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Dissertations / Theses on the topic 'Shelf life of spices'

Author: Grafiati

Published: 7 June 2025

Last updated: 2 August 2025

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1

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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2

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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4

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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5

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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6

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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7

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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8

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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9

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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10

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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11

Carpenter, Christopher E. "IMPACT OF ULTRAVIOLET ENERGY ON STRAWBERRY SHELF LIFE." Available to subscribers only, 2009. http://proquest.umi.com/pqdweb?did=1885437591&sid=5&Fmt=2&clientId=1509&RQT=309&VName=PQD.

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12

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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13

ZAMBUCHINI, Barbara. "Shelf-life and Molecular Traceability of Fish Product." Doctoral thesis, Università degli Studi di Camerino, 2008. http://hdl.handle.net/11581/401874.

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The subject of my PhD course regards two aspects of fish products quality and characterization. The first one deals with the evaluation of the effects of natural antioxidants (ellagic acid and L-ascorbic acid) in enhancing fresh sole (Solea solea) shelf life. Quality assurance in the fish sector involves monitoring and documenting defined quality criteria as required by regulations (European Community, 1996), product specifications and consumer demands. Fresh fish products are commonly sold at storage temperature. However, many undesirable changes can occur in the products during storage, due

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14

ZAMBRINI, ANGELO STAVRO VITTORIO. "Relationship between Food Waste Probability and Shelf Life." Doctoral thesis, Università di Foggia, 2017. http://hdl.handle.net/11369/362087.

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Obiettivo dello studio L’allungamento della shelf life dei prodotti alimentari è un tema particolarmente sentito dal sistema agroindustriale italiano ed in particolare dall’industria lattiero-casearia a fronte della crescente richiesta da parte dei consumatori di prodotti freschi ed ultrafreschi. Il presente studio si pone come obiettivo primario valutare l’esistenza o meno di una correlazione fra estensione della durabilità dei prodotti alimentari, ed in particolare dei latticini freschi prendendo a modello la mozzarella Fior di Latte, e riduzione dello spreco alimentare. Si eseguirà a tal

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15

Bordin, Ângelo Rafael de Vito. "Estudo do shelf life da quitosana armazenada em diferentes tipos de embalagem, por meio de colorimetria e análise da microdureza dentinária." Universidade de São Paulo, 2014. http://www.teses.usp.br/teses/disponiveis/58/58133/tde-22042014-144350/.

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O objetivo do presente trabalho foi estudar, por meio da técnica de titulação colorimétrica e análise da microdureza dentinária, o shelf life da solução de quitosana 0,2% armazenada em frascos de vidro e plástico. Trinta caninos superiores humanos tiveram as coroas desprezadas e a porção cervical das raízes seccionada, obtendo-se 3 cortes. O segundo e terceiro cortes foram divididos ao meio e incluídos em resina acrílica resultando em 4 corpos de prova por dente. A solução de quitosana 0,2% (pH 3,2) foi preparada e distribuída em 3 frascos iguais de vidro (v1, v2 e v3) e em 3 de plástico (p1,

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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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Ur-Rahman, Atta. "Negative gamma functions and their relationship to shelf-life." Thesis, University of Hertfordshire, 2005. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.421262.

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18

Wynne, Edward McFaddin. "Determination of the Shelf Life of Aluminum Electrolytic Capacitors." Thesis, University of North Texas, 2002. https://digital.library.unt.edu/ark:/67531/metadc3104/.

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The aluminum electrolytic capacitor is used extensively in the electric utility industry. A factor limiting the storage of spare capacitors is the integrity of the aluminum oxide dielectric, which over time breaks down contributing to a shelf life currently estimated at one nuclear power electric generating station to be approximately five years. This project examined the electrical characteristics of naturally aged capacitors of several different styles to determine if design parameters were still within limits. Additionally, the effectiveness of a technique known as “Reforming” was examine

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19

Al-badri, Samir B. Salman. "Extending Saleable Shelf Life Of Selected Perishable Specialty Crops." OpenSIUC, 2019. https://opensiuc.lib.siu.edu/dissertations/1648.

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Farmers are limited in the amount of specialty crops they can plant, harvest and market without adequate cooling to preserve commodities before sale. A cooler available at a farm would allow the farmer to harvest his produce earlier and take it to market at a later time. Cooling available on the farm will help a farmer to harvest commodities during peak harvest times and store it for future sale at multiple farmers markets or over a period of a week or more at a farm market. A cooler will give a farmer more logistical options. An indirect-direct evaporative pad cooling can provide cooling with

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20

Bagnato, Annunziata Teresa. "Postharvest improvement of Cavendish banana quality and shelf life /." Title page, table of contents and abstract only, 2002. http://web4.library.adelaide.edu.au/theses/09PH/09phb147.pdf.

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21

Joubert, Marisa. "The manipulation of ostrich meat quality, composition and shelf life." Thesis, Stellenbosch : University of Stellenbosch, 2003. http://hdl.handle.net/10019.1/16341.

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Thesis (MScVoedselwet)--University of Stellenbosch, 2003.<br>ENGLISH ABSTRACT: Two experiments were conducted in order to manipulate the physical and chemical properties and shelf life of ostrich meat. Experiment 1: The effect of dietary fish oil rich in n-3 fatty acids on the organoleptic, fatty acid and physicochemical characteristics of ostrich meat. The diet of four ostrich groups (15 birds per group), approximately 3 months of age (ca. 41 kg live weight) grazing a predominantly oats pasture, was supplemented with a diet containing 6.7% fish oil. The birds received a supplement of ei

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22

Alcéo, Rita Gonçalves André. "Temperatures and shelf-life duration in the stawberry supply chain." Master's thesis, ISA-UL, 2016. http://hdl.handle.net/10400.5/13359.

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Mestrado em Engenharia Alimentar - Instituto Superior de Agronomia - UL<br>Strawberry is a very perishable fruit that requires proper temperature management to reduce losses. Temperature abuses in the strawberry supply chain leads to high losses and dissatisfaction on the part of consumers and retailers. The temperature was monitored in two commercial circuits from harvesting to the final consumer, in June and July of 2016. Temperatures outside and inside of 500 g clamshells and inside the fruits were recorded in the three locations of the pallet. The air temperature inside 5 vehicles trunks a

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23

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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24

Ramesh, Reddy Yettella Venkata. "Post Harvest Treatment Effects on Crown-Cut Broccoli Shelf Life." Thesis, Virginia Tech, 2004. http://hdl.handle.net/10919/10069.

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The effects of packaging treatments, post harvest cooling delay and storage duration on color, texture, ascorbic acid content, weight loss and glucosinolate retention in crown-cut heads of broccoli were studied. Oxygen and CO2 levels inside shrink wrap packages were also monitored. Shrink wrap packaging had a significant positive effect on hue angle (p<0.05). Packaging and post harvest cooling delay had no effect on hue difference and total color difference. While post harvest cooling delay had no effect on texture, crown-cut heads of broccoli stored in shrink wrap packaging retained firmness

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Min, Seacheol. "Extending Shelf Life of Juice Products by Pulsed Electric Fields." The Ohio State University, 2003. http://rave.ohiolink.edu/etdc/view?acc_num=osu1046317424.

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26

Hasan, Salah. "Methods to extend the mold free shelf life of pizza crusts." Thesis, National Library of Canada = Bibliothèque nationale du Canada, 1997. http://www.collectionscanada.ca/obj/s4/f2/dsk2/ftp04/mq29712.pdf.

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Lyver, André. "Formulation, shelf-life and safety studies on value-added seafood products." Thesis, National Library of Canada = Bibliothèque nationale du Canada, 1997. http://www.collectionscanada.ca/obj/s4/f2/dsk2/tape16/PQDD_0001/MQ29749.pdf.

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28

Bagdan, Galen Corey. "Shelf-life extension studies on an omega-3 enriched breakfast cereal." Thesis, National Library of Canada = Bibliothèque nationale du Canada, 2000. http://www.collectionscanada.ca/obj/s4/f2/dsk1/tape2/PQDD_0033/MQ64315.pdf.

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29

Ḥasan, Ṣalāḥ 1964. "Methods to extend the mold free shelf life of pizza crusts." Thesis, McGill University, 1997. http://digitool.Library.McGill.CA:80/R/?func=dbin-jump-full&object_id=27337.

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In this research, initial studies were done to determine the effect of various methods of presentation involving chemical preservatives, water activity ($ rm a sb{w}$), and modified atmosphere packaging (MAP) on mold growth in an agar model system. Results showed that preservatives could completely inhibit mold growth for 2-40d depending on concentration and pH used. Gas packaging (60% or 80% CO$ sb2$), oxygen absorbents, alone or in combination with potassium sorbate, could also inhibit mold growth for $>$40d at ambient storage temperature using a Response Surface Methodology (RSM) approach.<

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Grifa, Federica. "Studio di Shelf-life di taralli formulati con miscele lipidiche diverse." Master's thesis, Alma Mater Studiorum - Università di Bologna, 2022. http://amslaurea.unibo.it/25110/.

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La conservabilità dello snack tipico della panetteria italiana "Tarallini" dipende dalla ricetta e dalle condizioni di cottura e conservazione. In questo lavoro di tesi si è studiata la stabilità ossidativa di taralli formulati con miscele lipidiche diverse durante un periodo di shelf life di circa due mesi e mezzo. I campioni sono stati formulati con olio EVO, con una miscela di olio EVO e olio di riso e il terzo campione è costituito da olio di girasole alto oleico e olio di cocco. Per poter valutare come la diversa frazione lipidica e come anche le interazioni con gli ingredienti propri del

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Fattibene, Laura. "Studio di shelf life di biscotti formulati con diverse miscele lipidiche." Master's thesis, Alma Mater Studiorum - Università di Bologna, 2022.

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Nel corso degli ultimi anni i bisogni e i desideri dei consumatori verso i prodotti alimentari sono cambiati radicalmente. Il consumatore moderno appare sempre più informato e consapevole della stretta associazione tra alimentazione e salute, basando la propria scelta alimentare su quattro condizioni fondamentali: sapore, salute, sicurezza e sostenibilità. D’altro canto, il crescente utilizzo di prodotti trasformati a lunga conservazione, fonte di praticità e convenienza, ha determinato un forte consumo dei prodotti da forno, aiutando la crescita di nuovi mercati. Uno dei principali settori, a

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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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Zhang, Dong. "Chemical Composition, Probiotic Survivability and Shelf Life Studies of Symbiotic Buttermilk." ScholarWorks @ UVM, 2015. http://scholarworks.uvm.edu/graddis/369.

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Cultured buttermilk is becoming popular as an ingredient for bakery applications and for direct consumption in the U.S.. The objective of this study was to develop a symbiotic cultured buttermilk, containing inulin as a prebiotic and the probiotics Lactobacillus acidophilus and Bifidobacterium spp. The cultured buttermilk was prepared using a commercial mesophilic starter CHN22 (Lactococcus lactis subsp. cremoris, Lactococcus lactis subsp. lactis, Leuconstoc mesenteorides subsp. cremoris, Lactococcus lactis subsp. lactis biovar diacetylactis) and the probiotics. The control buttermilk was prep

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Pretorius, Cornelia. "The influence of road condition on the shelf life of tomatoes." Diss., University of Pretoria, 2017. http://hdl.handle.net/2263/61266.

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In the modern era consumer awareness on quality aspects has been a growing concern for the fresh produce market due to the fact that consumer perspective defines the bottom line of all agricultural businesses. External damage to produce does not only render fruit less attractive but damaged locations serve as entry points for pathogens resulting is food safety issues. Because tomatoes have a limited shelf life, it is vital to control the factors that lead to earlier deterioration of the quality of the product. Shipping, handling and distribution can cause numerous forms of cuts and bruises o

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Magalotti, Lorenzo. "Valutazione dell'effetto di packaging antimicrobici sulla shelf life e sicurezza di smoothies." Bachelor's thesis, Alma Mater Studiorum - Università di Bologna, 2018. http://amslaurea.unibo.it/16153/.

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I succhi vegetali sono attualmente bevande molto popolari, che sono consumate da persone di ogni età per le loro qualità nutrizionali e sensoriali. Uno dei settori in più rapida evoluzione nel mercato dei succhi di frutta è stato quello degli smoothies. La crescente varietà di prodotti lanciati sul mercato ha amplificato la problematica riguardante la sicurezza e la stabilità dei prodotti. Pertanto, attualmente vengono ricercate soluzioni tecnologiche a questi problemi, cercando di preservare anche le caratteristiche nutrizionali e funzionali e, di conseguenza, riducendo il danno termico assoc

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Benedetti, Martina. "Utilizzo di colture protettive per prolungare la shelf-life di salsiccia fresca." Bachelor's thesis, Alma Mater Studiorum - Università di Bologna, 2019. http://amslaurea.unibo.it/18598/.

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Lo scopo del mio elaborato è stato quello di testare alcune colture protettive per il prolungamento della shelf life di salsiccia fresca. Queste prove si sono inserite in un progetto più ampio, partito dallo studio dei pattern di degradazione del prodotto per individuare le specie responsabili del suo decadimento qualitativo. Successivamente sono state testate alcune colture bioprotettive in grado di rallentare la crescita di queste specie degradative, ma i risultati non sono stati soddisfacenti. Dall’elaborazione di questi dati è stata pianificata una nuova prova che ha previsto l’inoculo nel

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Beach, Shannon Elizabeth. "Shipping and nitrogen toning effects on postharvest shelf life of vegetative annuals." Texas A&M University, 2005. http://hdl.handle.net/1969.1/4340.

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Vegetative annuals are currently popular in the ornamental horticulture industry. Many crops are newly domesticated species and little is known about how they perform during shipping or in the retail environment. Nine species and 21 cultivars were grown and underwent simulated shipping after harvest or nitrogen toning two weeks before harvest. Shipping was not found to affect the number of flowers on all but two cultivars post ship. Nitrogen toning affected vegetative growth of most Bracteantha bracteata (bracteantha) cultivars at harvest. All species had an effect due to toning postharvest. B

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Majoni, Sandra. "Effects of shelf-life on phytonutrient composition in stored non-alcoholic beer." Menomonie, WI : University of Wisconsin--Stout, 2006. http://www.uwstout.edu/lib/thesis/2006/2006majonis.pdf.

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Lütke, Entrup Matthias. "Advanced planning in fresh food industries : integrating shelf life into production planning /." Heidelberg ; New York : Physica-Verlag, 2005. http://www.springerlink.com/content/978-3-7908-1592-4.

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Kaufmann, Veronika [Verfasser]. "Einflussfaktoren auf die Produktcharakteristika von Extended Shelf Life (ESL)-Milch / Veronika Kaufmann." München : Verlag Dr. Hut, 2012. http://d-nb.info/1028784244/34.

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Obande, Matthew A. "Effect of preharvest UV-treatment on shelf life of fruits and vegetables." Thesis, Loughborough University, 2010. https://dspace.lboro.ac.uk/2134/7768.

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The benefits of low UV dose treatment of horticultural produce – also known as hormetic treatment - have been attested to in numerous studies conducted over the last 15 years. However, commercial growers have not adopted the concept of hormesis. With increasingly stringent controls on the use of fungicides and other chemical agents the time has come to examine how hormetic treatment might be applied in the horticulture sector. The objectives of this work were firstly, to confirm UV-induced hormetic effects applied postharvest for a number of different types of produce, namely, tomatoes, brocco

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Zhang, Yang. "Roles of flavonoid compounds in determining the shelf life of tomato fruit." Thesis, University of East Anglia, 2013. https://ueaeprints.uea.ac.uk/48096/.

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This thesis examines the role of flavonoid compounds in determining the shelf life of tomato fruit. Shelf life is one of the most important traits for tomato industry. Although there are many approaches to enhance the post-harvest performance of tomato fruit, most of them would have side effects such as reducing fruit quality. My work showed that accumulation of anthocyanins in tomato fruit by over expressing Delila and Rosea 1, two transcriptional factors from Antirrhinum majus, can extend tomato shelf life significantly. Compared to WT tomato fruit, the anthocyanin-enriched purple fruit have

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Bell, Luke. "Rocket science : phytochemical, postharvest, shelf-life & sensory attributes of rocket species." Thesis, University of Reading, 2016. http://centaur.reading.ac.uk/69943/.

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Rocket species are increasing in popularity with consumers, and in the last ten years scientific interest has also increased due to the potential health benefits of consuming leaves. They are known for pungent and bitter taste components, and the chemical compounds largely responsible for these sensations are also health beneficial. These compounds are called isothiocyanates (ITCs), and they are ubiquitous in the plant family Brassicaceae. Precursor compounds called glucosinolates (GSLs) are converted to ITCs via the action of myrosinase enzyme. This thesis presents data relating to numerous a

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Kurt, Esra. "Associations between lipid composition, shelf life and sensory quality in ruminant meats." Thesis, University of Bristol, 1999. http://hdl.handle.net/1983/a77d9a0c-f888-4650-b6b8-7c1b8f5cee45.

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Thor, Nandan G. "Using Computer Vision to Build a Predictive Model of Fruit Shelf-life." DigitalCommons@CalPoly, 2017. https://digitalcommons.calpoly.edu/theses/1721.

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Computer vision is becoming a ubiquitous technology in many industries on account of its speed, accuracy, and long-term cost efficacy. The ability of a computer vision system to quickly and efficiently make quality decisions has made computer vision a popular technology on inspection lines. However, few companies in the agriculture industry use computer vision because of the non-uniformity of sellable produce. The small number of agriculture companies that do utilize computer vision use it to extract features for size sorting or for a binary grading system: if the piece of fruit has a certain

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Matunda, Aldegunda Sylvester. "Pineapple Vinegar to Enhance Shelf Life of Carrot and Mango in Tanzania." Thesis, Virginia Tech, 2015. http://hdl.handle.net/10919/54543.

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Fruits and vegetables are highly perishable, produced seasonally, and large quantities (about 50-60% of production) are wasted during high season due to poor handling and lack of cold storage in Tanzania. Processing excess pineapple into vinegar which can be used for preservation of other fruits and vegetables may be a helpful strategy for reducing losses. Vinegar was produced from pineapple juice supplemented with sugar to produce different degrees of Brix (13, 20 and 30) and was fermented with Saccharomyces cereviciae, Acetobacter pasteurianus, and Gluconobacter oxydans. Levels of acetic aci

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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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48

McMillan, Bradley Ian. "Challenging the Safe Centre: An Exegesis to Support the Screenplay Shelf Life." Thesis, Griffith University, 2016. http://hdl.handle.net/10072/368003.

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Abstract:

This exegesis examines the processes used to produce a body of studio work that investigates how screen-based narratives and aesthetics function in relation to, and are able to question, political and cultural hegemony. The final outcome of the studio work – a feature-length screenplay called Shelf Life – has at its thematic core a focus on neoliberal ideology and its cultural manifestations, an exploration of the social exclusion that is a by-product of that phenomenon, and an examination of the emancipatory potential of the cinema. It looks at how a work can engage with, yet also challenge,

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Cocci, Emiliano <1974&gt. "Innovative treatments for shelf-life extension of whole and fresh-cut fruit." Doctoral thesis, Alma Mater Studiorum - Università di Bologna, 2008. http://amsdottorato.unibo.it/1073/1/Tesi_Cocci_Emiliano.pdf.

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Abstract:

Maintaining the postharvest quality of whole and fresh-cut fruit during storage and distribution is the major challenge facing fruit industry. For this purpose, industry adopt a wide range of technologies to enable extended shelf-life. Many factors can lead to loss of quality in fresh product, hence the common description of these products as ‘perishable’. As a consequence normal factors such as transpiration and respiration lead ultimately to water loss and senescence of the product. Fruits and vegetables are living commodities and their rate of respiration is of key importance to maintenance

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50

Cocci, Emiliano <1974&gt. "Innovative treatments for shelf-life extension of whole and fresh-cut fruit." Doctoral thesis, Alma Mater Studiorum - Università di Bologna, 2008. http://amsdottorato.unibo.it/1073/.

Full text

Abstract:

Maintaining the postharvest quality of whole and fresh-cut fruit during storage and distribution is the major challenge facing fruit industry. For this purpose, industry adopt a wide range of technologies to enable extended shelf-life. Many factors can lead to loss of quality in fresh product, hence the common description of these products as ‘perishable’. As a consequence normal factors such as transpiration and respiration lead ultimately to water loss and senescence of the product. Fruits and vegetables are living commodities and their rate of respiration is of key importance to maintenance

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