Research and Markets: Advances in Shelf Life Technology for the Food Industry: a Guide to New Techniques That Help Extend Product Shelf Life.Business Editors DUBLIN, Ireland--(BUSINESS WIRE)--May 4, 2004 Research and Markets (http://www.researchandmarkets.com) has announced the addition of Advances in Shelf Life Technology for the Food Industry: A guide to new techniques that help extend product shelf life to their offering. 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 nutritive /nu·tri·tive/ (noo´tri-tiv) nutritional. nu·tri·tive adj. 1. Of or relating to nutrition. 2. Nutritious; nourishing. value and undergo subtle chemical and physical changes during long-term storage, even if they do not spoil spoil v. spoiled or spoilt , spoil·ing, spoils v.tr. 1. a. To impair the value or quality of. b. To damage irreparably; ruin. 2. . A major problem that products experience involves fluctuating fluc·tu·ate v. fluc·tu·at·ed, fluc·tu·at·ing, fluc·tu·ates v.intr. 1. To vary irregularly. See Synonyms at swing. 2. To rise and fall in or as if in waves; undulate. v. 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. 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 optimization Field of applied mathematics whose principles and methods are used to solve quantitative problems in disciplines including physics, biology, engineering, and economics. techniques that have been developed at universities, companies and government research labs worldwide. These developments will help advance your company's efforts in this area. Among the techniques and processes analyzed an·a·lyze tr.v. an·a·lyzed, an·a·lyz·ing, an·a·lyz·es 1. To examine methodically by separating into parts and studying their interrelations. 2. Chemistry To make a chemical analysis of. 3. in this report: A calcium treatment that extends the shelf life of melons. A way to control tomato hormone levels to optimize their life expectancy Life Expectancy 1. The age until which a person is expected to live. 2. The remaining number of years an individual is expected to live, based on IRS issued life expectancy tables. . Combining nissin and reduced pH to improve the shelf life of ultrapasteurized liquid whole eggs. Oxygen-free packaging that increases shelf life 50%. Fungal fungal /fun·gal/ (fun´g'l) fungous; pertaining to fungi. fun·gal or fun·gous adj. 1. Of, relating to, resembling, or characteristic of a fungus. 2. amylases that extend the shelf life of tortillas. Ultralow blanching
Some of these processes are still under development but have commercial potential. Others have completed development and are waiting to be licensed or transferred to industry by collaborating with the developers. Contact information is provided for the key scientists, enabling you to contact the experts with whom you can collaborate on innovation research. For more information visit http://www.researchandmarkets.com/reports/c1708 |
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