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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.

Research & information: general --- olive oil by-products --- breaded fish --- fish shelf life --- fish quality --- sustainable food --- film --- whey protein isolate --- tarragon essential oil --- brook trout --- refrigerated storage --- physicochemical quality --- microbiological quality --- sensory quality --- shelf-life --- sweet cherry --- nanoemulsion coating --- cracking --- fruit quality, nutraceutical value --- crosslinking --- fresh fish --- spoilage --- chilling/refrigeration --- freezing --- edible coatings --- hyperbaric storage --- algae extracts --- antioxidants --- fish preservatives --- total carotenoids --- total phenolics --- trout fillets --- Ceylon spinach --- Basella alba --- ultrasonication --- antioxidant --- antibacterial activity --- pork --- Sus scrofa --- household food waste --- stability evaluation --- sensory acceptability --- period after opening (PAO) --- blackberry --- gray mold --- pathogens --- storage quality --- ozone treatment --- enoki mushroom --- ZnONPs --- propolis --- pullulan/chitosan --- antibacterial --- antioxidant activity --- meat packaging --- volatile organic compounds --- HS-SPME-GC/MS --- Italian sparkling wines --- cork stoppers --- bottle aging --- antimicrobial polymers --- antimicrobial peptides --- food safety --- food packaging --- instrumental color --- overwrapped packaging --- simulated retail display --- TBARS --- vacuum packaging --- fruit and vegetable by-products --- food shelf life --- by-products recycling --- n/a

Choose an application

• Reference Manager
• EndNote
• RefWorks (Direct export to RefWorks)

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.

Research & information: general --- olive oil by-products --- breaded fish --- fish shelf life --- fish quality --- sustainable food --- film --- whey protein isolate --- tarragon essential oil --- brook trout --- refrigerated storage --- physicochemical quality --- microbiological quality --- sensory quality --- shelf-life --- sweet cherry --- nanoemulsion coating --- cracking --- fruit quality, nutraceutical value --- crosslinking --- fresh fish --- spoilage --- chilling/refrigeration --- freezing --- edible coatings --- hyperbaric storage --- algae extracts --- antioxidants --- fish preservatives --- total carotenoids --- total phenolics --- trout fillets --- Ceylon spinach --- Basella alba --- ultrasonication --- antioxidant --- antibacterial activity --- pork --- Sus scrofa --- household food waste --- stability evaluation --- sensory acceptability --- period after opening (PAO) --- blackberry --- gray mold --- pathogens --- storage quality --- ozone treatment --- enoki mushroom --- ZnONPs --- propolis --- pullulan/chitosan --- antibacterial --- antioxidant activity --- meat packaging --- volatile organic compounds --- HS-SPME-GC/MS --- Italian sparkling wines --- cork stoppers --- bottle aging --- antimicrobial polymers --- antimicrobial peptides --- food safety --- food packaging --- instrumental color --- overwrapped packaging --- simulated retail display --- TBARS --- vacuum packaging --- fruit and vegetable by-products --- food shelf life --- by-products recycling --- olive oil by-products --- breaded fish --- fish shelf life --- fish quality --- sustainable food --- film --- whey protein isolate --- tarragon essential oil --- brook trout --- refrigerated storage --- physicochemical quality --- microbiological quality --- sensory quality --- shelf-life --- sweet cherry --- nanoemulsion coating --- cracking --- fruit quality, nutraceutical value --- crosslinking --- fresh fish --- spoilage --- chilling/refrigeration --- freezing --- edible coatings --- hyperbaric storage --- algae extracts --- antioxidants --- fish preservatives --- total carotenoids --- total phenolics --- trout fillets --- Ceylon spinach --- Basella alba --- ultrasonication --- antioxidant --- antibacterial activity --- pork --- Sus scrofa --- household food waste --- stability evaluation --- sensory acceptability --- period after opening (PAO) --- blackberry --- gray mold --- pathogens --- storage quality --- ozone treatment --- enoki mushroom --- ZnONPs --- propolis --- pullulan/chitosan --- antibacterial --- antioxidant activity --- meat packaging --- volatile organic compounds --- HS-SPME-GC/MS --- Italian sparkling wines --- cork stoppers --- bottle aging --- antimicrobial polymers --- antimicrobial peptides --- food safety --- food packaging --- instrumental color --- overwrapped packaging --- simulated retail display --- TBARS --- vacuum packaging --- fruit and vegetable by-products --- food shelf life --- by-products recycling

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Packaging and Food Preservation addresses three main topics: mass transport properties of packaging for food applications, development of active packaging, and new strategies to prolong food shelf life. More specifically, the book discusses several mathematical models, relevant research on active packaging, and case studies that highlight the best combination of technologies to prolong the shelf-life of principal food commodities.   Authors: Matteo Alessandro Del Nobile is Full Professor at the Department of Agricultural Sciences, Food, and Environment, University of Foggia, Italy. His main areas of interest include mass diffusion through polymeric materials, packaging structure design, and functional foods. These topics have been approached from both a theoretical and an experimental point of view. He has published over 150 papers on topics related to polymer and food science.   Amalia Conte is a Researcher at the Department of Agricultural Sciences, Food, and Environment, University of Foggia, Italy. Her main interests lie in the development and validation of food with functional properties, and the studying of preservation systems for fresh food. Conte is co-author of more than 80 scientific publications in international journals, and has presented numerous works at international conferences on food technology.

Chemistry --- Biochemical engineering --- Food science and technology --- bio-engineering --- biochemie --- chemie --- voedingsleer --- polymeren