Jove
Visualize
Contact Us
JoVE
x logofacebook logolinkedin logoyoutube logo
ABOUT JoVE
OverviewLeadershipBlogJoVE Help Center
AUTHORS
Publishing ProcessEditorial BoardScope & PoliciesPeer ReviewFAQSubmit
LIBRARIANS
TestimonialsSubscriptionsAccessResourcesLibrary Advisory BoardFAQ
RESEARCH
JoVE JournalMethods CollectionsJoVE Encyclopedia of ExperimentsArchive
EDUCATION
JoVE CoreJoVE BusinessJoVE Science EducationJoVE Lab ManualFaculty Resource CenterFaculty Site
Terms & Conditions of Use
Privacy Policy
Policies

Related Concept Videos

Moisture Content and Bulking of Aggregate01:10

Moisture Content and Bulking of Aggregate

The moisture content of aggregates is a crucial factor in construction, particularly in concrete mixing, as it influences the total water required in the mix. Moisture content represents the water coated on the exterior surface of the aggregate existing in a saturated and surface-dry condition. The total water content of a moist aggregate is the sum of its moisture content and water absorption.
When aggregates are exposed to rain or sit in stockpiles, they absorb moisture, which must be...
Principles of Food Preservation01:27

Principles of Food Preservation

Food spoilage results from microbial growth, enzymatic activity, and environmental factors that gradually degrade the sensory, nutritional, and safety qualities of food. Preservation techniques aim to slow or halt these processes to extend shelf life and maintain product quality.A key concept in food microbiology is the microbial growth curve, which includes four phases: lag, exponential (log), stationary, and death. During the lag phase, bacteria adjust to their environment without significant...
Methods of Controlling Food Spoilage01:26

Methods of Controlling Food Spoilage

Food spoilage is caused by microbial growth or by chemical and physical changes, all of which affect the taste, texture, and safety of food.Temperature-Based PreservationRefrigeration at 0–4 °C slows microbial growth and enzyme activity, making it ideal for short-term storage. However, certain spoilage organisms—such as psychrotrophs like Listeria monocytogenes—can still proliferate at these temperatures. Freezing below -18 °C further slows biological processes by forming ice crystals, which...
Downstream Processing01:29

Downstream Processing

Downstream processing begins once fermentation is complete and involves a series of steps to recover and purify products such as acids, vitamins, antibiotics, or proteins.Cell HarvestingFor example, for intracellular protein-based products, the first step is harvesting the cells. This is typically achieved using centrifugation or filtration to separate the cells from the liquid phase.Cell Disruption for Intracellular ProductsIf the target product is intracellular, the harvested cells must be...

You might also read

Related Articles

Articles linked to this work by shared authors, journal, and citation graph.

Sort by
Same author

Earthworms With Low Dose n-MoS<sub>2</sub> Improve Soybean Yield and Quality by Reconfiguring Rhizosphere Chemistry and Strengthening Nitrogen Fixation.

Physiologia plantarum·2026
Same author

Trait-based selection for excess moisture tolerance in chickpea: genetic and physiological insights.

Plant physiology and biochemistry : PPB·2026
Same author

Stability and Hopf bifurcation analysis of a fractional-order Filippov prey-predator model with prey refuge and fear effects.

Scientific reports·2026
Same author

Production of exopolysaccharides from Lactobacillus species and optimization of physiochemical parameters by response surface methodology.

Journal of microbiological methods·2026
Same author

Ascorbic and citric acids mitigate cadmium stress and reduce metal accumulation in spinach grown in alkaline calcareous soil.

Biometals : an international journal on the role of metal ions in biology, biochemistry, and medicine·2026
Same author

Temperature-Assisted Crystallization of Mustard Oil for Erucic Acid Reduction and Its Impact on Phenolic Compounds, Sterols and Oxidative Quality of Oil During Ambient Storage.

Food science & nutrition·2026
Same journal

Associations of Dietary Patterns and Micronutrients With Major Adverse Cardiovascular Events and Mortality Among Populations With Cardiovascular-Kidney-Metabolic Syndrome Stages 0-3: Results From Two Prospective Cohorts.

Food science & nutrition·2026
Same journal

<i>Ulva lactuca</i> Extract in Confectionery Systems: A Sustainable Approach to Natural Pigmentation, Antioxidant Enrichment, and Sensory Optimization in Fondant and Meringue Matrices.

Food science & nutrition·2026
Same journal

Dietary Polyphenols as Natural Modulators of NF-κB Signaling in Inflammation-Driven Non-Communicable Diseases: Focus on Cancer.

Food science & nutrition·2026
Same journal

Research on the Mechanism of Natural Products Acting on Chronic Obstructive Pulmonary Disease.

Food science & nutrition·2026
Same journal

Comprehensive Chemical and Biological Evaluation of <i>Rosa damascena</i> Plant Parts and Industrial Residues Using FTIR-ATR and LC-MS/MS.

Food science & nutrition·2026
Same journal

Effect of Seaweed Fucoidan Incorporated Into Batter on Shelf Life Extension of Silver Carp (<i>Hypophthalmichthys molitrix</i>) Nugget During Refrigerated Storage.

Food science & nutrition·2026
See all related articles

Related Experiment Video

Updated: Jun 18, 2026

High-throughput, Microscale Protocol for the Analysis of Processing Parameters and Nutritional Qualities in Maize Zea mays L.
05:55

High-throughput, Microscale Protocol for the Analysis of Processing Parameters and Nutritional Qualities in Maize Zea mays L.

Published on: June 16, 2018

7.4K

Development and optimization of processing techniques for intermediate moisture muskmelon chunks.

Ahmad Din1, Muhammad Nadeem2, Farhan Saeed3

  • 1Ayub Agricultural Research Institute Faisalabad Pakistan.

Food Science & Nutrition
|October 30, 2019
PubMed
Summary
This summary is machine-generated.

This study developed intermediate moisture muskmelon chunks using sugar and glycerol. Treatment 3 showed the best flavor, taste, vitamin C, and pH, enhancing shelf life and marketability.

Keywords:
intermediate moisturemuskmelonphysiochemical testssensory evaluationstorage behavior

More Related Videos

Embryo Rescue Protocol for Interspecific Hybridization in Squash
09:15

Embryo Rescue Protocol for Interspecific Hybridization in Squash

Published on: September 12, 2022

3.2K
An Efficient Clearing Protocol for the Study of Seed Development in Tomato Solanum lycopersicum L.
06:26

An Efficient Clearing Protocol for the Study of Seed Development in Tomato Solanum lycopersicum L.

Published on: September 7, 2022

4.9K

Related Experiment Videos

Last Updated: Jun 18, 2026

High-throughput, Microscale Protocol for the Analysis of Processing Parameters and Nutritional Qualities in Maize Zea mays L.
05:55

High-throughput, Microscale Protocol for the Analysis of Processing Parameters and Nutritional Qualities in Maize Zea mays L.

Published on: June 16, 2018

7.4K
Embryo Rescue Protocol for Interspecific Hybridization in Squash
09:15

Embryo Rescue Protocol for Interspecific Hybridization in Squash

Published on: September 12, 2022

3.2K
An Efficient Clearing Protocol for the Study of Seed Development in Tomato Solanum lycopersicum L.
06:26

An Efficient Clearing Protocol for the Study of Seed Development in Tomato Solanum lycopersicum L.

Published on: September 7, 2022

4.9K

Area of Science:

  • Food Science
  • Horticultural Science

Background:

  • Muskmelon (Cucumis melo) is rich in nutrients and bioactive compounds.
  • High sugar intake is linked to health issues like diabetes and obesity.
  • Developing minimally processed, shelf-stable fruit products is desirable.

Purpose of the Study:

  • To formulate intermediate moisture muskmelon chunks.
  • To evaluate the impact of sugar and glycerol combinations on quality.
  • To determine optimal preservative levels for shelf stability.

Main Methods:

  • Formulation of intermediate moisture food using varying sugar and glycerol ratios.
  • Inclusion of potassium metabisulphite, potassium sorbate, calcium chloride, and citric acid.
  • Assessment of physicochemical properties (TSS, Vitamin C, pH) and sensory attributes over time.

Main Results:

  • Total Soluble Solids (TSS) and Vitamin C content decreased during storage.
  • Ascorbic acid levels showed a declining trend.
  • Sensory evaluation indicated a decrease in color (L* value).
  • Treatment 3 (T3) exhibited superior flavor, taste, Vitamin C content, and pH.

Conclusions:

  • The combination of additives in Treatment 3 best preserved muskmelon quality.
  • Intermediate moisture muskmelon chunks offer enhanced shelf stability.
  • The developed product shows potential for improved marketability.