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Edible films and coatings for shelf life extension of mango: a review
Critical reviews in food science and nutrition, 2020Edible films and coatings are eco-friendly promising materials for preserving the quality and extending the shelf life of fresh and minimally-processed fruits.
Elham Tavassoli-Kafrani +4 more
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2022
This thesis was scanned from the print manuscript for digital preservation and is copyright the author. Researchers can access this thesis by asking their local university, institution or public library to make a request on their behalf. Monash staff and postgraduate students can use the link in the References field.
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This thesis was scanned from the print manuscript for digital preservation and is copyright the author. Researchers can access this thesis by asking their local university, institution or public library to make a request on their behalf. Monash staff and postgraduate students can use the link in the References field.
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Nanotechnology – A shelf life extension strategy for fruits and vegetables
Critical reviews in food science and nutrition, 2020Most harvested fruits and vegetables cannot be stored in natural conditions for a satisfactory shelf life duration due to their perishable nature.
Wenchao Liu, Min Zhang, B. Bhandari
semanticscholar +1 more source
The Stability and Shelf-life of Food [PDF]
, 2000 Part 1 Analysing shelf-life: Glass transition and microbial stability Modelling shelf-life Sensory evaluation methods for shelf-life assessment Accelerated shelf-life tests Advanced instrumental methods: the use of H relaxation NMR to monitor starch retrogradation.
Persis Subramaniam, David Kilcast
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Proceedings of the Royal Society of London. Series B. Biological Sciences, 1975
These apparently mundane and pedestrian topics have grown in world economic importance recently, and such currently fashionable words and phrases as conservation, total world supplies, waste prevention, must now be involved under these headings. Good storage conditions are probably more involved with temperature than any other single physical factor ...
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These apparently mundane and pedestrian topics have grown in world economic importance recently, and such currently fashionable words and phrases as conservation, total world supplies, waste prevention, must now be involved under these headings. Good storage conditions are probably more involved with temperature than any other single physical factor ...
openaire +3 more sources
The Journal of the Science of Food and Agriculture, 2020
As widely accepted, the quality decay of freshly baked bread that affects product shelf life is the results of a complex multifactorial process that involves physical staling, together with microbiological, chemical, and sensorial spoilage.
I. Taglieri +6 more
semanticscholar +1 more source
As widely accepted, the quality decay of freshly baked bread that affects product shelf life is the results of a complex multifactorial process that involves physical staling, together with microbiological, chemical, and sensorial spoilage.
I. Taglieri +6 more
semanticscholar +1 more source
, 1987 The term ‘shelf life’ is generally understood to be the duration of that period, between packing a product and using it, for which the quality of the product remains acceptable to the product user. An attempt to predict this period from data on the product, the pack and the distribution and storage conditions is appropriate where alternative packaging ...
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A Multilayered Edible Coating to Extend Produce Shelf Life
, 2020In this study, a new edible coating material with enhanced mechanical and gas barrier properties was studied by coupling silk fibroin (SF) with poly(vinyl alcohol) (PVOH).
E. Ruggeri +5 more
semanticscholar +1 more source
2002
The processing and supply of fish products is a huge global business. Like other sectors of the food industry it depends on providing products which are both safe and which meet consumers' increasingly demanding requirements for quality. With its distinguished editor and international team of contributors, Safety and quality issues in fish processing ...
Barbosa, A, Bremner, H A, Vaz-Pires, P
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The processing and supply of fish products is a huge global business. Like other sectors of the food industry it depends on providing products which are both safe and which meet consumers' increasingly demanding requirements for quality. With its distinguished editor and international team of contributors, Safety and quality issues in fish processing ...
Barbosa, A, Bremner, H A, Vaz-Pires, P
openaire +2 more sources