters (Crassostrea virginica) can remove sporulated T. gondii oocysts from ...
Protecting soymilk flavor and nutrients from photodegradation.
Five different packaging treatments were studied over a 36-day period to determine if they protected soymilk from photo-oxidation. Soymilk was packaged in high-density polyethylene (HDPE) bottles with and without light ...
Fibre digestibility, abundance of faecal bacteria and plasma acetate concentrations in overweight adult mares.
The purpose of the present study was to compare digestibility of grass hay, faecal and plasma volatile fatty acid (VFA) concentrations, and faecal bacterial abundance in overweight and moderate-condition mares. Five ...
Shelf Life Determination of Fresh Blueberries (Vaccinium corymbosum) Stored under Controlled Atmosphere and Ozone.
Fresh blueberries are commonly stored and transported by refrigeration in controlled atmospheres to protect shelf life for long periods of storage. Ozone is an antimicrobial gas that can extend shelf life and protect fruit ...