Mukhtiar Ahmed, Jana Pickova, Taufiq Ahmad, Muhammad Liaquat, Abid Farid, Muhammad Jahangir
... products and limits the shelf-life of others. Oxidative changes can cause rancidity such as off flavours, loss of colour, altered nutrient value, and may produce toxic compounds, which can be detrimental to the health of consumers. Antioxidants and chelating agents are the most helpful inhibitors of lipid oxidation....
Rida Haroon Durrani1*, Fareeha Akhtar1, Ali Ahmad Sheikh1, Munazzah Maqbool1, Aleena Kokab1, Kiran Imtiaz2 and Muhammad Ilyas Riaz3
...ions affect not only the shelf-life of fish meat but also increase the spoilage microbiota population, hence, altering the quality profile of meat. Therefore, we can conclude that storage temperature is a crucial factor in determining the quality of fish meat.
... 
Nur Prabewi , Supriyanto, Budi Purwo Widiarso*
...to improve the yield and shelf-life of meat. The research aims to study the effect of herbal marination on the quality characteristics of broiler meat. The variables measured including antioxidants, protein, cholesterol, and chemical residues in meat, as well as meat tenderness and color. The study conducted with Completely Randomized Design (CRD) consisting of 3 treatments and 10 replications. Treatments includes: T0= meat marinated for 0 hour (unmarinated),...
Marwa Ragab Saeed Abdallah, Hussein Mohamed Hussein Mohamed, Mohamed Mohamed Talaat Emara, Mai Atef Mohamed
Ishtiaq Ahmad1*, Muhammad Nafees1, Maryam2, Irfan Ashraf3, Ambreen Maqsood4 and Muhammad Saqib5
...s, however have very low shelf-life. The present study was aimed at evaluation of different drying methods to improve shelf-life of dry mulberry fruits for their sustainable availability in the market for human consumption. For this purpose, common drying methods viz., sun drying, shade drying and oven drying were applied on freshly harvested black and white mulberry fruits to evaluate the significant drying method with mini...
Qurat ul Ain1, Asifa Khan1*, Asia Riaz2 and Nazia Suleman2
...de a guideline to extend shelf-life of C. septempunctata for its use as natural enemy in biological control programmes. Such studies may help in planning the storage, transportation and release of these useful natural enemies in the IPM programmes. ...
Shanti Fitriani*, Usman Pato, Yusmarini Yusuf, Emma Riftyan, Evy Rossi
...shballs and extend their shelf-life without compromising on quality. In a randomized design, five different concentrations of bacteriocins were used. The treatments in this study were the addition of the bacteriocin concentration, namely B1 (0%), B2 (0.15%), B3 (0.3%), B4 (0.45%), and B5 (0.6%). Samples were stored in a cold environment for different durations, such as 0, 3, 6, 9, and 12 days. Data were analyzed statistically using ANOVA, and differences betwe...
Elham M. Hosny1*, Saad Mahmoud Saad1, Marionette Zaghloul Nassif2, Amani Mohamed Salem1
...s well as prolonging the shelf-life of examined samples to the end of the experimental trial on the day 12. Spirulina platensis and propolis are suggested as natural antifungal agents for the preservation of minced meat.
Keywords: Spirulina platensis, Propolis, Antifungal, Candida albicans
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Arshad Iqbal1, Shahid Javed Butt1, Zia Ul Haq2*, Ismara Naseem3, Qaisar Ali Khan4 and Muhammad Sajid1
... conditions decrease the shelf-life of hydroponically grown fruit. Almost 30-40% postharvest losses were recorded for fruits and vegetables. This economic loss imposes growers for the adoption of suitable packing materials. The utility of packaging material enhances the shelf-life of fruit, while the selection of packing material depends on its availability, affordability, and performance. To examine the effects of various p...
