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The purpose of this paper is to evaluate some common bread improvers (normally used for 100 per cent wheat bread) for their effect on the quality attributes of wheat-cassava (90:10) composite bread.

Four commonly used bread improvers (ASA, ABT, EDC and PTB) in Nigeria were evaluated for their effect on the baking potential of wheat-cassava (90:10) composite flour. Bread samples were baked from wheat-cassava (90:10) composite flour, with and without bread improvers. Changes in dough height during fermentation, oven spring, yield and specific volume of bread samples were determined. Bread samples were also evaluated for their sensory and staling characteristics.

Results showed that dough height during fermentation did not change significantly (p<0.05) and crumb colour, firmness, taste and aroma were unaffected by addition of bread improvers; but oven spring, yield, specific volume, bread shape, crust colour, texture and overall acceptability of bread were significantly different (p>0.05). All the bread improvers except ABT extended the shelf life of wheat-cassava (90:10) composite bread for a period of 24-48 hours.

Bread improvers normally used for 100 per cent wheat bread could be used effectively for wheat-cassava (90:10) composite bread without an adverse effect on quality of bread.

Bread makers need little or no additional training to handle wheat-cassava (90:10) composite flour for bread making process hence, Nigeria can sustain her policy of using wheat-cassava composite flour for baking without any serious technical problem.

The purpose of this paper is to deal with an optimal consolidation problem for fresh agricultural products (e.g. fruits and vegetables) in a multi-temperature joint distribution (MTJD) system that is developed to resolve the challenge of timely delivery of small and diverse shipments in food cold chains.

An integer programming optimization model is developed to consolidate a set of agricultural shipments with different storage requirements into a number of distinct containers according to the classification criteria. The formulated model for consolidating fresh agricultural products is evaluated using numerical examples.

Critical factors that affect the quality or shelf life of fresh agricultural products are examined to form the criteria for classifying the storage requirements of these products. The formulated model can minimize the consolidation cost and the loss of product value due to a reduction in shelf life after consolidation.

Although the decision model for product consolidation developed in this paper takes into account practical concerns as much as possible, some additional conditions in the cold chain of fresh fruits and vegetables can be included to further enhance the application of the proposed consolidation model.

Provided that the container environment is appropriately controlled, the shelf life of fresh fruits and vegetables can be maintained during the logistics process. As a result, product quality can be managed to reduce product loss.

This paper adopts temperature, relative humidity and ethylene production, which generally affect the quality and shelf life of fresh agricultural products, as the main factors for determining the product consolidation. It is among the first to deal with the optimal consolidation of fresh agricultural products in the MTJD system with the consideration of product shelf life.

The purpose of this paper is to develop a volatile organic component‐free water‐based binder with improved coating properties from urethane‐alkyd acrylate by emulsion polymerisation.

Alkyd resin based on interesterification of sardine fish and linseed oil (50:50 w/w) was synthesised and reacted with isophorone diisocyanate to form urethane alkyd. The resultant urethane alkyd and acrylic monomers in different ratios were polymerised by emulsion polymerisation to form air‐drying water‐based binders and studied for physicochemical and other coating properties.

Urethane alkyd, co‐polymerised with acrylates by emulsion polymerisation process, can be used to prepare water‐based air‐drying binders with excellent coating and application performance. The increase in acrylate component in the system resulted in improvement of performance properties.

In the present study, refined fish oil (FO) was obtained from sardine fish. Different FOs can be used to produce alkyd resin. Urethane alkyd and acrylic monomers in different ratios can be polymerised by emulsion polymerisation techniques.

The emulsion polymerisation is the most effective technique used to produce water‐based binders with excellent coating properties.

Water‐based binders can be widely used in exterior coatings and waterproofing of cement and roofs.

Baru is a fruit of the Brazilian Cerrado, important to the local economy and social culture. The use in food formulation is due to it being highly available and its nutritional profile; however, the changes in the texture of products are still unclear. In this study, an experimental design was conducted to develop cakes by replacing different levels of wheat flour with baru nut flour, and comparing them.

Cakes were developed with 20, 40, 60, and 80 replacement of wheat flour by baru nut flour and compared with standard formulation (100% wheat flour). The physical-chemistry composition of the flour, nutritional composition of the cakes and texture profile analysis were evaluated.

Baru nut flour showed greater protein, lipids, and ash than wheat flour, and this result was also observed in the cakes developed. The cake with 80% of almond baru flour showed an increase of 60.3% in protein. The texture profile analysis showed that the addition of baru nut flour affected the texture of products. The cakes showed more hardness and chewiness; however, the springiness and cohesiveness were decreased.

The findings of this study demonstrate that baru nut flour is a great option as a new ingredient for bakery products, due the increase of protein. This is the first study analyzing the effect of baru nut flour addition on the texture profile of bakery products. These results can orientate future studies, especially sensory assays.

This study aims to have a product with enhanced shelf stability from the Kadaknath bird. It is localized to its native tract in India and is unknown to a major part of the world. As in tropical countries, the meat products prepared have limited shelf-life and restricted market access, hence, the pickle was developed to enhance its access to areas other than a native tract of Kadaknath.

The product was developed to assess the effect of cooking and dehydration on sensory and microbial features while enhancing shelf stability. A comparison between cooking methods i.e. steam cooking (SC) and microwave cooking (MC) followed by dehydration to get steam cooked + dehydration (SCD) and microwave cooked + dehydration (MCD) were subjected for the study.

The study revealed that sensory evaluation, from 0 to 100 days, for all the sensory parameters indicated that SC and MC samples scored more values than SCD and MCD, however, with the storage the values increased initially on the 20th day followed by a gradual decrease. The total plate count (colony forming unit) on 0 day for SC and MC were 2.51 and 2.46, whereas for SCD and MCD the values were 1.94 and 1.98, respectively, indicating significantly (P = 0.01) lower values in dehydrated meat pickle preparations (SCD and MCD) in comparison to samples prepared without dehydration (SC and MC). Similarly, on the 60th day, the meat pickle treatments mentioned as SC and MC had the yeast and mold counts (colony forming unit) detected as 1.79 and 1.88, respectively, however, the organisms were not detectable in treatments SCD and MCD.

Developed product may be suitable for long distance marketing and making the local delicacy available to distant places.

The literature review indicated that though meat pickles have been prepared earlier most of the preparations involved chemical preservatives/antioxidants and trials with hurdles such as dehydration and cooking variations were scanty.

The purposes of this paper are to extend the shelf life of juice/fluids and reduce the thermal damage of their functional components. Thermal processing is a universal method used to extend the shelf lives of juice/fluids. However, combination processing thought to be beneficial in extending the shelf life with least possible thermal damage. The shelf life of the two thermally processed appetizer beverages, i.e. ginger beverage and karpurvalli beverage was established up to six months.

Both appetizer beverages were processed using irradiation in combination with heat treatment. A short thermal treatment at 95°C for 5 minutes was given to the bottled beverages, and these were then irradiated with different dosages of 1, 2 and 3 kGy. The samples were stored at room temperature (18-33°C), as well as at 37°C and periodically analysed for changes in pH, acidity, TSS, browning index, antioxidant activity and gingerol/carvacrol contents and for their microbiological quality.

The results revealed that in both products, the antioxidant activity and the gingerol/carvacrol content reduced, making these microbiologically safe up to eight months. However, combination of irradiation was not found suitable for the appetizer beverages due to more than 50 per cent losses in the functional components.

The combination of thermal and irradiation processing was effective to ensure microbial safety and extend the shelf life of beverages. However, it may not be suitable for preserving all functional properties.

The outcome is result of original work done, and information provided can be a preamble to the researchers targeting improved stability of functional beverages.

This article highlights current research at the Leatherhead Food Research Association which is relevant to shelf‐life assessment of food products. One area is to improve the quality and safety of fish ‐ both fresh and cold‐smoked. Food MicroModel, a computer software package which aids in the prediction of the microbiological safety and spoilage potential of food products, is described. New methods capable of predicting the stability of oils and fats to oxidation, which can be a significant cause of reduced shelf‐life in fat‐containing foods, are described. Novel analytical instruments, known as electronic noses, have been shown to have potential, as has a total antioxidant activity test. Temperature control in factories is often a compromise between product safety and the need to maintain reasonable employee working conditions. This is no longer a problem with the development of glove box technology, which separates the two environments. The final study discussed in this article is the development of accelerated shelf‐life tests for chocolate products.

This paper seeks to demonstrate a functional beverage incorporating pine bark which is an unutilized forestry waste, determine in vitro release kinetics of enriched beverages, and antioxidant activities, besides assessing their shelf stabilities.

Orange juice was enriched with Pinus brutia, Pinus pinea bark extracts, Pycnogenol^®. In vitro release kinetics was determined in pH 1.2 and pH 7.4. Ascorbic acid content, pH, titratable acidity, and colorimetric analyses were analyzed monthly for eight months to determine shelf life. Additionally, total phenol contents and radical scavenging activities were analyzed. Subsequently a consumer acceptance test was conducted among 200 participants.

The release of all extracts in orange juices in pH 1.2 were slower than pH 7.4. The release results were fitted to Higuchi square root of time kinetic model with high determination coefficients. Although total titratable acidity values were in agreement with the trend of minor pH changes, prominent losses in antioxidant capacities, ascorbic acid contents and color were observed for the last two months suggesting a shelf life of six months. Female participants and young people had a greater tendency to consume such a beverage. Health concerns and flavor were the primary factors affecting their purchasing decisions.

Findings of the study demonstrated the effects of fortification with a plant‐based extract as a substitute to the present practice of fortifying beverages with vitamins and minerals for a potential future market.

The paper shows that juices fortified with pine bark extracts show higher antioxidant capacities and ascorbic acid contents compared to the control, thereby providing improved functionality.

The purpose of this study was to develop an accurate, selective, low-cost and user-friendly colorimetric pad to detect formaldehyde at low concentration.

1-phenyl-1,3-butanedione, a reactive chemical, was selected to develop the colorimetric pad for indoor air formaldehyde measurement. Silica nanoparticle impregnated with the reactive chemical was coated on the cellulose filter surface to increase the reactive site. A certified formaldehyde permeation tube was used to generate six varied concentrations between 0.01 and 0.10 ppm in a test chamber. The color intensity on the pads was measured using an image processing program to produce a formaldehyde concentration reading chart. The colorimetric pad was tested for optimum reaction time, accuracy, precision, stability, selectivity and shelf life.

The color of the pads changed from white to yellow and the color intensity varied with the concentrations and appeared to be stable after exposure to formaldehyde for 8 hours. At room temperature, the stability of the pad was 7 days, and shelf life was 120 days. The accuracy, precision and bias of the pad were 12.38%, 0.032 and 6.0%, respectively. Carbonyl compounds, benzene and toluene did not interfere with the reading of this developed colorimetric pad.

The developed colorimetric pad meets NIOSH's criteria for an overall accuracy of ±25%, bias = 10%. They were accurate at low concentrations, user-friendly and had low cost compared to an electronic direct reading instrument (cost of chemicals and materials was 21.50 Bath or 0.69 USD per piece) so that favorable for the use of general people for health protection.

In the preface the author opens his remarks with ‘This book is intended for students, for newcomers to the aircraft industry, for practising designers and for research workers in the field of stability and control’. This is a most ambitious proposal and it should be stated, right at the beginning, that, taking the book as a whole, the author has succeeded in his objectives. The book is subdivided into three parts, Part I is devoted to longitudinal motion, Part II is concerned with lateral motion while Part III is entitled ‘Stability and Design’. Before proceeding to the text however there is a most comprehensive list of notation which is commendable and it gives an indication of the thoroughness and care of presentation which is reflected throughout the rest of the book.