Advances in Shelf Life Technology for the Food Industry

Date: March 21, 2013
Price:
US$ 240.00
Publisher: Food Technology Intelligence Inc.
Report type: Strategic Report
Delivery: E-mail Delivery (PDF), Online Subscription, Hard Copy Mail Delivery
ID: A835B584E50EN
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Advances in Shelf Life Technology for the Food Industry
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Food researchers face numerous challenges when trying to develop a product that retains its quality during its shelf life. Unfortunately, it’s practically impossible to directly control the environments a product experiences once it’s in the distribution channel. Shelf life is determined not only by a food’s chemical nature, but also by the way it has been processed, packaged, distributed and stored.

Products may lose their nutritive value and undergo subtle chemical and physical changes during long-term storage, even if they do not spoil. A major problem that products experience involves fluctuating or inadequate temperatures during their storage.

Adjusting product formulations to obtain the optimum shelf life will always remain a challenge. However, a number of technical advances have emerged in recent years that will help us improve the storage life of products. Food Technology Intelligence, Inc. publishes a report—newly updated and revised—highlighting many of these develop- ments. Advances in Shelf Life Technology for the Food Industry analyzes many shelf life optimization and exten- sion techniques. The report focuses on technologies critical to product development and market success.

With this report, you have an opportunity to learn more about several shelf life optimization techniques that have been developed at universities, companies and government research labs worldwide. These developments will help advance your efforts in this area. Among the techniques and processes analyzed in this report:
  • Combining nisin and reduced pH to improve the shelf life of ultrapasteurized liquid whole eggs.
  • Oxygen-free packaging that increases shelf life 50%.
  • Extend the shelf life of tortillas using fungal amylases.
Some of these processes are still under development but have commercial potential. Others have completed develop- ment and are waiting to be licensed or transferred to industry by collaborating with the developers. Contact informa- tion is provided for the key scientists, enabling you to get in touch with the experts with whom you can collaborate on innovation research.

Order Advances in Shelf Life Technology for the Food Industry today and take advantage of the innovations that will help you attain your product goals.
1. PERSPECTIVE

Challenges abound when maintaining food quality and shelf life
  Perishability
  Storage environments
  Nutritional issues

2. TREATMENTS, ADDITIVES, ANTIMICROBIAL SYSTEMS

Develop novel polysaccharides
Develop biopolymers for packaging applications
Substitute shortening with waxy wheat for skinny bread
Research into milk's inherent antimicrobial system to extend shelf life
Improving the shelf life of beef
Extend the shelf life of tortillas using fungal amylases
Nisin and reduced pH improve shelf life and safety of ultrapasteurized liquid whole eggs
Compound accelerates fruit ripening, slows softening after harvest
High-oleic peanut oil extends shelf life of other varieties
Inhibit oxidation using electroreduction technology
Chemical preservatives extend the shelf life of hummus
A novel approach improves shelf life of sterol-containing vegetable fat spreads

3. PULSED VOLTAGES

Pulsed electric fields preserve horchata beverage

4. ATMOSPHERES

License oxygen indicator technology
Active packaging, atmosphere control optimize shelf life
Oxygen-free packaging extends shelf life 50%
Carbon dioxide inhibits microbial growth, extends shelf life of milk
Inactivate spoilage enzymes using carbon dioxide
Modeling MAP of fresh produce
Track carbon dioxide concentrations in MAP systems
Advances in printed intelligence
Advances in smart packaging optimize product monitoring
RFID technology to find broad markets
Vacuum-skin packaging extends shelf life of ready-to-eat, fresh-cut asparagus

5. IRRADIATION

Irradiation leads to doubling of shelf life in meats
Gamma irradiation reduces microbial load, extends shelf life of
Korean traditional rice bread

6. MODELING

Modeling facilitates shelf life packaging
Model time and temperature to monitor fish shelf life
Use neural networks to improve product quality and life

7. BLANCHING

Microwave blanching superior in preserving vegetables

8. COATINGS AND FILMS

Investigate edible films, honey to extend shelf life
Investigate edible coatings from fruit purees
Edible film kills Salmonella on tomatoes, extends firmness and color retention
A fresh way to preserve fruit
Characterizing, optimizing mass transfer properties of edible films
Edible films, coatings from soy protein
Fresh-cut potato cubes coated with chitosan maintain quality
Consider a new bulgur product with vegetables

9. ADDITIONAL DEVELOPMENTS

Extracts find antimicrobial applications
Vacuum packaging, refrigeration improve storage quality of fresh-cut green onions
New indicator determines freshness and quality changes of meat products
Plant extracts minimize antioxidant activity
Cold temperature key to bagged salad quality
Aluminum foil in juice packaging extends product shelf life
Prolong the shelf life of bratwurst sausages using high hydrostatic pressure
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