04482nam 2201213z- 450 991067401170332120251023230136.0(CKB)5680000000037609(oapen)https://directory.doabooks.org/handle/20.500.12854/81059(oapen)doab81059(EXLCZ)99568000000003760920202205d2022 |y 0engurmn|---annantxtrdacontentcrdamediacrrdacarrierAdvanced Strategies to Preserve Quality and Extend Shelf Life of FoodsBaselMDPI - Multidisciplinary Digital Publishing Institute20221 online resource (226 p.)3-0365-3913-1 3-0365-3914-X 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: generalbicsscalgae extractsantibacterialantibacterial activityantimicrobial peptidesantimicrobial polymersantioxidantantioxidant activityantioxidantsBasella albablackberrybottle agingbreaded fishbrook troutby-products recyclingCeylon spinachchilling/refrigerationcork stopperscrackingcrosslinkingedible coatingsenoki mushroomfilmfish preservativesfish qualityfish shelf lifefood packagingfood safetyfood shelf lifefreezingfresh fishfruit and vegetable by-productsfruit quality, nutraceutical valuegray moldhousehold food wasteHS-SPME-GC/MShyperbaric storageinstrumental colorItalian sparkling winesmeat packagingmicrobiological qualityn/ananoemulsion coatingolive oil by-productsoverwrapped packagingozone treatmentpathogensperiod after opening (PAO)physicochemical qualityporkpropolispullulan/chitosanrefrigerated storagesensory acceptabilitysensory qualityshelf-lifesimulated retail displayspoilagestability evaluationstorage qualitySus scrofasustainable foodsweet cherrytarragon essential oilTBARStotal carotenoidstotal phenolicstrout filletsultrasonicationvacuum packagingvolatile organic compoundswhey protein isolateZnONPsResearch & information: generalConte AmaliaedtDel Nobile Matteo AlessandroothConte AmaliaothBOOK9910674011703321Advanced Strategies to Preserve Quality and Extend Shelf Life of Foods3060049UNINA