Ograniczanie wyników

Czasopisma help

  1. 5 Acta Scientiarum Polonorum. Hortorum Cultus

  2. 3 Towaroznawcze Problemy Jakości. Polskie Towarzystwo Towaroznawcze

  3. 2 Acta Scientiarum Polonorum. Technologia Alimentaria

  4. 2 Bulletin of the Veterinary Institute in Puławy

  5. 2 Electronic Journal of Polish Agricultural Universities. Series Food Science and Technology

Więcej...
Autorzy help

  1. 2 Aglar E.

  2. 2 Bilska A.

  3. 2 Cais-Sokolinska D.

  4. 2 Krysztofiak K.

  5. 2 Niemirowicz-Szczytt K.

Więcej...
Lata help

  1. 3 2019

  2. 3 2018

  3. 4 2017

  4. 1 2016

  5. 1 2015

Więcej...
Preferencje help
Polish version English version Język
Widoczny [Schowaj] Abstrakt
Liczba wyników

Znaleziono wyników: 28

Liczba wyników na stronie
Pierwsza strona wyników Pięć stron wyników wstecz Poprzednia strona wyników Strona / 2 Następna strona wyników Pięć stron wyników wprzód Ostatnia strona wyników

Wyniki wyszukiwania

Wyszukiwano:
w słowach kluczowych:  shelf life
help Sortuj według:

help Ogranicz wyniki do:
Pierwsza strona wyników Pięć stron wyników wstecz Poprzednia strona wyników Strona / 2 Następna strona wyników Pięć stron wyników wprzód Ostatnia strona wyników
1

Influence of hydrocolloids on quality of baked goods

100%
Kohajdova Z., Karovicova J.
Acta Scientiarum Polonorum. Technologia Alimentaria
|
2008
|
tom 07
|
nr 2
43-49
The effect of different hydrocolloids (arabie gum, guar gum, xanthan gum and methyl 2-hydroxyethyl cellulose) on the rheological properties of composite flour dough and final quality of baked goods was investigated. Additiori of these compounds con- cluded in higher water absorption capacity (from 60.5 to 68.3%) and dough stability (from 6.5 to 14 min). The incorporation of hydrocolloids into the loaves also influenced volume, cambering and sensory acceptance of final products in different ways. Baked goods shelf life evaluated during 72 h storage period through bread firmness values showed, that loaves prepared with hydrocolloids extent products contained celullose derivate were softened when control sample. In conclusion, guar gum could be recommended as improver in the bread-making performance owing to its good rheological, sensory and crumb softening effeets.
2

Role of the proportion of yoghurt bacterial strains in milk souring and the formation of curd qualitative characteristics

100%
Cais-Sokolinska D., Michalski M. M., Pikul J.
Bulletin of the Veterinary Institute in Puławy
|
2004
|
tom 48
|
nr 4
3

Application of active packaging to improve the self life of fresh white cheeses

100%
Panfil-Kuncewicz H., Staniewski B., Szpendowski J., Nowak H.
Polish Journal of Food and Nutrition Sciences
|
2006
|
tom 15/56
|
nr Spec.Issue 1
A study was undertaken to examine the effect of oxygen absorbers (by Atco) used in the packaging of white cheeses on their shelf life. White cheeses packed in bags made of PA/PE laminate with and without oxygen absorbents were stored at a temperature of 5±0.5oC for a period of 7, 14 and 21 days. In the time spans mentioned, the white cheeses were determined for: the number of yeast, mould, and coli group bacteria, and for titratable acidity. Oxygen content of white cheese package atmosphere was assayed as well. The application of oxygen absorbers resulted in inhibited growth of yeast and moulds, and after two weeks also the growth of coli group bacteria. The presence of oxygen absorbers was observed not to affect any increase in the titratable acidity of stored white cheeses. The oxygen absorbers were proved effective in the modification of package atmosphere, i.e. they decreased oxygen concentration in the package atmosphere below 0.5%.
4

Quality and stability of the natural yogurt produced from milk condensed with whey protein concentrate

100%
Cais-Sokolinska D., Pikul J., Dankow R.
Electronic Journal of Polish Agricultural Universities. Series Food Science and Technology
|
2002
|
tom 05
|
nr 2
Increase of dry substances in the processed milk, made by introducing various milk protein agents, has an influence on the properties of produced yogurt and its shelf life. This study examined the effect of adding 5% of powdered skim-milk and whey protein concentrate, and their mixtures in proportions 4:1 and 3:2, on quality and stability of natural yogurt. Titratable acidity was determined and active acidity, apparent dynamic viscosity and syneresis susceptibility were measured in yogurts directly after production, and after 7, 14 and 21 days of storage in temperature 8±1 °C. The produced yogurts were assessed organoleptically. Introduction of 5% addition of powdered skim-milk with whey protein concentrate mixed in above mentioned proportions resulted in essential increment of apparent dynamic viscosity and reduced syneresis susceptibility in the yogurts, comparing to separate use of the both components. These yogurts were also indicated as the most desired.
5

The effect of selected technological additives on improvement of shelf life of ground meat

84%
Kaczmarek-Duszek J., Bilska A., Krysztofiak K., Uchman W.
Acta Scientiarum Polonorum. Technologia Alimentaria
|
2008
|
tom 07
|
nr 2
51-61
The aim of the study was to investigate the effect of selected technological additives (NaCL, sodium lactate and lactic acid) on shelf life of ground meat. It was found that all the three substances cause reduced microbial growth. Dynamics of action in case of each of these substances vary and depend on their concentrations. A limitation in the feasible amount of applied additives may be their effect on sensory attributes of the product. There is a marked, advantageous interaction of the preserving activity of these substances. Using recorded results it is possible to optimize the composition of the mixture of analysed additives.
6

The effect of 1-methylcyclopropene and storage conditions on chosen quality traits of long shelf life (LSL) tomato fruit, in relation to growing season

84%
Wrzodak A., Szwejda-Grzybowska J., Gajewski M.
Electronic Journal of Polish Agricultural Universities. Series: Horticulture
|
2017
|
tom 20
|
nr 4
7

The impact of packaging on quality preservation of new wafers and the possibility of predicting shelf life

84%
Pakhomova I., Tkachenko A.
Towaroznawcze Problemy Jakości. Polskie Towarzystwo Towaroznawcze
|
2017
|
nr 4
8
Artykuł dostępny w postaci pełnego tekstu - kliknij by otworzyć plik
Content available

Extension of mushroom shelf-life by ultrasound treatment combined with high pressure argon

84%
Lagnika C., Zhang M., Nsor-Atindana J., Tounkara F.
International Agrophysics
|
2014
|
tom 28
|
nr 1
Effects of ultrasound, high pressure argon, and treatments comprising their combinations on physicochemical and microbiological characteristics of white mushrooms were studied during 9 days of storage at 4°C. High pressure argon treatments were relatively effective in retaining firmness and were found to maintain the cell integrity. White mushrooms firmness after 9 days of storage was increased from 2.79 N for untreated mushrooms up to 3.01, 3.24, 3.58 N for ultrasound, treatments comprising ultrasound and high pressure argon, high pressure argon, respectively. Similarly, the loss of water, ascorbic acid and total soluble solid in fresh mushroom was also greatly reduced by the high pressure argon treatment. The ultrasound treatment followed by treatments comprising ultrasound and high pressure argon and high pressure argon, respectively exhibited a pronounced effect on retarding browning and in delaying mesophilic and psychrotrophic bacteria, yeasts and moulds growth in white mushroom, compared to the control during 9 days of cold storage. Treatments comprising ultrasound and high pressure argon treatment delayed pseudomonas growth, implying that it could extend shelf life of white mushrooms to 9 days at 4°C.
9

Consumer-oriented approach in shelf life studies of food

84%
Samotyja U.
Towaroznawcze Problemy Jakości. Polskie Towarzystwo Towaroznawcze
|
2017
|
nr 3
10

Shelf life monitoring of food using time-temperature indicators (TTI) for application in intelligent packaging

84%
Bieganska M.
Towaroznawcze Problemy Jakości. Polskie Towarzystwo Towaroznawcze
|
2017
|
nr 2
11

Acoustic emission in puncture test of apples during shelf-life

84%
Zdunek A., Ranachowski Z.
Electronic Journal of Polish Agricultural Universities. Series Agricultural Engineering
|
2006
|
tom 09
|
nr 4
12
Artykuł dostępny w postaci pełnego tekstu - kliknij by otworzyć plik
Content available

Effect of waxing on the water balance and keeping qualities of cut anthuriums

84%
Mujaffar S., Sankat C. K.
International Agrophysics
|
2003
|
tom 17
|
nr 2
13
Artykuł dostępny w postaci pełnego tekstu - kliknij by otworzyć plik
Content available

Combined treatments of modified atmosphere packaging with aminoethoxyvinylglycine maintained fruit quality in sweet cherry throughout cold storage and shelf life

67%
Guler S. K., Karakaya O., Karakaya M., Ozturk B., Aglar E., Yarilgac T., Gun S.
Acta Scientiarum Polonorum. Hortorum Cultus
|
2019
|
tom 18
|
nr 5
The effects of combined aminoethoxyvinylglycine (AVG) and modified atmosphere packaging (MAP) treatments on quality attributes of ‘0900 Ziraat’ sweet cherry fruit during the cold storage and shelf life were investigated in this study. Significantly lower weight loss and decay ratios were observed in all treatments throughout the cold storage period as compared to the control. A similar case was also observed referring to the shelf life. MAP treatments were found to be more effective in retarding the weight loss and decay ratio. Higher hue angle values were measured from AVG-treated fruit at harvest. Similarly, hue angle of AVG and MAP-treated fruit were also higher than for the control in all periods of cold storage and on the 7th and 21st day of shelf life. AVG-treated fruit had higher firmness values than the control at harvest. However, higher firmness values were measured from MAP-treated fruit during the cold storage and shelf life. At the end of cold storage, lower SSC and higher titratable acidity values were observed in AVG and MAP-treated fruit than in the control. AVG + MAP treatments yielded significantly higher vitamin C, total phenolics and antioxidant activity values than the control. Contrarily, the control fruit had significantly higher total monomeric anthocyanin than the other treatments. Based on current findings, it was concluded that combined AVG + MAP treatments could be used as a beneficial tool to maintain the quality of sweet cherry fruit throughout the cold storage and shelf life.
14
Artykuł dostępny w postaci pełnego tekstu - kliknij by otworzyć plik
Content available

Effects of harpin and modified atmosphere packaging (MAP) on quality traits and bioactive compounds of sweet cherry fruits throughout cold storage and shelf life

67%
Aglar E.
Acta Scientiarum Polonorum. Hortorum Cultus
|
2018
|
tom 17
|
nr 4
This study was conducted to investigate the effects of pre-harvest Harpin treatments and post-harvest MAP treatments on fruit quality attributes and bioactive compounds of ‘0900 Ziraat’ cherry cultivar throughout cold storage and shelf life of the fruits. Weight loss and decay ratios were significantly reduced with Harpin and MAP treatments. In general, lower L* and chroma values were measured in Harpin-treated fruits. As compared to control fruits, higher firmness, titratable acidity and vitamin C contents were measured in MAP and Harpin + MAP treated fruits throughout the cold storage and shelf life. On the other hand, lower solible solids content (SSC) values were observed in the same treatments. At harvest and shelf life measurements, higher total monomeric anthocyanin (TMA) and total phenolics (TPs) were measured in Harpintreated fruits than in control fruits. Although lower anthocyanin contents were obtained from MAP-treated fruits throughout the cold storage, higher values were observed throughout shelf life. Throughout cold storage and shelf life, MAP-treated fruits had lower total phenolics and total antioxidant activity (according to FRAP and TEAC assay) values than the control and Harpin-treated fruits. It was concluded that Harpin and MAP treatments could be used reduce weight losses and decays throughout the cold storage.
15

Znakowanie sokow i nektarow owocowych - unijne regulacje prawne. Czesc II. Nektary owocowe

67%
Hermans J.
Przemysł Fermentacyjny i Owocowo-Warzywny
|
2005
|
tom 49
|
nr 02
22-24
The subject of this paper is the discussion the examples of fruit juice marking. Author refers torn the EU's law acts relative to the marking. He pays attention to the irregularities and improper interpretation of the law regulations. He presents the examples of product marking and performs the discussion of the existing discordances.
16
Artykuł dostępny w postaci pełnego tekstu - kliknij by otworzyć plik
Content available

Mechanical properties of texture of mixed flour bread with an admixture of rye grain

67%
Kusinska E., Starek A.
Teka Komisji Motoryzacji i Energetyki Rolnictwa
|
2011
|
tom 11C
The paper presents a comparison of the mechanical textural properties of mixed flour bread with an admixture of rye grain and without such an admixture (hardness, springiness, cohesiveness and chewiness) and its chemical properties (moisture and acidity). A discussion is given concerning the dough preparation and the baking of the bread. Additionally, based on sensory evaluation, the shelf live of the bread was determined, during which the bread is acceptable to the consumers.
17
Artykuł dostępny w postaci pełnego tekstu - kliknij by otworzyć plik
Content available

Peach antioxidant and phenolic activities influenced by the application of 1-methylcyclopropene (1-MCP) at post-harvest

67%
Shah S. T., Sajid M., Khan N. U., Rab A., Amin N. U., Arif M., Haleema B., Saeed S.
Acta Scientiarum Polonorum. Hortorum Cultus
|
2019
|
tom 18
|
nr 2
Early maturing peach (Prunus persica) cultivars can fetch good market value but face a lot of post-harvest problems that lead to the post-harvest losses. The 1-methylcyclopropene (1-MCP) can provide new insights into plant ethylene responses and extend the shelf life and quality of fruits. Therefore, fruits of peach cultivar ‘Early Grand’ were dipped in various concentrations of 1-MCP (0, 0.3, 0.6 and 0.9 µg l–1), stored for 40 days at 8 ±2°C with 50% relative humidity and analyzed the fruits for physicochemical attributes at 10 days interval. The highest concentration of 1-MCP at 0.9 µg l–1 significantly improved the activity of antioxidants, catalase, free radical scavenging assay and total phenols. However, the peach fruits treated with 1MCP at 0.6 µgL–1 was effective in retaining the ascorbic acid, lowering the weight loss and fruit decay. Therefore, peach fruits can be treated with 1-MCP (0.6 µg l–1) solution for prolonging its shelf life up to 40 days under low temperature.
18

The puncture strength of apple peel according to storage conditions

67%
Guz T.
Teka Komisji Motoryzacji i Energetyki Rolnictwa
|
2010
|
tom 10
19
Artykuł dostępny w postaci pełnego tekstu - kliknij by otworzyć plik
Content available

Characteristics of postharvest quality of chrysanthemum cut flowers under pretreatment with nitrogenous compounds

67%
Souri M. K., Goodarzizadeh S., Ahmadi M., Hatamian M.
Acta Scientiarum Polonorum. Hortorum Cultus
|
2018
|
tom 17
|
nr 3
This study was done using three nitrogenous compounds to evaluate their effects on postharvest characteristics of chrysanthemum (Chrysanthemum indicum) cut flowers. The study consisted of three separate and parallel experiments, in which ammonium sulfate, calcium nitrate and potassium nitrate were used in different concentrations of zero, 50, 100, 200 and 500 mg dm ‒3 N for pretreatment of stems for 6 hour before transferring to holding d-water solution. The results showed that petal ion leakage and leaf SPAD values were increased by increasing ammonium sulfate, but not calcium or potassium nitrate. Petal carotenoids were increased by pretreatment of ammonium sulfate and potassium nitrate. There was constant increase in water uptake by increasing the levels of calcium nitrate and potassium nitrate, while ammonium sulfate at high concentrations (200 and 500 mg dm ‒3 N) resulted in significant less water uptake compared to control. Ammonium sulfate in 50 and 100 mg dm ‒3 increased shelf life of pretreated stems, but higher concentrations significantly reduced cut flowers shelf life. Increasing concentrations of calcium nitrate and particularly potassium nitrate have led to prolongation of flower shelf life to 12 days compared to 6 days of control. The results indicate that pretreatment of chrysanthemum cut flowers with ammonium sulfate in rather low concentrations or with moderate to high concentrations of calcium nitrate or potassium nitrate can significantly improve shelf life and postharvest flower qualities.
20

The effect of functional blends on shelf life of model processed meats

67%
Bilska A., Krysztofiak K., Uchman W., Konieczny P., Fabianowska-Stasiak I., Pipowski P.
Electronic Journal of Polish Agricultural Universities. Series Food Science and Technology
|
2008
|
tom 11
|
nr 2
Pierwsza strona wyników Pięć stron wyników wstecz Poprzednia strona wyników Strona / 2 Następna strona wyników Pięć stron wyników wprzód Ostatnia strona wyników
JavaScript jest wyłączony w Twojej przeglądarce internetowej. Włącz go, a następnie odśwież stronę, aby móc w pełni z niej korzystać.