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Research Highlights: Lipid Technology 10/2007

โœ Scribed by Frank D. Gunstone

Publisher
Wiley (John Wiley & Sons)
Year
2007
Tongue
English
Weight
183 KB
Volume
19
Category
Article
ISSN
0956-666X

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โœฆ Synopsis

New technologies for extending shelf life

Factors affecting the keeping qualities of a range of foods including fresh farmed cod, fresh meat, extruded oats, cream cheese, butter, fresh ground beef, smoked salmon, and turkey thighs have been examined. Factors are selected as appropriate from packaging in carbon dioxide, time-temperature indicators, light, oxygen, packaging, protective bacteriocin-producing cultures, and antioxidative marinades containing herb extracts. Positive benefits for shelf life are discussed for each food.

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