Advanced Strategies to Preserve Quality and Extend Shelf Life of Foods
Material type:
TextLanguage: English Publication details: Basel MDPI - Multidisciplinary Digital Publishing Institute 2022Description: 1 online resource (226 p.)Content type: - text
- computer
- online resource
- 9783036539133
- 9783036539140
- books978-3-0365-3914-0
- Research & information: general
- algae extracts
- antibacterial
- antibacterial activity
- antimicrobial peptides
- antimicrobial polymers
- antioxidant
- antioxidant activity
- antioxidants
- Basella alba
- blackberry
- bottle aging
- breaded fish
- brook trout
- by-products recycling
- Ceylon spinach
- chilling/refrigeration
- cork stoppers
- cracking
- crosslinking
- edible coatings
- enoki mushroom
- film
- fish preservatives
- fish quality
- fish shelf life
- food packaging
- food safety
- food shelf life
- freezing
- fresh fish
- fruit and vegetable by-products
- fruit quality, nutraceutical value
- gray mold
- household food waste
- HS-SPME-GC/MS
- hyperbaric storage
- instrumental color
- Italian sparkling wines
- meat packaging
- microbiological quality
- n/a
- nanoemulsion coating
- olive oil by-products
- overwrapped packaging
- ozone treatment
- pathogens
- period after opening (PAO)
- physicochemical quality
- pork
- propolis
- pullulan/chitosan
- refrigerated storage
- sensory acceptability
- sensory quality
- shelf-life
- simulated retail display
- spoilage
- stability evaluation
- storage quality
- Sus scrofa
- sustainable food
- sweet cherry
- tarragon essential oil
- TBARS
- total carotenoids
- total phenolics
- trout fillets
- ultrasonication
- vacuum packaging
- volatile organic compounds
- whey protein isolate
- ZnONPs
Open Access Unrestricted online access star
This book includes recent research activities in the field of food quality assurance and shelf-life extension. The goal is to broaden our current knowledge of advanced approaches to guaranteeing the maintenance of the properties of packaged products during storage. Preservation strategies based on vacuum packaging, innovative active packaging, emerging technologies, and horticultural by-products are widely discussed in specific chapters. Taken together, these research studies constitute clear evidence that achieving food shelf-life extension is still a complex and multifaceted process. The book reflects advances made in the field and, with the addition of a chapter also covering the secondary shelf-life topic, it will provide the latest research for academics working in the field of novel processing, antimicrobial/antioxidant substances, by-product recycling and active packaging. The research collected in this book is ideal for those working in the food quality industry.
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