Search results for "SHELF-LIFE"
showing 10 items of 45 documents
Use of Spectroscopic Techniques to Monitor Changes in Food Quality during Application of Natural Preservatives: A Review
2020
Publisher's version (útgefin grein)
A new approach to predict the fish fillet shelf-life in presence of natural preservative agents
2017
Three data sets concerning the behaviour of spoilage flora of fillets treated with natural preservative substances (NPS) were used to construct a new kind of mathematical predictive model. This model, unlike other ones, allows expressing the antibacterial effect of the NPS separately from the prediction of the growth rate. This approach, based on the introduction of a parameter into the predictive primary model, produced a good fitting of observed data and allowed characterising quantitatively the increase of shelf-life of fillets.
Frigoconservazione ed edible coating per la conservazione post-raccolta dei frutti della pesca Settembrina
2018
Da quanto emerso dai dati strumentali, l’applicazione del rivestimento a base di Aloe sui frutti di pesca “Settembrina”, sia in maniera singola che congiunta con 1 MCP, consente di rallentare i processi metabolici, permettendo, quindi, il mantenimento del colore dei frutti nel tempo e prevenendo la degradazione di tutti i composti nutrizionali e bioattivi utili a conferire al frutto serbevolezza e pregevoli caratteristiche organolettiche. Quanto riscontrato, si potrebbe tradurre in un vantaggio per il produttore che, usufruendo di una tecnologia semplice ed ecosostenibile dal punto di vista ambientale, potrebbe offrire al consumatore frutti dalla elevata shelf life con elevati standard qual…
Gelso: disidratazione ad essiccazione ad aria calda per la sua conservazione
2020
L’obiettivo di questo lavoro è stato quello di valutare la possibilità di disidratare con aria calda frutti di gelso, cercando di ottenere un prodotto nuovo contribuendo alla risoluzione dei problemi legati alla sua diffusione. L’obiettivo di questo lavoro è stato quello di valutare la possibilità di disidratare con aria calda frutti di gelso, cercando di ottenere un prodotto nuovo contribuendo alla risoluzione dei problemi legati alla sua diffusione.
Quality changes during postharvest life in white fleshed peach (Prunus Persica L. Batsch) fruits: Preliminary observations
2016
Sicilian white flesh peach fruits ecotypes are characterized by a persistent aroma and excellent flavor that is highly appreciated by consumers. Nevertheless, they reach only regional markets, because of fruit sensitivity to decay and the poor information about their postharvest physiology and shelf-life. In this trial, we studied quality changes during postharvest life of non-melting white-flesh peach ecotypes ‘Tudia’, ‘Bella di Bivona’ and the cultivar ‘Daniela’. Fruits were collected at commercial ripening: a first group was submitted to analytical evaluations and another one was stored (2°C, 90% RH) for 32 days. During this storage period, fruits were submitted to four shelf-life period…
Effetti dell’applicazione di Edible Coating sul comportamento fisiologico e sulle caratteristiche fisico-chimiche, nutrizionali e sensoriali in prodo…
2021
L’incremento demografico e il cambiamento dei ritmi e degli stili di vita della società moderna hanno visto un mercato sempre più globalizzato nonché lo sviluppo di nuove dinamiche nel settore agroalimentare e la crescente richiesta da parte dei consumatori di prodotti pronti al consumo. Le industrie agro-alimentari rispondono a questa richiesta con i prodotti appartenenti alla categoria della IV gamma (detti anche fresh-cut o ready to eat), ossia frutta e verdura fresca, lavata, tagliata, confezionata in packaging personalizzati e posta nei banchi refrigerati della grande distribuzione organizzata (GDO). Nell’ambito del triennio del Dottorato di Ricerca si è scelto di approfondire una dell…
Monitoring the Shelf-Life of Minimally Processed Fresh-Cut Apple Slices By Physical–Chemical Analysis and Electronic Nose
2014
Fresh-cut apples, in slices or in cubes, are minimally processed products, which are currently collecting a great interest by fruit marketers for their promising diffusion. Their shelf life, from a microbiological point of view, has been fixed about 2 or 3 weeks under refrigeration. However in a few days they undergo biochemical degradations with production of off-flavors and texture breakdown. In this work, the change of aromatic fingerprint of apple slices packaged in air and in a modified atmosphere (with 100% N2) and stored at 4°C was measured, by using a commercial electronic nose. The obtained data were also compared with sensory evaluation of judge’s panel. Moreover, quality paramete…
Effects of xanthan gum and calcium ascorbate treatments on color and nutritional quality of fresh cut pear fruit
2023
Edible coatings may be used to extend the shelf life of fresh-cut fruit products by controlling respiration and transpiration reducing overall quality decay. In this study, the effects of xanthan gum, combined with calcium ascorbate treatment, on color and nutritional quality of fresh-cut pear fruit were investigated. Fresh-cut pear fruit were processed with dipping for 4 different treatments: 2% xanthan gum solution with 2% calcium ascorbate (XAC); 2% xanthan gum solution (XAN); 2% ascorbate calcium solution (CAL) and distilled water for control (CTR). Fruit treated were stored at 5°C for 3, 5, 7 and 10 days. At each storage period, visual quality and flavor score, ascorbic acid and phenol…
Attitudine alla frigo-conservazione di frutti di pesco (Prunus Persica L. Batsch) a polpa bianca
2014
Analysis of microbiological variation in PDO Vastedda della valle del Belìce cheese during the storage period
2011
The PDO “Vastedda della valle del Belìce” is a Sicilian pasta filata sheep cheese, made from raw milk without starter addition. It is a small round cheese without rind, weighing about 500-700 g. It is cheese is marketed also out of Sicily to allow its marketing and to prolong its shelf-life. The aim of this work was to evaluate the variation of microbiological parameters during the shelf-life period. Then 162 Vastedda cheeses from 18 cheese-making processes in 7 farms have been analysed at different times of storage at 4°C (0, 15, 30, 45, 60, 75, 90, 105, 120 days). Coliforms and E. coli were detected into 7/18 cheese-making processes and their count decreased during the storage period. Ent…