Reprint

Advanced Strategies to Preserve Quality and Extend Shelf Life of Foods

Edited by
April 2022
226 pages
  • ISBN978-3-0365-3913-3 (Hardback)
  • ISBN978-3-0365-3914-0 (PDF)

This is a Reprint of the Special Issue Advanced Strategies to Preserve Quality and Extend Shelf Life of Foods that was published in

Biology & Life Sciences
Chemistry & Materials Science
Engineering
Public Health & Healthcare
Summary

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.

Format
  • Hardback
License and Copyright
© 2022 by the authors; CC BY-NC-ND license
Keywords
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; shelf-life; 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; fresh fish; spoilage; fish quality; food safety; food packaging; instrumental color; overwrapped packaging; simulated retail display; TBARS; vacuum packaging; fruit and vegetable by-products; food shelf life; sustainable food; by-products recycling; n/a