Global ETD Search
Search theses and dissertations gathered from participating repositories worldwide. Every result links back to the library that holds it. No account is needed.
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Showing 1 to 15 of 15 for “"Shelf life extension"”.
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Shelf-life extension of home-made mahewu by adding Aloe vera powder
Department of Food Science and Technology
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Innovative treatments for shelf-life extension of whole and fresh-cut fruit
… a wide range of technologies to enable extended shelf-life. Many factors can lead to loss of quality in fresh product, hence the common description of these products as ‘perishable’. As a consequence normal factors such as transpiration and respiration lead ultimately to water loss and senescence …
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An investigation into novel bacteriocin producers isolated for shelf life extension of dairy products
This thesis investigates extension of the shelf life of dairy products and outlines the discovery and characterization of novel antimicrobials for application in food and health. The results demonstrate factors which affect the quality of yoghurt and extend the shelf life of pasteurised milk, and …
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The use of Pulsed Energy (Flashbast) technology in the shelf life extension of selected marine and freshwater fish species stored in ice
… (Flashbasttm) Technology (PET) to extend the shelf life of fresh fish fillets was studied. Unskinned fillets from fresh sea trout (Cynoscion regalis) and hybrid striped bass (Morone chrysops x ~ saxatilis) were treated with 7.45 Joules/cm² of PET, stored individually in sterile polyethylene …
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Application of intense pulsed light for surface sterilization and food quality improvement
… commercial feasibility with an approximate 50% shelf-life extension. Flashblast™ treatment caused photodegradation of most aflatoxin types when multiple flash sequences were employed. It was concluded that full spectrum Flashblast™ light is highly effective for the inactivation of microorganisms …
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Development and evaluation of low density polyethylene-based antimicrobial food packaging films containing natural agents
… odour to Cheddar cheese during storage. The shelf life extension of Cheddar cheese by AM films was affected by the type and concentration of the AM agent.
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Modified atmosphere packaging of ground turkey thigh meat
… (O₂) and carbon dioxide (CO₂), to prolong the shelf-life of ground turkey thigh meat. The effect of fat level and effectiveness of natural antioxidants were evaluated. Product quality was determined semi-weekly by sensory, microbial, chemical, and instrumental analysis to evaluate rancidity, …
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Isolation and characterisation of antifungal compounds from lactic acid bacteria and their application in wheat and gluten-free bread
… in breads. Their contribution to quality and shelf life extension on bread was compared and related to their metabolic activity and substrate features. Moreover, the quantity of antifungal carboxylic acids produced during sourdough fermentation was analysed. Overall a specific profile of …
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Survival of Listeria monocytogenes on Blueberries (Vaccinium corymbosum) and Shelf Life Determination under Controlled Atmosphere Storage
… extract. The growth of L. monocytogenes and shelf life extension of fresh blueberries were evaluated after storage at 4 deg C or 12 deg C under different controlled atmosphere conditions, including air (control); 5% O2 and 15% CO2, 80% N2 (CAS); or ozone gas (O3) 4ppm at 4 deg C or 2.5ppm at …
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Preparation of juice concentrates by nonthermal processing technologies: a multiple hurdle approach
… technology that could potentially extend the shelf-life of the concentrate.This work successfully demonstrated the use of FO and combined RO and FO in concentrating Concord grape and cranberry juices, respectively. Both juices achieved >50 °Brix after the concentration process. Different draw …
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Chemical and physical stability of spray-dried and glass encapsulated spray-dried flavors stored below their glass transition temperatures
Product shelf life is among the top concerns of the flavor industry. The purpose of this study was to investigate multiple encapsulation technology (MET) for the extension of the limited shelf life of readily volatilized and/or oxidized spray-dry flavors. MET is the use of a quenched melted …
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Reduction of salt in yeasted wheat bread: impact on bread quality and solutions using sourdough fermented by functional lactic acid bacteria strains
… the final bread quality characteristics such as shelf-life, bread volume and sensory characteristics, all deviating from the bakers’ and consumers’ expectations. This work addresses the feasibility of NaCl reduction in wheat bread focusing on options to compensate NaCl with the use of functional …
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Evaluation of high intensity ultrasound on plant based lipid blends, containing health-promoting lipids, as an alternative to hydrogenation for plastic fat development
… already been documented as providing increased shelf-life stability by resisting lipid oxidation. Additionally, it has been suggested that consumption of endogenous plant antioxidants may have biological function providing potential resistance to certain cancers and cardiovascular disease. This …
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Sustainable food process engineering
… with increasing turnovers, supporting different life styles, e.g., eating on the go, fast and simplified product preparation as well as healthy eating. Seafood products provide essential nutrients and are a valuable food source, rich in nutrients that are particularly important for elderly …