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Artículos de revistas sobre el tema "Shelf life of foods"

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Publicado: 4 de junio de 2021
Última modificación: 20 de febrero de 2023

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1

Vasavada, Purnendu C. "Shelf life evaluation of foods." Trends in Food Science & Technology 7, no. 2 (February 1996): 69–70. http://dx.doi.org/10.1016/0924-2244(96)81349-5.

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2

Kroger, Manfred. "Shelf-life evaluation of foods." LWT - Food Science and Technology 28, no. 4 (January 1995): 453. http://dx.doi.org/10.1016/0023-6438(95)90040-3.

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3

Skovgaard, Niels. "Shelf-life evaluation of foods." International Journal of Food Microbiology 65, no. 1-2 (April 2001): 141–42. http://dx.doi.org/10.1016/s0168-1605(00)00494-3.

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4

Stiles, M. E. "Refrigerated Foods with Extended Shelf Life." Canadian Institute of Food Science and Technology Journal 21, no. 4 (October 1988): 372. http://dx.doi.org/10.1016/s0315-5463(88)70970-0.

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5

LIVINGSTON, G. E. "EXTENDED SHELF-LIFE CHILLED PREPARED FOODS." Foodservice Research International 3, no. 4 (December 1985): 221–30. http://dx.doi.org/10.1111/j.1745-4506.1985.tb00069.x.

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6

Caggiano, Giuseppina, Giusy Diella, Paolo Trerotoli, Marco Lopuzzo, Francesco Triggiano, Massimo Ricci, Vincenzo Marcotrigiano, Maria Teresa Montagna, and 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, no. 14 (July 12, 2020): 5005. http://dx.doi.org/10.3390/ijerph17145005.

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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 t
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7

Clodoveo, Maria Lisa, Marilena Muraglia, Vincenzo Fino, Francesca Curci, Giuseppe Fracchiolla, and Filomena Faustina Rina Corbo. "Overview on Innovative Packaging Methods Aimed to Increase the Shelf-Life of Cook-Chill Foods." Foods 10, no. 9 (September 3, 2021): 2086. http://dx.doi.org/10.3390/foods10092086.

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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 presen
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8

Udayakumar, Srusti, Dissanayake M. D. Rasika, Hasitha Priyashantha, Janak K. Vidanarachchi, and Chaminda Senaka Ranadheera. "Probiotics and Beneficial Microorganisms in Biopreservation of Plant-Based Foods and Beverages." Applied Sciences 12, no. 22 (November 18, 2022): 11737. http://dx.doi.org/10.3390/app122211737.

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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 vario
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9

Kearsley, M. W. "The shelf life of foods and beverages." Food Chemistry 26, no. 4 (January 1987): 316–17. http://dx.doi.org/10.1016/0308-8146(87)90074-4.

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10

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

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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.
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11

Dibirasulaev, M. A., G. A. Belozerov, D. M. Dibirasulaev, A. G. Donetskikh, and L. B. Umaralieva. "Stepwise cooling and thickness of sliced pineapple fruit in subcooling tolerance." IOP Conference Series: Earth and Environmental Science 1052, no. 1 (July 1, 2022): 012023. http://dx.doi.org/10.1088/1755-1315/1052/1/012023.

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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
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12

Verardo, Vito, Ana Gómez-Caravaca, and Giulia Tabanelli. "Bioactive Components in Fermented Foods and Food By-Products." Foods 9, no. 2 (February 5, 2020): 153. http://dx.doi.org/10.3390/foods9020153.

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13

Granza, Andressa Gabardo, Polyanna Silveira Hornung, Acacio Antonio Ferreira Zielinski, Alessandro Nogueira, Egon Schnitzler, and Ivo Mottin Demiate. "Gluten-free baked foods with extended shelf-life." Journal of Food Science and Technology 55, no. 8 (May 16, 2018): 3035–45. http://dx.doi.org/10.1007/s13197-018-3225-8.

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14

Phan, Uyen Thuy Xuan, Chambers, Edgar IV, Padmanabhan, Natarajan, and Alavi, Sajid. "Accelerated vs. real time modeling for shelf life: an example with fortified blended foods." Science and Technology Development Journal 17, no. 3 (September 30, 2014): 83–91. http://dx.doi.org/10.32508/stdj.v17i3.1503.

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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
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15

Pedro, André M. K., and Márcia M. C. Ferreira. "Multivariate accelerated shelf-life testing: a novel approach for determining the shelf-life of foods." Journal of Chemometrics 20, no. 1-2 (January 2006): 76–83. http://dx.doi.org/10.1002/cem.995.

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16

Gahlawat, Poonam, and Salil Sehgal. "Shelf life of weaning foods developed from locally available food stuffs." Plant Foods for Human Nutrition 45, no. 4 (June 1994): 349–55. http://dx.doi.org/10.1007/bf01088084.

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17

Fadiji, Tobi, Mahdi Rashvand, Michael O. Daramola, and Samuel A. Iwarere. "A Review on Antimicrobial Packaging for Extending the Shelf Life of Food." Processes 11, no. 2 (February 15, 2023): 590. http://dx.doi.org/10.3390/pr11020590.

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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
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18

Tano-Debrah, Kwaku, Firibu Kwesi Saalia, Shibani Ghosh, and 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, no. 3 (June 26, 2019): 340–56. http://dx.doi.org/10.1177/0379572119848290.

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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 mos
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19

Nuraini, Vivi, and 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, no. 02 (December 31, 2020): 189. http://dx.doi.org/10.19184/j-agt.v14i02.20337.

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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 respec
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20

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.

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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 compoun
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21

CAGRI, ARZU, ZEYNEP USTUNOL, and ELLIOT T. RYSER. "Antimicrobial Edible Films and Coatings." Journal of Food Protection 67, no. 4 (April 1, 2004): 833–48. http://dx.doi.org/10.4315/0362-028x-67.4.833.

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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
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22

LITTLE, C. L., S. K. SAGOO, I. A. GILLESPIE, K. GRANT, and 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, no. 9 (September 1, 2009): 1869–77. http://dx.doi.org/10.4315/0362-028x-72.9.1869.

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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 w
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23

Jevinger, Åse, and Paul Davidsson. "System Architectures for Sensor-Based Dynamic Remaining Shelf-life Prediction." International Journal of Operations Research and Information Systems 10, no. 4 (October 2019): 21–38. http://dx.doi.org/10.4018/ijoris.2019100102.

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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. Depend
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24

Tatarov, Pavel Gh, Raisa A. Ivanova, and Artur V. Macari. "Shelf-Life Prediction of Plum Foods Using Antioxidant Activity Indices." Chemistry Journal of Moldova 3, no. 2 (December 2008): 65–69. http://dx.doi.org/10.19261/cjm.2008.03(2).04.

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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
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25

Hough, G., K. Langohr, G. Gomez, and A. Curia. "Survival Analysis Applied to Sensory Shelf Life of Foods." Journal of Food Science 68, no. 1 (January 2003): 359–62. http://dx.doi.org/10.1111/j.1365-2621.2003.tb14165.x.

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26

Riva, Marco, Dimitrios Fessas, and Alberto Schiraldi. "Isothermal calorimetry approach to evaluate shelf life of foods." Thermochimica Acta 370, no. 1-2 (April 2001): 73–81. http://dx.doi.org/10.1016/s0040-6031(00)00782-6.

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27

Gharehyakheh, Amin, Caroline C. Krejci, Jaime Cantu, and 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, no. 16 (August 18, 2020): 6668. http://dx.doi.org/10.3390/su12166668.

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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 tes
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28

Rasane, Prasad, Alok Jha, Sawinder Kaur, Vikas Kumar, and Nitya Sharma. "Chemical Kinetic Modeling of Nutricereal based Fermented Baby Food for Shelf Life Prediction." Current Nutrition & Food Science 15, no. 4 (June 28, 2019): 384–93. http://dx.doi.org/10.2174/1573401314666171226151852.

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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
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29

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.

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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
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30

Cabral, Eduarda M., Márcia Oliveira, Julie R. M. Mondala, James Curtin, Brijesh K. Tiwari, and Marco Garcia-Vaquero. "Antimicrobials from Seaweeds for Food Applications." Marine Drugs 19, no. 4 (April 11, 2021): 211. http://dx.doi.org/10.3390/md19040211.

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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 o
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31

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.

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32

Tavares, Jéssica, Ana Martins, Liliana G. Fidalgo, Vasco Lima, Renata A. Amaral, Carlos A. Pinto, Ana M. Silva, and Jorge A. Saraiva. "Fresh Fish Degradation and Advances in Preservation Using Physical Emerging Technologies." Foods 10, no. 4 (April 5, 2021): 780. http://dx.doi.org/10.3390/foods10040780.

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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 fo
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33

Hearst and Choukri. "Healthy Adult Women’s Perceptions about Fermented Foods." Proceedings 37, no. 1 (December 16, 2019): 34. http://dx.doi.org/10.3390/proceedings2019037034.

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34

Behera, Sudhanshu S., Ramesh C. Ray, and Nevijo Zdolec. "Lactobacillus plantarum with Functional Properties: An Approach to Increase Safety and Shelf-Life of Fermented Foods." BioMed Research International 2018 (May 28, 2018): 1–18. http://dx.doi.org/10.1155/2018/9361614.

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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
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35

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

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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 tha
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36

LABUZA, THEODORE P., BIN FU, and PETROS S. TAOUKIS. "Prediction for Shelf Life and Safety of Minimally Processed CAP/MAP Chilled Foods: A Review." Journal of Food Protection 55, no. 9 (September 1, 1992): 741–50. http://dx.doi.org/10.4315/0362-028x-55.9.741.

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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 us
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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, no. 12 (November 28, 2018): 2676. http://dx.doi.org/10.3390/ijerph15122676.

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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 sup
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38

AHVENAINEN, R., and Y. MÄLKKI. "Influence of packaging on the shelf life of frozen foods." International Journal of Food Science & Technology 20, no. 3 (June 28, 2007): 331–38. http://dx.doi.org/10.1111/j.1365-2621.1985.tb00383.x.

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39

Kumari, S. Chaitanya, P. Naga Padma, and K. Anuradha. "Green Silver Nanoparticles Embedded in Cellulosic Network for Fresh Food Packaging." Journal of Pure and Applied Microbiology 15, no. 3 (June 28, 2021): 1236–44. http://dx.doi.org/10.22207/jpam.15.3.13.

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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 pla
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40

Hayati, M., N. Arpi, and 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, no. 1 (January 1, 2022): 012087. http://dx.doi.org/10.1088/1755-1315/951/1/012087.

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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 analytica
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41

Hocking, Ailsa, Mariam Begum, and Cindy Stewart. "Putting the pressure on spoilage fungi." Microbiology Australia 25, no. 3 (2004): 36. http://dx.doi.org/10.1071/ma04336.

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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.
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Olawande Temilade FAJILADE and Omolara Olajumoke AFOLABI. "Effect of food storage in plastic, polythene and refrigerator." World Journal of Advanced Research and Reviews 15, no. 3 (September 30, 2022): 033–36. http://dx.doi.org/10.30574/wjarr.2022.15.3.0839.

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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 Asper
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LABUZA, T. P., and 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, no. 1 (February 1989): 1–69. http://dx.doi.org/10.1111/j.1745-4549.1989.tb00090.x.

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Ghizdareanu, Andra-Ionela, Diana Pasarin, Alexandra Banu, Andreea Ionita (Afilipoaei), Cristina Emanuela Enascuta, and Alexandru Vlaicu. "Accelerated Shelf-Life and Stability Testing of Hydrolyzed Corn Starch Films." Polymers 15, no. 4 (February 10, 2023): 889. http://dx.doi.org/10.3390/polym15040889.

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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 rel
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Iñiguez-Moreno, Maricarmen, Juan Arturo Ragazzo-Sánchez, and Montserrat Calderón-Santoyo. "An Extensive Review of Natural Polymers Used as Coatings for Postharvest Shelf-Life Extension: Trends and Challenges." Polymers 13, no. 19 (September 25, 2021): 3271. http://dx.doi.org/10.3390/polym13193271.

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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 alteri
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46

Kerenhappuch Susan Samuel and Nazni P. "Nutraceutical characterization and shelf life analysis of millet incorporated nutrition bars." International Journal of Research in Pharmaceutical Sciences 11, no. 2 (April 23, 2020): 2056–62. http://dx.doi.org/10.26452/ijrps.v11i2.2146.

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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. Th
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Zouharová, Alena, Klára Bartáková, Šárka Bursová, Lenka Necidová, Danka Haruštiaková, Marcela Klimešová, and Lenka Vorlová. "Meat and fish packaging and its impact on the shelf life – a review." Acta Veterinaria Brno 92, no. 1 (2023): 95–108. http://dx.doi.org/10.2754/avb202392010095.

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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
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Andrade, Mariana A., Cássia H. Barbosa, Muhammad Ajmal Shah, Nazir Ahmad, Fernanda Vilarinho, Khaoula Khwaldia, Ana Sanches Silva, and Fernando Ramos. "Citrus By-Products: Valuable Source of Bioactive Compounds for Food Applications." Antioxidants 12, no. 1 (December 25, 2022): 38. http://dx.doi.org/10.3390/antiox12010038.

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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 t
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Park, Sae-Rom. "Prediction of the Shelf-life of Chilled Foods at Various Temperatures." Journal of the Korean Society for Applied Biological Chemistry 51, no. 4 (2008): 329–33. http://dx.doi.org/10.3839/jksabc.2008.063.

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Dahiya, S., and A. C. Kapoor. "Development, nutritive content and shelf life of home processed supplementary foods." Plant Foods for Human Nutrition 45, no. 4 (June 1994): 331–42. http://dx.doi.org/10.1007/bf01088082.

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