Prediction model of microbiological and organoleptic indicators of salads during storage with the processing by extremely low frequency electromagnetic fields

Prediction model of microbiological and organoleptic indicators of salads during storage with the processing by extremely low frequency electromagnetic fields

The aim of the research is the scientific justification, development and implementation of physical methods for the protection of culinary products from microbiological damage. The effect of the electromagnetic field of extremely low frequency (EMF ELF) on the expiration date of vegetable salads was...

Full description

Bibliographic Details
Main Authors:	Bugayets Natalia, Usatikov Sergey, Lyubimova Lyubov, Tereshchenko Igor, Shantyz Azamat, Miroshnichenko Peter
Format:	Article
Language:	English
Published:	EDP Sciences 2020-01-01
Series:	BIO Web of Conferences
Online Access:	https://www.bio-conferences.org/articles/bioconf/full_html/2020/01/bioconf_fies2020_00110/bioconf_fies2020_00110.html

Similar Items

Changes in organoleptic, microbiological and biochemical properties of kefir with iodine addition during the storage
by: Diana Dalevska, et al.
Published: (2021-09-01)

Microbiological profile of different types of salads from hospital kitchens
by: Letícia Borges Nunes Correia, et al.
Published: (2017-11-01)

Microbiological Quality of Salads Served along with Street Foods of Hyderabad, India
by: Alekhya Sabbithi, et al.
Published: (2014-01-01)

Microbiological quality of fresh vegetable salads from the Novi Sad market
by: Cvetković Dragoljub, et al.
Published: (2018-01-01)

The Environmental Microbiology of Salad Vegetables and Factors Affecting the Survival of Enteropathogens in the Phyllosphere
by: Heaton, Joanna Catherine
Published: (2007)

Storage arrangement for a salad work table
by: Martinez, Guia Rutor
Published: (2013)

Effects of Iron Fortification on Microbiological, Physical, Chemical, and Organoleptic Properties of Yogurt
by: Hekmat, Sharareh
Published: (1995)

Research of organoleptic, physical-chemical and microbiological indicators of the enriched cottage cheese
by: T. V. Sviridova, et al.
Published: (2016-04-01)

Influence of thistle grist on organoleptic, physico-chemical and microbiological parameters of kefir
by: V.O. Nagovska, et al.
Published: (2018-03-01)

The Effect of Storage Temperature and Time on the Quality of Salad Dressings
by: Fetzek, Andrew, Jr.
Published: (1973)

EFFECT OF STORAGE DURATION FOR ORGANOLEPTIC INDICATORS OF CANNED TOMATOES
by: V. A. Machulkina, et al.
Published: (2019-02-01)

EFFECT OF ORGANOLEPTIC QUALITIES OF PORK ON VACUUM PACKAGING AND STORAGE
by: V. Venkataramanujam, et al.
Published: (2001-01-01)

Microbiological quality of raw salads that are sold at roadside food stalls quick Maracaibo-Venezuela
by: Albanys Delgado Gómez, et al.
Published: (2018-12-01)

Microbiological, chemical and organoleptic evaluation of fresh fish and its products irradiated by gamma rays
by: Amal Nasser Al-Kuraieef
Published: (2021-02-01)

Microbiological Quality of Ready-to-Eat Leafy Green Salads during Shelf-Life and Home-Refrigeration
by: Alyexandra Arienzo, et al.
Published: (2020-10-01)

Word Salad
by: Liberto, Anthony
Published: (2007)

Microbiological, physicochemical and organoleptic characteristics of probiotic Bulgarian yoghurts obtained by an ultrafiltered whole cow’s milk
by: Mariya Dushkova, et al.
Published: (2019-07-01)

Aspects of nutrition, microbiological and organoleptic of trash fish tempura with various concentrations of garlic (Allium sativum)
by: FIBRIA KASWINARNI
Published: (2017-03-01)

The effects of storage temperature on the growth of Vibrio parahaemolyticus and organoleptic properties in oysters
by: Meshack eMudoh, et al.
Published: (2014-05-01)

Microbiological Quality of Kachumbari, a Raw Vegetable Salad Popularly Served Alongside Roast Meat in Kenya
by: Kenneth M. Mbae, et al.
Published: (2018-01-01)

Effects of lipase supplementation and salt replacement on the chemical, microbiological and organoleptic qualities of white Chinese fermented beancurd.
Published: (2005)

SALAD CHICORY – WITLOOF
by: Y. P. Shevchenko, et al.
Published: (2016-07-01)

Stenotrophomonas maltophilia in Salad
by: Andleeb Qureshi, et al.
Published: (2005-07-01)

Emerging microbiota during cold storage and temperature abuse of ready-to-eat salad
by: Karin Söderqvist, et al.
Published: (2017-01-01)

IMPACT OF BACTERIAL QUORUM SENSING SYSTEM ON CHANGES OF ORGANOLEPTIC MARKERS OF STORAGE CABBAGE
by: Kamila Myszka, et al.
Published: (2015-04-01)

Microbiological Spoilage of A Moderate Acid Food System Using A Dairy-Based Salad Dressing Model
by: Vargo, Maria Dorothea
Published: (1989)

Influence of the pre-storage treatment method and storage parameters on the organoleptic quality indicators of carrot and beet roots
by: T. V. Pershakova, et al.
Published: (2019-06-01)

Extremely Low Frequency Electromagnetic Radiation and Health Effects
by: Alpaslan TÜRKKAN, et al.
Published: (2009-08-01)

An Adjustable Extremely Low Frequency Electromagnetic Field Generator
by: Mohammad Mehdi Movahedi, et al.
Published: (2015-03-01)

The effects of extremely low frequency electromagnetic fields on insects
by: Shepherd, Sebastian James
Published: (2018)

Effects of rigor, salt, storage methods and time on the ultrastructure, chemical and organoleptic properties of beef /
by: Kuo, James Chun-Chin
Published: (1982)

The concept of emulsion and salad dressings
by: Riikka Sirén, et al.
Published: (2013-05-01)

Canning tomatoes for salad uses.
by: Wahem, Ibrahim Ahmad
Published: (1981)

Microbiological treatment system of storage ponds
by: Kovaleva Olga, et al.
Published: (2019-01-01)

SOME PHYSICOCHEMICAL AND ORGANOLEPTIC PROPERTIES OF THE SHORT DOUGH WITH GOOSEBERRY POWDER
by: Sergiy BORUK, et al.
Published: (2021-03-01)

Effects of extremely low frequency electromagnetic fields on cell proliferation
by: Majid Jadidi, et al.
Published: (2013-09-01)

THE DAMAGING EFFECTS OF EXPOSURE TO EXTREMELY LOW FREQUENCES OF ELECTROMAGNETIC FIELDS
by: Dejan Petković, et al.
Published: (2010-03-01)

Measurement of Extremely-Low-Frequency Electromagnetic Fields Environment in Kaohsiung
by: Chang, Ching-Fen, et al.
Published: (1997)

Organoleptic characteristics of yellow pitahaya fruits (Cereus triangularis Haw.) under two storage conditions
by: Jiménez-Esparza Luis Oswaldo, et al.
Published: (2017-11-01)

The physicochemical, microbiological, and organoleptic properties and antioxidant activities of cream cheeses fortified with dried curry leaves (Murraya koenigii L.) powder
by: Dilshani Weragama, et al.
Published: (2021-10-01)