Effects on sugar on shelf-life fermention of cauliflower (Brassica oleracea var. botrytis) / (Record no. 12956)
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| 000 -LEADER | |
|---|---|
| fixed length control field | 02132nam a2200181 4500 |
| 082 ## - DEWEY DECIMAL CLASSIFICATION NUMBER | |
| Classification number | Ref 373.07 B486 2023 |
| 245 ## - TITLE STATEMENT | |
| Title | Effects on sugar on shelf-life fermention of cauliflower (Brassica oleracea var. botrytis) / |
| Statement of responsibility, etc. | by Keane M. Bigno, Kristian Glen B. Dellera, & Renz Albert D. Luching. |
| 260 ## - PUBLICATION, DISTRIBUTION, ETC. (IMPRINT) | |
| Place of publication, distribution, etc. | [Iloilo City] : |
| Name of publisher, distributor, etc. | [Ateneo de Iloilo], |
| Date of publication, distribution, etc. | c2023. |
| 300 ## - PHYSICAL DESCRIPTION | |
| Extent/Page number | 55 p. |
| 520 ## - SUMMARY, ETC. | |
| Summary, etc. | The vegetable industry in the Philippines is currently having a major problem regarding the overproduction of vegetables. Half of these producers faced loss in revenue and cash flow within their community, which can be an indicator of wasted produce Since producers stand to lose profit if their produce expires early before it reaches the market, they extend their products through the use of humidity control, individual item coverings, absorbent food trays and pads, and natural antimicrobials. Due to the limited shelf life of Cauliflower, conventions such as storing the vegetable in the refrigerator, freezing, and pickling are being utilized in order to prolong the shelf life of Cauliflower. There are limited studies that discuss the effects of different sugars on the lacto-fermentation process in terms of its shelf life. Hence why the researchers decided to conduct the study. The researchers aim to determine if there is a significant difference in the shelf life of Cauliflower (Brassica oleracea var. botrytis) with the use of white refined sugar, brown sugar, muscovado sugar at 25%, 50%, and 100% and table salt at 5% concentration in terms of pH and moisture content. The study utilized lacto-fermentation for the preparation of the samples and collected the data utilizing a pH meter and dry weight testing method. There was a significant difference between the treatment and control groups in terms of the samples' pH and moisture content. This implies that sugar can be used in the fermentation of Cauliflower. |
| 526 ## - STUDY PROGRAM INFORMATION NOTE | |
| PROGRAM TYPE | Social Sciences (how people live and work in society; law, government and institutions) |
| 650 ## - SUBJECT ADDED ENTRY--TOPICAL TERM | |
| Topical term or geographic name as entry element | Sugar. |
| 650 ## - SUBJECT ADDED ENTRY--TOPICAL TERM | |
| Topical term or geographic name as entry element | Cauliflower--Fermentation. |
| 700 ## - ADDED ENTRY--PERSONAL NAME/OTHER AUTHORS | |
| Personal name | Bigno, Keane M. |
| 700 ## - ADDED ENTRY--PERSONAL NAME/OTHER AUTHORS | |
| Personal name | Dellera, Kristian Glen B. |
| 700 ## - ADDED ENTRY--PERSONAL NAME/OTHER AUTHORS | |
| Personal name | Luching, Renz Albert D. |
| 942 ## - ADDED ENTRY ELEMENTS | |
| Classification | |
| Item type | Book |
| Withdrawn status | Lost status | Source of classification or shelving scheme | Damaged status | Not for loan | Collection code | Permanent Location | Current Location | Shelving location | Date acquired | Source of acquisition | Inventory number | Full call number | Barcode | Date last seen | Copy number | Price effective from | Item type |
|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
| Reference | High School Library | High School Library | Reference | 2025-03-12 | 2025-03-12 | D-060 | Ref 373.07 B486 2023 | HSD-060 | 2025-03-12 | 1 | 2025-03-12 | Book |