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The shelf-life of a product is critical in determining both its quality and profitability. This important collection reviews the key factors in determining shelf-life and how it can be measured.Part one examines the factors affecting shelf-life and spoilage, including individual chapters on the major types of food spoilage, the role of moisture and temperature, spoilage yeasts, the Maillard reaction and the factors underlying lipid oxidation. Part two addresses the best ways of measuring the shelf-life of foods, with chapters on modelling food spoilage, measuring and modelling glass tr

Voedselveiligheid --- Voedingsmiddelen : houdbaarheid --- 664.75 --- Food spoilage --- Food --- Date marking of food --- Food dating --- Freshness dating of food --- Open code dating of food --- Open dating of food --- Open shelf-life dating of food --- Pull dates of food --- Shelf-life dating of food --- Spoilage of food --- Food adulteration and inspection --- Shelf-life dating --- Labeling --- Microbiology --- Preservation --- Aliments -- Datage. --- Food -- Shelf-life dating. --- Food spoilage. --- Storage. --- Shelf-life dating.

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Vibrational spectroscopy techniques, which have traditionally been used to provide non-destructive, rapid, and relevant information on microbial systematics, are useful for classification and identification. In conjunction with advanced chemometrics, infrared spectroscopy enables the biochemical signatures from microbiological structures to be extracted and analysed. In addition, a number of recent studies have shown that Fourier Transform Infrared (FT-IR) spectroscopy can help to understand the molecular basis of events, such as the adaptive tolerance responses expressed by bacteria when exposed to stress conditions in the environment, i.e. environments that cells confront in food and during food processing. The proposed Brief will discuss the published experimental techniques, data-processing algorithms, and approaches used in FT-IR spectroscopy to assist in the characterization and identification of microorganisms, to assess the mechanisms of bacterial inactivation by food processing technologies and antimicrobial compounds, to monitor the spore and membrane properties of foodborne pathogens in changing environments, to detect stress-injured microorganisms in food-related environments, to assess dynamic changes in bacterial populations, and to study bacterial tolerance responses.

Food -- Shelf-life dating. --- Food --- Fourier transform infrared spectroscopy --- Infrared spectroscopy --- Biology --- Health & Biological Sciences --- Biomedical Engineering --- Microbiology & Immunology --- Microbiology --- Fourier transform infrared spectroscopy. --- Infrared spectroscopy. --- Microbiology. --- Infra-red spectrometry --- Infrared spectrometry --- Spectrometry, Infrared --- Spectroscopy, Infrared --- FTIR spectroscopy --- Bacteriology --- Chemistry. --- Spectroscopy. --- Food Science. --- Spectroscopy/Spectrometry. --- Applied Microbiology. --- Biotechnology. --- Optical spectroscopy --- Fourier transform spectroscopy --- Sanitary microbiology --- Food science. --- Microbial biology --- Microorganisms --- Analysis, Spectrum --- Spectra --- Spectrochemical analysis --- Spectrochemistry --- Spectroscopy --- Chemistry, Analytic --- Interferometry --- Optics --- Radiation --- Wave-motion, Theory of --- Absorption spectra --- Light --- Spectroscope --- Science --- Qualitative --- Spectrometry --- Food—Biotechnology. --- Analytical chemistry

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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.

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

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The rapid increase in the emergence of antibiotic-resistant bacterial strains, combined with a dwindling rate of discovery of novel antibiotic molecules, has created an alarming issue worldwide. Although the occurrence of resistance in microbes is a natural process, the overuse of antibiotics is known to increase the rate of resistance evolution. Under antibiotic treatment, susceptible bacteria inevitably die, while resistant microorganisms proliferate under reduced competition. Therefore, the out-of-control use of antibiotics eliminates drug-susceptible species that would naturally limit the expansion of resistant species. In addition, the ability of many microbial species to grow as a biofilm has further complicated the treatment of infections with conventional antibiotics. A number of corrective measures are currently being explored to reverse or slow antibiotic resistance evolution, Among which one of the most promising solutions is the development of polymer-based antimicrobial compounds. In this Special Issue, different polymer systems able to prevent or treat biofilm formation, including cationic polymers, antibacterial peptide-mimetic polymers, polymers or composites able to load and release bioactive molecules, and antifouling polymers able to repel microbes by physical or chemical mechanisms are reported. Their applications in the design and fabrication of medical devices, in food packaging, and as drug carriers is investigated.

imidization --- antifouling materials --- n/a --- UV-induced polymerization --- 2-hydroxyethyl methacrylate --- additive manufacturing --- antimicrobial resistance --- biofilm --- antibacterial peptides --- ocular infections --- food shelf-life --- hemolytic activity --- polyamide 11 --- coatings from nanoparticles --- polymeric surfaces --- microbial biofilm --- ?-chymotrypsin --- antimicrobial properties --- linear low-density polyethylene --- drug delivery systems --- ESKAPE pathogens --- halictine --- composites --- foodborne pathogens --- layered double hydroxides --- cuprous oxide nanoparticles --- multifunctional hybrid systems --- microbicidal coatings --- adhesives --- acrylates --- quaternization --- polymeric biocide --- biocompatible polymer --- surface functionalization --- sol-gel preparation --- antifouling --- antimicrobial peptides --- polymerizable quaternary ammonium salts --- antibiofilm activity --- polymeric films --- antibacterial activity --- bionanocomposites --- cationic polymers --- Escherichia coli --- antibacterial --- biofilm methods --- drug delivery --- circular dichroism --- coatings wettability --- antimicrobial polymers --- fluorescence --- Staphylococcus aureus --- biofilm analysis --- polyethylene glycol --- copolymerization --- dynamic light scattering --- physiological salt --- copper paint --- medical device-related infections --- olive mill wastewater --- Acinetobacter baumannii --- anti-biofilm surface --- additives --- periodontitis --- periodontal biofilms --- antimicrobial peptide --- segmented polyurethanes --- plastic materials --- biocompatible systems --- bactericidal coatings --- bacteria viability --- wound dressings --- ordered mesoporous silica --- quaternary ammonium --- multidrug-resistant --- antimicrobial polymer --- biofilm devices --- biofilm on contact lenses --- water disinfection --- amorphous materials --- polymers --- infrared spectroscopy --- quaternary ammonium salts --- lipopeptides --- antibacterial properties --- thermal stability --- proteinase --- active packaging --- antibacterial polymers --- anti-biofilm surfaces --- 3D printing --- drug carrier --- persister cells