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Food Chemistry, ISSN 0308-8146, 10/2017, Volume 232, pp. 60 - 66
Orange maize is being promoted as a source of provitamin A carotenoids (pVAC) in Zambia. Carotenoid retention in orange maize grains stored in metal silos,... 
Hermetic storage | Biofortified maize | Carotenoid degradation | ORANGE MAIZE | PROVITAMIN | STABILITY | FOOD SCIENCE & TECHNOLOGY | SWEET-POTATO | CASSAVA | KERNELS | IMPACT | NUTRITION & DIETETICS | ZAMBIA | ZEA-MAYS L | CHEMISTRY, APPLIED | FOOD | Carotenoids | Zea mays | beta Carotene | Humans | Food Packaging - methods | Female | Edible Grain | Zambia | Food Storage - methods | Packaging | Corn | Methods | Vitamin A | Polyethylene | Beta carotene
Journal Article
Journal of Food Science, ISSN 0022-1147, 12/2018, Volume 83, Issue 12, pp. 3099 - 3109
Journal Article
Journal of Food Science and Technology, ISSN 0022-1155, 12/2019, Volume 56, Issue 12, pp. 5362 - 5373
The quality characteristics of naan from flour products under various packaging methods stored at different temperatures (25, 4 and − 20 °C) for different time... 
Packaging methods | Chemistry | Food Science | Storage | Nutrition | Naan | Chemistry/Food Science, general | Quality | Microwave | Ultraviolet | Microwave radiation | U.V. radiation | Shelf life | Vacuum packaging | Flour | Microorganisms | Vacuum | Acids | Moisture content | Storage conditions | Deoxygenation | Water content | Packaging
Journal Article
POULTRY SCIENCE, ISSN 0032-5791, 06/2019, Volume 98, Issue 6, pp. 2679 - 2690
Journal Article
Meat Science, ISSN 0309-1740, 2016, Volume 119, pp. 147 - 153
The physicochemical properties of M. longissimus lumborum steaks over 12 days of storage at 2 °C, and under three packaging conditions, were investigated:... 
TBARS | Myoglobin redox forms | Beef | Modified atmosphere packaging (MAP) | Color | Vacuum skin packaging (VSP) | VITAMIN-E | LIPID OXIDATION | PROTEIN OXIDATION | FOOD SCIENCE & TECHNOLOGY | CHILL STORAGE | MEAT | QUALITY ATTRIBUTES | GROUND-BEEF | SHELF-LIFE | LONGISSIMUS-DORSI | COLOR STABILITY | Myoglobin | Packaging | Skin | Analysis | Methods
Journal Article
Meat Science, ISSN 0309-1740, 12/2014, Volume 98, Issue 4, pp. 689 - 694
Meat from beef T-bone cuts was packaged as follows: (1) Sub-primal cuts vacuum packaged (VP) in shrink bags, aged for 14 days, portioned, VP again and aged for... 
Vacuum packaging | Vacuum-skin packaging | Purge | Tenderness | Colour | OXIDATION | QUALITY | MODIFIED ATMOSPHERE | MYOGLOBIN | FOOD SCIENCE & TECHNOLOGY | MUSCLE | FRESH MEATS | OXYGEN | METMYOGLOBIN | COLOR STABILITY | HYDROGEN-PEROXIDE | Food Quality | Animals | Vacuum | Cattle | Meat - analysis | Color | Food Packaging - methods | Muscle, Skeletal | Pigmentation | Packaging | Beef | Analysis | Methods
Journal Article
Journal of Food Processing and Preservation, ISSN 0145-8892, 08/2019, Volume 43, Issue 8, p. n/a
The modified atmosphere packaging (MAP), sealing packaging (SP), and wrapping packaging (WP, control) were used for determining the quality and shelf life of... 
LONG-TERM | BREAD | TEXTURE | MODIFIED ATMOSPHERE | FOOD SCIENCE & TECHNOLOGY | STARCH | LOAF | RETROGRADATION PROPERTIES | CRUMB | MOISTURE REDISTRIBUTION | Packaging | Hardness | Analysis | Methods
Journal Article
International Journal of Food Properties, ISSN 1094-2912, 01/2019, Volume 22, Issue 1, pp. 704 - 713
Effect of packaging materials and spices on the sensory quality of smoked Clarias gariepinus (Burchell, 1822) was evaluated. The smoked C. gariepinus treated... 
Clarias gariepinus | storage | Packaging materials | smoked | spices | sensory quality | FOOD SCIENCE & TECHNOLOGY | FISH
Journal Article
European Journal of Lipid Science and Technology, ISSN 1438-7697, 03/2017, Volume 119, Issue 3, pp. np - n/a
Journal Article
Journal of Food Science, ISSN 0022-1147, 04/2007, Volume 72, Issue 3, pp. R39 - R55
Journal Article
Meat Science, ISSN 0309-1740, 10/2019, Volume 156, pp. 214 - 221
Biltong is an Ready to Eat (RTE) shelf stable salted/dried meat product stored under ambient conditions. The effect of vinegar addition during salting, weight... 
Yeasts and moulds | Ready to eat meat | Water activity | Shelf stable | Salting | Drying | LISTERIA-MONOCYTOGENES | DRIED MEAT | VACUUM | FOOD SCIENCE & TECHNOLOGY | STAPHYLOCOCCUS-AUREUS | SENSORY QUALITY
Journal Article
Research Journal of Pharmacy and Technology, ISSN 0974-3618, 09/2017, Volume 10, Issue 9, pp. 2880 - 2882
Journal Article
2000, Volume 753
Conference Proceeding