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Shelf-Life Of Packaged Foods.

Edited by Luciano Piergiovanni and Sara Limbo Published 2004 Paperback 408 Pages Price: 64.00 [pounds sterling] Italy: Chiriotti Editori--Pinerolo

The 58 papers and posters produced at the National Conference organised by the GSICA (Gruupo Scientific Italiano di Confezionamento Alimentare) in Milan, are collected in this volume, a special issue of the international "Italian Journal of Food Science".

The three day conference--from 11-13 June 2003--was organised into the following three sessions:

* Shelf-life modelling--introduced by Prof Kit L. Yam's paper (Rutger University, NJ, USA) and inclusive of the contributions concerning packaged Foods shelf-life predictions, material barrier properties expectations, foods degradation kinetics, and food risks predictions;

* New technologies for extending shelf-life--opened by Prof Joseph H. Hotchkiss' main lecture (Cornell University, NY, USA) and going on with papers related to new packaging materials, innovative packaging tools, new foods stabilisation technologies and innovative risk reduction techniques;

* Shelf-life testing--introduced by Prof H. Hofstra's paper (TNO, Netherlands) and collecting works regarding non-invasive analytical techniques, quality indicators, package functional properties analysis, and new procedures of hazard analysis.

Chapter Titles:

Session I Shelf-life modelling: An overview of shelf-life models for packaged foods. Lectures: The sensory and consumer approach to the shelf-life of foods; Effect of composition and viscosity on carotenoid oxidation rate; Effect of the physical state of lipids on shelf-life of frozen foods; The prediction of shelf-life of cheese on the basis of storage temperature; Effects of storage temperature, oxygen level and lightness on shelf-life of brown parboiled rice; shelf-life prediction of sliced fresh apples; Instrumental texture determination of Ricotta cheese during storage; Modelling the barrier properties of nylon film destined for food packaging applications. Posters: A ready-to-eat food: steamed carrots in protective atmosphere packages; Time-temperature exposure of fresh milk during commercial life; Accurate determination of pressure, composition and amount of unfilled volume (UFV) in packaged foods, Set up of a new quasi-automatic device; Accelerated shelf-life testing: possible applications of a new instrument (Oxitest) to oxygen sensitive food products.

Session II New technologies for extending shelf-life: Current and future packaging approaches to extended shelf-life of foods. Lectures: Product innovation in food science: ready to eat products; Behaviour of film wrapped Ponkan mandarins treated with imazalil and sodium carbonate; Biopreservation of fresh vegetables: microbiology and ecology; Polysaccharide-lipid edible coating as water vapour barrier: application to bakery products; the influence of using different packaging on the quality decay kinetics of "Cuccia"; Effectiveness of pasteurisation of Alicyclobacillus acidoterrestris spores in the presence of low molecular weight chitosan; Superficial treatment using plasma processes on polymer films used for packaging; Study and development of an antimicrobial packaging system, based on the release of silver ions; Potentiality of PEEKWC as a new material in food packaging; Study of an innovative PET (Polyethylene terephthalate) packaging for mayonnaise and evaluation of product shelf-life. Posters: Prediction of water permeability of flexible multilayer films intended for food packaging applications; the influence of using packaging films with different permeabilities on the quality decay kinetic of plum tomato (Pomodorino Datterino); Study of apple slice preservation by combined methods technology; Quality evaluation of pastries with an almond paste base; Controlled release of active compounds from antimicrobial films intended for food packaging applications; Biological oxygen scavengers for the maintenance of brief maturation dairy products; Antimicrobial and antioxidative packaging material incorporating nisin and [alpha]-tocopherol to extend shelf-life of perishable foods; Performance comparison of PVC and PE cling film by means of shelf-life evaluation tests; Performance evaluation of active EPS tray for fresh bass fillet.

Session III shelf-life testing: An overview of methods and procedures for shelf-life testing. Lectures: shelf-life monitoring and modelling by e-nose and image-analysis; shelf-life study of packed industrial Ricotta cheese; Volatile compounds as indicators of microbial spoilage; Influence of the oxygen barrier properties of the package on the shelf-life of extra virgin olive oil; Water vapour barrier properties of biodegradable films; shelf-life of Brassica Rapa L. var. Silvestris in protective atmosphere packaging; Blood orange slices minimally transformed: chemical, microbiological and sensory studies; Combined technologies to improve quality of reconstituted apple cubes during processing and storage; Specific spoilage organisms and shelf-life of green olives directly fermented in ready-to-sell packages; Influence of temperature on the quality factors of shredded carrots. Posters: Evaluation of HME as a marker of the shelf-life of honey; Non-conventional analytical indices to evaluate the quality of the covering oil during the shelf-life of preserved vegetables; Effect of superheated water cooking on some textural characteristics of cuttlefish (Sepia officinalis); the influence of water activity on physico-chemical characteristics of edible coatings; Influence of packaging material on bread characteristics; Use of recent analytical parameters to evaluate the quality of refined oils used as a covering medium for canned fish; Potential use of "Ponkan" and "Page" mandarins as minimally processed fruit; Method for evaluating the barrier properties of food packaging versus external pollutants; shelf-life study of Taleggio cheese packed with paper or in modified atmosphere and comparison of analytical methods for ammonia detection; shelf-life extension of minimally processed artichokes; Study on sorption of flavour compounds from wine by polyethylene film; Preliminary study for the extension of the shelf-life of a typical Sardinian product, "Pardulas", by means of active packaging; Microbiological aspects of horsemeat packed in modified atmosphere; SIRAP-GEMA; SIPA.
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Publication:Food Trade Review
Article Type:Book Review
Date:Jan 1, 2005
Words:859
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