...Shih-Hao Lu; Rohit Raj; Anupama Mahajan; Ajay Jha; Priyanka Verma; Hsia-Ping Lan; Sumanjeet Singh Purpose The study aims to add to the existing literature on food supply chains by specifically taking into the redesigning of the alignment of storage, packaging and distribution practices...

... rotatable design and determine its proximate, lycopene, consumer acceptability and storage studies. Design/methodology/approach Lycopene-rich extrudates were developed from corn flour blended with different levels of tomato pomace. The independent extrusion variables, namely, feed composition (95:5...

...Nombulelo Zulu; Eugenie Kayitesi; Opeolu M. Ogundele Purpose The effect of the addition of red palm olein (RPO) as a natural antioxidant to sunflower (SF) on chemical properties and deep-frying oxidative stability of resultant oil during storage. Design/methodology/approach RPO was added to SF...

...Juan Carlos Lucas Aguirre; German Antonio Giraldo Giraldo; Misael Cortés Rodríguez Purpose In order to understand interactions a_w vs equilibrium moisture content (EMC) in fortified coconut powder, moisture sorption isotherms were constructed under different storage conditions...

...Opeolu M. Ogundele; Sefia T. Muazu; Ajibola B. Oyedeji; Eugénie Kayitesi; Patrick B. Njobeh; Samson A. Oyeyinka Purpose Cassava is a starchy crop with several industrial applications, but it deteriorates very fast after harvest. Refrigeration has been used to extend the storage life of the root...

... prediction than the current shelf life (SL) prediction methods. Design/methodology/approach First, the final indicators (storage temperature, relative humidity, sensory average score, peel hardness, soluble solids content, weight loss rate, rotting rate, fragmentation rate and color difference) affecting...

...Hyeoung-Su Lee; Dong-Ho Bae Purpose The purpose of this paper is to determine the influences of fat content and storage temperature on the quality of frozen pork patties during storage to evaluate the shelf life set by the manufacturer. Design/methodology/approach Changes in moisture content...

... was used to measure the dominance of sensory attributes in polenta stick samples and dynamic consumer tests were performed in order to verify if the acceptability changed over time during sample consumption. Design/methodology/approach – Eight polenta sticks, different in terms of storage conditions...

...Chanchal Sharma; Darshan Punia; Neelam Khetarpaul Purpose The purpose of this paper is to study sensory characteristics, proximate composition, dietary fibre content and storage stability of barley, wheat and chickpea composite flour biscuits. Design/methodology/approach In total, four types...

...Bulent Akbudak; Nuray Akbudak; Vedat Seniz; Atilla Eris Purpose The aim of this research is to determine the effects of pre‐harvest harpin (H) and modified atmosphere packaging (MAP) on the storage and fruit quality of cherry tomato (Lycopersicon esculentum Mill. cvs. “Alona” and “Cluster...

...Baljeet Singh Yadav Purpose The present study aims to understand the effect of baking, frying and storage conditions on resistant starch (RS) content of commonly used poor man's foods like potato, sweet potato and bread. Design/methodology/approach The effect of frying (shallow and deep frying...

...M.J. Terpstra; L.P.A. Steenbekkers; N.C.M. de Maertelaere; S. Nijhuis Purpose Consumer food handling behaviour is important in preventing food borne disease and this paper proposes examining consumer behaviour and knowledge concerning food storage and disposal. Design/methodology/approach...

...; with the objective of demonstrating and adapting British growing, harvesting, storage and marketing techniques. In the first year crop yields far exceeded those on the rest of the farm as a result of the use of better varieties and in field management of resources. The project team have also advised one...

... to the limitations of the system if it is wrongly understood or misused. © MCB UP Limited 1990 Catering industry Convenience foods Safety Storage THE SOUS-VIDE SYSTEM FOR PREPARING CHILLED MEALS 23 T he constraints, limitations and benefits of producing food dishes by the sous-vide method...

...C.O. Gill A packaging system for greatly extending the storage life of chilled red meat is described. Development of the fully commercial system required the active involvement of three groups, individually having specialised knowledge of meat science, packaging technology or meat production...