Volume 11, Issue 3 (September 2024)
Review article
P. 149-156
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- Nanotechnology is widely used in all stages of producing, processing, storing, bundling, and transporting of agrarian items.
- Nanomaterials have provided promising solutions to solve some of the practical barriers to biopolymers.
- The most influential factor regarding future and development of nanotechnology is population and its growth, and people's lifestyles.
Original article
P. 157-165
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- Freezing retained wholesomeness while drying manifested efficient proteins and fats.
- Freezing, sun drying as well as marinating preserved maximum mineral contents.
- Microwave technology demonstrated greater microbial reduction in processed fish.
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- The quality of marine products can be preserved by setting Critical Control Points.
- Storage conditions and management of displays and sales are Critical Control Points in Hazard Analysis and Critical Control Point.
- Ensuring proper temperature control during storage and sales preserves the quality of marine products.
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- All strains of Escherichia coli carried virulence genes and were susceptible to the antibiotics tested.
- E. coli strains carried at least two virulence genes, fimH (type 1 fimbriae), and fyuA (yersiniabactin receptor).
- The profile of virulence factors of E. coli was similar to the pathotypes Uropathogenic E. coli.
- About 80% of the E. coli strains were grouped within the phylogroups A and D.
- Rep-Polymerase Chain Reaction typing of E. coli strains revealed a heterogeneous and genetically diverse population structure.
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- Snail shells is good sources of chitosan.
- Utilization of a locally available and underexploited resource (snail shells), contributing to waste reduction.
- Development of novel bioactive materials with potential applications in food preservation, pharmaceuticals, and medical devices.
- Thiocyanate which is notable for renal toxicity was found in the chitosan.
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- The Free Fatty Acid increased with the duration of use of the oils.
- Oils stored in plastic bottles recorded higher Free Fatty Acid values compared to those stored in frying pans.
- Moisture content was higher in plant-based foods and lower in animal-based foods that were fried.
- Moisture content decreased as the number of reuses of oil increased.
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- Measuring the use of permitted and unauthorized food colorings in food is of particular importance in human health (food safety).
- Quinoline yellow, sunset yellow, carmoisine, and tartarazine were the most widely used synthetic dyes in this study.
- About 30% of the collected samples, except fruit juice, had synthetic colorants.
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- The higher and lower titratable acidity were in milk samples obtained from Milkman and Branded pocket, respectively.
- The highest content of fat, protein, lactose, Solids-Not-Fat, Total Solids were found in samples obtained from Farmgate.
- Water adulteration was higher in milk samples obtained from Milkman.
- Neutralizers and nitrates were found positive in Milkman, Bazar, and Farmgate milk samples.
- Branded packet samples showed lower mean average of total viable bacteria.
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Effects of Processing and Preservation Technologies on Keeping Quality of Labeo rohita: Attributes of Nutritional, Microbial and Sensory
, A. Hosen 