Relevant bibliographies by topics / Shelf life enhanced milk

Contents

  1. Journal articles
  2. Dissertations / Theses
  3. Books
  4. Book chapters
  5. Conference papers
  6. Reports

Academic literature on the topic 'Shelf life enhanced milk'

Author: Grafiati
Published: 4 June 2025
Last updated: 15 July 2025

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Journal articles on the topic "Shelf life enhanced milk"

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Ashish, Raskar, Nalawade Nilesh, and Kumbhar Amol. "Preparation and Comparative Evaluation of LP Treated Shelf-life Enhanced (SLE) Khoa and Fresh Milk Khoa." International Journal of Research and Review 7, no. 7 (2020): 194–99. https://doi.org/10.5281/zenodo.3982386.

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The Konkan tract of Maharashtra is small narrow strip of about 700 km length with average breadth of 30-35 km. This tract is embodied with Arabian Sea towards west and ranges of Sahyadri Mountain towards east. This region is well known for typical hot- humid climate for about 8 to 9 months of the year. Dairy industry is setting its foot hold in this region. However, problems like accessibility to market, lack of cold storage facilities are poised as hurdles in maintaining milk quality. The hot humid climate coupled with frequent electricity failures and negligence for quality aggravates this p
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Sarkar, S. "Shelf‐life extension of cultured milk products." Nutrition & Food Science 36, no. 1 (2006): 24–31. http://dx.doi.org/10.1108/00346650610642160.

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PurposeShelf‐life of cultured milk products is longer than milk but it is still limited. Shelf‐life of cultured milk products could be enhanced by adopting various techniques. The purpose of this paper is to describe how the longer shelf‐life thus attained would extend the market reach and would be economically beneficial to both producers and consumers.Design/methodology/approachAttempt has been made to enlighten the various techniques such as bacteriocin (nisin, MicrogardTM, natamycin, etc.), lactoperoxidase‐thiocyanate‐hydrogen peroxide system (LP‐system), high pressure treatment, post‐prod
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Zamora, Anna, Victoria Ferragut, Joan Miquel Quevedo, Buenaventura Guamis, and Antonio-José Trujillo. "Ultra-high pressure homogenisation of milk: technological aspects of cheese-making and microbial shelf life of a starter-free fresh cheese." Journal of Dairy Research 79, no. 2 (2012): 168–75. http://dx.doi.org/10.1017/s0022029912000052.

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Fresh cheeses from pasteurised (80°C for 15 s), homogenised–pasteurised (15+3 MPa at 60°C; 80°C for 15 s) or ultra-high pressure homogenised milks (300 MPa and inlet temperature of 30°C) were produced in order to evaluate different technological aspects during cheese-making and to study their microbial shelf life. Although the coagulation properties of milk were enhanced by ultra-high pressure homogenisation (UHPH), the cheese-making properties were somewhat altered; both conventional homogenisation and UHPH of milk provoked some difficulties at cutting the curd due to crumbling and improper c
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Shah, Nihir, Ami Patel, Vivek Koshta, and Poonambhai Prajapati. "Approaches for shelf life extension of milk and milk products." Croatian journal of food science and technology 16, no. 1 (2024): 98–132. http://dx.doi.org/10.17508/cjfst.2024.16.1.08.

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Milk, as an almost complete food, has been a necessity of infants since their birth. Its balanced nutritional composition acts as a great site for microorganisms. Thus, the threat of its spoilage always persists as soon as it leaves the udder. The preservation of milk has been a concern since the development of humankind to keep it safe for consumption after a while. Earlier development of humans raised the idea of the conversion of milk into different forms i.e. curd, cheese, etc. In the later centuries, the beginning of dairy industry started using various means and technologies to eliminate
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R., Badhe1 A. Y. Pundkar M. D. Pawshe A. R. Sawarkar S. M. Kolangath. "Fermented Milk Products: A Nutritious and Flavorful Tradition." Science world a Monthly e magazine 5, no. 2 (2025): 6413–17. https://doi.org/10.5281/zenodo.14978367.

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Fermented milk products have been an integral part of human diets for centuries, embraced by cultures worldwide for their distinct flavors, enhanced nutritional value, and potential health benefits. These dairy products are created through the controlled fermentation of milk, a natural process that involves the action of beneficial bacteria or yeast strains. Fermentation not only improves the taste and texture of milk but also extends its shelf life by inhibiting the growth of harmful microorganisms.
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Snir, Barak, Ayelet Fishman, and Jovana Glusac. "Chickpea-Based Milk Analogue Stabilized by Transglutaminase." Foods 14, no. 3 (2025): 514. https://doi.org/10.3390/foods14030514.

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Plant-based milk substitutes are becoming increasingly popular in the food industry. Among different plant proteins, chickpea proteins (CP) offer unique qualities as good functional and nutritional properties, followed by pleasant taste. This study examines the ability of the production of o/w emulsions resembling milk analogue (3% w/w chickpea protein, 3% w/w canola oil) by using chickpea protein isolate with/without the enzyme transglutaminase (TG) (50 U/g of protein). As a reference material, commercial soymilk was used. The emulsions were characterized by particle size distribution, zeta p
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Chawla, Rekha, S. Sivakumar, Santosh Kumar Mishra, Harsimran Kaur, and Rahul Kumar Anurag. "Modified atmosphere packaging for milk cake: assessment of ideal gas composition for extending shelf life." British Food Journal 123, no. 8 (2021): 2893–906. http://dx.doi.org/10.1108/bfj-09-2020-0785.

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PurposeMilk cake is a well-renowned khoa-based dairy product in India, produced either from the buffalo milk or using a specific danedar variety of khoa. Under ambient conditions, shelf-life of milk cake is generally up to 3–4 days, whereas under refrigeration conditions, it can last up to 12–14 days. Therefore, the present study aims to evaluate the effect of modified atmosphere packaging (MAP) to enhance the shelf-life and keeping intact freshness of milk cake under refrigerated conditions (4 ± 2 °C).Design/methodology/approachDifferent gas concentrations of N2 and CO2 (70:30, 50:50 and 90:1
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Monareng, Nare Jessica, Keabetswe T. Ncube, Charles van Rooi, Mamokoma C. Modiba, and Bohani Mtileni. "A Systematic Review on Microbial Profiling Techniques in Goat Milk: Implications for Probiotics and Shelf-Life." International Journal of Molecular Sciences 26, no. 12 (2025): 5551. https://doi.org/10.3390/ijms26125551.

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Due to its high digestibility, rich nutrient profile, and potential probiotic content, goat milk is an essential nutritional resource, particularly for individuals with cow milk allergies. This review summarises the current state of microbial diversity in goat milk, emphasising the implications for quality, safety, and probiotic potential. This systematic review adhered to PRISMA guidelines, conducting a comprehensive literature search across PubMed, ScienceDirect, and Google Scholar using keywords related to microbial profiling in goat milk. The inclusion criteria targeted English-language st
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Moatsou, Golfo. "Emerging Technologies for Improving Properties, Shelf Life, and Analysis of Dairy Products." Foods 13, no. 7 (2024): 1078. http://dx.doi.org/10.3390/foods13071078.

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Awad, Sameh, Abeer I. M. EL-Sayed, Dina Amar, et al. "Improving Foaming Properties and Quality of Pasteurized Milk Using Antimicrobial Agents from Wild Pediococcus acidilactici." Foods 14, no. 4 (2025): 641. https://doi.org/10.3390/foods14040641.

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Pasteurized milk foam has become a quality issue in some applications, such as cappuccino-style drinks, as it should be stable and high-capacity. The extended shelf life of pasteurized milk is also a challenge. Some factors affect the foam capacity and stability; among them, the increasing amount of free fatty acids in raw milk is critical. The psychrotrophic bacteria can produce a lipase-like enzyme, which is responsible for increasing the level of free fatty acids in raw milk. Therefore, this work aims to utilize the cell-free supernatant of a bacteriocin-producing culture as a natural prese
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Dissertations / Theses on the topic "Shelf life enhanced milk"

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Sutton, Tracy D. Jr. "Formulating and Processing of a Nutritionally Enhanced Extended Shelf-Life Fluid Milk and Egg Mixture." Thesis, Virginia Tech, 1997. http://hdl.handle.net/10919/45381.

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A milk and egg mixture was processed at 96C and 92C with 10 sec hold times and evaluated for nutritional composition, functional characteristics, and shelf-life. The process was more than sufficient to destroy Coxiella burnetti and Salmonella senftenberg which were the most heat resistant organisms of concern in processing this milk and egg mix. The spoilage organisms received 2,200 D and 425 D processes, respectively, which were more than adequate for providing a safe product and extending the shelf life of the product for seven weeks under refrigerated storage conditions. Both sweetened and
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Mugadza, Desmond Tichaona. "Bacillus and Paenibacillus spp. associated with extended shelf life milk." Thesis, University of Pretoria, 2017. http://hdl.handle.net/2263/65919.

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Extended shelf life (ESL) milk combines longer shelf life and better organoleptic characteristics; a combination that is absent in both pasteurised and ultra-heat treated (UHT) milk. Bacterial spoilage remains the main cause of food loss worldwide, which also includes milk and dairy products, despite advances in food preservation technology. The objectives of this study were to identify and characterise the spore-forming population associated with ESL milk during processing and chilled storage as well as characterising Bacillus cereus isolates obtained from ESL milk processing and during stora
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Orleans, Kimberly Ann. "Microbiological and Chemical Changes During Shelf-life in Regular and Chocolate Milk." The Ohio State University, 2011. http://rave.ohiolink.edu/etdc/view?acc_num=osu1308253657.

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Solano-López, Claudia E. "Quality, stability and shelf life of ultrapasteurized milk bottled in amber polyethylene terephtalate /." The Ohio State University, 2002. http://rave.ohiolink.edu/etdc/view?acc_num=osu148646332162722.

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Blackshaw, Katherine. "A Non-Thermal Process for Increasing the Shelf-Life and Preserving Functionality of Donor Human Milk." Thesis, The University of Sydney, 2021. https://hdl.handle.net/2123/26688.

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There is strong evidence that in the absence of breastfeeding, access to human milk significantly reduces infant mortality and morbidity rate as well as illnesses in later life compared to infant formula. However, apart from unregulated informal sharing, donor human milk (DHM) has a limited shelf-life of three months in frozen storage, and is only available through mostly hospital-based milk banks. Guidelines generally stipulate that DHM should undergo thermal (‘Holder’) pasteurisation; a process known to have detrimental effects on the functionality of bioactive compounds. The aim of this stu
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Sammons, Laura Dawn. "Migration of Penicillium spinulosum from Paperboard Packaging to Extended Shelf Life Milk." Thesis, Virginia Tech, 1999. http://hdl.handle.net/10919/35441.

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The growth and survival of the psychrotroph Penicillium spinulosum in paperboard was studied along with the wicking characteristics of ultra-pasteurized milk to understand sporadic fungal contamination of ultra-pasteurized, extended shelf life milk products. Previous research has indicated paperboard packaging as a potential source for the fungal contamination. Migration from paperboard to ultra-pasteurized skim milk during a 60-day shelf life, was investigated by inoculating condia (spores) into sterilized paperboard squares (57.2 by 57.2 mm) made from ultra-pasteurized milk cartons. Test-s
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Busani, Silvia Fátima Borges 1954. "Estudo da viabilidade de tratamentos termicos alternativos para leite pasteurizado e de vida de prateleira estendida." [s.n.], 2005. http://repositorio.unicamp.br/jspui/handle/REPOSIP/322502.

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Orientador: Salvador Massaguer Roig<br>Tese (doutorado) - Universidade Estadual de Campinas, Faculdade de Engenharia de Alimentos<br>Made available in DSpace on 2018-08-05T11:20:00Z (GMT). No. of bitstreams: 1 Busani_SilviaFatimaBorges_D.PDF: 12953590 bytes, checksum: f4928b1a7cba5073da7384ea057dda79 (MD5) Previous issue date: 2005<br>Doutorado<br>Doutor em Tecnologia de Alimentos
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Chen, Ming-Ju. "Factors affecting consumer acceptance and shelf life of a fermented milk flavored tomato juice product /." The Ohio State University, 1993. http://rave.ohiolink.edu/etdc/view?acc_num=osu148784331469457.

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Badiger, Aishwarya Satish. "Consumer Food Waste Reduction using Dynamic Labelling and Predictive Shelf-life Modelling for Pasteurized Milk." The Ohio State University, 2018. http://rave.ohiolink.edu/etdc/view?acc_num=osu1532015322705163.

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van, Aardt Marleen. "Effect of shelf-life and light exposure on acetaldehyde concentration in milk packaged in HDPE and PETE bottles." Thesis, Virginia Tech, 2000. http://hdl.handle.net/10919/31347.

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Poly(ethylene terephthalate) (PETE) packaging is becoming an increasingly popular choice of packaging material for milk, but has the disadvantage of releasing odorous acetaldehyde into food matrices. <p> Sensory detection group thresholds for acetaldehyde in whole, low fat and nonfat unflavored milks were 3939, 4020, and 4040 ppb respectively with no significant difference due to fat level. Chocolate flavored milk and spring water showed detection thresholds levels for acetaldehyde of 10048 and 167 ppb respectively. This information assisted in determining if acetaldehyde migration from the
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Books on the topic "Shelf life enhanced milk"

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Hughes, Richard. Richard Hughes: The shelf-life of milk. The Showroom, 2004.

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Isaza, Liliana Urrea. Rapid methods for the determination of post-pasteurization contamination of fluid milk and shelf-life prediction. 1986.

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Book chapters on the topic "Shelf life enhanced milk"

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Sreeja, V., and Kunal M. Gawai. "Shelf-Life Extension of Fermented Milk Products." In Engineering Practices for Milk Products. Apple Academic Press, 2019. http://dx.doi.org/10.1201/9780429264559-13.

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Sawale, Pravin D., Writdhama Prasad, Shaik Abdul Hussain, Veena Nagarajappa, and Santosh K. Mishra. "Potential Use of Herbs in Milk and Milk Products." In Novel Strategies to Improve Shelf-Life and Quality of Foods. Apple Academic Press, 2020. http://dx.doi.org/10.1201/9781003010272-4.

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Sharma, Dinesh K., and D. N. Prasad. "Prediction of Shelf Life of UHT-Processed Milk through Viscosity Change." In MILK the vital force. Springer Netherlands, 1986. http://dx.doi.org/10.1007/978-94-009-3733-8_141.

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Mohammed, F. O., S. D. Al-Sawaf, and M. T. Darkazly. "Effect of Heat Treatment on Quality and Shelf-Life of Yoghurt." In MILK the vital force. Springer Netherlands, 1986. http://dx.doi.org/10.1007/978-94-009-3733-8_148.

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Mamat, Mazlina, Farrah Wong, Hoe Tung Yew, and Jamal Ahmad Dargham. "Estimating Shelf Life of Packed Fresh Milk Using Odor and Machine Learning: A Feasibility Study." In Internet of Things. Springer Nature Singapore, 2024. http://dx.doi.org/10.1007/978-981-97-1432-2_9.

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Bosset, J. O., P. U. Gallmann, and R. Sieber. "Influence of light transmittance of packaging materials on the shelf-life of milk and dairy products — a review." In Food Packaging and Preservation. Springer US, 1994. http://dx.doi.org/10.1007/978-1-4615-2173-0_13.

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Goyal, Sumit, A. K. Sharma, and R. K. Sharma. "Development of Efficient Artificial Neural Network and Statistical Models for Forecasting Shelf Life of Cow Milk Khoa – A Comparative Study." In High Performance Architecture and Grid Computing. Springer Berlin Heidelberg, 2011. http://dx.doi.org/10.1007/978-3-642-22577-2_20.

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Karagecili, Hasan. "Grape Seeds Using As Natural Antioxidant Sources." In Natural Antioxidants and in Vitro Antioxidant Assays. Nobel Tip Kitabevleri, 2024. http://dx.doi.org/10.69860/nobel.9786053359333.11.

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Grape seeds (GS) are waste products from the manufacturing of wine, molasses, and fruit juice. They are the portion of grapes that have the highest concentration of phenolic and antioxidant chemicals, second only to the fruits. In addition to highly polymerized procyanidins, the GS contains catechin, epicatechin, gallocatechin, epigallocatechin, and gallic acid. GS may be a good substitute for being used in the creation of new goods with a high added value, such as antioxidant-rich smart foods that are extremely concentrated. Because of its strong antioxidant, anticancer, antibacterial, anti-aging, antidiabetic and anti-inflammatory properties, grape seed extracts (GSE) is frequently used as a dietary supplement and is generally considered safe. Analysis of grape cultivars’ seeds, pulp, and peel revealed that the seeds’ capacity to scavenge DPPH was noticeably greater than that of the peels and pulps. Grape seed is effective against common metabolic diseases such as diabetes, Alzheimer’s disease, cancer, hypertension, and microbial pathogens, as proven by in vitro and in vivo experiments, due to the antioxidant molecules it contains. It is responding to a growing consumer demand to replace other synthetic antioxidants in fortifying and extending the shelf life of many foods, such as cheese, milk, and meat. Grape seeds are a natural antioxidant source of functional foods, food additives and pharmacological compounds with their rich bioactive molecule content.
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Kaindi, Dasel Wambua Mulwa, and Patrick Murigu Kamau Njage. "Microbial Aspect of Lactic Acid Bacteria Isolated From Camel Milk." In Handbook of Research on Health and Environmental Benefits of Camel Products. IGI Global, 2020. http://dx.doi.org/10.4018/978-1-7998-1604-1.ch004.

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Camel milk provides a common source of nutrition but also a potential rich source of beneficial, pathogenic, and potentially pathogenic microorganisms. This chapter reviews lactic acid and probiotic bacteria from camel milk, product innovation using such bacteria, and potential areas of improvement in technical as well as practical aspects of fermentation technologies. Lactic acid bacteria fermentation helps mitigate the impact of poor handling and storage conditions by enhancing shelf life and food safety. Traditionally-fermented sour milk products are culturally accepted and widely distributed worldwide with product-specific microbiota responsible for aroma, flavor, and texture. Knowledge of microbiota and predominant, technologically important microorganisms associated with camel milk is critical in developing products with enhanced quality and safety, as well as sustainable interventions for these products, including camel milk specific starter culture development. This chapter presents occurrence of LAB and probiotic bacteria in camel milk and technological aspects of camel dairy.
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Nurye Gebeyehu, Muhammed. "Recent Advances and Application of Biotechnology in the Dairy Processing Industry: A Review." In Intensive Animal Farming - A Cost-Effective Tactic [Working Title]. IntechOpen, 2023. http://dx.doi.org/10.5772/intechopen.105859.

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Worldwide continuous demand for milk and milk products triggers different stakeholders in the dairy sector, which leads to the establishment of modern dairy farms, processing companies, and the invention of artificial intelligence. This dramatic change in the sector boosted milk production and reduce the impact of dairying on the environment. There has been a tremendous improvement in all unit activities such as separation, standardization, pasteurization, homogenization, and packing due to modern innovations in the fluid milk processing business. Advanced technologies in milk processing are applied to extend the shelf life, enhance the nutritional quality and safety of dairy products and health advantages without altering its physicochemical characteristics. Generally, the use of recent technologies in milk production has a significant impact to address the demand for milk and milk products, poverty alleviation, reducing GHG emissions, and other global challenges. The dairy industry can benefit greatly from new advancements and innovations in modern biotechnology, such as rDNA technology, transgenics, probiotics, bio preservatives, recombinant enzymes, starter culture, and improved bioprocess engineering tools by producing novel foods customized for specific consumers. While biotechnology brings incredible benefits, it also persuades a potential impact on health and the environment. Therefore, its application needs great intention.
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Conference papers on the topic "Shelf life enhanced milk"

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Naraghi, Saba Ghasemi, and Zheyu Jiang. "Joint Optimization of Fair Facility Allocation and Robust Inventory Management for Perishable Consumer Products." In The 35th European Symposium on Computer Aided Process Engineering. PSE Press, 2025. https://doi.org/10.69997/sct.153925.

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Perishable consumer products like food, cosmetics, and household chemicals face challenges in supply chain management due to limited shelf life and uncertainties in demand and transportation. To address some of these issues, this work proposes a robust optimization framework for jointly optimizing facility allocation and inventory management. The framework determines optimal locations for distribution centers and their assigned customers, as well as inventory policies that minimize the total costs related to transportation, distribution, and storage under uncertain demand in a robust setting.
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Staff, Marta, Navonil Mustafee, and Natalie Shenker. "DEVELOPING A CONCEPTUAL MODEL TO EVALUATE SHELF-LIFE EXTENSION AS A RESILLIENT STRATEGY IN HUMAN MILK BANKS." In 12th Simulation Workshop. The Operational Research Society, 2025. https://doi.org/10.36819/sw25.015.

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The COVID-19 pandemic and higher levels of uncertainty due to climate change have emphasised the need for resilient and secure supply chains. This is also true for Human Milk Banks (HMBs), which are responsible for providing screened and safe Donor Human Milk (DHM) to neonatal hospital infants. Given the perishable nature of human milk, current UK operations are constrained by practices yielding a maximum shelf-life of six months. For improved resiliency and improved adverse event preparedness we present a conceptual model of HMB operations, which is an augmented version of one previously comm
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Bogdan-Golubi, Nina, and Valerina Slanina. "The viability of bacillus, pseudomonas and lactic acid bacteria strains after 15 years of storage." In 5th International Scientific Conference on Microbial Biotechnology. Institute of Microbiology and Biotechnology, Republic of Moldova, 2022. http://dx.doi.org/10.52757/imb22.14.

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The National Collection of Nonpathogenic Microorganisms (NCNM) contains bacterial species like Rhizobium sp., Pseudomonas sp., Bacillus sp., which are known for their antimicrobial activity, plant stimulation effects, and exometabolites that can be used for plant protection. Some can be used for the insect and plant disease controls. The Collection also contains the lactic acid bacteria isolated from naturally fermented homemade dairy foods, that can be used for obtaining sour cream, fresh cheese, yoghurt, soy milk, brined cheese. These bacteria permit to create a better taste, flavor and text
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Gavrilova, Natalya, Natalya Chernopolskaya, and Sergey Konovalov. "Substantiated Screening of Functional Ingredients for Extended Shelf Life of Fermented Milk Products." In Proceedings of the International Scientific Conference The Fifth Technological Order: Prospects for the Development and Modernization of the Russian Agro-Industrial Sector (TFTS 2019). Atlantis Press, 2020. http://dx.doi.org/10.2991/assehr.k.200113.128.

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Amari, Aziz, Noureddine El Barbri, Nezha El Bari, et al. "Potential application of the electronic nose for shelf-life determination of raw milk and red meat." In OLFACTION AND ELECTRONIC NOSE: Proceedings of the 13th International Symposium on Olfaction and Electronic Nose. AIP, 2009. http://dx.doi.org/10.1063/1.3156581.

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Musaj, Alush, Përparim Birinxhiku, and Bahtir Hyseni. "Indication of Temperature and Time during Storage in Shelf Life of Pasteurized Milk, by using Response Surface Methodology." In University for Business and Technology International Conference. University for Business and Technology, 2017. http://dx.doi.org/10.33107/ubt-ic.2017.167.

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T. AL-Ibresam, Orass, Rawdah M. AL-Ali, and Sawsan A. AL-Hilifi. "Antioxidant Activity of Whey Proteins Isolated from Enzymatically Hydrolyzed Camel's Milk and Their Using in Extending the Shelf Life of Oils." In IX. International Scientific Congress of Pure, Applied and Technological Sciences. Rimar Academy, 2023. http://dx.doi.org/10.47832/minarcongress9-30.

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Camel milk is an important source of nutrients such as proteins and vitamins, including whey proteins, which make inhibition of oil oxidation and microbial growth. The proteolytic have high antioxidant activity due to their amino acid content. The antioxidant properties of camel milk are also attributed to the structural composition of whey proteins upon hydrolysis and their content of bioactive peptides that have antioxidant activities. According to the study, the decomposers showed a high activity in their ability to capture the DPPH radical and bind the ferric ion amounted to 53.19% and 62.
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Fedoseeva, K. V. "THE USE OF NATURAL POLYSACCHARIDES IN THE PRODUCTION OF MEAT PRODUCTS." In STATE AND DEVELOPMENT PROSPECTS OF AGRIBUSINESS. ООО «ДГТУ-Принт» Адрес полиграфического предприятия: 344003, г. Ростов-на-Дону, пл. Гагарина,1., 2024. http://dx.doi.org/10.23947/interagro.2024.226-228.

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The possibility of using substances of plant origin as additives that contribute to an increase in the shelf life of perishable meat products at low storage temperatures, there is extremely limited information in the literature, which indicates the lack of systematic research in this direction. Therefore, the study of the influence of Icelandic centaria and milk thistle is of practical interest.
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AL-Ibresam, Orass T. "Antioxidant Activity of Whey Proteins Isolated from Enzymatically Hydrolyzed Camel's Milk and Their Using in Extending the Shelf Life of Oils." In IX. International Scientific Congress of Pure, Applied and Technological Sciences. Rimar Academy, 2023. http://dx.doi.org/10.47832/minarcong9-30.

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Tra¨ff, Anders C., and Peter C. Jansson. "Power Actuated Pressure Relief Valve for High Pressure Vessels." In ASME 2003 Pressure Vessels and Piping Conference. ASMEDC, 2003. http://dx.doi.org/10.1115/pvp2003-1839.

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The pressure required for treatment of food ranges from 300 to 600 MPa, depending on the food being processed and the desired results, higher pressure giving better and more economical results. However, there are currently no predictable, reliable, and repeatable safety devices available for very high pressures like 600 MPa. Rupture disks have a short life at these pressures, and pressure relief valves for very high pressure are not repeatable. Thus the possibility of using a system design is an attractive alternative that will make the overpressure protection more reliable and controllable. I
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Reports on the topic "Shelf life enhanced milk"

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Siripatrawan, Ubonratana. Active Chitosan-Based Film with Antimicrobial Property for Food Packaging Application. Chulalongkorn University, 2010. https://doi.org/10.58837/chula.res.2010.22.

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This research was aimed to develop an active film from chitosan film incorporated with green tea extract to enhance antioxidant and antimicrobial properties in order to be used for food shelf life extension. The experiments were divided into 3 parts. Firstly, chitosan-based film preparation and modification were determined. The results suggested that the optimum chitosan films could be prepared from 2% chitosan in 1% acetic acid. However, the chitosan film was brittle and had low flexibility. Mechanical property of chitosan film was modified by adding different concentrations of glycerol, as a
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Gaugler, Randy, Itamar Glazer, Daniel Segal, and Sarwar Hashmi. Molecular Approach for Improving the Stability of Insecticidal Nematodes. United States Department of Agriculture, 2002. http://dx.doi.org/10.32747/2002.7580680.bard.

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Our overall goal is to improve insecticidal nematodes by genetically engineering strains capable of entering an enhanced state of dormancy that provides improved stability. Objectives: 1. Clone and sequence tps-l homologue from Steinernema carpocapsae. (Revised: A failure to isolate the tps gene group from Steinernema precipitated a redirection to identifying other genes involved in insecticidal nematode desiccation process.) 2. Incorporate cloned tps-l gene into S. carpocapsae to obtain overexpression, thereby, enhancing desiccation tolerance. (Revised: Other stress genes in addition to tps-l
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Brandl, Maria T., Shlomo Sela, Craig T. Parker, and Victor Rodov. Salmonella enterica Interactions with Fresh Produce. United States Department of Agriculture, 2010. http://dx.doi.org/10.32747/2010.7592642.bard.

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The emergence of food-borne illness outbreaks linked to the contamination of fruits and vegetables is a great concern in industrialized countries. The current lack of control measures and effective sanitization methods prompt the need for new strategies to reduce contamination of produce. Our ability to assess the risk associated with produce contamination and to devise innovative control strategies depends on the identification of critical determinants that affect the growth and the persistence of human pathogens on plants. Salmonella enterica, a common causal agent of illness linked to produ
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Choudhary, Ruplal, Victor Rodov, Punit Kohli, Elena Poverenov, John Haddock, and Moshe Shemesh. Antimicrobial functionalized nanoparticles for enhancing food safety and quality. United States Department of Agriculture, 2013. http://dx.doi.org/10.32747/2013.7598156.bard.

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Original objectives The general goal of the project was to utilize the bactericidal potential of curcumin- functionalizednanostructures (CFN) for reinforcement of food safety by developing active antimicrobial food-contact surfaces. In order to reach the goal, the following secondary tasks were pursued: (a) further enhancement of the CFN activity based on understanding their mode of action; (b) preparing efficient antimicrobial surfaces, investigating and optimizing their performance; (c) testing the efficacy of the antimicrobial surfaces in real food trials. Background to the topic The projec
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Friedmann, Michael, Charles J. Arntzen, and Hugh S. Mason. Expression of ETEC Enterotoxin in Tomato Fruit and Development of a Prototype Transgenic Tomato for Dissemination as an Oral Vaccine in Developing Countries. United States Department of Agriculture, 2003. http://dx.doi.org/10.32747/2003.7585203.bard.

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The broad objective of the project was to develop a feasible approach to combat diarrheal disease caused by ETEC through the development of a low-cost oral immunogen in tomato fruit, expressed in the context of a prototype tomato that would answer the shortcomings of plant oral vaccines, especially in terms of produce handling and control of gene escape. Specifically, the goals for Boyce Thompson Institute (BTI) on this project were to develop transgenic tomato lines that express the enterotoxigenic E. coli (ETEC) heat-labile enterotoxin (LT) subunits A and/or B for use in oral edible vaccines
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