LEADER 04482nam  2201213z- 450 
001 9910674011703321
005 20251023230136.0
035   $a(CKB)5680000000037609
035   $a(oapen)https://directory.doabooks.org/handle/20.500.12854/81059
035   $a(oapen)doab81059
035   $a(EXLCZ)995680000000037609
100   $a20202205d2022      |y         0
101 0 $aeng
135   $aurmn|---annan
181   $ctxt$2rdacontent
182   $cc$2rdamedia
183   $acr$2rdacarrier
200 00$aAdvanced Strategies to Preserve Quality and Extend Shelf Life of Foods
210   $aBasel$cMDPI - Multidisciplinary Digital Publishing Institute$d2022
215   $a1 online resource (226 p.)
311 08$a3-0365-3913-1 
311 08$a3-0365-3914-X 
330   $aThis 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.
606   $aResearch & information: general$2bicssc
610   $aalgae extracts
610   $aantibacterial
610   $aantibacterial activity
610   $aantimicrobial peptides
610   $aantimicrobial polymers
610   $aantioxidant
610   $aantioxidant activity
610   $aantioxidants
610   $aBasella alba
610   $ablackberry
610   $abottle aging
610   $abreaded fish
610   $abrook trout
610   $aby-products recycling
610   $aCeylon spinach
610   $achilling/refrigeration
610   $acork stoppers
610   $acracking
610   $acrosslinking
610   $aedible coatings
610   $aenoki mushroom
610   $afilm
610   $afish preservatives
610   $afish quality
610   $afish shelf life
610   $afood packaging
610   $afood safety
610   $afood shelf life
610   $afreezing
610   $afresh fish
610   $afruit and vegetable by-products
610   $afruit quality, nutraceutical value
610   $agray mold
610   $ahousehold food waste
610   $aHS-SPME-GC/MS
610   $ahyperbaric storage
610   $ainstrumental color
610   $aItalian sparkling wines
610   $ameat packaging
610   $amicrobiological quality
610   $an/a
610   $ananoemulsion coating
610   $aolive oil by-products
610   $aoverwrapped packaging
610   $aozone treatment
610   $apathogens
610   $aperiod after opening (PAO)
610   $aphysicochemical quality
610   $apork
610   $apropolis
610   $apullulan/chitosan
610   $arefrigerated storage
610   $asensory acceptability
610   $asensory quality
610   $ashelf-life
610   $asimulated retail display
610   $aspoilage
610   $astability evaluation
610   $astorage quality
610   $aSus scrofa
610   $asustainable food
610   $asweet cherry
610   $atarragon essential oil
610   $aTBARS
610   $atotal carotenoids
610   $atotal phenolics
610   $atrout fillets
610   $aultrasonication
610   $avacuum packaging
610   $avolatile organic compounds
610   $awhey protein isolate
610   $aZnONPs
615  7$aResearch & information: general
702   $aConte$b Amalia$4edt
702   $aDel Nobile$b Matteo Alessandro$4oth
702   $aConte$b Amalia$4oth
906   $aBOOK
912   $a9910674011703321
996   $aAdvanced Strategies to Preserve Quality and Extend Shelf Life of Foods$93060049
997   $aUNINA