Displaying publications 1 - 20 of 44 in total

  1. Krishnaiah D, Nithyanandam R, Sarbatly R
    Crit Rev Food Sci Nutr, 2014;54(4):449-73.
    PMID: 24236997 DOI: 10.1080/10408398.2011.587038
    Spray drying accomplishes drying while particles are suspended in the air and is one method in the family of suspended particle processing systems, along with fluid-bed drying, flash drying, spray granulation, spray agglomeration, spray reaction, spray cooling, and spray absorption. This drying process is unique because it involves both particle formation and drying. The present paper reviews spray drying of fruit extracts, such as acai, acerola pomace, gac, mango, orange, cactus pear, opuntia stricta fruit, watermelon, and durian, and the effects of additives on physicochemical properties such as antioxidant activity, total carotenoid content, lycopene and β-carotene content, hygroscopy, moisture content, volatile retention, stickiness, color, solubility, glass transition temperature, bulk density, rehydration, caking, appearance under electron microscopy, and X-ray powder diffraction. The literature clearly demonstrates that the effect of additives and encapsulation play a vital role in determining the physicochemical properties of fruit extract powder. The technical difficulties in spray drying of fruit extracts can be overcome by modifying the spray dryer design. It also reveals that spray drying is a novel technology for converting fruit extract into powder form.
    Matched MeSH terms: Food Preservation/methods*
  2. Ng, S. K., Tan, T. B., Tan, P. F., Chong, G. H., Tan, C. P.
    The effect of selected high pressure processing (HPP) parameters on the sensory attributes and
    shelf life of jackfruit bulb packed using vacuum skin (VS) and vacuum nylon (VN) packaging
    was studied. The samples were stored at chilled temperature (4°C) for shelf life study. HPP
    significantly (p < 0.05) increased the shelf life of VS- and VP-packed jackfruit bulbs to 60 d
    during chilled storage. In terms of colour stability during storage, both VS- and VP-packed
    HP-treated jackfruit bulbs exhibited no significant differences (p > 0.05) in L*, a*, and b*
    values. Also, the VS- and VP-packed HP-treated samples exhibited no significant differences
    (p > 0.05) in terms of texture. However, the sensory evaluation carried out among 48 panellists
    showed that there were significant differences (p < 0.05) between the untreated and HP-treated jackfruit bulbs. The aforementioned results had proven that HPP treatment of 500 MPa for
    5 min could successfully extend the shelf life and retain the physicochemical properties of
    jackfruit bulbs, regardless of the types of packaging used.
    Matched MeSH terms: Food Preservation
  3. Dai K, Han P, Zou X, Jiang S, Xu F, Wang H, et al.
    Food Res Int, 2021 02;140:110021.
    PMID: 33648251 DOI: 10.1016/j.foodres.2020.110021
    Chinese bayberry fruit were treated with hot air (HA) at 48 ℃ for 3 h and then stored at 4 ℃ for 15 d. Changes in fungal communities were analyzed by high-throughput sequencing (HTS), and decay and fruit quality were monitored during storage. The results showed that HA treatment effectively maintains fruit quality and the richness and diversity of fungal communities. Heat treatment inhibited decay development and reduced the growth of fungi in the genera Botryotinia spp., Davidiella spp., Hanseniaspora spp., and Candida spp. Canonical correspondence analysis further revealed that Botryotinia spp. and Davidiella spp. were positively correlated with fruit decay and weight loss. FUNGuild analysis demonstrated that HA-treated bayberries had a lower relative abundance within the plant pathogen guild, but higher relative abundance within the endophyte guild. The results suggest that HA treatment reduces pathogens by favoring the increase of endophytes, providing new insight into the decay development and quality changes during the storage of postharvest Chinese bayberries.
    Matched MeSH terms: Food Preservation
  4. Koh PC, Noranizan MA, Karim R, Nur Hanani ZA, Yusof NL
    J Food Sci Technol, 2020 Jun;57(6):2206-2221.
    PMID: 32431347 DOI: 10.1007/s13197-020-04257-0
    This study was to investigate the effects of optimised alginate coating combined with repetitive pulsed light (RPL) on cell wall composition of fresh-cut cantaloupes during chilled storage. Fresh-cut cantaloupes were coated with alginate (1.86%, w/v) followed by RPL treatment (0.9 J cm-2 at every 48 h up to 26 days) during storage of 36 days. Cell wall composition of fresh-cut cantaloupes was determined at every 12 days while microscopic analysis was conducted on day 2 and day 36. Alginate was effective in maintaining high pectin fractions of fresh-cut cantaloupes while RPL showed greater contribution in maintaining hemicellulose fraction. However, the combination of alginate and RPL was the most effective treatment to maintain the overall cell wall fractions that contributed to the cell wall integrity of fresh-cut cantaloupes during storage. The alginate + RPL samples also had the greatest cell turgidity and shape with well-defined cell walls at the end of storage.
    Matched MeSH terms: Food Preservation
  5. Jafarzadeh S, Mohammadi Nafchi A, Salehabadi A, Oladzad-Abbasabadi N, Jafari SM
    Adv Colloid Interface Sci, 2021 May;291:102405.
    PMID: 33819726 DOI: 10.1016/j.cis.2021.102405
    New packaging materials are an emerging field in the food industry. Poor thermal, mechanical, chemical, and physical properties of biopolymers, and also their inherent permeability to gases and vapor have increased this interest. Biopolymeric materials (matrix) require fillers, which can react/interact with available matrix in order to provide new formulations with improved properties. Many studies have shown the potential use of metal nanoparticles in biopolymeric packaging and edible coatings for improving their properties. The current review summarizes the characterization of bio-nanocomposite films and edible coatings incorporated with metal nanoparticles on the shelf life and quality of tropical fruits, berries, climacteric/non-climacteric fruits and vegetables. It also provides a brief description of some advantages of bio-nanocomposite films and edible coatings applied to fruits and vegetables such as decreasing the color changes, respiration rate, weight loss and extended shelf life, delaying ripening and being environmentally friendly. The results of recent reports provide a better understanding of the impact of metal nanoparticles incorporated in biopolymers on the shelf life and the quality of fruits and vegetables.
    Matched MeSH terms: Food Preservation
  6. Desmarchelier PM, Apiwathnasorn C, Vilainerun D, Watson C, Johari MR, Ahmad Z, et al.
    Bull World Health Organ, 1994;72(6):877-84.
    PMID: 7867133
    Food-handling practices were studied in 119 and 158 households, respectively, in an urban and a rural community in Peninsular Malaysia. Hazard analyses, including microbiological analysis of foods, were carried out in two households in each community and in a house that prepared food for distribution in the urban area. Kitchen hygiene was generally acceptable, although rated "poor" in some instances in the rural area. Food prepared for lunch was usually sufficient for dinner also, the leftover items being stored at ambient temperature until required. In the house that prepared food for distribution, breakfast was prepared during the evening, stored at ambient temperature overnight, and reheated before sale the next morning. There was a local preference for cooking food at temperatures close to boiling point; this reduced the numbers of vegetative cells but not those of spores. In some stored foods the populations of Staphylococcus aureus, Bacillus cereus and mesophilic aerobic bacteria increased, the last-mentioned reaching spoilage levels. Reheating reduced the populations of proliferating bacteria in most foods to acceptable levels but would not have destroyed heat-resistant enterotoxins. Because of their importance in combating acute bacterial foodborne disease, the control of the temperature and time factors during the cooking and storage of food should receive special attention in education on health and food safety.
    Matched MeSH terms: Food Preservation/methods
  7. Salehi B, Albayrak S, Antolak H, Kręgiel D, Pawlikowska E, Sharifi-Rad M, et al.
    Int J Mol Sci, 2018 Sep 19;19(9).
    PMID: 30235891 DOI: 10.3390/ijms19092843
    Aloe genus plants, distributed in Old World, are widely known and have been used for centuries as topical and oral therapeutic agents due to their health, beauty, medicinal, and skin care properties. Among the well-investigated Aloe species are A. arborescens, A. barbadensis, A. ferox, and A. vera. Today, they account among the most economically important medicinal plants and are commonly used in primary health treatment, where they play a pivotal role in the treatment of various types of diseases via the modulation of biochemical and molecular pathways, besides being a rich source of valuable phytochemicals. In the present review, we summarized the recent advances in botany, phytochemical composition, ethnobotanical uses, food preservation, and the preclinical and clinical efficacy of Aloe plants. These data will be helpful to provide future directions for the industrial and medicinal use of Aloe plants.
    Matched MeSH terms: Food Preservation/methods*
  8. Pui LP, Karim R, Yusof YA, Wong CW, Ghazali HM
    Acta Sci Pol Technol Aliment, 2021 4 23;20(2):135-148.
    PMID: 33884852 DOI: 10.17306/J.AFS.0801
    BACKGROUND: 'Cempedak' (Artocarpus integer) is an aromatic fruit which is similar to jackfruit. Although it is rich in vitamin A and is consumed fresh, the fruit has a short shelf life. Hence, it can be converted through a spray-drying process, to form powder, which is more stable. Powder flow properties are important when considering storage, while its reconstitution characteristics are critical for the consumer to make juice from the product.

    METHODS: The parameters of spray-dried 'cempedak' fruit powder under study include inlet air temperature (140-180°C) and maltodextrin (DE 10) concentrations (5-15% w/w). Response surface methodology involving 14 runs was used to assess the effects of inlet temperature and maltodextrin on the powder flow properties and reconstitution properties of the spray-dried 'cempedak' powder.

    RESULTS: Out of the tested responses, only bulk density, change in cake height ratio, and water solubility index had a high coefficient of determination value. Inlet air temperature was found to be the main parameter to affect the bulk density, caking and water solubility index, when compared to maltodextrin concentration. By setting minimization of caking and maximization of water solubility index as the main determinants, the optimal parameters of 160°C inlet temperature and 15% (w/w) maltodextrin DE10 were generated, with a desirability of 0.697.

    CONCLUSIONS: The powder produced under optimal conditions (160°C and 15% w/w maltodextrin) had a low bulk density (480.01 kg/m3), low caking properties (0.17 change in cake height ratio), and a high solubility index (88.69). This indicates that the powder is stable to be stored (without caking) and will have good reconstitution when added to water.

    Matched MeSH terms: Food Preservation/methods*
  9. Sulaiman A, Farid M, Silva FV
    Food Sci Technol Int, 2017 Jun;23(4):293-309.
    PMID: 28595485 DOI: 10.1177/1082013216685485
    Strawberry puree was processed for 15 min using thermal (65 ℃), high-pressure processing (600 MPa, 48 ℃), and ultrasound (24 kHz, 1.3 W/g, 33 ℃). These conditions were selected based on similar polyphenoloxidase inactivation (11%-18%). The specific energies required for the above-mentioned thermal, high-pressure processing, and power ultrasound processes were 240, 291, and 1233 kJ/kg, respectively. Then, the processed strawberry was stored at 3 ℃ and room temperature for 30 days. The constant pH (3.38±0.03) and soluble solids content (9.03 ± 0.25°Brix) during storage indicated a microbiological stability. Polyphenoloxidase did not reactivate during storage. The high-pressure processing and ultrasound treatments retained the antioxidant activity (70%-74%) better than the thermal process (60%), and high-pressure processing was the best treatment after 30 days of ambient storage to preserve antioxidant activity. Puree treated with ultrasound presented more color retention after processing and after ambient storage than the other preservation methods. For the three treatments, the changes of antioxidant activity and total color difference during storage were described by the fractional conversion model with rate constants k ranging between 0.03-0.09 and 0.06-0.22 day - 1, respectively. In resume, high-pressure processing and thermal processes required much less energy than ultrasound for the same polyphenoloxidase inactivation in strawberry. While high-pressure processing retained better the antioxidant activity of the strawberry puree during storage, the ultrasound treatment was better in terms of color retention.
    Matched MeSH terms: Food Preservation/methods
  10. Khawarizmi Mohd Aziz, Ding, Phebe
    The demand of fruits and vegetables across the world had increased throughout the years which urge the need to have better and proper way to increase produce safety, quality and postharvest life. Traditionally pesticides or other chemicals had been used to encounter microbes related to postharvest diseases. Over time, consumers are concern towards health effect of consuming those produce treated with chemicals. Ozone is one of the approach that provide both of the needs to deal with pathogenic microbes and also give no harmful residue throughout the process. Several reports had proven that ozone can almost kill or inhibit all pathogenic microbes on treated commodity which promote higher quality and postharvest life during storage. This review focus and summarise the use of ozone in the form of aqueous and gaseous towards fresh produces, its benefits and also the precaution during ozone application.
    Matched MeSH terms: Food Preservation
  11. Reihani SF, Tan TC, Huda N, Easa AM
    Food Chem, 2014 Jul 15;155:17-23.
    PMID: 24594148 DOI: 10.1016/j.foodchem.2014.01.027
    In Malaysia, fresh ulam raja leaves (Cosmos caudatus) are eaten raw with rice. In this study, beef patties incorporated with extracts of ulam raja (UREX) and commercial green tea extract (GTE) added individually at 200 and 500 mg/kg were stored at -18°C for up to 10 weeks. Lipid oxidation, cooking yield, physicochemical properties, textural properties, proximate composition and sensory characteristics of the beef patties were compared between those incorporated with UREX, GTE and the control (pure beef patty). Incorporation of UREX or GTE at 500 mg/kg into beef patties reduced the extent of lipid oxidation significantly (P<0.05). UREX showed a strong lipid oxidation inhibitory effect, comparable with GTE. In addition, a significant improvement (P<0.05) in cooking yield and textural properties was also recorded. However, incorporation of UREX and GTE into beef patties showed no significant influence (P>0.05) on the colour, pH, proximate composition and overall sensory acceptability of the patties.
    Matched MeSH terms: Food Preservation/instrumentation; Food Preservation/methods*
  12. Ali A, Ong MK, Forney CF
    Food Chem, 2014 Jan 1;142:19-26.
    PMID: 24001808 DOI: 10.1016/j.foodchem.2013.07.039
    The objective of this study was to compare the physico-chemical characteristics and antioxidant activity of ozone-treated papaya fruit and untreated fruit. Freshly harvested papaya fruit were exposed continuously to ozone fumigation (0, 1.5, 2.5, 3.5 and 5ppm) for 96h prior to ambient storage at 25±3°C and 70±5% relative humidity (RH) for up to 14days. The fruit exposed to 2.5ppm ozone had higher levels of total soluble solids (25.0%), ascorbic acid content (12.4%), β-carotene content (19.6%), lycopene content (52.1%), and antioxidant activity (30.9%), and also reduced weight loss (11.5%) at day 10 compared to the control. The sensory attributes of papaya treated with 2.5ppm ozone was superior in sweetness and overall acceptability. These results support the application of ozone as a non-thermal and safe food preservation technique for papaya which can benefit both the producers and consumers.
    Matched MeSH terms: Food Preservation/methods*
  13. Rahman MM, Nasrun M, Hossain MY, Aa'zamuddin M
    Pak J Biol Sci, 2012 Jun 15;15(12):583-8.
    PMID: 24191620
    The study compares the bacteriological quality on Asian seabass (Lates calcarifer) between ice and salt storage methods. The main objectives of the study were to identify different bacteria constituents and quantitative bacterial load in Asian seabass when preserved with ice and sea salt. For the purpose of this study, Asian seabass was stored in two different conditions of ice-chilled and salted for 2 days. All fish samples were analyzed by performing bacteriological analysis and the isolated bacteria were identified by using API identification system. In case of the quantity of bacteria in the flesh, Chilling and salting had no significant difference to the quantity of bacteria on fish flesh. As for the skin, salt-preserved fish showed higher quantity of bacteria than ice-preserved fish. Acinetobacter baumannii and Pseudomonas fluorescens had been identified from skin sample of ice-chilled fish. Besides P. fluorescens and A. baumannii other isolates identified include Vibrio and Myxobacteria. All bacteria were cocci-shaped except a few bacilli. In term of bacteria number and morphological characteristics, ice-chilled preserved fish was better than salt preserved fish. Overall, less number of bacteria was observed in both ice-chilled and sea salt preserved fish. The result of this study indicated that the quick preservation is a very important factor to control bacterial load in the preserved fish.
    Matched MeSH terms: Food Preservation/methods*
  14. Yim HS, Chye FY, Heng PY, Ho CW
    Int J Med Mushrooms, 2011;13(4):357-68.
    PMID: 22164766
    The oxidative stability of sunflower oil supplemented with medicinal split gill mushroom, Schizophyllum commune's crude extract (CE), the formic acid (FA) fraction and semipurified subfractions (SF) II and IV were tested, compared to BHA and alpha-tocopherol, by measuring their peroxide value, iodine value, p-anisidine value, thiobarbituric acid-reactive substances, and free fatty acid content. Their total phenolic content (TPC), 2,2-diphenyl-1-picryhydrazyl (DPPH) radical scavenging, and ferric reducing/antioxidant power (FRAP) were also evaluated. FA and CE exhibited highest DPPH* scavenging, while FA and SFIV showed the highest FRAP; TPC was found to be highest in CE, FA, and SFIV. BHA and alpha-tocopherol are more protective in stabilizing the sunflower oil; SFII and SFIV had short-term protective effect in secondary oxidation for 1 year, while CE and FA retarded secondary oxidation and extended the shelf life 1 1/2 years and 2 years, respectively. HPLC-DAD analysis found (+)-catechin in Sch. commune's extracts. Sch. commune's extracts did not show similar retardation of lipid oxidation in sunflower oil as compared to alpha-tocopherol and BHA at the 200 ppm level. However, the higher concentration of Sch. commune's extract that provided the protective effect in stabilizing sunflower oil can be further studied.
    Matched MeSH terms: Food Preservation/methods*
  15. Maqbool M, Ali A, Alderson PG, Zahid N, Siddiqui Y
    J Agric Food Chem, 2011 May 25;59(10):5474-82.
    PMID: 21476593 DOI: 10.1021/jf200623m
    The composite effects of gum arabic (GA) (5, 10, 15, and 20%) and chitosan (CH) (1.0%) on the biochemical and physiological characteristics of banana fruits stored at 13 ± 1 °C and 80 ± 3% relative humidity (RH) for 28 days and afterward for 5 days at simulated marketing conditions (25 °C, 60% RH) were investigated. Significant (P ≤ 0.05) differences were observed for the entire GA plus CH treatments as compared to the control. However, the results showed that after 33 days of storage, the weight loss and soluble solids concentration of fruits treated with 10% GA plus 1.0% CH composite coating were 24 and 54% lower, whereas fruit firmness, total carbohydrates, and reducing sugars were 31, 59, and 40% higher than the control, respectively. Furthermore, the composite edible coating of 10% GA plus 1.0% CH delayed color development and reduced the rate of respiration and ethylene evolution during storage as compared to the control. Similarly, sensory evaluation results also proved the effectiveness of 10% GA plus 1.0% CH composite coating by maintaining the overall quality of banana fruits. Consequently, the results of scanning electron microscopy also confirmed that the fruits coated with 10% GA plus 1.0% CH composite edible coating had very fewer cracks and showed a smooth surface. These findings suggest that 10% GA plus 1.0% CH as an edible composite coating can be used commercially for extending the storage life of banana fruits for up to 33 days.
    Matched MeSH terms: Food Preservation/methods*
  16. Zhang Q, Noryati I, Cheng LH
    J Food Sci, 2008 Mar;73(2):E82-7.
    PMID: 18298729 DOI: 10.1111/j.1750-3841.2007.00627.x
    Chicken breast muscle powder (CBMP) and modified waxy cornstarch (MWCS) blends were prepared at different pH conditions (pH 4, 5, 6, 7, 8, and 9). The blends were characterized by light microscopy, frequency sweep, flow analysis, and freeze-thaw stability analysis. Light microscopy showed that the blend structure was coarse at pH conditions close to the isoelectric point of protein and became finer with increasing pH. Frequency sweep demonstrated that the blend was more liquid-like with relatively lower storage (G') and loss (G'') moduli as the pH was increased from pH 4 to pH 9. Flow analysis revealed that thixotropy behavior was evident in samples treated at pHs 4 and 5, whereas antithixotropy was shown by those adjusted to pHs 6, 7, 8, and 9. The CBMP-MWCS blends were found to show better freeze-thaw stability at pH 8 that could be attributed to the formation of a highly interactive network structure of CBMP and MWCS.
    Matched MeSH terms: Food Preservation/methods*
  17. Okpala CO, Bono G
    J Sci Food Agric, 2016 Mar 15;96(4):1231-40.
    PMID: 25866918 DOI: 10.1002/jsfa.7211
    The practicality of biometrics of seafood cannot be overemphasized, particularly for competent authorities of the shrimp industry. However, there is a paucity of relevant literature on the relationship between biometric and physicochemical indices of freshly harvested shrimp. This work therefore investigated the relationship between biometric (standard length (SL), total weight (TW) and condition factor (CF)) and physicochemical (moisture content, pH, titratable acidity, water activity, water retention index, colour values and fracturability) characteristics of freshly harvested Pacific white shrimp (Litopenaeus vannamei) obtained from three different farms. The relationships between these parameters were determined using correlation and regression analyses.
    Matched MeSH terms: Food Preservation/methods
  18. Solberg T, Nesbakken T
    Nord Vet Med, 1981 Sep-Nov;33(9-11):446-53.
    PMID: 7329786
    The content of indole and the pH have been determined post mortem in shrimps (Pandalus borealis) caught in the Barents Sea and in shrimps caught outside Malaysia, India and Taiwan. These two criteria were compared with organoleptic assessment and the contents of volatile nitrogen bases (ammonia, trimethylamine) and living bacteria. For shrimps caught in the Barents Sea, both raw shrimps stored in ice and processed (broiled, peeled and single-frozen) shrimps were investigated. The results showed that only low levels of indole had been formed during ice-storage. Not until an advanced state of spoilage could a distinct increase in the indole content in raw and in boiled, peeled shrimps be discerned. pH increased slowly and varied in the area between acceptable and not acceptable quality. Neither the indole content nor the pH seems therefore to be a useful criterion for quality assessment either of raw shrimps caught in the Barents Sea or of such shrimps after processing (boiling and peeling). Most of the samples of boiled, peeled shrimps from the Far East were assessed organoleptically as less good-spoiled, and bacterial growth was significant. The content of trimethylamine oxide and volatile nitrogen was low, while the content of indole was high and exceeded 25 microgram/100 g in 8 or 14 samples. This is the upper limit for import in USA. The content of indole seems to be an important quality criterion for shrimps caught in warmer countries. The content of indole exceeded 25 microgram/100 g in some samples which were assessed organoleptically as acceptable. The pH was lower in brine-treated shrimps than in the others.
    Matched MeSH terms: Food Preservation/standards*
  19. Jamaluddin N, Stuckey DC, Ariff AB, Faizal Wong FW
    Crit Rev Food Sci Nutr, 2018;58(14):2453-2465.
    PMID: 28609113 DOI: 10.1080/10408398.2017.1328658
    Bacteriocin is a proteinaceous biomolecule produced by bacteria (both Gram-positive and Gram-negative) that exhibits antimicrobial activity against closely related species, and food-borne pathogens. It has recently gained importance and attracted the attention of several researchers looking to produce it from various substrates and bacterial strains. This ushers in a new era of food preservation where the use of bacteriocin in food products will be an alternative to chemical preservatives, and heat treatment which are understood to cause unwanted side effects, and reduce sensory and nutritional quality. However, this new market depends on the success of novel downstream separation schemes from various types of crude feedstocks which are both effective and economic. This review focuses on the downstream separation of bacteriocin from various sources using both conventional and novel techniques. Finally, recommendations for future interesting areas of research that need to be pursued are highlighted.
    Matched MeSH terms: Food Preservation/methods*
  20. Azlin-Hasim S, Cruz-Romero MC, Morris MA, Cummins E, Kerry JP
    Food Sci Technol Int, 2018 Dec;24(8):688-698.
    PMID: 30044138 DOI: 10.1177/1082013218789224
    Antimicrobial coated films were produced by an innovative method that allowed surface modification of commercial low-density polyethylene films so that well-defined antimicrobial surfaces could be prepared. A Pluronic™ surfactant and a polystyrene-polyethylene oxide block copolymer were employed to develop modified materials. The Pluronic™ surfactant provided a more readily functionalised film surface, while block copolymer provided a reactive interface which was important in providing a route to silver nanoparticles that were well adhered to the surface. Antimicrobial films containing silver were manufactured using a spray coater and the amount of silver used for coating purposes varied by the concentration of the silver precursor (silver nitrate) or the number of silver coatings applied. Potential antimicrobial activity of manufactured silver-coated low-density polyethylene films was tested against Pseudomonas fluorescens, Staphylococcus aureus and microflora isolated from raw chicken. The microbiological and physicochemical quality of chicken breast fillets wrapped with silver-coated low-density polyethylene films followed by vacuum skin packaging was also assessed during storage. Antimicrobial activity of developed silver-coated low-density polyethylene films was dependent ( p food applications.
    Matched MeSH terms: Food Preservation*
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