English (United Kingdom)

https://curated-unify.zendy.io/wp-json/zendy-region/v1/featured_content/oa?rat=en

https://curated-unify.zendy.io/wp-json/zendy-region/v1/highlighted_journal/

Global: Zendy Plus annual

Presents the access of premium content as premium feature

Premium Content

Presents the keyphrase highlighting as premium feature

Keyphrase Highlighting

Presents the summarisation as premium feature

Summarisation

Insights

Presents the pdf analysis as premium feature

PDF Analysis

Presents the zaia usage as premium feature

ZAIA

Global: Zendy Tools annual

Global: Zendy Free Plan

Global: Zendy Tools monthly

Global: Zendy Plus monthly

Today, food must be healthy, subjected to minimal processing, and   attractively packaged, as the expectations of consumers are ever higher.   Consumers are highly sensitive to the use of additives in the food industry.   There is a constant demand for fresh food that does not contain any   unnecessarily added chemicals. In order to prevent spoilage of food items, an   efficient and intelligent concept for preserving freshness has been developed   - packaging in a modified atmosphere. Changes in a certain composition of the   atmosphere within the packaging have resulted in a longer shelf life and a   satisfactory quality of the food articles. Modified atmosphere packaging   (MAP) is well-known and has been applied in practice in the food processing   industry for more than one century. The objective of these investigations was   to determine the growth of the total number of mesophilic bacteria in the   meat of trout packaged in a vacuum and a modified atmosphere and torry meter   reading results due to changes in the dielectric characteristics of the skin   that take place during the period of storage of the fresh fish. California   trout (Oncorhynchus mykiss) with an average weight of 293 g was used for the   experimental part of the investigations. Four groups of fish samples were set   up for the research. The first three groups of samples were packaged in a   modified atmosphere with a different ratio of gases: Group I - 60%CO2+40%N2;   Group II - 40%CO2+60%N2; Group III - 90%CO2+10%N2. Group IV comprised samples   packaged in a vacuum. Investigations were carried out on days 0, 7, 14, and   21 of storage. The total number of mesophilic bacteria in the examined   samples was determined according to the method ISO 4833. Measurements of   changes in the dielectric characteristics of the fish skin were performed   using a torry meter apparatus (The Torry Fish Freshness Meter). The results   have shown that packaging of fresh trout in a modified atmosphere (60% CO2 +   40% N2 and 40% CO2 + 60% N2) has an advantage regarding the growth of the   total number of mesophilic bacteria and the decreased torry meter readings in   comparison with vacuum packaging and packaging with a higher concentration of   carbon dioxide (90%)