Zeitschriftenartikel: „Shelf life of foods“

1

Vasavada, Purnendu C. „Shelf life evaluation of foods“. Trends in Food Science & Technology 7, Nr. 2 (Februar 1996): 69–70. http://dx.doi.org/10.1016/0924-2244(96)81349-5.

Der volle Inhalt der Quelle

APA, Harvard, Vancouver, ISO und andere Zitierweisen

2

Kroger, Manfred. „Shelf-life evaluation of foods“. LWT - Food Science and Technology 28, Nr. 4 (Januar 1995): 453. http://dx.doi.org/10.1016/0023-6438(95)90040-3.

Der volle Inhalt der Quelle

APA, Harvard, Vancouver, ISO und andere Zitierweisen

3

Skovgaard, Niels. „Shelf-life evaluation of foods“. International Journal of Food Microbiology 65, Nr. 1-2 (April 2001): 141–42. http://dx.doi.org/10.1016/s0168-1605(00)00494-3.

Der volle Inhalt der Quelle

APA, Harvard, Vancouver, ISO und andere Zitierweisen

4

Stiles, M. E. „Refrigerated Foods with Extended Shelf Life“. Canadian Institute of Food Science and Technology Journal 21, Nr. 4 (Oktober 1988): 372. http://dx.doi.org/10.1016/s0315-5463(88)70970-0.

Der volle Inhalt der Quelle

APA, Harvard, Vancouver, ISO und andere Zitierweisen

5

LIVINGSTON, G. E. „EXTENDED SHELF-LIFE CHILLED PREPARED FOODS“. Foodservice Research International 3, Nr. 4 (Dezember 1985): 221–30. http://dx.doi.org/10.1111/j.1745-4506.1985.tb00069.x.

Der volle Inhalt der Quelle

APA, Harvard, Vancouver, ISO und andere Zitierweisen

6

Caggiano, Giuseppina, Giusy Diella, Paolo Trerotoli, Marco Lopuzzo, Francesco Triggiano, Massimo Ricci, Vincenzo Marcotrigiano, Maria Teresa Montagna und Osvalda De Giglio. „A Pilot Survey on Hygienic–Sanitary Characteristics of Ready-To-Eat Sauces and Pesto“. International Journal of Environmental Research and Public Health 17, Nr. 14 (12.07.2020): 5005. http://dx.doi.org/10.3390/ijerph17145005.

Der volle Inhalt der Quelle

Annotation:

In recent years, the chaotic habits of modern life have favored the consumption of quickly prepared meals, using ready-to-eat (RTE) foods and condiments. The aim of this study was to establish the microbiological safety of RTE sauces and pesto from markets analyzed at different stages of shelf life. In the bacterial investigation, all samples were shown to be acceptable, although differences were observed concerning shelf life times. On the other hand, the fungal investigation showed frequent positive results, with concentrations higher than threshold values. Detected microbial diffusion was the lowest when products were far from the expiry date and had just been opened, while high microbial proliferation was observed when analyzing the same package after 48 h, higher than for a product close to the end of its shelf life. This study highlights the discreet microbiological quality of processed and RTE foods, underlining the importance of hygienic–sanitary surveillance of these foods to their shelf life. Consequently, it is necessary to: (1) implement a food control plan for all food categories to carry out risk analysis associated with their consumption; and (2) better adapt the regulations relating to microbiological analysis, and understand the biological significance of each microbial parameter throughout the shelf life of foods.

APA, Harvard, Vancouver, ISO und andere Zitierweisen

7

Clodoveo, Maria Lisa, Marilena Muraglia, Vincenzo Fino, Francesca Curci, Giuseppe Fracchiolla und Filomena Faustina Rina Corbo. „Overview on Innovative Packaging Methods Aimed to Increase the Shelf-Life of Cook-Chill Foods“. Foods 10, Nr. 9 (03.09.2021): 2086. http://dx.doi.org/10.3390/foods10092086.

Der volle Inhalt der Quelle

Annotation:

The consumption of meals prepared, packaged, and consumed inside and outside the home is increasing globally. This is a result of rapid changes in lifestyles as well as innovations in advanced food technologies that have enabled the food industry to produce more sustainable and healthy fresh packaged convenience foods. This paper presents an overview of the technologies and compatible packaging systems that are designed to increase the shelf-life of foods prepared by cook–chill technologies. The concept of shelf-life is discussed and techniques to increase the shelf life of products are presented including active packaging strategies.

APA, Harvard, Vancouver, ISO und andere Zitierweisen

8

Udayakumar, Srusti, Dissanayake M. D. Rasika, Hasitha Priyashantha, Janak K. Vidanarachchi und Chaminda Senaka Ranadheera. „Probiotics and Beneficial Microorganisms in Biopreservation of Plant-Based Foods and Beverages“. Applied Sciences 12, Nr. 22 (18.11.2022): 11737. http://dx.doi.org/10.3390/app122211737.

Der volle Inhalt der Quelle

Annotation:

Maintaining the overall quality and shelf life of plant-based food and beverages is particularly important yet challenging to the food industry. Demand for natural preservation techniques has increased with the rising concerns over food safety and consumer awareness, e.g., health consciousness and food trends such as veganism and the demand for clean, labelled foods. Thus, a technique such as biopreservation has the potential to enhance food safety while fostering the quality, originality and naturalness of food. The application of probiotic microorganisms to foods and beverages provides various health benefits in addition to improved shelf life, stability and microbial safety of the food. The provision of probiotics is known to deliver various health benefits for the host’s gut health. Therefore, this review aims to investigate the importance of biopreservation and the role of probiotics in the food industry. An attempt was made to explore the various possibilities of shelf-life enhancement through the use of probiotic microorganisms as biopreservatives. Noticeable improvements in the shelf life of plant-based foods and beverages were observed due to the antimicrobial effects exerted by probiotics and potential probiotic strains which make them useful alternatives to artificially synthesized chemical preservatives.

APA, Harvard, Vancouver, ISO und andere Zitierweisen

9

Kearsley, M. W. „The shelf life of foods and beverages“. Food Chemistry 26, Nr. 4 (Januar 1987): 316–17. http://dx.doi.org/10.1016/0308-8146(87)90074-4.

Der volle Inhalt der Quelle

APA, Harvard, Vancouver, ISO und andere Zitierweisen

10

Dawson, Paul, Wesam Al-Jeddawi und Nanne Remington. „Effect of Freezing on the Shelf Life of Salmon“. International Journal of Food Science 2018 (12.08.2018): 1–12. http://dx.doi.org/10.1155/2018/1686121.

Der volle Inhalt der Quelle

Annotation:

Food shelf-life extension is important not only to food manufacturers, but also to home refrigeration/freezing appliance companies, whose products affect food quality and food waste. While freezing and refrigerating both extend the shelf life of foods, food quality deterioration continues regardless of the preservation method. This review article discusses the global fish market, the composition of fish meat, and the effects of freezing and thawing on salmon quality.

APA, Harvard, Vancouver, ISO und andere Zitierweisen

11

Dibirasulaev, M. A., G. A. Belozerov, D. M. Dibirasulaev, A. G. Donetskikh und L. B. Umaralieva. „Stepwise cooling and thickness of sliced pineapple fruit in subcooling tolerance“. IOP Conference Series: Earth and Environmental Science 1052, Nr. 1 (01.07.2022): 012023. http://dx.doi.org/10.1088/1755-1315/1052/1/012023.

Der volle Inhalt der Quelle

Annotation:

Abstract Chilled foods have a number of nutritional and biological advantages over frozen foods. Consumer preferences for chilled foods are based on the fact that they are less processed and more suitable for cooking than frozen foods. Numerous studies on cold preservations of foods proposed alternative methods of extending shelf life, including those based on subcooling (cooling below normal boiling point without phase change). Analytical studies show that subcooling has a number of advantages for extending shelf life of foods. An advantageous aspect of supercooled food storage involves lower energy costs for its industrial application, compared to partially frozen storage. Storing foods in a temperature range from cryoscopic to nucleation is called NFTS (near freezing temperature storage). Biochemical, microbiological and organoleptic indicators confirmed extended shelf life of plants stored through NFTS technology. The paper presents the findings to evaluate the effect of step cooling and the thickness of sliced pineapple on subcooling and storage persistence. A series of experimental studies indicate a significant distinction between cryoscopic and maximum supercooling temperature of pineapple slices, subject to geometry and availability of packaging, and a relationship between cooling rates, degree of subcooling and subcooling tolerance in pineapples.

APA, Harvard, Vancouver, ISO und andere Zitierweisen

12

Verardo, Vito, Ana Gómez-Caravaca und Giulia Tabanelli. „Bioactive Components in Fermented Foods and Food By-Products“. Foods 9, Nr. 2 (05.02.2020): 153. http://dx.doi.org/10.3390/foods9020153.

Der volle Inhalt der Quelle

APA, Harvard, Vancouver, ISO und andere Zitierweisen

13

Granza, Andressa Gabardo, Polyanna Silveira Hornung, Acacio Antonio Ferreira Zielinski, Alessandro Nogueira, Egon Schnitzler und Ivo Mottin Demiate. „Gluten-free baked foods with extended shelf-life“. Journal of Food Science and Technology 55, Nr. 8 (16.05.2018): 3035–45. http://dx.doi.org/10.1007/s13197-018-3225-8.

Der volle Inhalt der Quelle

APA, Harvard, Vancouver, ISO und andere Zitierweisen

14

Phan, Uyen Thuy Xuan, Chambers, Edgar IV, Padmanabhan, Natarajan und Alavi, Sajid. „Accelerated vs. real time modeling for shelf life: an example with fortified blended foods“. Science and Technology Development Journal 17, Nr. 3 (30.09.2014): 83–91. http://dx.doi.org/10.32508/stdj.v17i3.1503.

Der volle Inhalt der Quelle

Annotation:

Shelf life can be simply defined as the duration of that the food remains acceptable for consumption. Determining shelf life of a product, thus, has become essential in quality control because consumer’s demands for safe and high quality products have increased. Accelerated shelf life testing (ASLT), which subjects the food to environments that are more severe than normal to speed up the deterioration process, has long been used in shelf life studies because it can help make decisions more quickly by minimizing time and it minimizes costs. The criterion used to determine shelf life can be the changes in either physical, chemical, biological or sensory characteristics. This study used sensory descriptive properties as the primary criteria to investigate the validity of using Accelerated Shelf Life Testing (ASLT) to determine shelf life of four extruded fortified blended foods (FBFs) compared to a real time model. The real-time environment was set at 300C and 65% relative humidity, based on the weather in Tanzania, the expected location of product use. The ASLT environment was at 500C and 70% relative humidity based on a Q factor of 2, which was equivalent to a one-week ASLT equals onemonth real time. The samples were evaluated for aroma and flavor by a highly trained descriptive panel for 3 time points in each shelf life model. Among the eighteen attributes tested, rancid and painty were the main sensory criteria to determine the shelf life of the products. The ASLT shelf life predictive model was consistent with the real time shelf life for three of the samples. However, it failed to predict the real time shelf life of the fourth similar sample. This affirms the essential use of real time modeling in shelf life study for a new product, even when an accelerated model has been developed for other similar products in the same category. ASLT testing can still be used, but only for early guidance or after validation.

APA, Harvard, Vancouver, ISO und andere Zitierweisen

15

Pedro, André M. K., und Márcia M. C. Ferreira. „Multivariate accelerated shelf-life testing: a novel approach for determining the shelf-life of foods“. Journal of Chemometrics 20, Nr. 1-2 (Januar 2006): 76–83. http://dx.doi.org/10.1002/cem.995.

Der volle Inhalt der Quelle

APA, Harvard, Vancouver, ISO und andere Zitierweisen

16

Gahlawat, Poonam, und Salil Sehgal. „Shelf life of weaning foods developed from locally available food stuffs“. Plant Foods for Human Nutrition 45, Nr. 4 (Juni 1994): 349–55. http://dx.doi.org/10.1007/bf01088084.

Der volle Inhalt der Quelle

APA, Harvard, Vancouver, ISO und andere Zitierweisen

17

Fadiji, Tobi, Mahdi Rashvand, Michael O. Daramola und Samuel A. Iwarere. „A Review on Antimicrobial Packaging for Extending the Shelf Life of Food“. Processes 11, Nr. 2 (15.02.2023): 590. http://dx.doi.org/10.3390/pr11020590.

Der volle Inhalt der Quelle

Annotation:

Food packaging systems are continually impacted by the growing demand for minimally processed foods, changing eating habits, and food safety risks. Minimally processed foods are prone to the growth of harmful microbes, compromising quality and safety. As a result, the need for improved food shelf life and protection against foodborne diseases alongside consumer preference for minimally processed foods with no or lesser synthetic additives foster the development of innovative technologies such as antimicrobial packaging. It is a form of active packaging that can release antimicrobial substances to suppress the activities of specific microorganisms, thereby improving food quality and safety during long-term storage. However, antimicrobial packaging continues to be a very challenging technology. This study highlights antimicrobial packaging concepts, providing different antimicrobial substances used in food packaging. We review various types of antimicrobial systems. Emphasis is given to the effectiveness of antimicrobial packaging in various food applications, including fresh and minimally processed fruit and vegetables and meat and dairy products. For the development of antimicrobial packaging, several approaches have been used, including the use of antimicrobial sachets inside packaging, packaging films, and coatings incorporating active antimicrobial agents. Due to their antimicrobial activity and capacity to extend food shelf life, regulate or inhibit the growth of microorganisms and ultimately reduce the potential risk of health hazards, natural antimicrobial agents are gaining significant importance and attention in developing antimicrobial packaging systems. Selecting the best antimicrobial packaging system for a particular product depends on its nature, desired shelf life, storage requirements, and legal considerations. The current review is expected to contribute to research on the potential of antimicrobial packaging to extend the shelf life of food and also serves as a good reference for food innovation information.

APA, Harvard, Vancouver, ISO und andere Zitierweisen

18

Tano-Debrah, Kwaku, Firibu Kwesi Saalia, Shibani Ghosh und Masashi Hara. „Development and Sensory Shelf-Life Testing of KOKO Plus: A Food Supplement for Improving the Nutritional Profiles of Traditional Complementary Foods“. Food and Nutrition Bulletin 40, Nr. 3 (26.06.2019): 340–56. http://dx.doi.org/10.1177/0379572119848290.

Der volle Inhalt der Quelle

Annotation:

Background: Providing nutritionally adequate complementary foods is essential in preventing malnutrition in young infants. Koko made from fermented corn dough constitutes the most common complementary food in Ghana. However, these do not meet the nutrient requirements. Objective: To develop and test the acceptability and shelf-life of an energy-dense complementary food supplement for improving the nutritional profile of traditional complementary foods. Methods: Surveys of families in urban and rural communities and stakeholder engagements with health professionals were done to identify the most predominant traditional complementary foods and young infants’ feeding practices. A food supplement, KOKO Plus, that would improve the nutritional profile of koko and other complementary foods needed to be developed. Linear programming was used in ingredient formulations for the food supplement based on locally available foods. The acceptability of the food supplement, KOKO Plus, in koko and soup was assessed using 14 trained assessors in a 2 × 2 crossover design. Shelf-life of the product was estimated using the difference in control sensory test method at different storage temperatures (24°C, 34°C, and 44°C). Results: Koko was the most predominant complementary food in many homes. The KOKO Plus food supplement improved the nutritional profile of koko to satisfy the nutrient intake requirements of young infants as recommended by World Health Organization. KOKO Plus was microbiologically safe, with estimated shelf-life of more than 12 months. Conclusion: The development of KOKO Plus as a food supplement provides a practical solution to improve the nutritional status of weaning children in Ghana.

APA, Harvard, Vancouver, ISO und andere Zitierweisen

19

Nuraini, Vivi, und Yannie Asrie Widanti. „PENDUGAAN UMUR SIMPAN MAKANAN TRADISIONAL BERBAHAN DASAR BERAS DENGAN METODE ACCELERATED SHELF-LIFE TESTING (ASLT) MELALUI PENDEKATAN ARRHENIUS DAN KADAR AIR KRITIS“. JURNAL AGROTEKNOLOGI 14, Nr. 02 (31.12.2020): 189. http://dx.doi.org/10.19184/j-agt.v14i02.20337.

Der volle Inhalt der Quelle

Annotation:

The expired date is important information that consumers should know. However, many traditional foods have not written an expiration due date. The purpose of this study was to estimate the shelf life of two (2) types of traditional rice-based foods intip and kembang goyang. Estimation of shelf life was carried out using the Accelerated Shelf-life Testing (ASLT) method using the Arrhenius approach and the critical moisture content approach. The calculation of shelf life in the Arrhenius approach to kembang goyang has been obtained respectively 0.45 months, 0.50 months, and 0.47 months at respective temperatures (25oC, 35oC and 45oC). The results of shelf life kembang goyang through the water content approach obtained 0.43 months at 75% RH. The results of the arrhenius approach to intip showed that shelf life of 0.37 months, 0.45 months, and 0.53 months at each temperature (25oC, 35oC, and 45oC). The critical water content approach for intip has obtained a shelf life of 0.58 months (RH 75%). Intip has a slightly larger shelf life when analyzed using the critical moisture content method. Keywords: ASLT, intip, kembang goyang, shelf life

APA, Harvard, Vancouver, ISO und andere Zitierweisen

20

Das, Arun K., Pramod Kumar Nanda, Nilabja Roy Chowdhury, Premanshu Dandapat, Mohammed Gagaoua, Pranav Chauhan, Mirian Pateiro und Jose M. Lorenzo. „Application of Pomegranate by-Products in Muscle Foods: Oxidative Indices, Colour Stability, Shelf Life and Health Benefits“. Molecules 26, Nr. 2 (17.01.2021): 467. http://dx.doi.org/10.3390/molecules26020467.

Der volle Inhalt der Quelle

Annotation:

In recent years, considerable importance is given to the use of agrifood wastes as they contain several groups of substances that are useful for development of functional foods. As muscle foods are prone to lipid and protein oxidation and perishable in nature, the industry is in constant search of synthetic free additives that help in retarding the oxidation process, leading to the development of healthier and shelf stable products. The by-products or residues of pomegranate fruit (seeds, pomace, and peel) are reported to contain bioactive compounds, including phenolic and polyphenolic compounds, dietary fibre, complex polysaccharides, minerals, vitamins, etc. Such compounds extracted from the by-products of pomegranate can be used as functional ingredients or food additives to harness the antioxidant, antimicrobial potential, or as substitutes for fat, and protein in various muscle food products. Besides, these natural additives are reported to improve the quality, safety, and extend the shelf life of different types of food products, including meat and fish. Although studies on application of pomegranate by-products on various foods are available, their effect on the physicochemical, oxidative changes, microbial, colour stabilizing, sensory acceptability, and shelf life of muscle foods are not comprehensively discussed previously. In this review, we vividly discuss these issues, and highlight the benefits of pomegranate by-products and their phenolic composition on human health.

APA, Harvard, Vancouver, ISO und andere Zitierweisen

21

CAGRI, ARZU, ZEYNEP USTUNOL und ELLIOT T. RYSER. „Antimicrobial Edible Films and Coatings“. Journal of Food Protection 67, Nr. 4 (01.04.2004): 833–48. http://dx.doi.org/10.4315/0362-028x-67.4.833.

Der volle Inhalt der Quelle

Annotation:

Increasing consumer demand for microbiologicallysafer foods, greater convenience,smaller packages, and longer product shelf life is forcing the industry to develop new food-processing,cooking, handling, and packaging strategies. Nonfluid ready-to-eat foods are frequently exposed to postprocess surface contamination, leading to a reduction in shelf life. The food industry has at its disposal a wide range of nonedible polypropylene- and polyethylene-based packaging materials and various biodegradable protein- and polysaccharide-based edible films that can potentially serve as packaging materials. Research on the use of edible films as packaging materials continues because of the potential for these films to enhance food quality, food safety, and product shelf life. Besides acting as a barrier against mass diffusion (moisture, gases, and volatiles), edible films can serve as carriers for a wide range of food additives, including flavoring agents, antioxidants, vitamins, and colorants. When antimicrobial agents such as benzoic acid, sorbic acid, propionic acid, lactic acid, nisin, and lysozyme have been incorporated into edible films, such films retarded surface growth of bacteria, yeasts, and molds on a wide range of products, including meats and cheeses. Various antimicrobial edible films have been developed to minimize growth of spoilage and pathogenic microorganisms, including Listeria monocytogenes, which may contaminate the surface of cooked ready-to-eat foods after processing. Here, we review the various types of protein-based (wheat gluten, collagen, corn zein, soy, casein, and whey protein), polysaccharide-based (cellulose, chitosan, alginate, starch, pectin, and dextrin), and lipid-based (waxes, acylglycerols, and fatty acids) edible films and a wide range of antimicrobial agents that have been or could potentially be incorporated into such films during manufacture to enhance the safety and shelf life of ready-to-eat foods.

APA, Harvard, Vancouver, ISO und andere Zitierweisen

22

LITTLE, C. L., S. K. SAGOO, I. A. GILLESPIE, K. GRANT und J. McLAUCHLIN. „Prevalence and Level of Listeria monocytogenes and Other Listeria Species in Selected Retail Ready-to-Eat Foods in the United Kingdom“. Journal of Food Protection 72, Nr. 9 (01.09.2009): 1869–77. http://dx.doi.org/10.4315/0362-028x-72.9.1869.

Der volle Inhalt der Quelle

Annotation:

Although listeriosis is a rare cause of human disease in the United Kingdom, an increase in the number of cases has been observed since 2001, almost exclusively in persons older than 60 years. This increase prompted this study on the microbiological safety of ready-to-eat (RTE) foods, which included those types potentially linked to cases of listeriosis. Between May 2006 and April 2007, 6,984 RTE foods were sampled (2,168 sliced meats, 1,242 hard cheese, 1,088 sandwiches, 878 butter, 725 spreadable cheese, 515 confectionery products containing cream, and 368 probiotic drinks). The food types with the highest prevalence of Listeria monocytogenes were sandwiches (7.0%) and sliced meats (3.7% within shelf life, 4.2% end of shelf life). L. monocytogenes at >100 CFU/g (exceeding the European Commission's food safety criteria limit) only occurred in sandwiches (0.4%) and sliced meats (0.7% within shelf life, 1.0% end of shelf life). Contamination with L. monocytogenes at >100 CFU/g was more frequent in meats that were prepacked and/or of pack size ≥300 g and in sandwiches that were supplied prepacked that contained salad vegetables as an ingredient. Satisfactory microbiological quality was associated with premises on which the management was trained in food hygiene and those that complied with hazard analysis and critical control point principles. This study provides important information about the microbiological safety of RTE foods and demonstrates that the control of L. monocytogenes in such foods, and in particular sandwiches and sliced meats, is essential in order to minimize the risk of this bacterium being present at levels hazardous to health at the point of consumption.

APA, Harvard, Vancouver, ISO und andere Zitierweisen

23

Jevinger, Åse, und Paul Davidsson. „System Architectures for Sensor-Based Dynamic Remaining Shelf-life Prediction“. International Journal of Operations Research and Information Systems 10, Nr. 4 (Oktober 2019): 21–38. http://dx.doi.org/10.4018/ijoris.2019100102.

Der volle Inhalt der Quelle

Annotation:

Different storage and handling conditions in cold supply chains often cause variations in the remaining shelf life of perishable foods. In particular, the actual shelf life may differ from the expiration date printed on the primary package. Based on temperature sensors placed on or close to the food products, a remaining shelf-life prediction (RSLP) service can be developed, which estimates the remaining shelf life of individual products, in real-time. This type of service may lead to decreased food waste and is used for discovering supply chain inefficiencies and ensuring food quality. Depending on the system architecture, different service qualities can be obtained in terms of usability, accuracy, security, etc. This article presents a novel approach for how to identify and select the most suitable system architectures for RSLP services. The approach is illustrated by ranking different architectures for a RSLP service directed towards the supply chain managers. As a proof of concept, some of the most highly ranked architectures have been implemented and tested in food cold supply chains.

APA, Harvard, Vancouver, ISO und andere Zitierweisen

24

Tatarov, Pavel Gh, Raisa A. Ivanova und Artur V. Macari. „Shelf-Life Prediction of Plum Foods Using Antioxidant Activity Indices“. Chemistry Journal of Moldova 3, Nr. 2 (Dezember 2008): 65–69. http://dx.doi.org/10.19261/cjm.2008.03(2).04.

Der volle Inhalt der Quelle

Annotation:

The reducing activity and radical scavenging activity of hydrosoluble antioxidants in food compositions from plums during the storage were evaluated. The speeds of changing the reducing activity and radical scavenging activity were different. It was observed that the reducing activity diminished by 63.2% after 62...105 days of storage. The same modification of radical scavenging activity determined in vitro was discovered after 110...254 days of storage. Shelf-life of plum foods was calculated using Weibull distribution. The functional relationship of failure probabilities between the reducing and radical scavenging capacities have been detected (r2= 0. 94-0.98).

APA, Harvard, Vancouver, ISO und andere Zitierweisen

25

Hough, G., K. Langohr, G. Gomez und A. Curia. „Survival Analysis Applied to Sensory Shelf Life of Foods“. Journal of Food Science 68, Nr. 1 (Januar 2003): 359–62. http://dx.doi.org/10.1111/j.1365-2621.2003.tb14165.x.

Der volle Inhalt der Quelle

APA, Harvard, Vancouver, ISO und andere Zitierweisen

26

Riva, Marco, Dimitrios Fessas und Alberto Schiraldi. „Isothermal calorimetry approach to evaluate shelf life of foods“. Thermochimica Acta 370, Nr. 1-2 (April 2001): 73–81. http://dx.doi.org/10.1016/s0040-6031(00)00782-6.

Der volle Inhalt der Quelle

APA, Harvard, Vancouver, ISO und andere Zitierweisen

27

Gharehyakheh, Amin, Caroline C. Krejci, Jaime Cantu und K. Jamie Rogers. „A Multi-Objective Model for Sustainable Perishable Food Distribution Considering the Impact of Temperature on Vehicle Emissions and Product Shelf Life“. Sustainability 12, Nr. 16 (18.08.2020): 6668. http://dx.doi.org/10.3390/su12166668.

Der volle Inhalt der Quelle

Annotation:

The food distribution process is responsible for significant quality loss in perishable products. However, preserving quality is costly and consumes a tremendous amount of energy. To tackle the challenge of minimizing transportation costs and CO2 emissions while also maximizing product freshness, a novel multi-objective model is proposed. The model integrates a vehicle routing problem with temperature, shelf life, and energy consumption prediction models, thereby enhancing its accuracy. Non-dominated sorting genetic algorithm II is adapted to solve the proposed model for the set of Solomon test data. The conflicting nature of these objectives and the sensitivity of the model to shelf life and shipping container temperature settings are analyzed. The results show that optimizing freshness objective degrade the cost and the emission objectives, and the distribution of perishable foods are sensible to the shelf life of the perishable foods and temperature settings inside the container.

APA, Harvard, Vancouver, ISO und andere Zitierweisen

28

Rasane, Prasad, Alok Jha, Sawinder Kaur, Vikas Kumar und Nitya Sharma. „Chemical Kinetic Modeling of Nutricereal based Fermented Baby Food for Shelf Life Prediction“. Current Nutrition & Food Science 15, Nr. 4 (28.06.2019): 384–93. http://dx.doi.org/10.2174/1573401314666171226151852.

Der volle Inhalt der Quelle

Annotation:

Background: A nutricereal based fermented baby food was investigated to predict its shelf life using chemical kinetic modeling. An optimized baby food formulation, packaged in metalized polyester packets was stored at accelerated conditions for 180 days and analyzed for Hydroxy Methyl Furfural (HMF), Thiobarbituric Value (TBA), Free Fatty Acid Content (FFA) and sensory characteristics. Objective: The objective of the study was to determine the shelf life of the optimized nutricereal based fermented baby food using chemical kinetic modeling. Methods: Chemical kinetics analysis by investigating the Hydroxymethyl Furfural content, thiobarbituric value (TBA), free fatty acid content (FFA) and sensory characteristics of the optimized baby food. Results: Shelf life model based on chemical and sensory acceptability was derived using Arrhenius equation modeling. Thus, the baby food had a predictive shelf life of 54 weeks when stored at 10°C in metalized polyester based on the chemical (HMF, TBA and FFA) and sensory (overall acceptability) characteristics. A most suitable model based on FFA was developed considering lowest root mean square (RMS) percentages and least deviations in actual and predicted values. Conclusion: Chemcial kinetics could be applied to determine the shelf life of the fermented baby foods. HMF, TBA and FFA play key role in the shelf life of the stored fermented product. A model based on FFA is most suitable to determine the shelf life of the powdered nutricereal based fermented baby food packged in metalized polyster, stored at 10°C.

APA, Harvard, Vancouver, ISO und andere Zitierweisen

29

Pou, K. R. Jolvis. „Applications of High Pressure Technology in Food Processing“. International Journal of Food Studies 10, Nr. 1 (18.04.2021): 248–81. http://dx.doi.org/10.7455/ijfs/10.1.2021.a10.

Der volle Inhalt der Quelle

Annotation:

Consumer trends towards shelf-stable, safe, more natural and free from additives foods drove the need to investigate the commercial application of non-thermal food processing technologies. High pressure processing (HPP) is one such emerging technology where foods are generally subjected to high pressure (100-1000 MPa), with or without heat. Similar to heat pasteurization, HPP deactivates pathogenic microorganisms and enzymes, extends shelf life, denatures proteins, and modifies structure and texture of foods. However, unlike thermal processing, HPP can retain the quality of fresh food products, with little or no impact on nutritional value and organoleptic properties. Moreover, HPP is independent of the geometry (shape and size) of food products. The retention of food quality attributes, whilst prolonging shelf life, are enormous benefits to both food manufacturers and consumers. Researches have indicated that the combination of HPP and other treatments, based on the hurdle technology concept, has potential synergistic effects. With further advancement of the technology and its large-scale commercialization, the cost and limitations of this technology will probably reduce in the near future. The current review focuses on the mechanism and system of HPP and its applications in the processing of fruit, vegetables, meat, milk, fish and seafood, and eggs and their derived products.

APA, Harvard, Vancouver, ISO und andere Zitierweisen

30

Cabral, Eduarda M., Márcia Oliveira, Julie R. M. Mondala, James Curtin, Brijesh K. Tiwari und Marco Garcia-Vaquero. „Antimicrobials from Seaweeds for Food Applications“. Marine Drugs 19, Nr. 4 (11.04.2021): 211. http://dx.doi.org/10.3390/md19040211.

Der volle Inhalt der Quelle

Annotation:

The exponential growth of emerging multidrug-resistant microorganisms, including foodborne pathogens affecting the shelf-life and quality of foods, has recently increased the needs of the food industry to search for novel, natural and eco-friendly antimicrobial agents. Macroalgae are a bio-diverse group distributed worldwide, known to produce multiple compounds of diverse chemical nature, different to those produced by terrestrial plants. These novel compounds have shown promising health benefits when incorporated into foods, including antimicrobial properties. This review aims to provide an overview of the general methods and novel compounds with antimicrobial properties recently isolated and characterized from macroalgae, emphasizing the molecular pathways of their antimicrobial mechanisms of action. The current scientific evidence on the use of macroalgae or macroalgal extracts to increase the shelf-life of foods and prevent the development of foodborne pathogens in real food products and their influence on the sensory attributes of multiple foods (i.e., meat, dairy, beverages, fish and bakery products) will also be discussed, together with the main challenges and future trends of the use of marine natural products as antimicrobials.

APA, Harvard, Vancouver, ISO und andere Zitierweisen

31

Loizzo, Monica Rosa, und Rosa Tundis. „Impact of Processing on Antioxidant Rich Foods“. Antioxidants 11, Nr. 5 (19.04.2022): 797. http://dx.doi.org/10.3390/antiox11050797.

Der volle Inhalt der Quelle

APA, Harvard, Vancouver, ISO und andere Zitierweisen

32

Tavares, Jéssica, Ana Martins, Liliana G. Fidalgo, Vasco Lima, Renata A. Amaral, Carlos A. Pinto, Ana M. Silva und Jorge A. Saraiva. „Fresh Fish Degradation and Advances in Preservation Using Physical Emerging Technologies“. Foods 10, Nr. 4 (05.04.2021): 780. http://dx.doi.org/10.3390/foods10040780.

Der volle Inhalt der Quelle

Annotation:

Fresh fish is a highly perishable food characterized by a short shelf-life, and for this reason, it must be properly handled and stored to slow down its deterioration and to ensure microbial safety and marketable shelf-life. Modern consumers seek fresh-like, minimally processed foods due to the raising concerns regarding the use of preservatives in foods, as is the case of fresh fish. Given this, emergent preservation techniques are being evaluated as a complement or even replacement of conventional preservation methodologies, to assure food safety and extend shelf-life without compromising food safety. This paper reviews the main mechanisms responsible for fish spoilage and the use of conventional physical methodologies to preserve fresh fish, encompassing the main effects of each methodology on microbiological and chemical quality aspects of this highly perishable food. In this sense, conventional storage procedures (refrigeration and freezing) are counterpointed with more recent cold-based storage methodologies, namely chilling and superchilling. In addition, the use of novel food packaging methodologies (edible films and coatings) is also presented and discussed, along with a new storage methodology, hyperbaric storage, that states storage pressure control to hurdle microbial development and slow down organoleptic decay at subzero, refrigeration, and room temperatures.

APA, Harvard, Vancouver, ISO und andere Zitierweisen

33

Hearst und Choukri. „Healthy Adult Women’s Perceptions about Fermented Foods“. Proceedings 37, Nr. 1 (16.12.2019): 34. http://dx.doi.org/10.3390/proceedings2019037034.

Der volle Inhalt der Quelle

APA, Harvard, Vancouver, ISO und andere Zitierweisen

34

Behera, Sudhanshu S., Ramesh C. Ray und Nevijo Zdolec. „Lactobacillus plantarum with Functional Properties: An Approach to Increase Safety and Shelf-Life of Fermented Foods“. BioMed Research International 2018 (28.05.2018): 1–18. http://dx.doi.org/10.1155/2018/9361614.

Der volle Inhalt der Quelle

Annotation:

Lactobacillus plantarum (widespread member of the genus Lactobacillus) is one of the most studied species extensively used in food industry as probiotic microorganism and/or microbial starter. The exploitation of Lb. plantarum strains with their long history in food fermentation forms an emerging field and design of added-value foods. Lb. plantarum strains were also used to produce new functional (traditional/novel) foods and beverages with improved nutritional and technological features. Lb. plantarum strains were identified from many traditional foods and characterized for their systematics and molecular taxonomy, enzyme systems (α-amylase, esterase, lipase, α-glucosidase, β-glucosidase, enolase, phosphoketolase, lactase dehydrogenase, etc.), and bioactive compounds (bacteriocin, dipeptides, and other preservative compounds). This review emphasizes that the Lb. plantarum strains with their probiotic properties can have great effects against harmful microflora (foodborne pathogens) to increase safety and shelf-life of fermented foods.

APA, Harvard, Vancouver, ISO und andere Zitierweisen

35

Ataei, Shahla, Pedram Azari, Aziz Hassan, Belinda Pingguan-Murphy, Rosiyah Yahya und Farina Muhamad. „Essential Oils-Loaded Electrospun Biopolymers: A Future Perspective for Active Food Packaging“. Advances in Polymer Technology 2020 (21.02.2020): 1–21. http://dx.doi.org/10.1155/2020/9040535.

Der volle Inhalt der Quelle

Annotation:

The growth of global food demand combined with the increased appeal to access different foods from every corner of the globe is forcing the food industry to look for alternative technologies to increase the shelf life. Essential oils (EOs) as naturally occurring functional ingredients have shown great prospects in active food packaging. EOs can inhibit the growth of superficial food pathogens, modify nutritious values without affecting the sensory qualities of food, and prolong the shelf life when used in food packaging as an active ingredient. Since 2016, various reports have demonstrated that combinations of electrospun fibers and encapsulated EOs could offer promising results when used as food packaging. Such electrospun platforms have encapsulated either pure EOs or their complexation with other antibacterial agents to prolong the shelf life of food products through sustained release of active ingredients. This paper presents a comprehensive review of the essential oil-loaded electrospun fibers that have been applied as active food packaging material.

APA, Harvard, Vancouver, ISO und andere Zitierweisen

36

LABUZA, THEODORE P., BIN FU und PETROS S. TAOUKIS. „Prediction for Shelf Life and Safety of Minimally Processed CAP/MAP Chilled Foods: A Review“. Journal of Food Protection 55, Nr. 9 (01.09.1992): 741–50. http://dx.doi.org/10.4315/0362-028x-55.9.741.

Der volle Inhalt der Quelle

Annotation:

The reliance of minimally processed chilled foods on low temperature for distribution with optimized controlled/modified atmospheric packaging to maintain safety and quality poses new challenges to food microbiologists. Effects of controlled/modified atmospheric packaging conditions on microbial growth are briefly discussed. Microbial growth models are systematically examined with emphasis on the temperature dependence models—the Arrhenius model and the square root model. Their applicability for making predictions of both shelf life and safety under nonisothermal conditions is assessed. The use of time-temperature integrators for shelf-life prediction and safety assurance is also addressed.

APA, Harvard, Vancouver, ISO und andere Zitierweisen

37

Horacek, Tanya, Elif Yildirim, Erin Kelly, Adrienne White, Karla Shelnutt, Kristin Riggsbee, Melissa Olfert et al. „Development and Validation of a Simple Convenience Store SHELF Audit“. International Journal of Environmental Research and Public Health 15, Nr. 12 (28.11.2018): 2676. http://dx.doi.org/10.3390/ijerph15122676.

Der volle Inhalt der Quelle

Annotation:

Background This paper describes the development, reliability, and convergent validity of a practical tool—the Convenience Store Supportive Healthy Environment for Life-Promoting Food (SHELF) Audit. Methods Audit items included: a variety of fresh, processed, and frozen fruits and vegetables; low-fat dairy products; healthy staples and frozen meals; healthy food incentive programs; items sold in check-out areas; portion/cup sizes; and pricing. Each audit item was scored using a five-point semantic-differential scale (1 = provides little or no support for healthful foods to 5 = provides high support for healthful foods). Convergent validity was examined by comparing the SHELF audit to Ghirardelli et al. and Laska et al. store audits. Statistical analysis included: Factor analysis, ANOVA, and Spearman correlations. Results SHELF included three factors: a Fruits/Vegetables scale (eight items, α = 0.79; total potential points = 34); a Healthy Foods scale (four items, α = 0.72; total potential points = 16); and a Supports scale (four items, α = 0.685; total potential points = 16). Only 6% of the 124 convenience stores assessed scored in the most healthful range (46–66). The assessed drug stores (n = 15) scored higher than convenience stores (n = 81) on the Healthy Foods and Supports scales but not the Fruits/Vegetables scale. The SHELF sub-scores were highly correlated with other audit tools indicating convergent validity. Conclusion The SHELF convenience store audit is a valid, reliable tool for assessing the degree to which convenience stores support healthfulness regarding Fruits/Vegetables, Healthy Foods, and Supports for choosing healthy.

APA, Harvard, Vancouver, ISO und andere Zitierweisen

38

AHVENAINEN, R., und Y. MÄLKKI. „Influence of packaging on the shelf life of frozen foods.“ International Journal of Food Science & Technology 20, Nr. 3 (28.06.2007): 331–38. http://dx.doi.org/10.1111/j.1365-2621.1985.tb00383.x.

Der volle Inhalt der Quelle

APA, Harvard, Vancouver, ISO und andere Zitierweisen

39

Kumari, S. Chaitanya, P. Naga Padma und K. Anuradha. „Green Silver Nanoparticles Embedded in Cellulosic Network for Fresh Food Packaging“. Journal of Pure and Applied Microbiology 15, Nr. 3 (28.06.2021): 1236–44. http://dx.doi.org/10.22207/jpam.15.3.13.

Der volle Inhalt der Quelle

Annotation:

The demand for increasing the shelf life of fresh food as well as the need for protecting the food against foodborne infections warrant the demand for increasing the shelf life of fresh food. The incorporation of nanoparticles into the packaging material can enhance the preservation of perishable foods. Silver nanoparticles (AgNPs), in particular, have antibacterial, anti-mold, anti-yeast, and anti-viral activities can be embedded into the biodegradable packaging materials for this purpose. This study focuses on antimicrobial packaging materials for food by mixing the extracts of different plants with silver nitrate and depositing this mixture as a layer on the blotting papers, which are thick sheets of paper made of cellulose. Because the blotting papers are highly absorbent and porous, silver nitrate solution along with the plant extracts can be easily applied and allowed for in situ synthesis of AgNPs. Subsequently, these papers were analyzed and characterized using scanning electron microscopy, transmission electron microscopy, atomic absorption spectroscopy, and energy dispersive X-ray analysis. The coated paper exhibited good antibacterial activity against Escherichia coli and Staphylococcus aureus. Furthermore, the coated paper when used as a packaging material for tomatoes and coriander leaf, the shelf life was extended to about 30 days and 15 days respectively. The prepared cost-effective silver packing material can be used in food packaging for various perishable foods.

APA, Harvard, Vancouver, ISO und andere Zitierweisen

40

Hayati, M., N. Arpi und Z. F. Rozali. „The shelf life of kawista fruit salad (rujak) dressing using Accelerated Shelf-Life Testing (ASLT) method“. IOP Conference Series: Earth and Environmental Science 951, Nr. 1 (01.01.2022): 012087. http://dx.doi.org/10.1088/1755-1315/951/1/012087.

Der volle Inhalt der Quelle

Annotation:

Abstract Rujak kawista sauce is one of the typical Indonesian foods made from palm sugar, tamarind, bird’s eye chili, nuts, and special fruits of kawista to enhance the flavour. There is no information about the shelf-life of rujak kawista sauce to date. Therefore, it is necessary to conduct a study on the storage time of the rujak kawista sauce to determine the product’s shelf life. This study used the ASLT method to determine the shelf life of rujak sauce. The sauce was stored at temperatures of 30°C, 40°C, and 50°C within 21 days storage time and was analysed every seven days. The analytical methods used to support the ASLT method are TBA, moisture content, FFA, total dissolved solids and pH. The result showed that TBA value was 0.046-0.19 mg malonaldehyde/kg, moisture content was 16.68-20%, FFA was 0.66-0.80%, total dissolved solid was 17.9-21.1°Brix, and pH was 3.1-3.5. Based on Arrhenius calculations, the shelf-life of rujak kawista sauce was two months.

APA, Harvard, Vancouver, ISO und andere Zitierweisen

41

Hocking, Ailsa, Mariam Begum und Cindy Stewart. „Putting the pressure on spoilage fungi“. Microbiology Australia 25, Nr. 3 (2004): 36. http://dx.doi.org/10.1071/ma04336.

Der volle Inhalt der Quelle

Annotation:

Heat processing has been a mainstay of the food industry for many years and is used to destroy microorganisms in foods to render the foods safe and extend the shelf life. However, heat processing is detrimental to the flavour and texture of many foods, and canned foods are regarded as ?old-fashioned? by some consumers. Consequently, some manufacturers of canned fruits have moved to flexible packaging to make their product more appealing to consumers, but this does not really change the organoleptic profiles of the heat processed product.

APA, Harvard, Vancouver, ISO und andere Zitierweisen

42

Olawande Temilade FAJILADE und Omolara Olajumoke AFOLABI. „Effect of food storage in plastic, polythene and refrigerator“. World Journal of Advanced Research and Reviews 15, Nr. 3 (30.09.2022): 033–36. http://dx.doi.org/10.30574/wjarr.2022.15.3.0839.

Der volle Inhalt der Quelle

Annotation:

Food stuffs such as maize (Zea mays L.), rice (Oryza sativa), and groundnut (Arachis hypogaea) are important staple foods in sub-Saharan Africa. The aim of this study is to examine the effect of storage on food samples in plastic, polythene bag, and refrigerator, putting into consideration the weight and microbial load of the food products before and after storage. The samples were obtain from Oba market and subjected to storage for 28 days, after which isolate of fungi and bacteria were obtained. The results revealed the isolation of Rhizopus spp., Fusarium spp., Aspergillus flavus, and Aspergillus niger. Also the total bacteria count ranges from 1 – 48 colony forming unit (CFU). Conclusively, storage condition is important for cereal foods in order to increase the shelf-life of such. This study revealed that refrigeration is preferable for storage of food stuff. It is important to preserve food samples in normal storage condition, therefore refrigeration is recommended for storage of food sample, in order to increase the shelf-life of food products.

APA, Harvard, Vancouver, ISO und andere Zitierweisen

43

LABUZA, T. P., und W. M. BREENE. „APPLICATIONS OF "ACTIVE PACKAGING" FOR IMPROVEMENT OF SHELF-LIFE AND NUTRITIONAL QUALITY OF FRESH AND EXTENDED SHELF-LIFE FOODS“. Journal of Food Processing and Preservation 13, Nr. 1 (Februar 1989): 1–69. http://dx.doi.org/10.1111/j.1745-4549.1989.tb00090.x.

Der volle Inhalt der Quelle

APA, Harvard, Vancouver, ISO und andere Zitierweisen

44

Ghizdareanu, Andra-Ionela, Diana Pasarin, Alexandra Banu, Andreea Ionita (Afilipoaei), Cristina Emanuela Enascuta und Alexandru Vlaicu. „Accelerated Shelf-Life and Stability Testing of Hydrolyzed Corn Starch Films“. Polymers 15, Nr. 4 (10.02.2023): 889. http://dx.doi.org/10.3390/polym15040889.

Der volle Inhalt der Quelle

Annotation:

Nonbiodegradable food packaging films are made from plastics such as polyethylene and polypropylene, which can take hundreds of years to decompose and create environmental hazards. On the other hand, biodegradable food packaging films are made from renewable materials such as corn starch or cellulose, that degrade within a few weeks or months and prove to be more sustainable and environmentally friendly. In this work, we used corn starch hydrolyzed (CSH) with α-amylase to prepare a film with biodegradable properties. The film was tested for 60 days at different accelerated temperatures and relative humidity (RH), 13 ± 2 °C and 65 ± 5% RH, 23 ± 2 °C and 45 ± 5% RH, and 33 ± 2 °C and 30 ± 5% RH, to test its durability and stability. Soil biodegradation of the CSH film was evaluated by visual appearance, microscopic observation, weight loss, scanning electron microscopy (SEM), and Fourier-transformed infrared spectroscopy (FTIR) every 6 days. The film was found to have strong hygroscopic properties and was able to last up to 10 months if it is maintained at 20 ± 5 °C and 45 ± 5% RH. After the biodegradability test for at least 30 days, the film showed a significantly higher weight loss rate and microbial activity on the surface of the film, which indicates that the film is biodegradable. The present work recommends biodegradable CSH films as an excellent environmentally friendly choice for dried foods packaging, due to their good shelf life at room temperature, which is beneficial when shipping and storing products, but these films are not suitable for foods with high moisture content.

APA, Harvard, Vancouver, ISO und andere Zitierweisen

45

Iñiguez-Moreno, Maricarmen, Juan Arturo Ragazzo-Sánchez und Montserrat Calderón-Santoyo. „An Extensive Review of Natural Polymers Used as Coatings for Postharvest Shelf-Life Extension: Trends and Challenges“. Polymers 13, Nr. 19 (25.09.2021): 3271. http://dx.doi.org/10.3390/polym13193271.

Der volle Inhalt der Quelle

Annotation:

Global demand for minimally processed fruits and vegetables is increasing due to the tendency to acquire a healthy lifestyle. Losses of these foods during the chain supply reach as much as 30%; reducing them represents a challenge for the industry and scientific sectors. The use of edible packaging based on biopolymers is an alternative to mitigate the negative impact of conventional films and coatings on environmental and human health. Moreover, it has been demonstrated that natural coatings added with functional compounds reduce the post-harvest losses of fruits and vegetables without altering their sensorial and nutritive properties. Furthermore, the enhancement of their mechanical, structural, and barrier properties can be achieved through mixing two or more biopolymers to form composite coatings and adding plasticizers and/or cross-linking agents. This review shows the latest updates, tendencies, and challenges in the food industry to develop eco-friendly food packaging from diverse natural sources, added with bioactive compounds, and their effect on perishable foods. Moreover, the methods used in the food industry and the new techniques used to coat foods such as electrospinning and electrospraying are also discussed. Finally, the tendency and challenges in the development of edible films and coatings for fresh foods are reviewed.

APA, Harvard, Vancouver, ISO und andere Zitierweisen

46

Kerenhappuch Susan Samuel und Nazni P. „Nutraceutical characterization and shelf life analysis of millet incorporated nutrition bars“. International Journal of Research in Pharmaceutical Sciences 11, Nr. 2 (23.04.2020): 2056–62. http://dx.doi.org/10.26452/ijrps.v11i2.2146.

Der volle Inhalt der Quelle

Annotation:

Recently, the nutraceutical sector of the food trade is unfolding, and designer foods such as nutrition bars have found their place in this competitive industry. The inclusion of underutilized food sources in the development of new value-added products is ingenious. Millets, the indigenous crop, are a good source of nutrients. The Nutri-cereal is still lacking commercial success and deserves recognition in the food-processing sector. In the current study, foxtail and pearl millet are used to develop foxtail millet meal replacement bar (FMRB) and pearl millet protein bar (PPB), respectively. Three variants of each type (25%, 27.5%, and 30% incorporation of millets) were developed to derive the nutritionally preferred variants. Estimation of macronutrients, essential amino acids, and vitamin content was done. The storage stability of the selected variants was evaluated for 42 days under accelerated conditions. The peroxide value, moisture content, water activity, total plate count, and yeast & mold count was assessed. The result revealed, among the variants, 30% FMRB (V-3) and 25% PPB (V-4) are the nutritionally finest bars. The shelf-life testing pointed out that the protein bar deteriorates rapidly than the meal replacement bar. The correlation between the nutrient composition and shelf-life assessment factors indicated the shelf-life parameters negatively correlate with carbohydrates present in the bars. However, fat and protein have a positive correlation with shelf-life parameters (r= 1.00, p<0.01). Favorable storage conditions and appropriate packing material that is conducive to retain the stability of the product can extend the shelf-life. Millet nutrition bars would revolutionize the agriculture and food industry. Thus, increasing the consumption of millets.

APA, Harvard, Vancouver, ISO und andere Zitierweisen

47

Zouharová, Alena, Klára Bartáková, Šárka Bursová, Lenka Necidová, Danka Haruštiaková, Marcela Klimešová und Lenka Vorlová. „Meat and fish packaging and its impact on the shelf life – a review“. Acta Veterinaria Brno 92, Nr. 1 (2023): 95–108. http://dx.doi.org/10.2754/avb202392010095.

Der volle Inhalt der Quelle

Annotation:

The shelf life of fresh meat and fish is highly dependent on packaging technologies. The aim of any packaging system for fresh flesh foods is to prevent or delay undesirable changes to the appearance, flavour, odour, and texture. Moreover, microbial contamination, together with lipid and protein oxidation, are major concerns for meat and products thereof in terms of food safety. Modified atmosphere packaging (MAP) is widely applied in the packaging of both meat and fish. This packaging technology extends shelf life and improves appearance; however, several variables must be considered, such as temperature control and differences in gas compositions in combination with different types of meat. This review provides an overview of the available information on packaging technologies, from the perspectives of their characteristics, application types, and effects on the shelf life of poultry, meat, and fish. Special attention is paid to the MAP and active packaging.

APA, Harvard, Vancouver, ISO und andere Zitierweisen

48

Andrade, Mariana A., Cássia H. Barbosa, Muhammad Ajmal Shah, Nazir Ahmad, Fernanda Vilarinho, Khaoula Khwaldia, Ana Sanches Silva und Fernando Ramos. „Citrus By-Products: Valuable Source of Bioactive Compounds for Food Applications“. Antioxidants 12, Nr. 1 (25.12.2022): 38. http://dx.doi.org/10.3390/antiox12010038.

Der volle Inhalt der Quelle

Annotation:

Citrus production produces about 15 million tons of by-products/waste worldwide every year. Due to their high content of bioactive compounds, several extraction techniques can be applied to obtain extracts rich in valuable compounds and further application into food applications. Distillation and solvent extraction continues to be the most used and applied extraction techniques, followed by newer techniques such as microwave-assisted extraction and pulsed electric field extraction. Although the composition of these extracts and essential oils directly depends on the edaphoclimatic conditions to which the fruit/plant was exposed, the main active compounds are D-limonene, carotenoids, and carbohydrates. Pectin, one of the most abundant carbohydrates present in Citrus peels, can be used as a biodegradable polymer to develop new food packaging, and the extracted bioactive compounds can be easily added directly or indirectly to foods to increase their shelf-life. One of the applications is their incorporation in active food packaging for microbiological and/or oxidation inhibition, prolonging foods’ shelf-life and, consequently, contributing to reducing food spoilage. This review highlights some of the most used and effective extraction techniques and the application of the obtained essential oils and extracts directly or indirectly (through active packaging) to foods.

APA, Harvard, Vancouver, ISO und andere Zitierweisen

49

Park, Sae-Rom. „Prediction of the Shelf-life of Chilled Foods at Various Temperatures“. Journal of the Korean Society for Applied Biological Chemistry 51, Nr. 4 (2008): 329–33. http://dx.doi.org/10.3839/jksabc.2008.063.

Der volle Inhalt der Quelle

APA, Harvard, Vancouver, ISO und andere Zitierweisen

50

Dahiya, S., und A. C. Kapoor. „Development, nutritive content and shelf life of home processed supplementary foods“. Plant Foods for Human Nutrition 45, Nr. 4 (Juni 1994): 331–42. http://dx.doi.org/10.1007/bf01088082.

Der volle Inhalt der Quelle

APA, Harvard, Vancouver, ISO und andere Zitierweisen

Zeitschriftenartikel zum Thema „Shelf life of foods“

Geben Sie eine Quelle nach APA, MLA, Chicago, Harvard und anderen Zitierweisen an