Thematische Bibliographien / Shelf life of foods

Inhaltsverzeichnis

  1. Zeitschriftenartikel
  2. Dissertationen
  3. Bücher
  4. Buchteile
  5. Konferenzberichte
  6. Berichte der Organisationen

Auswahl der wissenschaftlichen Literatur zum Thema „Shelf life of foods“

Autor: Grafiati
Veröffentlicht am 4. Juni 2021
Zuletzt aktualisiert am 20. Februar 2023

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Zeitschriftenartikel zum Thema "Shelf life of foods"

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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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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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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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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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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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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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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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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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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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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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Dissertationen zum Thema "Shelf life of foods"

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Gibson, Michael W. "Physico-chemical and shelf-life between baked and extruded pet foods." Thesis, Kansas State University, 2015. http://hdl.handle.net/2097/20410.

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Master of Science<br>Grain Science and Industry<br>Sajid Alavi<br>The U.S. pet food market was approximately worth $22 billion in 2013. Further growth is predicted at a pace faster than most major human food product categories. More than 60% of pet food products are processed using extrusion, and a significant proportion is produced using baking. However, research is lacking on fundamental process and product differences between extrusion and baking. The current study focuses on this aspect and also in-depth characterization of process and product quality. Three iso-nutritional diets were form
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Tyrer, Helen Linsey. "The effect of storage temperature on the measured predicted shelf life of chilled prepared foods." Thesis, Manchester Metropolitan University, 1998. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.266441.

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Larsen, Ross Allen Andrew. "Food Shelf Life: Estimation and Experimental Design." Diss., CLICK HERE for online access, 2006. http://contentdm.lib.byu.edu/ETD/image/etd1315.pdf.

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Weber, Rebecca J. "Shelf life extension of corn tortillas." Manhattan, Kan. : Kansas State University, 2008. http://hdl.handle.net/2097/1115.

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Young, Helen M. "Factors affecting the quality and shelf-life of cooked chilled foods with special reference to full meal vending." Thesis, Bournemouth University, 1986. http://eprints.bournemouth.ac.uk/424/.

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A nation wide survey of the vending industry indicated that the shelf-life of chilled menu items served from vending machines rarely exceeded 24 hours. This necessitated food production and distribution to vending sites on a daily basis. The short life coupled with unpredictable consumer demand may result in high food wastage rates. Vacuum and modified atmosphere packaging (MAP) are known to improve stored raw food quality. In order to optimize the quality and shelf-life of vended foods, the effects of these techniques and length of storage time on menu items were studied. Chicken drumsticks a
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Feliciano, Lizanel. "Shelf-life Extension of Seafood Using Sanitized Ice." The Ohio State University, 2009. http://rave.ohiolink.edu/etdc/view?acc_num=osu1252965039.

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Mohammadbeygy, Tina. "Shelf life extension of preformed pizza using ultraviolet light." Thesis, McGill University, 2014. http://digitool.Library.McGill.CA:80/R/?func=dbin-jump-full&object_id=123317.

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Mold is a common post-processing contaminant in pizza. Since contamination could occur in post-baking process, other safety barriers in addition to packaging are needed to ensure the continued safety of preformed pizza. The present research investigated the use of pulsed UV-light for the purpose of decontaminating Penicillium roqueforti on the surfaces of agar media, bread and preformed pizza. In the first step in the present study, the spatial distribution of pulsed UV-light was investigated. The Petri plates inoculated with Penicillium roqueforti were treated for10 min in the first three eff
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Gray, Morgan. "Evaluation of oxidized rendered protein meals in pet foods." Thesis, Kansas State University, 2015. http://hdl.handle.net/2097/20379.

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Master of Science<br>Grain Science and Industry<br>Greg Aldrich<br>Rendered protein meal is an important source of dietary protein and fat in pet food. However, fats in rendered meals can oxidize rapidly if not protected. The most common measurement of oxidation is the peroxide value (PV), but the analysis is highly variable. Additionally, the incorporation of oxidized protein further shortens its shelf life. Therefore, our objectives were to evaluate methods to measure fat quality in rendered protein meals and to determine the effect of increasingly oxidized protein meals on the shelf life of
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Lambert, Anne. "Effects of modified atmosphere packaging and low-dose irradiation on the shelf life and microbiological safety of fresh pork." Thesis, McGill University, 1991. http://digitool.Library.McGill.CA:80/R/?func=dbin-jump-full&object_id=70219.

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The effects of irradiation dose (0, 0.5 and 1.0 kGy), various gas atmospheres and storage temperature (5, 15 and 25$ sp circ$C) on the physical, chemical, microbiological, and organoleptic changes in fresh pork were studied using factorial design experiments. The effects on toxin production by Clostridium botulinum were also investigated using challenge studies. Shelf life could be extended to 21 d when product was packaged in 0% O$ sb2$, irradiated at 1.0 kGy and stored at 5$ sp circ$C compared to 4 d for control samples. While the presence of O$ sb2$ in the package headspace enhanced the ant
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Chitundu, Elizabeth Malama. "Studies on the shelf life of macadamia nuts." Thesis, Richmond, N.S.W. : School of Food Science, Faculty of Science and Technology, University of Western Sydney, Hawkesbury, 1994. http://handle.uws.edu.au:8081/1959.7/37.

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Shelf life studies of raw Macadamia integrifolia nuts were carried out at different storage temperatures, relative humidities and time. An accelerated shelf life test was conducted, and the influence of water activity on kernel texture was studied. The antioxidants naturally present were identified by the use of thin layer chromatography. Accelerated shelf life tests showed that hydrolytic rancidity followed apparent zero order kinetics within the water activity range of 0.3 to 0.5. Oxidative rancidity measured by peroxide value appeared to follow different orders of reaction at different temp
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Bücher zum Thema "Shelf life of foods"

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D, Man C. M., and Jones A. A, eds. Shelf life evaluation of foods. Gaithersburg, Md: Aspen Publishers, 1999.

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D, Man C. M., and Jones A. A, eds. Shelf-life evaluation of foods. 2nd ed. Gaithersburg, MD: Aspen Publishers, 2000.

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Man, C. M. D., and A. A. Jones, eds. Shelf Life Evaluation of Foods. Boston, MA: Springer US, 1994. http://dx.doi.org/10.1007/978-1-4615-2095-5.

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Man, C. M. D. Shelf Life Evaluation of Foods. Boston, MA: Springer US, 1994.

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Kroll, Dorothy. Shelf life technology for processed foods. Norwalk, CT: Business Communications Co., 1995.

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Cadwallader, Keith R., and Hugo Weenen, eds. Freshness and Shelf Life of Foods. Washington, DC: American Chemical Society, 2002. http://dx.doi.org/10.1021/bk-2003-0836.

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Taormina, Peter J., and Margaret D. Hardin, eds. Food Safety and Quality-Based Shelf Life of Perishable Foods. Cham: Springer International Publishing, 2021. http://dx.doi.org/10.1007/978-3-030-54375-4.

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Man, Dominic. Shelf life. Oxford: Blackwell Science, 2002.

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Man, Dominic. Shelf life. Oxford: Blackwell Science, 2002.

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1922-, Charalambous George, ed. Shelf life studies of foods and beverages: Chemical, biological, physical, and nutritional aspects. Amsterdam: Elsevier, 1993.

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Buchteile zum Thema "Shelf life of foods"

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Symons, H. "Frozen foods." In Shelf Life Evaluation of Foods, 296–316. Boston, MA: Springer US, 1994. http://dx.doi.org/10.1007/978-1-4615-2095-5_15.

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Makroo, H. A., Preetisagar Talukdar, Baby Z. Hmar, and Pranjal Pratim Das. "Frozen Foods." In Shelf Life and Food Safety, 155–64. Boca Raton: CRC Press, 2022. http://dx.doi.org/10.1201/9781003091677-9.

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Majid, Darakshan, Sajad Ahmad Sofi, Abida Jabeen, Farhana Mehraj Allai, H. A. Makroo, and Shahnaz Parveen Wani. "Dried Foods." In Shelf Life and Food Safety, 141–54. Boca Raton: CRC Press, 2022. http://dx.doi.org/10.1201/9781003091677-8.

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Nishad, Jyoti, Smruthi Jayarajan, and K. Rama Krishna. "Chemical Treatment of Foods." In Shelf Life and Food Safety, 197–226. Boca Raton: CRC Press, 2022. http://dx.doi.org/10.1201/9781003091677-12.

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Tongbram, Thoithoi, Jinku Bora, and H. A. Makroo. "Fresh and Refrigerated Foods." In Shelf Life and Food Safety, 113–40. Boca Raton: CRC Press, 2022. http://dx.doi.org/10.1201/9781003091677-7.

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Kaur, Gurkirat, Swati Kapoor, and Neeraj Gandhi. "Foods with Edible Coatings." In Shelf Life and Food Safety, 321–50. Boca Raton: CRC Press, 2022. http://dx.doi.org/10.1201/9781003091677-17.

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Manzoor, Arshied, Bisma Jan, Insha Zahoor, Nadira Anjum, Aarifa Nabi, Farhana Mehraj Allai, Qurat Ul Eain Hyder Rizvi, Rayees Ahmad Shiekh, Mohd Aaqib Sheikh, and Saghir Ahmad. "Thermal Treatment of Foods." In Shelf Life and Food Safety, 165–80. Boca Raton: CRC Press, 2022. http://dx.doi.org/10.1201/9781003091677-10.

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Rashed, Mahmoud Said, Mabrouk Sobhy, and Shivani Pathania. "Active Packaging of Foods." In Shelf Life and Food Safety, 253–84. Boca Raton: CRC Press, 2022. http://dx.doi.org/10.1201/9781003091677-14.

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Choudhury, Nitamani, Farheena Iftikhar, and H. A. Makroo. "Non-Thermal Processing of Foods." In Shelf Life and Food Safety, 181–96. Boca Raton: CRC Press, 2022. http://dx.doi.org/10.1201/9781003091677-11.

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Singh, R. P. "Scientific principles of shelf life evaluation." In Shelf Life Evaluation of Foods, 3–26. Boston, MA: Springer US, 1994. http://dx.doi.org/10.1007/978-1-4615-2095-5_1.

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Konferenzberichte zum Thema "Shelf life of foods"

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Perchonok, Michele H., Beverly Swango, Irene Stevens, and Michelle Clynch. "Shelf Life Determination of Thermally Processed Foods." In International Conference On Environmental Systems. 400 Commonwealth Drive, Warrendale, PA, United States: SAE International, 2003. http://dx.doi.org/10.4271/2003-01-2621.

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Skudra, Liga, Karlis Loba, and Daiga Kunkulberga. "Shelf life assessment of meat pies." In 13th Baltic Conference on Food Science and Technology “FOOD. NUTRITION. WELL-BEING”. Latvia University of Life Sciences and Technologies. Faculty of Food Technology, 2019. http://dx.doi.org/10.22616/foodbalt.2019.046.

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binti Ahmad Yazid, Nur Amalia, Noorsuhana binti Mohd Yusof, and Nurul Asyikin Md Zaki. "Edible Coating Incorporated with Essential Oil for Enhancing Shelf-Life of Fruits: A Review." In 5th International Conference on Global Sustainability and Chemical Engineering 2021 (ICGSCE2021). Switzerland: Trans Tech Publications Ltd, 2023. http://dx.doi.org/10.4028/p-b5i87r.

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Fresh fruit has recently gained popularity in the market for healthy, organic, functional, and convenient foods. Production and consumption of fresh fruit increases from time to time. Consumer demand for fresh fruits that are rich in nutrition and health benefits have presented a challenge to the food industry to obtain appropriate technology to meet the need. However, there are some limitations regarding the storage of the fresh fruits. Fresh fruits cannot stand for a long term due to the rapid of ripening process in the fruit’s tissues. The ripening process commonly related to the respiratio
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Chang, Zhe, Jenneke Heising, and Matthijs Dekker. "Antioxidant and antimicrobial active packaging systems." In 2022 AOCS Annual Meeting & Expo. American Oil Chemists' Society (AOCS), 2022. http://dx.doi.org/10.21748/mqgt2284.

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The shelf life of foods is mostly limited by microbial growth and oxidation reactions. Reducing both these mechanisms by active packaging is an attractive concept to enhance the shelf life. Antimicrobial packages recently developed combine natural antimicrobial compounds like carvacrol and isothiocyanates with biobased polylactic acid (PLA) films. Antioxidant packaging can be used to further improve product quality and extend the shelf life of food by free radical scavenging. As an example, a radical scavenger and singlet oxygen quencher, b-carotene, was incorporated into PLA to develop an ant
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U., Alan, Endy S., Wagiman, and Jumeri W. "Quality Deterioration and Shelf Life Determination of Purwaceng Coffee based on Packaging Variation using Accelerated Shelf Life Testing (ASLT)." In The Food Ingredient Asia Conference (FiAC). SCITEPRESS - Science and Technology Publications, 2020. http://dx.doi.org/10.5220/0010546800003108.

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Farkas, Daniel F., and Joseph A. Kapp. "Recent Advances in High Pressure Food Processing Equipment and Equipment Requirements to Meet New Process Needs." In ASME 2002 Pressure Vessels and Piping Conference. ASMEDC, 2002. http://dx.doi.org/10.1115/pvp2002-1157.

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Foods preserved by high pressure processes (HPP) are sold in Japan, the United States, and Europe. HPP technology is used to pasteurize low acid solid and liquid foods such as oysters, hams, and guacamole and to extend refrigerated shelf-life. HPP technology can commercially sterilize liquid and solid acid products such as fruit juices, salsa, and cut tomatoes. Product sales have reached millions of pounds per year. New processes have been developed to sterilize low acid foods using a combination of heat and pressure. Foods at temperatures of 90 to 1000C can be compressed to 600 to 700 MPa for
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Nurrochman, Andrieanto, Arviansyah Hermawan, Karunia Budisatrio, and Ekavianty Prajatelistia. "Effect of cinnamon oil on banana peel film as antibacterial agents to extent shelf-life of foods." In 1ST INTERNATIONAL SEMINAR ON ADVANCES IN METALLURGY AND MATERIALS (i-SENAMM 2019). AIP Publishing, 2020. http://dx.doi.org/10.1063/5.0016283.

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Maldonado-Alvarado, Pedro, and María Trujillo. "Gluten-Free Couscous Made from Quinoa Sprouts: Study of Shelf Life." In la ValSe-Food 2022. Basel Switzerland: MDPI, 2022. http://dx.doi.org/10.3390/blsf2022017009.

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Balasubramaniam, V. M. (Bala). "Non-Thermal Preservation of Fruit Juices." In ASME 2008 Citrus Engineering Conference. American Society of Mechanical Engineers, 2008. http://dx.doi.org/10.1115/cec2008-5404.

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Consumers demand healthier fresh tasting foods without chemical preservatives. To address the need, food industry is exploring alternative preservation methods such as high pressure processing (HPP) and pulsed electric field processing. During HPP, the food material is subjected to elevated pressures (up to 900 MPa) with or without the addition of heat to achieve microbial inactivation with minimal damage to the food. One of the unique advantages of the technology is the ability to increase the temperature of the food samples instantaneously; this is attributed to the heat of compression, resu
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Popov, V., D. P. Janevska, and R. Gospavic. "An HACCP approach integrating quantitative microbial risk assessment and shelf life prediction." In FOOD AND ENVIRONMENT 2013. Southampton, UK: WIT Press, 2013. http://dx.doi.org/10.2495/fenv130121.

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Berichte der Organisationen zum Thema "Shelf life of foods"

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Cairo, Jessica, Iulia Gherman, and Paul Cook. The effects of consumer freezing of food on its use-by date. Food Standards Agency, July 2021. http://dx.doi.org/10.46756/sci.fsa.ret874.

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The current Food Standards Agency consumer guidance states that consumers can freeze pre-packed food right up to the “use-by” date and, once food has been defrosted, it should be consumed within 24 hours. This strategic review has collated relevant data to determine whether there is an increased risk in relation to freezing ready-to-eat and non-ready-to-eat foods on the use-by date compared to the day before the use-by date. The review has focused on how the shelf-life of a food is determined and the effects of freezing, thawing and refrigeration on foodborne pathogens, including Bacillus spp.
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Friedman, Haya, Julia Vrebalov, and James Giovannoni. Elucidating the ripening signaling pathway in banana for improved fruit quality, shelf-life and food security. United States Department of Agriculture, October 2014. http://dx.doi.org/10.32747/2014.7594401.bard.

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Background : Banana being a monocot and having distinct peel and pulp tissues is unique among the fleshy fruits and hence can provide a more comprehensive understanding of fruit ripening. Our previous research which translated ripening discoveries from tomato, led to the identification of six banana fruit-associated MADS-box genes, and we confirmed the positive role of MaMADS1/2 in banana ripening. The overall goal was to further elucidate the banana ripening signaling pathway as mediated by MADS-boxtranscriptional regulators. Specific objectives were: 1) characterize transcriptional profiles
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Holthuysen, Nancy, Stefanie Kremer, and Hilke Bos-Brouwers. The effect of date marking terminology of products with a long shelf life on food discarding behaviour of consumers. Wageningen: Wageningen Food & Biobased Research, 2017. http://dx.doi.org/10.18174/428726.

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Friedman, Haya, Julia Vrebalov, James Giovannoni, and Edna Pesis. Unravelling the Mode of Action of Ripening-Specific MADS-box Genes for Development of Tools to Improve Banana Fruit Shelf-life and Quality. United States Department of Agriculture, January 2010. http://dx.doi.org/10.32747/2010.7592116.bard.

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Fruit deterioration is a consequence of a genetically-determined fruit ripening and senescence programs, in which developmental factors lead to a climacteric rise of ethylene production in ethylene-sensitive fruits such as tomato and banana. Breeding of tomato with extended fruit shelf life involves the incorporation of a mutation in RIN, a MADS-box transcription factor participating in developmental control signalling of ripening. The RIN mode of action is not fully understood, and it may be predicted to interact with other MADS-box genes to execute its effects. The overall goal of this study
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Poverenov, Elena, Tara McHugh, and Victor Rodov. Waste to Worth: Active antimicrobial and health-beneficial food coating from byproducts of mushroom industry. United States Department of Agriculture, January 2014. http://dx.doi.org/10.32747/2014.7600015.bard.

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Background. In this proposal we suggest developing a common solution for three seemingly unrelated acute problems: (1) improving sustainability of fast-growing mushroom industry producing worldwide millions of tons of underutilized leftovers; (2) alleviating the epidemic of vitamin D deficiency adversely affecting the public health in both countries and in other regions; (3) reducing spoilage of perishable fruit and vegetable products leading to food wastage. Based on our previous experience we propose utilizing appropriately processed mushroom byproducts as a source of two valuable bioactive
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6

Soden, J. M., and R. E. Anderson. W88 integrated circuit shelf life program. Office of Scientific and Technical Information (OSTI), January 1998. http://dx.doi.org/10.2172/565606.

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7

LITTLE (ARTHUR D) INC CAMBRIDGE MA. Shelf-Life Specifications for Mission Readiness. Fort Belvoir, VA: Defense Technical Information Center, March 1993. http://dx.doi.org/10.21236/ada263030.

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8

Pereira da Silva, F. I. Strawberry taste assessment during shelf life. Wageningen: Wageningen Food & Biobased Research, 2017. http://dx.doi.org/10.18174/503222.

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9

Doyle, J. P. Seafood Shelf Life as a Function of Temperature. Alaska Sea Grant, University of Alaska Fairbanks, 1989. http://dx.doi.org/10.4027/sslft.1989.

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10

Crowder, Stephen V. Statistical Framework for Planning a Component Shelf Life Program. Office of Scientific and Technical Information (OSTI), February 2017. http://dx.doi.org/10.2172/1346330.

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