Results 21 to 30 of about 7,127,922 (264)

Improving marinade absorption and shelf life of vacuum packed marinated pork chops through the application of high pressure processing as a hurdle [PDF]

, 2019
peer-reviewedThe objective of this study was to determine the efficacy of HPP to accelerate marinade (piri-piri) absorption in pork chops and to study the effects on the physicochemical, sensory and microbiological characteristics during storage.
Duffy, Geraldine, Kerry, Joseph P., Cruz-Romero, Malco C., O’Neill, Ciara M.   +3 more
core   +1 more source

Evaluation of volatile organic compound release in modified atmosphere-packaged minced raw pork in relation to shelf-life

, 2022
S.51-61Volatile organic compounds (VOCs) released from fresh meat during storage have the potential to be reliable parameters for monitoring shelf-life and/or spoilage using simple sensors.
Zareian, Mohsen, Bremer, Phil J., Loos, Helene M., Silcock, Patrick, Beauchamp, Jonathan, Böhner, Nadine   +5 more
core   +1 more source

Extension of whole wheat breadstick shelf life by formulation and packaging strategies [PDF]

, 2015
Quality decay of whole wheat breadsticks during storage is caused by different deteriorative events, among which lipid oxidation and loss of crispness are the main phenomena. As a result, the formation of off-flavors and the texture worsening account for
S. Limbo, M. Lucisano, C. Alamprese, E. Verdina, C. Cappa, S. Ratti   +5 more
core   +1 more source

Comparative Study Between Citric Acid and Glutaraldehyde in the Crosslinking of Gelatine Hydrogels Reinforced with Cellulose Nanocrystals (CNC)

Gels
Hydrogels comprise three-dimensional networks of hydrophilic polymers and have attracted considerable interest in various sectors, including the biomedical, pharmaceutical, agricultural, and food industries. These materials offer significant benefits for
Diana Carmona-Cantillo, Rafael González-Cuello, Rodrigo Ortega-Toro   +2 more
doaj   +1 more source

Emerging technologies and food shelf life extension

, 2022
Even if the food industry is regarded as a sector with a low innovation rate, research on new technologies is continuously growing. Nutritional and sensory quality improvement are among the key drivers for innovation which have guided the recent ...
Licciardello F.
core  

The Stability and Shelf Life of Coffee Products

, 2016
Shelf life assessment of coffee derivatives is a complex task due to the wide number and heterogeneity of products belonging to this food category.
MANZOCCO, Lara, ANESE, Monica, CALLIGARIS, Sonia, NICOLI, Maria Cristina, M. Anese, L. Manzocco, S. Calligaris, M.C. Nicoli   +7 more
core   +1 more source

Ion-Exchange Selectivity in Alginate Egg-Box Models: Effect of the G-Rich and M-Rich Microenvironment on the Stabilization of Divalent Metal Cations

Polysaccharides
In this study, ion-exchange selectivity in alginate egg-box-type models containing guluronate-rich (PG) and mannuronate-rich (PM) microenvironments was investigated by density functional theory using a cluster–continuum approach in water.
Joaquín Hernández-Fernández, Rafael González-Cuello, Rodrigo Ortega-Toro   +2 more
doaj   +1 more source

Assessment of shelf-life of irradiated frozen chicken

, 2009
Food irradiation is the process of exposing food to controlled source of ionising radiation for the purpose of reduction of microbial load, destruction of pathogens and extension of product shelf-life.
Jenesson, P., Park, S.F., Alnasser, M.A., Tewfik, I., Mohammed Ali Alnasser, Simon F. Park, Ihab Tewfik, Paul Jenesson   +7 more
core   +1 more source

Selective Biosorption of Hg(II), Cd(II), and Pd(II) on Functionalized Chitosan (–SH/–COO⁻): A DFT Study with ESP/MEP and NCI/RGD Analyses

Sustainable Chemistry
In this work, density functional theory (DFT) was used to comparatively investigate the thermodynamic and electronic factors governing the association of Cd(II), Hg(II), and Pd(II) with native chitosan (CTS) and functionalized derivatives (CTS–COOH, CTS ...
Joaquín Hernández-Fernández, Rafael González-Cuello, Rodrigo Ortega-Toro   +2 more
doaj   +1 more source

Predicting Shelf-life of Ice Cream by Accelerated Conditions

Food Science of Animal Resources, 2018
Shelf-life is defined as the amount of time during which a food product retains its desired sensory, chemical, and physical characteristics while remaining safe for consumption.
Jung-Min Park, Jong-Ho Koh, Jin-Man Kim
doaj   +1 more source