Relevant bibliographies by topics / Shelf life of spices

Contents

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

Academic literature on the topic 'Shelf life of spices'

Author: Grafiati
Published: 7 June 2025
Last updated: 2 August 2025

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Journal articles on the topic "Shelf life of spices"

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Tkachenko, V. A. "Effect of spices and spice extracts on confectionery shelf life." Tovaroved prodovolstvennykh tovarov (Commodity specialist of food products), no. 12 (December 5, 2024): 737–40. https://doi.org/10.33920/igt-01-2412-08.

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The concepts of spices, seasonings, and spice extracts are considered. The properties of antioxidant activity are described. The possibilities of their use as a preservative in the confectionery industry are examined. It has been shown that spices and spice extracts have different effects on the organoleptic characteristics of confectionery products and help increase their shelf life.
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Zahra, Naseem. "A comprehensive review of spices: Use of prevalent preservative techniques and bio-preservatives for enhancing shelf life of spices." Nutrition and Food Processing 07, no. 15 (2024): 01–10. https://doi.org/10.31579/2637-8914/277.

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Spices, renowned for flavor enhancement, also act as natural preservatives, prompting exploration into non-thermal preservation methods due to drawbacks of traditional techniques. Antimicrobial properties of herbs and spices, like cloves and black pepper, contribute to food preservation and offer health benefits. Traditional preservation methods like thermal treatment, drying, canning, freezing, and salt-based techniques are employed for preservation of spices. Bio-preservation techniques, including natural antimicrobials, fermentation, probiotics, and competitive exclusion, enhance spice safe
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POP, Anamaria, Sevastita MUSTE, Adriana PAUCEAN, et al. "HERBS AND SPICES IN TERMS OF FOOD PRESERVATION AND SHELF LIFE." Hop and Medicinal Plants 27, no. 1-2 (2019): 57–65. https://doi.org/10.15835/hpm.v27i1-2.13585.

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In nowadays, many researchers are focused to examine the use and ability of herbs and spices extracts to improve the safety of food products. Is a strong and increasing interest among consumers and manufacturers for products that can be used to promote health and wellbeing, such as natural food supplements, herbal remedies and other products based on medicinal plants. An overview of the suggested mechanisms of action of antimicrobials and in particular spice and herb essential oil extracts to prolong the food shelf life is also given. This review paper, aim to present the potential of spices i
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Sri Murni, Dona, and Wirnelis Syarif. "Effect of Use of Spices on Shelf Life of Meat Rendang." Jurnal Pendidikan Tata Boga dan Teknologi 3, no. 2 (2022): 81. http://dx.doi.org/10.24036/jptbt.v3i2.318.

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This research was motivated by the different shelf life of beef rendang in West Sumatra. This study aims to determine the effect of using spices on the shelf life of beef rendang. The use of spices in the manufacture of beef rendang can be a natural preservative to extend the shelf life of beef rendang. This study used two treatments, namely beef rendang which used spices and beef rendang which did not use spices. The shelf life of beef rendang to be investigated is for 6 days with time intervals of day 1, day 3 and day 6. This type of research is quantitative and qualitative research using mi
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Teuku rihayat, Abdul Haris Salam, Awanis Ilmi, and Rika Annisa. "Enhancing the Production of RECEH (Aceh's Traditional Spices) with Drying Blower Oven Technology to Support the Sustainability of the Local Food Industry." Chelo Journal of Technology for Community Service (CETICS) 2, no. 1 (2025): 133–42. https://doi.org/10.61972/cetics.v2i1.41.

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ABSTRACT Indonesia is renowned for its rich spices, particularly in Aceh, where they are widely cultivated. These spices are traditionally used in local cuisine, but they are often sold in wet form, requiring further processing to create practical instant spice powders. One popular seasoning is for Acehnese Noodle Cuisine, which is typically in wet form and has a short shelf life. To address this, RECEH (Acehnese Typical Spice) aims to develop natural, powdered seasonings for convenience and longevity. RECEH products will undergo laboratory testing, including nutrient content, ash content, moi
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Rachael, OMODARA, Tolani, OMOJOKUN, Ayomide Olubunmi, and Obembe Olusola Michael. "Effects of Fortification of Fermented Parkia biglobosa Seeds with Spices on Shelf Life and Sensory Evaluation of the Condiment." European Journal of Nutrition & Food Safety 17, no. 3 (2025): 342–48. https://doi.org/10.9734/ejnfs/2025/v17i31671.

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Introduction: Fermented Parkia biglobosa seed is a popular condiment in Nigeria which is used in enhancing the taste and flavor in soup and dishes. The study was carried out to investigate the influence of Aframomum melegueta, Zingiber officinale, Allium sativum, Myristica fragrans, Curcuma longa, Xylopia aethiopica, Chrysobalanus icaco and Parinari excelsa on the shelf life and sensory parameters of the condiment. Aims: The study was carried out to investigate the effects of different spices on the shelf life and sensory properties of fermented Parkia biglobosa seeds. Methodology: Thirty gram
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Caroline, Clementia, and Alberta Rika Pratiwi. "BIOPRESERVATIF ALAMI DALAM PEMBUATAN EDIBLE FILM KARAGENAN Eucheuma cottonii DENGAN POLIETILEN GLIKOL SEBAGAI PLASTICIZER." JURNAL AGROTEKNOLOGI 11, no. 02 (2018): 148. http://dx.doi.org/10.19184/j-agt.v11i02.6523.

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Flavored edible film can be made from carrageenan with addition of spices such as sugar, salt, garlic, pepper, and nutmeg. Flavored edible film is an instant spice product innovation to reduce plastic packaging waste. This study aims to determine the effect of adding spices to flavor, solubility, shelf life, antibacterial activity, and fungus growth on edible film. Sensory analysis was to determine the most preferred formulation. Solubility analysis used solution at 75°C and 100°C with oil and without oil. Shelf life analysis used the Accelerared Shelf-Life Testing method at 25°C, 35°C, and 40
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Roy, Priya, and Amar P. Garg. "Enhancement of Refrigerated Shelf Life of Foods against Microbial Spoilage Using Indian Spices." European Journal of Nutrition & Food Safety 15, no. 10 (2023): 38–50. http://dx.doi.org/10.9734/ejnfs/2023/v15i101344.

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AIMS: Evaluation of the effects of treatment of aqueous extracts and powder of spices on enhancement of refrigerated shelf life of vegetables.
 Study Design: Aqueous extract and powder of turmeric (Curcuma longa), black pepper (Piper nigrum), garlic (Allium sativum)and cumin (Cuminum cyminum)were used to enhance refrigerated shelf life of potatoes (Solanum tuberosum), taro roots (Colocasia esculenta), bottle gourd (Lagennaria siceraria)and tomatoes (Solanum lycopersicum).
 Place and Duration: The study was made at Shobhit Institute of Engineering & Technology, Meerut during the p
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Ishak, Zuwariah, Syahida Maarof, Nur Ilida Mohamad, Norzaleha Kasim, and Nik Mohd Faiz Che Mohd Noor. "Potential Application of Spices and Pineapple as Healthy Beverages." Asian Food Science Journal 23, no. 12 (2024): 47–57. http://dx.doi.org/10.9734/afsj/2024/v23i12757.

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Aims: The purpose of this study was to evaluate pineapple-spice beverages for their potential health benefits and assess their consumer acceptance. Fortifying fruit beverages with spices can enhance their nutritional and health benefits, making them effective carriers for delivering phytochemicals and other nutrients. Methodology: Spices extracts from cinnamon bark, star anise, coriander, cloves, white cumin, and cumin were incorporated into pineapple beverages to enhance their antioxidant, vitamin, and mineral content. Specifically, two selected samples, namely pineapple-spice beverages and s
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Jason, Emmanuel, and Andreas Romulo. "Estimating the shelf life of instant turmeric rice seasonings with various turmeric concentrations through Accelerated Shelf Life Testing (ASLT)." IOP Conference Series: Earth and Environmental Science 1445, no. 1 (2025): 012076. https://doi.org/10.1088/1755-1315/1445/1/012076.

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Abstract The utilization of spices has become one of the special features of Indonesian cuisine. The combination of spices used in the cuisine in the diverse community makes the complexity of Indonesian cuisine heritage. Turmeric rice or yellow rice is an Indonesian rice cuisine often consumed daily or in special festivities. The process and abundant material used for making this cuisine are quite complicated and time-consuming. Therefore, many food industries try to create ready-to-use yellow rice instant seasonings in form of paste or powder. From a commercial perspective, the shelf life of
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Dissertations / Theses on the topic "Shelf life of spices"

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Al-Kutby, Sahar. "Applications of spice extracts and other hurdles to improve microbial safety and shelf-life of cooked, high fat meat products (doner kebab)." Thesis, University of Plymouth, 2012. http://hdl.handle.net/10026.1/1184.

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There is a growing demand for safe and convenient meat products. The effect of natural spice extracts incorporated with other hurdles for controlling pathogenic bacteria and extending the shelf life of RTE doner kebab were investigated. A comprehensive literature review was undertaken to establish the status of microbial risk, use of additives, knowledge on oxidative deterioration and HACCP associated with meat products. The in vitro antioxidant and antibacterial activities of spice extracts were screened and compared. Cinnamon, clove, and sumac alcoholic extracts demonstrated strong antimicro
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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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Perkins, Catherine. "The Shelf Life of Zora Cross." Thesis, The University of Sydney, 2016. http://hdl.handle.net/2123/15882.

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Zora Cross (1890–1964) is considered a minor literary figure, but 100 years ago she was one of Australia’s best-known authors. Her book of poetry Songs of Love and Life (1917) sold thousands of copies during the First World War and met with rapturous reviews. She was one of the few writers of her time to take on subjects like sex and childbirth, and is still recognised for her poem Elegy on an Australian Schoolboy (1921), written after her brother was killed in the war. Zora Cross wrote an early history of Australian literature in 1921 and profiled women authors for the Australian Woman’s Mirr
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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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El-Khoury, Aniss Adib. "Shelf-life extension studies on pita bread." Thesis, National Library of Canada = Bibliothèque nationale du Canada, 1999. http://www.collectionscanada.ca/obj/s4/f2/dsk2/ftp03/MQ50762.pdf.

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El-Khoury, Anis Adib. "Shelf-life extension studies on pita bread." Thesis, McGill University, 1999. http://digitool.Library.McGill.CA:80/R/?func=dbin-jump-full&object_id=21547.

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In this research, three alternative approaches to chemical preservatives to extend the mold free shelf-life and quality of pita bread were investigated namely: Modified Atmosphere Packaging (MAP) involving gas packaging, oxygen absorbents technology and ethanol vapor generators, high pressures, and direct and indirect heating.<br>Gas packaging using 60%CO2 (balance N2) inhibited the growth of Aspergillus niger and Penicillium notatum from 3d (pita bread packaged in air) to 35d at ambient temperature. A longer extension in shelf-life (42d) was possible using an Ageless oxygen absorbent or a Fre
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Webster, S. N. "Shelf-life extension of comminuted meat products." Thesis, University of Nottingham, 1986. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.378472.

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Taylor, Aaron. "Shelf life addressing consumption, permanence through adaptability /." This title; PDF viewer required. Home page for entire collection, 2006. http://archives.udmercy.edu:8080/dspace/handle/10429/9.

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Chitundu, Elizabeth Malama, of Western Sydney Hawkesbury University, Faculty of Science and Technology, and School of Food Science. "Studies on the shelf life of macadamia nuts." THESIS_FST_SFS_Chitundu_E.xml, 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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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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Books on the topic "Shelf life of spices"

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Man, C. M. Dominic. Shelf Life. John Wiley & Sons, Ltd, 2015. http://dx.doi.org/10.1002/9781118346235.

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Nora, Halpern, and Martin Lawrence Modern Gallery (New York, N.Y.), eds. Shelf life. Martin Lawrence Limited Editions, 1990.

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Corbet, Robert. Shelf life. Walker, 2005.

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Productions, TV Choice, ed. Shelf life. TV Choice Productions, 1992.

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

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

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Oldenburg, Claes. Claes Oldenburg: Shelf life. Pace Gallery, 2017.

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United States. Office of the Under Secretary of Defense, Acquisition., ed. Shelf-life management manual. U.S. Department of Commerce, Technology Administration, National Institute of Standards and Technology, 1997.

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United States. Office of the Under Secretary of Defense for Acquisition and Technology, ed. Shelf-life management manual. Dept. of Defense, Office of the Under Secretary of Defense (Acquisition and Technology), 1997.

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United States. Office of the Under Secretary of Defense for Acquisition and Technology, ed. Shelf-life management manual. Dept. of Defense, Office of the Under Secretary of Defense (Acquisition and Technology), 1997.

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Book chapters on the topic "Shelf life of spices"

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Nahler, Gerhard. "shelf life." In Dictionary of Pharmaceutical Medicine. Springer Vienna, 2009. http://dx.doi.org/10.1007/978-3-211-89836-9_1279.

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Gooch, Jan W. "Shelf Life." In Encyclopedic Dictionary of Polymers. Springer New York, 2011. http://dx.doi.org/10.1007/978-1-4419-6247-8_10549.

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Gooch, Jan W. "Shelf Life." In Encyclopedic Dictionary of Polymers. Springer New York, 2011. http://dx.doi.org/10.1007/978-1-4419-6247-8_10550.

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Heppner, John B., David B. Richman, Steven E. Naranjo, et al. "Shelf Life." In Encyclopedia of Entomology. Springer Netherlands, 2008. http://dx.doi.org/10.1007/978-1-4020-6359-6_4162.

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Weik, Martin H. "shelf life." In Computer Science and Communications Dictionary. Springer US, 2000. http://dx.doi.org/10.1007/1-4020-0613-6_17245.

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Goff, H. Douglas, and Richard W. Hartel. "Shelf Life." In Ice Cream. Springer US, 2012. http://dx.doi.org/10.1007/978-1-4614-6096-1_12.

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Goff, H. Douglas, Richard W. Hartel, and Scott A. Rankin. "Shelf Life." In Ice Cream. Springer Nature Switzerland, 2025. https://doi.org/10.1007/978-3-031-77872-8_10.

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Hine, Dennis J. "Shelf-life prediction." In Modern Processing, Packaging and Distribution Systems for Food. Springer US, 1987. http://dx.doi.org/10.1007/978-1-4684-8592-9_5.

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Orr, David W. "Shelf Life (2009)." In Hope is an Imperative. Island Press/Center for Resource Economics, 2011. http://dx.doi.org/10.5822/978-1-61091-017-0_13.

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Nollet, Leo M. L. "Shelf Life of Meats." In Handbook of Meat, Poultry and Seafood Quality. Blackwell Publishing Ltd., 2012. http://dx.doi.org/10.1002/9781118352434.ch16.

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Conference papers on the topic "Shelf life of spices"

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Joshi, Venkatesh, Mahesh More, Tanay Kolhe, and Vaibhav B. Vaijapurkar. "Fruits Classification and Shelf-Life Prediction using CNN." In 2024 4th International Conference on Intelligent Technologies (CONIT). IEEE, 2024. http://dx.doi.org/10.1109/conit61985.2024.10626797.

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Raviteja, Mellacheruvu, Vanguru Venkata Varun Kumar Reddy, Shaik Aqibuddin, Mithil Teja Soppa, and Sarath S. "Sapota Quality: Bruise Detection and Shelf Life Prediction." In 2024 5th International Conference on Electronics and Sustainable Communication Systems (ICESC). IEEE, 2024. http://dx.doi.org/10.1109/icesc60852.2024.10689849.

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Naim, Nazmul Arafin, Raisul Islam, Mohammed Saifuddin, Md Jiabul Hoque, Mohammad Nadib Hasan, and Mohammad Moneruzzaman Khandaker. "Tomato Shelf Life Prediction using IoT and Machine Learning." In 2024 International Conference on Innovations in Science, Engineering and Technology (ICISET). IEEE, 2024. https://doi.org/10.1109/iciset62123.2024.10939467.

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M, Siva Harish, Sanjay Sampathkumar, and Jayarama Pradeep. "Smart Cold Controlled Onion Warehouse Design to Improve Shelf Life." In 2024 10th International Conference on Advanced Computing and Communication Systems (ICACCS). IEEE, 2024. http://dx.doi.org/10.1109/icaccs60874.2024.10716882.

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Pazur, Richard. "The Thermo-Oxidation of Fluorosilicone Rubber for Shelf Life Determination." In Technical Meeting of the Rubber Division, ACS. Rubber Division - American Chemical Society (ACS), 2024. https://doi.org/10.52202/077855-0010.

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Nelson, William C. "Comparison of photoresist shelf life in PGMEA and CA solvent systems." In SPIE's 1994 Symposium on Microlithography, edited by Omkaram Nalamasu. SPIE, 1994. http://dx.doi.org/10.1117/12.175385.

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He, Xueming, Xiaping Fu, Xiuqin Rao, and Zhenhuan Fang. "Relationship between shelf-life and optical properties of Yuanhuang pear in the region of 400–1150 nm." In SPIE Commercial + Scientific Sensing and Imaging, edited by Moon S. Kim, Kuanglin Chao, and Bryan A. Chin. SPIE, 2016. http://dx.doi.org/10.1117/12.2223307.

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Clarke, Fraser, James Lynn, Niranjan Thatte, and Matthias Tecza. "An off-the-shelf guider for the Palomar 200-inch telescope: interfacing amateur astronomy software with professional telescopes for an easy life." In SPIE Astronomical Telescopes + Instrumentation, edited by Suzanne K. Ramsay, Ian S. McLean, and Hideki Takami. SPIE, 2014. http://dx.doi.org/10.1117/12.2054884.

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Amir, Shazia, M. Idrees, and Muhammad Ahmad. "Shelf Life Enhancement of Polybutadiene." In 2022 19th International Bhurban Conference on Applied Sciences and Technology (IBCAST). IEEE, 2022. http://dx.doi.org/10.1109/ibcast54850.2022.9990555.

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Kurniadi, Muhamad, Nur Salam, Annisa Kusumaningrum, et al. "Shelf-life prediction of canned “nasi uduk” using accelerated shelf-life test (ASLT) - Arrhenius model." In INTERNATIONAL CONFERENCE ON ENGINEERING, SCIENCE AND NANOTECHNOLOGY 2016 (ICESNANO 2016). Author(s), 2017. http://dx.doi.org/10.1063/1.4968349.

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Reports on the topic "Shelf life of spices"

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

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

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

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

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Olivas, Alex, Chiara F. Ferraris, Brian Lang, Jennifer Richter, and Raissa P. Ferron. Cement paste reference material (SRM 2492) shelf-life extension. National Institute of Standards and Technology, 2016. http://dx.doi.org/10.6028/nist.tn.1934.

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Laury, Angela M., and Joseph G. Sebranek. Extension of Pork Sausage Shelf Life Using Modified Atmosphere Packaging. Iowa State University, 2006. http://dx.doi.org/10.31274/ans_air-180814-994.

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Gilbert, H., J. K. Fretthold, and F. Rainer. Preliminary studies to determine the shelf life of HEPA filters. Office of Scientific and Technical Information (OSTI), 1995. http://dx.doi.org/10.2172/95684.

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Pereira da Silva, Fátima, and Maxence Paillart. Effects of Starchy edible coating on shelf life of apples. Wageningen Food & Biobased Research, 2018. http://dx.doi.org/10.18174/563053.

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Mikolinis Sr, Thomas E. Life Cycle Sustainment of Commercial Off-the-Shelf (COTS) Support Equipment. Defense Technical Information Center, 2012. http://dx.doi.org/10.21236/ada563141.

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