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Papers tagged with "Food Preservation"
BACTERIOCINS: BIOPRESERVATION OF FOOD PRODUCTS
Fermentation Of Various Foods By Lactic Acid Bacteria (LAB) Is One Of The Oldest Forms Of Biopreservation Practised By Mankind. Bacterial Antagonism Has Been Recognised For Over A Century But In Recent Years This Phenomenon Has Received Mor...
STUDIES ON LACTOBACILLUS BACTERIOCIN FOR PRODUCATION AND CHARACTERIZATION AGAINST SOME PATHOGENIC AND FOOD SPOILAGE BACTERIA.
Bacteriocins Produced By Lactic Acid Bacteria (LAB) Are A Heterogeneous Group Of Antibacterial Proteins That Vary In Spectrum Of Activity, Mode Of Action, Molecular Weight, Genetic Origin And Biochemical Properties Inhibitory Substances Inc...
IMPACT OF IRRADIATION ON FOOD QUALITY
The Spoilage Of Food Products Proves To Be The Biggest Menace Faced By The Food Industries And Therefore, There Is An Immense Need Of Improvised Food Preservation Techniques.Amongst The Different Emerging Methods, Use Of Irradiation Has Sho...
DEVELOPMENT OF SILVER NANODOTS ON POLYSTYRENE FILM
Polystyrene(PS) Is A Very Widely Used Plastic In Industries Like Food Packaging. Polystyrene(PS) Is Used In The Food Packaging Industry Also Because It Insulates Better, Keeps Food Fresher For A Longer Duration Of Time And It Costs Lesser T...
DESIGN AND FABRICATION OF PLATE FREEZER
Techniques Of Freezing Vary For Each Application. Generally Used R-12 Refrigerant Cannot Be Used For Rapid Cooling Application. Later It Is Discovered That Number Of Viable Vegetative Microorganisms In Food Are Greatly Reduced By Quick Free...