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Tesis sobre el tema "Shelf life of foods"

Autor: Grafiati

Publicado: 4 de junio de 2021

Última modificación: 20 de febrero de 2023

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1

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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2

Tyrer, Helen Linsey. "The effect of storage temperature on the measured predicted shelf life of chilled prepared foods." Thesis, Manchester Metropolitan University, 1998. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.266441.

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3

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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4

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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5

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

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A nation wide survey of the vending industry indicated that the shelf-life of chilled menu items served from vending machines rarely exceeded 24 hours. This necessitated food production and distribution to vending sites on a daily basis. The short life coupled with unpredictable consumer demand may result in high food wastage rates. Vacuum and modified atmosphere packaging (MAP) are known to improve stored raw food quality. In order to optimize the quality and shelf-life of vended foods, the effects of these techniques and length of storage time on menu items were studied. Chicken drumsticks a

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6

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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7

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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8

Gray, Morgan. "Evaluation of oxidized rendered protein meals in pet foods." Thesis, Kansas State University, 2015. http://hdl.handle.net/2097/20379.

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Master of Science<br>Grain Science and Industry<br>Greg Aldrich<br>Rendered protein meal is an important source of dietary protein and fat in pet food. However, fats in rendered meals can oxidize rapidly if not protected. The most common measurement of oxidation is the peroxide value (PV), but the analysis is highly variable. Additionally, the incorporation of oxidized protein further shortens its shelf life. Therefore, our objectives were to evaluate methods to measure fat quality in rendered protein meals and to determine the effect of increasingly oxidized protein meals on the shelf life of

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9

Lambert, Anne. "Effects of modified atmosphere packaging and low-dose irradiation on the shelf life and microbiological safety of fresh pork." Thesis, McGill University, 1991. http://digitool.Library.McGill.CA:80/R/?func=dbin-jump-full&object_id=70219.

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The effects of irradiation dose (0, 0.5 and 1.0 kGy), various gas atmospheres and storage temperature (5, 15 and 25$ sp circ$C) on the physical, chemical, microbiological, and organoleptic changes in fresh pork were studied using factorial design experiments. The effects on toxin production by Clostridium botulinum were also investigated using challenge studies. Shelf life could be extended to 21 d when product was packaged in 0% O$ sb2$, irradiated at 1.0 kGy and stored at 5$ sp circ$C compared to 4 d for control samples. While the presence of O$ sb2$ in the package headspace enhanced the ant

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10

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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11

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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12

Miller, Craig William, University of Western Sydney, of Science Technology and Environment College, and of Science Food and Horticulture School. "A study of packaging methods to reduce the dissolved oxygen content in probiotic yoghurt." THESIS_CSTE_SFH_Miller_C.xml, 2003. http://handle.uws.edu.au:8081/1959.7/633.

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Probiotic bacteria are added to commercial yoghurts as adjunct cultures, to impart health benefits to consumers. To gain maximum therapeutic benefit, the bacteria must remain viable over the shelf life of the yoghurt. Studies have shown, however, that the viability of these bacteria decreases significantly over this period and in some products, is negligible prior to the expiry date. Some strains of probiotic bacteria are oxygen sensitive. Yoghurt has been found to contain a significant concentration of dissolved oxygen and it has been proposed that this has a negative effect on probiotic viab

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13

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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14

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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15

Simpson, Marian V. "Shelf life and microbiological safety studies on minimally processed, refrigerated "sous-vide" products." Thesis, McGill University, 1993. http://digitool.Library.McGill.CA:80/R/?func=dbin-jump-full&object_id=41134.

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Previous results indicated that lactic acid bacteria (LAB) and Bacillus spores were the predominant spoilage microorganisms in minimally processed products after 35 days storage at 15$ sp circ$C. Furthermore, most packages were swollen due to carbon dioxide production by the LAB. The fact that spores survived mild heat treatment is of concern since it implies that other more pathogenic spores, e.g. Clostridium botulinum would also survive and may pose a public health problem in products stored at 15$ sp circ$C. As such, the influence of combination treatments (viz., mild heat processing treatm

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16

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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17

Rodgers, Svetlana. "Development of a bio-preservation method for extended shelf-life cook-chill systems /." View thesis, 2003. http://library.uws.edu.au/adt-NUWS/public/adt-NUWS20030721.150526/index.html.

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Thesis (PhD) -- University of Western Sydney, 2003.<br>"A thesis submitted for degree of Doctor of Philosophy, Centre for Advanced Food Research, School of Science, Food & Horticulture, University of Western Sydney, Hawkesbury campus, Richmond, Australia, January 2003" Bibliography: leaves 199-227.

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18

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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19

Rodgers, Svetlana. "Development of a bio-preservation method for extended shelf-life cook-chill systems." Thesis, View thesis, 2003. http://handle.uws.edu.au:8081/1959.7/23237.

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Extended shelf-life cook-chill meals can pose a potential risk of botulism if they are subjected to a temperature abuse. Spores of group II non-proteolytic Clostridium botulinum can survive the mild heat treatment typically given to these products and can grow at refrigeration temperatures. To circumvent this safety issue, existing preservation methods can either affect the sensory properties of these foods or damage their image. Therefore, additional natural preservation hurdles are needed. Thus, the aim of this study was to develop a novel bio-preservation method based on the principle of an

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20

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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21

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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22

Zare, Zahra. "High pressure processing of fresh tuna fish and its effects on shelf life." Thesis, McGill University, 2004. http://digitool.Library.McGill.CA:80/R/?func=dbin-jump-full&object_id=18212.

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Tuna is highly perishable and has been implicated in histamine poisoning because of high histidine levels in the muscle. There is high demand for fresh tuna fillet and steaks for Japanese type foods, and as a grilled item in restaurants. Demand for fresh, additive-free and safe seafood products has stimulated efforts to discover novel methods to prolong the shelf life of fresh products with minimum loss of quality. High pressure processing was investigated for its effects on quality and useful shelf life of fresh tuna. Fresh tuna was subjected to various pressure treatments (220 MPa, 200 M

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23

Lamine, Slim 1965. "A predictive model of shelf life enhancement for meat packed under modified atmospheres." Thesis, The University of Arizona, 1991. http://hdl.handle.net/10150/277920.

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A dynamic model of fresh beef packaged under modified atmospheres has been developed. This model links the change in meat color with the permeation of gases (O₂, CO₂, N₂) through the packaging film. Its viability is demonstrated with experimental data using muscle semimembranosus with which it was shown that color change of the meat surface and the change of headspace gas concentration were well described by the model. Moreover, the model parameters were obtained independently of the model itself through the literature. A major result of the model showed that surface color is independent of ox

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24

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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25

Leek, Viktor. "Reduction of wastage costs for products with short shelf life : A case study on the Swedish division of the global dairy company Arla Foods." Thesis, KTH, Industriell ekonomi och organisation (Inst.), 2012. http://urn.kb.se/resolve?urn=urn:nbn:se:kth:diva-98554.

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Background – inventory management theory has in the past been focused on traditional engineering industries. These theories are not completely applicable on industries such as FMCG where the main objective is to avoid obsolescence and not tied-up capital. A part of the FMCG industry that is especially pressured by short shelf lives is the food industry. The food industry has also the disadvantage that the customers demand instant deliveries, which makes production to order impossible. Arla Foods is a dairy company that is struggling with high and increasing wastage costs. The wastage cost is g

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26

Goeksoy, E. O. "Decontamination of poultry meat by intense heat treatment." Thesis, University of Bristol, 1999. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.297810.

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27

Khan, Abdulla. "Effects of Processing and Packaging Modifications on the Quality and Shelf Life in Meats." DigitalCommons@USU, 2014. https://digitalcommons.usu.edu/etd/3967.

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Shelf life of meat and meat products depends on the quality of meat and packaging stability. Meat color change, lipid oxidation, pH, and microbial contamination are the main causes that affect the nutritional, sensory, and physical characteristics by forming toxic compounds, off flavors, off odors, and undesirable color. The first objective of this study was to examine the effect of newly developed CO2 generating absorbent pads on beef, tuna and chicken meats. The second objective was to compare the effect of Type I (radical quenching) antioxidants eugenol and rosmarinic acid (RA) to that of T

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28

De, Luca Paola. "L'importanza dell'Atmosfera Modificata nel Confezionamento di Frutta e Verdura Minimamente Processate." Bachelor's thesis, Alma Mater Studiorum - Università di Bologna, 2019. http://amslaurea.unibo.it/19261/.

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L’atmosfera modificata è una tecnologia all’avanguardia che permette di allungare la conservazione (shelf-life) di alimenti freschi e deperibili anche di alcune settimane al fine di assicurare al consumatore frutta e verdura fresca durante tutto l’anno, sia quella continentale sia quella extra continentale. Per permettere tutto ciò bisogna studiare a fondo la miscela ottimale di gas per ogni alimento tenendo conto di numerose variabili come gli effetti che CO2 ed O2 hanno sul prodotto, la solubilità dei gas nel cibo, la respirazione dei frutti, le attività microbiche e fungine. La

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29

Liu, Jiun Ni 1976. "Formulation, shelf-life and safety studies on value-added trout products packaged under modified atmospheres." Thesis, McGill University, 2000. http://digitool.Library.McGill.CA:80/R/?func=dbin-jump-full&object_id=30690.

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Value-added trout burgers and trout wontons were prepared from minced trout trimmings, oats, dried onion flakes, white pepper, cayenne pepper, garlic powder, soy sauce, spice mix and eggs. The trout burgers were coated with crushed cornflakes and then partially cooked (2 min at 140ºC) or frilly cooked (5 min at 140ºC) in hot oil. Similar fillings were used to prepare trout wontons by wrapping the mixture with Chinese wonton dough and 2 products were made: raw wonton (uncooked) and fried wonton (fried for 8 min at 140ºC).<br>Storage trials were performed on raw and fried trout wontons (a w 0.98

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30

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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31

Chien, Yung-hsin. "SHELF LIFE EXTENSION OF SEED BUTTER MADE WITH SESAME, SUNFLOWER AND PUMPKIN SEEDS." The Ohio State University, 2015. http://rave.ohiolink.edu/etdc/view?acc_num=osu1449235219.

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32

Padmanabhan, Natarajan. "A novel mechanism for delivering nutrition: sorghum based fortified blended foods using extrusion." Thesis, Kansas State University, 2013. http://hdl.handle.net/2097/16302.

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Master of Science<br>Department of Grain Science and Industry<br>Sajid Alavi<br>The objective of the study was to investigate extrusion as an alternative processing method and grain sorghum as a viable substitute for corn in fortified blended foods (FBFs) used in nutrition and food assistance programs around the world. In the first part of this study, sorghum-soy blend (SSB), corn-soy blend (CSB) and whole corn-soy blend (WCSB) were developed using extrusion and compared with traditional CSB13 for physico-chemical and sensory properties. After milling of extrudates, average particle size (PS)

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33

Hadawey, Abas. "Design of chilled food display cabinets for better temperature integrity and longer product shelf life." Thesis, Brunel University, 2006. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.436477.

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34

Cetin-Karaca, Hayriye. "ANTIMICROBIAL EFFICACY OF NATURAL BIOACTIVE COMPOUNDS AND HIGH PRESSURE PROCESSING AGAINST POTENTIAL PATHOGENS IN INFANT FOODS." UKnowledge, 2015. http://uknowledge.uky.edu/animalsci_etds/57.

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This study investigated the antimicrobial efficacy of bioactive plant compounds along with high pressure processing (HPP) against pathogens Bacillus cereus and Cronobacter sakazakii in infant formula and infant rice cereal. The influence of these applications on antimicrobial activity, shelf-life and sensory attributes of infant foods were examined. Trans-cinnamaldehyde (TC), (-)-Epigallocatechin gallate (EGCG) and [10]-Gingerol (GI) were incorporated (0.05%) in infant rice cereal reconstituted with infant formula. The cereal was inoculated with either B. cereus (ATCC 14579) or B. cereus spore

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35

Nagalingam, Thevaki. "The application of combined preservation techniques to maintain the quality and extend the shelf life of avocado." Thesis, University of Reading, 1993. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.332005.

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36

Leygonie, Coleen. "Evaluation of packaging and freezing and thawing rates on the shelf-life stability of ostrich meat." Thesis, Stellenbosch : Stellenbosch University, 2011. http://hdl.handle.net/10019.1/18116.

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Thesis (PhD (Food Sc))--Stellenbosch University, 2011.<br>ENGLISH ABSTRACT: Ostrich meat has become increasingly popular in South Africa and abroad, driven by the health conscious trend and ostrich meat’s natural low intramuscular fat, high polyunsaturated fatty acid and low cholesterol content. This increased demand led to the investigation of novel packaging regimes to improve its attractiveness and shelf-life. Different modified atmospheric packaging regimes were studied for fresh and frozenthawed ostrich M.iIliofibularis steaks stored at ±4°C for 10 days. Oxygen MAP (30 CO2:70 O2) was

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37

Steele, Kyle Stover. "Shelf life of five meat products displayed under light emitting diode or fluorescent lighting." Thesis, Kansas State University, 2011. http://hdl.handle.net/2097/13135.

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Master of Science<br>Department of Animal Sciences and Industry<br>Elizabeth A. E. Boyle<br>Light emitting diode (LED) and fluorescent (FLS) lighting effects on enhanced pork loin chops, beef longissimus dorsi and semimembranosus steaks, ground beef, and ground turkey displayed in two retail display cases set up with similar operational temperatures were evaluated using visual and instrumental color, Enterobacteriaceae (EB) and aerobic plate counts (APC), internal product and case temperatures, and thiobarbituric acid reactive substances (TBARS). Visual discoloration of the five meat products

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38

Chen, Ruiji. "The effect of modified atmosphere packaging and methyl jasmonate on the shelf life of lychee." The Ohio State University, 2019. http://rave.ohiolink.edu/etdc/view?acc_num=osu1563501432071153.

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Engelbrecht, Sanneliza. "Microbial content stability and inhibitory effects of antimicrobials on the shelf-life of high moisture dried fruit." Thesis, Stellenbosch : Stellenbosch University, 2000. http://hdl.handle.net/10019.1/51828.

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Thesis (MSc Food Sc )--Stellenbosch University, 2000.<br>ENGLISH ABSTRACT: Drying of fruit is an age-old preservation technique that even to this day, remains popular. On the foreign markets there is a trend towards dried fruit products that are softer and more palatable. Based on this, the South African dried fruit industry has launched a range of "soft eating", high moisture dried fruit (HMOF) products. These products have a moisture content of ca 36% (w/w) and a water activity (aw) of ca 0.85, both of which are considerably higher than that of traditional dried fruit. It is this high

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Hussein, Zaharan. "Perforation-mediated modified atmosphere packaging (PM-MAP) and shelf-life of pomegranate fruit arils (cv. ACCO)." Thesis, Stellenbosch : Stellenbosch University, 2014. http://hdl.handle.net/10019.1/96079.

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Thesis (MScFoodSc)--Stellenbosch University, 2014.<br>ENGLISH ABSTRACT: Perforation-mediated modified atmosphere packaging (PM-MAP) offers the possibility of optimising polymeric films in order to compensate for barrier limitations of conventional modified atmosphere packaging (MAP). The aim of this study was to investigate the effects of PM-MAP and storage duration on the physico-chemical quality attributes, microbial quality, phytochemicals (anthocyanins, phenolics and ascorbic acid) and antioxidant activities of arils from fresh minimally processed pomegranate (cv. Acco). The effects of num

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41

Lee, Yun-ae. "Combined use of modified atmosphere packaging (MAP) and glucose (GOX) for shelf-life extension of fresh fish." Thesis, McGill University, 1990. http://digitool.Library.McGill.CA:80/R/?func=dbin-jump-full&object_id=59900.

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The fish processing industry is actively seeking for alternative methods of shelf life preservation and marketability of fresh fish, while at the same time economizing on energy costs. Two methods which fulfill both objectives are modified atmosphere packaging (MAP) and glucose oxidase (GOX)/Glucose dipping solutions. MAP is the packaging of perishable products in an atmosphere other than that of air and is used for the shelf life extension of beef, pork, fruits, vegetables and bakery products. GOX, either alone or in conjunction with MAP has the potential for shelf life extension of fresh fis

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42

Verardo, Vito <1977&gt. "Determination of bioactive and potentially toxic compounds in food: raw material analysis and shelf life evaluation." Doctoral thesis, Alma Mater Studiorum - Università di Bologna, 2009. http://amsdottorato.unibo.it/1521/.

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"Bioactive compounds" are extranutritional constituents that typically occur in small quantities in food. They are being intensively studied to evaluate their effects on health. Bioactive compounds include both water soluble compounds, such as phenolics, and lipidic substances such as n-3 fatty acids, tocopherols and sterols. Phenolic compounds, tocopherols and sterols are present in all plants and have been studied extensively in cereals, nuts and oil. n-3 fatty acids are present in fish and all around the vegetable kingdom. The aim of the present work was the determination of bioactiv

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43

Manios, Stavros G. "Investigating the impact of retail and household practices on the quality and safety of ready-to-eat and ready-to-cook foods." Thesis, Cranfield University, 2012. http://dspace.lib.cranfield.ac.uk/handle/1826/7940.

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Bacterial responses to environmental stresses may be easily observed and predicted under controlled laboratory conditions. However, realistic conditions encountered during manufacturing, in retail or in households may cause unpredicted responses of spoilage or pathogenic bacteria. Therefore it is essential to identify and understand the microbial dynamics under such conditions. The overall aim of the present study was to simulate the most common environmental conditions and consumer-style practices during storage or preparation of Ready-to-Eat (RTE) and Ready-to-Cook (RTC) products in the dome

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44

Parry-Hanson, Angela Araba Bondzewaa. "Combined boiling and irradiation treatment on the shelf life and safety of Ready-to-eat bovine tripe." Diss., Pretoria [s.n.], 2006. http://upetd.up.ac.za/thesis/available/etd-04042007-162719.

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Kim, Kee Deok. "Korea-U.S. trade negotiation on market access : dispute over the Korean shelf-life regulations for food products." Thesis, University of Kent, 2000. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.327445.

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Shearer, Christine Nicole. "Accelerated Shelf Life Determination of Antioxidant Stabilized High Oleic Sunflower and Canola Oils in Plastic Bottles." BYU ScholarsArchive, 2010. https://scholarsarchive.byu.edu/etd/2799.

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Vegetable oil is an important commodity; however, the majority of commercially available vegetable oils have a fairly short shelf life, which limits their usefulness for long term food storage, disaster relief, space travel, food aid programs, and military rations. Vegetable oils with high oleic acid and reduced linolenic acid contents, especially with added antioxidant combinations, were previously found to have significantly longer oil stability index (OSI) values than traditional vegetable oils. This study used accelerated shelf life testing to estimate the ambient shelf life of high oleic

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47

Su, Yen-Kan. "Effects of Potassium Lactate, Encapsulated Citric Acid and Storage Temperature on Microbial Growth and Shelf Life of Pork Sticks." DigitalCommons@USU, 1992. https://digitalcommons.usu.edu/etd/5393.

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A new product, pork sticks, was developed. Optimum shelf life and safety were major concerns associated with this product. Potassium lactate (3%) or citric acid (0.5%, 0.56%, 0.60% or 0.66%) was added to pork sticks to determine their effects on microbial growth, sensory evaluation, and shelf life when stored frozen (-20°C), refrigerated (2°C), or at room temperature (22°C). Two raw materials, pork blade meat (shoulder meat; 91% lean, 9% fat) and regular 80:20 pork trim (80% lean, 20% fat) were used. The consumer panel preferred lean pork sticks made from blade meat over high-fat pork sticks m

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48

Bowers, Jordan Whitney James McKee Shelly R. "The effect of acid marinades on Listeria monocytogenes, shelf-life, meat quality, and consumer acceptability of beef frankfurters." Auburn, Ala, 2009. http://hdl.handle.net/10415/1884.

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Pollock, Allison Maureen. "Characterization of pulsed light treatment on the shelf-life and safety of vacuum packaged cold smoked salmon." Thesis, McGill University, 2007. http://digitool.Library.McGill.CA:80/R/?func=dbin-jump-full&object_id=101165.

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Listeria monocytogenes is a common post-processing contaminant in ready-to-eat vacuum packaged (VP) cold smoked salmon. Since this psychrotrophic pathogen can grow at refrigerated temperatures (~4°C), other safety barriers in addition to temperature are needed to ensure the continued safety of VP cold smoked salmon. One such novel barrier could be the pulsed light (PL) treatment of the product prior to packaging or treating the product through a transparent package.<br>Pulsed light destruction kinetics of L. monocytogenes were evaluated while dispensed into a liquid media, on the surface of a

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Gandy, April Lynne. "THE EFFECT OF PASTEURIZATION TEMPERATURE ON CONSUMER ACCEPTABILITY, SENSORY CHARACTERISTICS, VOLATILE COMPOUND COMPOSITION, AND SHELF-LIFE OF FLUID MILK." MSSTATE, 2007. http://sun.library.msstate.edu/ETD-db/theses/available/etd-07022007-162142/.

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The relationship among consumer acceptability, descriptive sensory attributes, and shelf-life was determined for 2 % milk pasteurized at 77, 79, 82, or 85?aC. Pasteurization temperature had no effect (p>0.05) on shelf-life. Consumers preferred (p<0.05) 79?aC over other treatments on day 0; however, six days post-pasteurization 79?aC milk was only preferred (p<0.05) over 77?aC. Consumers were grouped into eight clusters based on product liking for both day 0 and 6 evaluations. The largest cluster liked all pasteurization treatments, and 79?aC was highly acceptable to all consumers that liked mi

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