Relevant bibliographies by topics / Shelf-stable foods

Academic literature on the topic 'Shelf-stable foods'

Author: Grafiati
Published: 10 December 2022
Last updated: 28 January 2023

Create a spot-on reference in APA, MLA, Chicago, Harvard, and other styles

Select a source type:

Contents

Consult the lists of relevant articles, books, theses, conference reports, and other scholarly sources on the topic 'Shelf-stable foods.'

Next to every source in the list of references, there is an 'Add to bibliography' button. Press on it, and we will generate automatically the bibliographic reference to the chosen work in the citation style you need: APA, MLA, Harvard, Chicago, Vancouver, etc.

You can also download the full text of the academic publication as pdf and read online its abstract whenever available in the metadata.

Journal articles on the topic "Shelf-stable foods"

1

Loizzo, Monica Rosa, and Rosa Tundis. "Impact of Processing on Antioxidant Rich Foods." Antioxidants 11, no. 5 (April 19, 2022): 797. http://dx.doi.org/10.3390/antiox11050797.

Full text
APA, Harvard, Vancouver, ISO, and other styles
2

Balasubramaniam, V. M., and D. Farkas. "High-pressure Food Processing." Food Science and Technology International 14, no. 5 (October 2008): 413–18. http://dx.doi.org/10.1177/1082013208098812.

Full text
Abstract:
High pressure processing (HPP) of foods offers a commercially viable and practical alternative to heat processing by allowing food processors to pasteurize foods at or near room temperature. Pressure in combination with moderate temperature also seems to be a promising approach for producing shelf-stable foods. This paper outlines research needs for further advancement of high pressure processing technology. Kinetic models are needed for describing bacterial inactivation under combined pressure-thermal conditions and for microbial process evaluation. Further, identification of suitable surrogate organisms are needed for use as indicator organisms and for process validation studies. More research is needed to evaluate process uniformity at elevated pressure-thermal conditions to facilitate successful introduction of low-acid shelf-stable foods. Combinations of non-thermal technologies with high pressure could reduce the severity of the process pressure requirement. Likewise, processing equipment requires improvements in reliability and line-speed to compete with heat pasteurization lines. More studies are also needed to document the changes in animal and vegetable tissue and nutrient content during pressure processing, from types of packaging, and from storage.
APA, Harvard, Vancouver, ISO, and other styles
3

Pou, K. R. Jolvis. "Applications of High Pressure Technology in Food Processing." International Journal of Food Studies 10, no. 1 (April 18, 2021): 248–81. http://dx.doi.org/10.7455/ijfs/10.1.2021.a10.

Full text
Abstract:
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, and other styles
4

Das, Arun K., Pramod Kumar Nanda, Nilabja Roy Chowdhury, Premanshu Dandapat, Mohammed Gagaoua, Pranav Chauhan, Mirian Pateiro, and Jose M. Lorenzo. "Application of Pomegranate by-Products in Muscle Foods: Oxidative Indices, Colour Stability, Shelf Life and Health Benefits." Molecules 26, no. 2 (January 17, 2021): 467. http://dx.doi.org/10.3390/molecules26020467.

Full text
Abstract:
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, and other styles
5

Poshadri, A., Deshpande H. W, Khodke U. M, and Katke S.D. "Bacillus Coagulans and its Spore as Potential Probiotics in the Production of Novel Shelf- Stable Foods." Current Research in Nutrition and Food Science Journal 10, no. 3 (December 20, 2022): 858–70. http://dx.doi.org/10.12944/crnfsj.10.3.4.

Full text
Abstract:
The synbiotic foods with therapeutic activities have been beneficial to gut health and immunity development, including Bacillus coagulans as the probiotic microorganism. It is preferred over other lactic acid bacteria (LAB) as it can produce spores. It is grown in the pH range of 5.5 to 6.2 and releases spores at 37 °C. These microbial spores can withstand environments with high temperatures, acidic conditions, and salinity, making it a viable probiotic organism for production of novel shelf-stable foods. It has become an essential ingredient in the functional food industry due to its probiotic characteristics and great resistance to stressful conditions. For extensive commercial use and a wide range of food applications, apart from probiotic characteristics, a probiotic organism must be cost-effective, convenient and remain viable throughout the processing, storage and consumption. The non-spore- forming lactic acid bacteria can be utilized to make probiotic products and fermented dairy products under controlled processing and storage conditions. The spore- forming probiotic organism can be delivered into the human gut through novel food products derived from cereals, legumes, fruits and vegetables, confectionery products, and meat and non-dairy products. This has led to the development of convenient and shelf-stable non-dairy probiotics. These non-dairy-based probiotics are cheaper, resilient against various processing conditions, high in bioactive components, and can mitigate the risk of lifestyle diseases and reduce. Further, lactose intolerance is associated with the consumption of dairy probiotics. Therefore, this review aimed to assess the utilization of probiotic Bacillus coagulans spores in emerging shelf-stable novel non-dairy products with probiotic potential.
APA, Harvard, Vancouver, ISO, and other styles
6

KOUTCHMA, TATIANA, YOONSEOK SONG, ILONA SETIKAITE, PABLO JULIANO, GUSTAVO V. BARBOSA-CÁNOVAS, C. PATRICK DUNNE, and EDUARDO PATAZCA. "PACKAGING EVALUATION FOR HIGH-PRESSURE HIGH-TEMPERATURE STERILIZATION OF SHELF-STABLE FOODS." Journal of Food Process Engineering 33, no. 6 (December 2010): 1097–114. http://dx.doi.org/10.1111/j.1745-4530.2008.00328.x.

Full text
APA, Harvard, Vancouver, ISO, and other styles
7

Mokwena, K. Khanah, and Juming Tang. "Ethylene Vinyl Alcohol: A Review of Barrier Properties for Packaging Shelf Stable Foods." Critical Reviews in Food Science and Nutrition 52, no. 7 (July 2012): 640–50. http://dx.doi.org/10.1080/10408398.2010.504903.

Full text
APA, Harvard, Vancouver, ISO, and other styles
8

Schmall, Alexandria, Rachel Kinney, Alexa Gozdiff, Madison Reid, Sara Folta, Wenhui Feng, and Sean Cash. "Food Shopping Experiences Among Dollar Store Shoppers in Fresno and Boston During the COVID-19 Pandemic." Current Developments in Nutrition 5, Supplement_2 (June 2021): 246. http://dx.doi.org/10.1093/cdn/nzab029_047.

Full text
Abstract:
Abstract Objectives In this qualitative study, we examined the impact of the COVID-19 pandemic on motivations, decision-making, and food shopping among dollar store shoppers in Fresno, CA and Boston, MA. Eligible participants were ≥18 years old, lived in Boston or Fresno, spoke English or Spanish, and shopped at a dollar store within the past month. Methods Using convenience sampling, participants were recruited via flyers at 10 dollar stores in low-income neighborhoods in Fresno and Boston and posts in community Facebook groups. Interviews in Boston (n = 25) and Fresno (n = 26) were conducted remotely from August-December 2020. Results Our participants were primarily low-income, English-speaking women who shopped at dollar stores about once per week. Preliminary qualitative content analysis shows that key shopper motivations included low prices, product variety, and convenience. Shelf-stable foods and snacks were frequently purchased, especially for children. Shoppers in Fresno relied more on dollar stores for groceries and fresh produce, while Boston shoppers primarily purchased shelf-stable foods or snacks. Shoppers in both cities desired increased availability of fresh foods. Shoppers reported fear of shopping, limited stock, financial stress, and fewer trips early in the pandemic. Shopping increased by summer. Shoppers with children reported increased food expenditures during the pandemic, including at dollar stores, as closed schools meant that children consumed meals at home. Conclusions Dollar stores continue to be an important food resource despite challenges related to the pandemic. Considering frequent use, food purchases, and desire for more fresh foods among shoppers, dollar stores chains may find a receptive audience for increasing their fresh food stock. Funding Sources Ethical approval was provided by the Tufts University Social, Behavioral & Educational Research Institutional Review Board. Funding was provided by the Bergstrom Foundation and Tufts Friedman School of Nutrition Science and Policy.
APA, Harvard, Vancouver, ISO, and other styles
9

Ouattara, B., S. F. Sabato, and M. Lacroix. "Use of gamma-irradiation technology in combination with edible coating to produce shelf-stable foods." Radiation Physics and Chemistry 63, no. 3-6 (March 2002): 305–10. http://dx.doi.org/10.1016/s0969-806x(01)00517-5.

Full text
APA, Harvard, Vancouver, ISO, and other styles
10

Stankov, Stanko, Hafize Fidan, Marianna Baeva, and Russyian Rusev. "Low-temperature cooking method "sous vide" in the restaurant industry: A review." Food Science and Applied Biotechnology 3, no. 1 (March 19, 2020): 92. http://dx.doi.org/10.30721/fsab2020.v3.i1.83.

Full text
Abstract:
The wide range of products, processing conditions, processing equipment, methods for assessing sensory and nutritional quality calls for a more holistic approach to when choosing the right food technology. The sensory quality of sous vide foods was the main factor which brought it to international attention. Today this new food service technology used by catering companies, restaurants and, increasingly, home cooks. Sous vide differs from traditional cooking methods in two fundamental ways: the raw food is vacuum-sealed in heat-stable, food-grade plastic pouches and the food is cooked using precisely-controlled heating. Sous vide cooking method it provides a high nutritional value, improved texture, and tenderness, maintains the juiciness as a result of low-temperature cooking, reduces lipid oxidation for an extended shelf life and prevents loss of volatile flavors and moisture during cooking because of vacuum packaging.This article summary reviews the basic techniques, changes in quality indicators of meat, fish and vegetable foods in regard to food safety, and science of sous vide cooking.
APA, Harvard, Vancouver, ISO, and other styles
More sources

Dissertations / Theses on the topic "Shelf-stable foods"

1

Vasquez, Orejarena Eva G. "Development of a Functional Shelf Stable High Protein Dairy Beverage with Oat-beta-glucan." The Ohio State University, 2016. http://rave.ohiolink.edu/etdc/view?acc_num=osu1468632216.

Full text
APA, Harvard, Vancouver, ISO, and other styles
2

Uppal, Kamaldeep Kaur. "Effect of packaging and storage time on survival of Listeria monocytogenes on shelf-stable meat snacks." Thesis, Kansas State University, 2010. http://hdl.handle.net/2097/7054.

Full text
Abstract:
Master of Science
Food Science Institute
Kelly J. K. Getty
The United States Department of Agriculture’s Food Safety and Inspection Service require that processors of ready-to-eat (RTE) meat and poultry products implement post- processing intervention strategies for controlling Listeria monocytogenes. The objective of our study was to determine the effect of packaging methods and storage time on reducing L. monocytogenes in shelf-stable meat snacks. Commercially available kippered beef steak strips (14 × 2.5 cm rectangle piece) and turkey tenders (4 × 4 cm square piece) were dipped into a five-strain L. monocytogenes cocktail, and dried at 23°C until a water activity of approximately 0.80 was achieved. Inoculated samples were packaged with four treatments: 1) vacuum, 2) nitrogen flushed with oxygen scavenger, 3) heat sealed with oxygen scavenger, and 4) heat sealed without oxygen scavenger. Samples were stored at 23°C and evaluated for L. monocytogenes levels at 0, 24, 48, and 72 h. Initial levels (time 0) of L. monocytogenes were approximately 5.7 log CFU/cm[superscript]2 for steak and tenders. For kippered beef steak, there was no interaction among packaging treatments and storage times (P > 0.05) whereas, storage time was different (P <0.05). A 1 log reduction of L. monocytogenes was observed at 24 and 48 h at 23°C for all packaging treatments and a 2.1 log CFU/cm[superscript]2 reduction occurred at 72 h. A 1 log CFU/cm[superscript]2 reduction of L. monocytogenes was observed after 24 h of storage for turkey tenders for all packaging treatments. After 48 h of storage time turkey tenders showed >1 log CFU/cm [superscript]2 reduction of L. monocytogenes for all packaging treatments except for vacuum packaged where only 0.9 log CFU/cm[superscript]2 reduction was observed. Log reductions at 72 h for all packaging treatments for turkey tenders ranged from 1.5 to 2.2. Processors of kippered beef steak and turkey tenders could use vacuum, nitrogen-flushing, or heat sealed with an oxygen scavenger packaging methods and hold product 24 h prior to shipping to reduce potential L. monocytogenes numbers by ≥1 log. However, processors should be encouraged to hold packaged product a minimum of 72 h to enhance the margin of safety for L. monocytogenes control.
APA, Harvard, Vancouver, ISO, and other styles
3

Park, Sung Hee. "Evaluating the Feasibility of Producing Shelf-Stable Low-Acid Vegetables Through Pressure-Ohmic-Thermal Sterilization: Studies on Product Quality and Microbiological Safety." The Ohio State University, 2012. http://rave.ohiolink.edu/etdc/view?acc_num=osu1330954417.

Full text
APA, Harvard, Vancouver, ISO, and other styles
4

Lobaton-Sulabo, April Shayne S. "The effects of four packaging systems and storage times on the survival of Listeria monocytogenes in shelf-stable smoked pork and beef sausage sticks and whole muscle turkey jerky." Thesis, Kansas State University, 2009. http://hdl.handle.net/2097/14081.

Full text
Abstract:
Master of Science
Department of Food Science
Elizabeth A. E. Boyle
To validate how packaging and storage reduces Listeria monocytogenes (Lm) on whole muscle turkey jerky and smoked sausage sticks, four packaging systems, including heat seal (HS), heat seal with oxygen scavenger (HSOS), nitrogen flushed with oxygen scavenger (NFOS), and vacuum (VAC), and four ambient temperature storage times were evaluated. Commercially available whole turkey jerky and pork and beef smoked sausage sticks were inoculated with Lm using a dipping or hand-massaging method, respectively. There was no interaction on packaging and storage time on Lm reduction on smoked sausage sticks and an Lm log reduction of >2.0 log CFU/cm[superscript]2 was achieved in smoked sausage sticks packaged in HS, HSOS, and VAC. A >2.0 log CFU/cm[superscript]2 reduction was achieved after 24 h of ambient temperature storage, regardless of package type. NFOS was less effective in reducing Lm by more than 0.5 log CFU/cm[superscript]2 compared to HS, HSOS or VAC. After 30 d of ambient storage, Lm had been reduced by 3.3 log CFU/cm[superscript]2 for all packaging environments. In turkey jerky, Lm reduction was affected by the interaction of packaging and storage time. HS, HSOS, NFOS, or VAC in combination with 24, 48, or 72 h ambient temperature storage achieved <1.0 log CFU/cm[superscript]2. After 30 d at ambient temperature storage, Lm was reduced by >2.0 log CFU/cm[superscript]2 in HS and VAC, and could serve as a post-lethality treatment. Alternatively, processors could package turkey jerky in HSOS or NFOS in combination with 30 d ambient storage period as an antimicrobial process. Very little data has been published describing how packaging atmospheres affects Lm survival in RTE meat. The mechanism for Lm reduction under these conditions is not fully understood and additional research is needed.
APA, Harvard, Vancouver, ISO, and other styles
5

Walder, Juliana Ferreira Alves. "Análise físico-química e microbiológica por método moleular, de pratos prontos radapertizados para suprimentação alimentar de imunodeprimidos." Universidade de São Paulo, 2011. http://www.teses.usp.br/teses/disponiveis/11/11141/tde-22112011-101419/.

Full text
Abstract:
A refeição de hospital é parte fundamental dos cuidados de pacientes.Uma dieta balanceada pode incentivar pacientes a comer de forma equilibrada dando-lhes os nutrientes que necessitam para se recuperarem em curto prazo de cirurgia ou doença. A irradiação gama é conhecida como o melhor método para destruir tanto os microrganismos patogênicos como os de deterioração, sem comprometer as propriedades nutricionais e a qualidade sensorial dos alimentos. Por conta disto, pode ser um método eficaz para elaboração de refeições apropriadas para pacientes imunodeprimidos. Neste trabalho, pratos prontos contendo arroz, carne grelhada e refogado de cenoura, foram submetidos a doses radapertizantes (30 kGy e 50 kGy) e armazenados a temperatura ambiente por até 90 dias. O tratamento controle permaneceu congelado pelo mesmo período. Os alimentos foram avaliados através de análises físico-química e microbiológicas por método molecular. O teor de umidade dos alimentos permaneceu inalterado por todo o período em todos os tratamentos. A irradiação provocou mudança de cor no arroz, favorecendo um tom amarelado e tornando-se ainda mais acentuado no decorrer do armazenamento. A cenoura teve a coloração caraterística vermelho-alaranjada reduzida com o tempo de armazenamento. No mesmo alimento, a irradiação reduziu o pH e o teor de carotenóides, ao passo que os compostos fenólicos decresceram durante o armazenamento. A carne grelhada conservou sua maciez, mas teve sua coloração alterada para uma tonalidade mais clara. Houve também uma pequena rancificação devido à radiação e também ao período de armazenamento. Por metodologia genônica, bactérias, com predominância dos gêneros Bacillus, Acinetobacter e Enterobacter, foram detectadas nos alimentos controle e até nos irradiados com a dose de 30 kGy. A dose de radiação segura para esterilização foi a de 50 kGy
Hospital food is an essential part of patient care. A good meal can encourage patients to eat well, giving them the nutrients they need to recover from surgery or illness. Gamma irradiation is well known to be the best method for destroying pathogenic and spoilage microorganisms without compromising the nutritional properties and sensory quality of the foods; it is also a method used for preparing foods for immunocompromised patients. In this work, ready-to-eat food containing rice, grilled meat and steamed carrot, was radappertizated with doses of 30 kGy and 50 kGy, and stored at room temperature for 90 days. The control treatment remained frozen for the same period. Analysis by physical-chemical molecular microbiological methods were used. The moisture of the foods remained unchanged through this period, in all treatments. Irradiation caused a yellowing of rice, which became more pronounced during the storage. The characteristic red-orange color of carrots was decreased during storage time. In the same food irradiation reduced the pH and content of carotenoids, while the phenolic compounds declined with the storage. Grilled meat retained its softness, but its color had/was changed to a lighter shade. There was also a small/some rancidity, due to radiation and also to the storage period. By genomic methodology, bacteria, predominantly of the genera Bacillus, Acinetobacter and Enterobacter, were detected in control and even in food irradiated with a dose of 30 kGy. The safe radiation dose for sterilization was 50 kGy.
APA, Harvard, Vancouver, ISO, and other styles
6

Valls, Mir Maria. "Trophic Ecology in Marine Ecosystems from the Balearic Sea (Western Mediterraniean)." Doctoral thesis, Universitat de les Illes Balears, 2017. http://hdl.handle.net/10803/461496.

Full text
Abstract:
The conservation of marine ecosystem structure and functioning is a priority target within the context of the environmental management. This is especially important in oligotrophic systems such as the Balearic Sea, where food availability is a limiting factor. For such a target is fundamental to know the array of predator-prey interactions as a basis to understand the food web trophodynamics. In this Thesis, the trophic structure of the pelagic and benthic habitats off the Balearic Islands and the feeding ecology of three taxonomic groups (cephalopods, elasmobranchs and mesopelagic fishes) playing a key role in marine ecosystems, were investigated A relatively large food web (89 species) encompassing both the pelagic and the benthic habitats were analysed. The food webs extended up to 4 trophic levels in both habitats, and most species occupied intermediate trophic levels. A high partitioning rate of trophic resources was found, which might be related to the reduction of competition for food. The energy link between the pelagic and benthic communities (benthopelagic coupling; BPC) was stronger on the shelf break, where higher hydrodinamism mix the water column and associated nutrients, than on the slope. The geographical variability of oceanographic drivers (i.e. eddies, currents) influenced the strength of the BPC. Regarding species trophic interactions, stomach contents provided evidence of mesopelagic prey coupling pelagic and benthic habitats, especially down the shelf break. Rays from the shelf consumed mainly decapod crustaceans and teleosts, whereas sharks from the slope fed primarily upon mesopelagic prey (i.e myctophids, euphausiids). Sharks and rays variation in diet was driven by species specific ontogenetic stages and habitat use. The diet of the two squid Loligo vulgaris and L. forbesii, examined for the first time in the Mediterranean, showed their highly piscivorous habits. Their prey composition revealed a lack of diet overlap as a result of their bathymetric segregation. Both squids showed shifts in diet related to size and their reproduction period. The squid L. vulgaris feed on small benthic prey until they reach a size threshold and feed on benthopelagic fish thereafter. Seasonal changes in diet in both squid species, likely related to reproduction, might help improving their individual body condition. During this period, L. vulgaris increased the consumption of highly nutritive polychaetes, whereas the adults of L. forbesii carried out movements to deeper waters to feed on lipid-rich mesopelagic prey. Mesopelagic prey are important food resources for demersal species in the Balearic Sea and, as a result of their nycthemeral movements, they have important implications for the transport of mass and energy through the water column. The trophodynamics of this group revealed that food sources (δ13C) varied little over the spatial scales sampled (location and depth) but showed high seasonality, reflecting intra-annual changes in the species composition of the phytoplankton community. By contrast, spatio-temporal variations of mesopelagic trophic interactions (δ15N) were minimal. Important niche segregation was observed between the non-migratory stomiiforms and some of the extensive migratory myctophids. Finally, the comparative analysis of the trophic ecology of deep-sea cephalopods and elasmobranchs showed that they displayed different feeding strategies with a clear resource partitioning between and within taxa. Segregation of the isotopic space indicated a contrasting food source gradient (δ13C) stretching from pelagic (squids and cuttlefishes) to nektobenthic (octopuses and elasmobranchs) sources. However, deep-sea sharks off the Balearic Islands frequently preyed on mesopelagic species, as did squids and cuttlefishes. Cephalopods, in turn, constituted an important food resource for deep-sea sharks. Squid and shark species identified as benthopelagic feeders, play a key role in the transport of energy from midwater regions to the benthic community.
APA, Harvard, Vancouver, ISO, and other styles

Books on the topic "Shelf-stable foods"

1

United States. Food Safety and Inspection Service. Generic HACCP model for heat treated, shelf-stable meat and poultry products. Washington, D.C.]: The Service, 1997.

Find full text
APA, Harvard, Vancouver, ISO, and other styles
2

United States. Food Safety and Inspection Service. Generic HACCP model for fully cooked, not shelf-stable meat and poultry products. Washington, D.C.]: The Service, 1997.

Find full text
APA, Harvard, Vancouver, ISO, and other styles
3

United States. Food Safety and Inspection Service. Generic HACCP model for not heat treated, shelf-stable meat and poultry products. [Washington, D.C.]: The Service, 1997.

Find full text
APA, Harvard, Vancouver, ISO, and other styles
4

United States. Food Safety and Inspection Service. Generic HACCP model for meat and poultry products with secondary inhibitors, not shelf-stable. Washington, D.C.]: The Service, 1997.

Find full text
APA, Harvard, Vancouver, ISO, and other styles
5

United States. Food Safety and Inspection Service. Generic HACCP model for not shelf stable heat treated not fully cooked, meat and poultry products. Washington, D.C.]: The Service, 1997.

Find full text
APA, Harvard, Vancouver, ISO, and other styles
6

Walter, Lauren. Shelf-Stable Survival Food Guide: The Ultimate Guide on Acquiring, Organizing and Stocking Shelf-Stable Foods for Emergency. Independently Published, 2020.

Find full text
APA, Harvard, Vancouver, ISO, and other styles
7

Dyess, Pearline. Healthy Food to Stockpile for Disasters: Prepare 57 Shelf-Stable Foods, Bulk Foods and Superfoods. Independently Published, 2022.

Find full text
APA, Harvard, Vancouver, ISO, and other styles
8

Gazdik, Antwan. Shelf-Stable Foods for Emergency Food Supply : 57 Foods to Stockpile During Any Survival Situation: Emergency Food List Stockpile. Independently Published, 2021.

Find full text
APA, Harvard, Vancouver, ISO, and other styles
9

Luther, Daisy. Prepper's Canning Guide: Affordably Stockpile a Lifesaving Supply of Nutritious, Delicious, Shelf-Stable Foods. Ulysses Press, 2017.

Find full text
APA, Harvard, Vancouver, ISO, and other styles
10

The Prepper's Canning Guide: Affordably Stockpile a Lifesaving Supply of Nutritious, Delicious, Shelf-Stable Foods. Ulysses Press, 2017.

Find full text
APA, Harvard, Vancouver, ISO, and other styles
More sources

Book chapters on the topic "Shelf-stable foods"

1

Swanson, Katherine MJ. "Shelf-Stable Heat Treated Foods." In Microorganisms in Foods 8, 329–37. Boston, MA: Springer US, 2011. http://dx.doi.org/10.1007/978-1-4419-9374-8_24.

Full text
APA, Harvard, Vancouver, ISO, and other styles
2

Zuber, François, Antoine Cazier, and Jean Larousse. "Optimization, Control, and Validation of Thermal Processes for Shelf-Stable Products." In Thermal Processing of Foods, 131–64. Oxford, UK: Wiley-Blackwell, 2011. http://dx.doi.org/10.1002/9780470960288.ch6.

Full text
APA, Harvard, Vancouver, ISO, and other styles
3

Aguiló-Aguayo, Ingrid, Robert Soliva-Fortuny, Pedro Elez-Martínez, and Olga Martín-Belloso. "Pulsed Electric Fields to Obtain Safe and Healthy Shelf-Stable Liquid Foods." In Advances in Food Protection, 205–22. Dordrecht: Springer Netherlands, 2011. http://dx.doi.org/10.1007/978-94-007-1100-6_12.

Full text
APA, Harvard, Vancouver, ISO, and other styles
4

Leistner, L. "Hurdle Technology Applied to Meat Products of the Shelf Stable Product and Intermediate Moisture Food Types." In Properties of Water in Foods, 309–29. Dordrecht: Springer Netherlands, 1985. http://dx.doi.org/10.1007/978-94-009-5103-7_19.

Full text
APA, Harvard, Vancouver, ISO, and other styles
5

Hefnawy, Magdy. "Availability of Shelf-Stable Foods: Advances in Production of Meal Ready to Eat (MRE)." In Advances in Food Protection, 171–96. Dordrecht: Springer Netherlands, 2011. http://dx.doi.org/10.1007/978-94-007-1100-6_10.

Full text
APA, Harvard, Vancouver, ISO, and other styles
6

Jones, A. A., and C. M. D. Man. "Ambient-stable sauces and pickles." In Shelf Life Evaluation of Foods, 275–95. Boston, MA: Springer US, 1994. http://dx.doi.org/10.1007/978-1-4615-2095-5_14.

Full text
APA, Harvard, Vancouver, ISO, and other styles
7

Prasantha, Batugahage Don Rohitha. "Promising Modified Atmosphere Storage Methods to Protect Shelf-Stable Food Commodities in Sri Lanka." In Agricultural Research for Sustainable Food Systems in Sri Lanka, 509–28. Singapore: Springer Singapore, 2020. http://dx.doi.org/10.1007/978-981-15-3673-1_23.

Full text
APA, Harvard, Vancouver, ISO, and other styles
8

Singh, Tejinder Pal, Sarang Dilip Pophaly, and Ruby Siwach. "Biopreservatives for Improved Shelf-Life and Safety of Dairy Products." In Research Anthology on Food Waste Reduction and Alternative Diets for Food and Nutrition Security, 198–215. IGI Global, 2021. http://dx.doi.org/10.4018/978-1-7998-5354-1.ch010.

Full text
Abstract:
Globally, there is an increasing demand for minimally processed, easily prepared, and ready-to-eat fresh food, globalization of food trade, and distribution from centralized processing which pose major challenges for food safety and quality because perishable food may get contaminated with undesirable microorganisms. Food spoilage adversely affects the economy and also erodes the consumer's confidence. On other hand, food-borne illness leads to loss of earnings and productivity, unemployment and litigation, and weakens trade and tourism. Another challenge for the food producers is to produce less stable foods by processes that confer less harm to the detrimental microflora. A challenge for food producers is to develop products with a sufficiently longer shelf-life and at a competitive price. This brings them to the most promising approach to this end, the so-called biopreservation. This chapter provides a scientific background, functionality, as well as food applications and further commercial aspects of biopreservatives derived from microbial sources.
APA, Harvard, Vancouver, ISO, and other styles
9

Singh, Tejinder Pal, Sarang Dilip Pophaly, and Ruby Siwach. "Biopreservatives for Improved Shelf-Life and Safety of Dairy Products." In Microbial Cultures and Enzymes in Dairy Technology, 69–86. IGI Global, 2018. http://dx.doi.org/10.4018/978-1-5225-5363-2.ch004.

Full text
Abstract:
Globally, there is an increasing demand for minimally processed, easily prepared, and ready-to-eat fresh food, globalization of food trade, and distribution from centralized processing which pose major challenges for food safety and quality because perishable food may get contaminated with undesirable microorganisms. Food spoilage adversely affects the economy and also erodes the consumer's confidence. On other hand, food-borne illness leads to loss of earnings and productivity, unemployment and litigation, and weakens trade and tourism. Another challenge for the food producers is to produce less stable foods by processes that confer less harm to the detrimental microflora. A challenge for food producers is to develop products with a sufficiently longer shelf-life and at a competitive price. This brings them to the most promising approach to this end, the so-called biopreservation. This chapter provides a scientific background, functionality, as well as food applications and further commercial aspects of biopreservatives derived from microbial sources.
APA, Harvard, Vancouver, ISO, and other styles
10

De Bruyn, I. "Prospects of Radiation Sterilization of Shelf-Stable Food." In Irradiation for Food Safety and Quality, 206–16. CRC Press, 2020. http://dx.doi.org/10.1201/9781003076148-20.

Full text
APA, Harvard, Vancouver, ISO, and other styles

Conference papers on the topic "Shelf-stable foods"

1

Sharma, Sadhana, P. H. Nema, N. Emanuel, and S. Singha. "Development of cost-effective protocol for preparation of dehydrated paneer (Indian cottage cheese) using freeze drying." In 21st International Drying Symposium. Valencia: Universitat Politècnica València, 2018. http://dx.doi.org/10.4995/ids2018.2018.7720.

Full text
Abstract:
Nowadays, there is high consumer demand in the market for simple to prepare, convenient, healthy and natural foods. Paneer or Indian cottage cheese is an acid and heat coagulated milk product which serves as a rich source of animal proteins for the vegetarians. Due to high moisture content (58-60 %), it is highly perishable in nature. Drying of paneer would undoubtedly extend the shelf life of paneer and also help in value-addition of paneer. Dehydrated paneer would find numerous ways to be use. Drying of paneer by conventional methods poses threats including case-hardening and non-uniform incomplete drying, poor rehydration characteristics, longer drying time, yellow discoloration and oiling off during drying. Freeze drying remains the best in retaining the quality of dried food products. Though it is highly expensive due to high processing and operation costs. The present study focuses on developing cost-effective protocol for freeze-drying of paneer. Efforts have been made by use of pre-treatments prior subjecting to freeze drying. The dehydrated product would be shelf-stable and can be rehydrated to its original state having flavor and texture comparable to the fresh form. Moreover, the final product after rehydration would be more fresh and softer than its frozen counterparts. The developed product would be easily kept well for few years at room temperature without any addition of preservatives.Keywords: Paneer; freeze-drying; color; rehydration ratio; pre-treatment
APA, Harvard, Vancouver, ISO, and other styles
2

Shi, Xiaolei. "3D Printing of Gelatin/Alginate Based Hydrocolloids as Delivery Systems for Food and Pharmaceutical Applications." In 2022 AOCS Annual Meeting & Expo. American Oil Chemists' Society (AOCS), 2022. http://dx.doi.org/10.21748/oyjy1031.

Full text
Abstract:
3D printing technology has been applied in bioprinting to fabricate three-dimensional matrices to upload living cells, biomaterials, and active ingredients, thus protecting the encapsulated active compounds. Food-grade, protein-based hydrocolloids such as gelatin, collagen, and carrageenan have been used as bioprinting materials and thickening/gelling agents commonly used in the food industry; however, the research of this area is still in its infancy. The objective of this series of studies was to investigate the feasibility of developing a 3D printed, hydrocolloid-based delivery system for active ingredients in the areas of food and pharmaceutical applications. Hydrogels were prepared using alginate and gelatin (A/G) with total solids (w/w%) of 3%, 5%, and 7% at A/G ratios of 1/2, 1/1, and 2/1. The 3D printability was assessed by flow ramp test and frequency sweep. After 3D printing, freeze-drying was conducted to solidify and dehydrate the hydrogels. Hydrogels with formulations of 3% A/G 1/2, 5% A/G 1/1, and 7% A/G 2/1 demonstrated shear-thinning flow behavior, and viscoelasticity of storage modulus (Gʹ) higher than loss modulus (Gʺ), with a loss factor (tan= Gʺ/Gʹ) in the range of 0.50-0.60 at the frequency sweep of 15-40 rad/s. The freeze-dried matrices demonstrated significantly increased hardness and crunchiness, which indicated that the novel matrix had distinguished texture properties. In one study, Bifidobacterium lactis at 10^11 CFU/g was encapsulated within alginate/gelatin hydrogels, 3D printed into tear-drop shapes, and followed by freeze-drying. The results demonstrated that the probiotics encapsulated in the novel matrix have the potential to maintain > 10^6 CFU/g during an 8-week shelf-life test conducted at ambient temperature. This study validated that this 3D-printed, hydrogel-based matrix has the potential to be used as a convenient, shelf-stable delivery system for active ingredients.
APA, Harvard, Vancouver, ISO, and other styles
3

Almubarak, Tariq, Majed Almubarak, Abdullah Almoajil, and Fares Alotaibi. "Vitamin C: An Environmentally Friendly Multifunctional Additive for Hydraulic Fracturing Fluids." In ADIPEC. SPE, 2022. http://dx.doi.org/10.2118/211113-ms.

Full text
Abstract:
Abstract There exists a need for high temperature fracturing fluids as we expand exploration into deeper, lower permeability, and hotter formations. Fracturing fluid stability depends on two main bonds: the crosslinker to polymer bond and the monomer to monomer bond. To preserve the crosslinker to polymer bond, a proper crosslinker with a suitable delay additive is typically utilized. On the other hand, the monomer to monomer bond is challenging to protect since it’s susceptible to a variety of factors with the main culprit being oxygen radical attacks. Consequently, the most common high temperature stabilizers used are oxygen scavengers such as sodium thiosulfate or sodium sulfite. Unfortunately, both additives create their own issues. Sodium thiosulfate is known to degrade at high temperature to generate H2S, while sulfites generate sulfates that end up causing inorganic scale precipitation or feeding sulfate reducing bacteria creating another source of H2S in the reservoir. Additionally, Sodium thiosulfate is a high pH additive which can cause formation damage through fines migration and precipitation of hydroxides. Vitamin C is renowned for its antioxidative and oxygen scavenging properties throughout many industries. It is commonly used as an extremely cheap supplement to boost the immune system and as a food preservative to increase shelf life. Moreover, it has an acidic pH and offers a chemical structure capable of delaying crosslinking reactions. For that reason, this work aims to study the influence of Vitamin C as a multifunctional additive in fracturing fluids. The tests mainly utilized the high-pressure/high-temperature (HPHT) rheometer. The performance of Vitamin C was assessed with a guar derivative at temperatures between 250-300°F for 1.5 hours. Moreover, zeta potential and coreflood were used to evaluate the formation damage tendencies of using this additive. The results showed that the use of Vitamin C was able to provide a pH reduction, crosslinking delay, and enhance the high temperature stability of fracturing fluids. Zeta potential and coreflood experiments showed that clays were more stable at lower pH conditions minimizing fines migration. Vitamin C is a cheap and readily manufactured environmentally friendly additive that offers solutions to the use of fracturing fluids at high temperatures. Utilizing it not only offers oxygen scavenging ability, but also replaces additives that lower pH and provides crosslinking delaying properties.
APA, Harvard, Vancouver, ISO, and other styles
You might also be interested in the extended bibliographies on the topic 'Shelf-stable foods' for particular source types:
Journal articles Books
We offer discounts on all premium plans for authors whose works are included in thematic literature selections. Contact us to get a unique promo code!

To the bibliography