Document Detail


Shelf life of packaged bakery goods--a review.
MedLine Citation:
PMID:  19399669     Owner:  NLM     Status:  MEDLINE    
Abstract/OtherAbstract:
Packaging requirements for fresh bakery goods are often minimal as many of the products are for immediate consumption. However, packaging can be an important factor in extending the shelf life of other cereal-based goods (toast, frozen products, biscuits, cakes, pastas). Some amount of the texture changes and flavor loss manifest over the shelf life of a soft-baked good can usually be minimized or delayed by effective use of packaging materials. The gains in the extension of shelf life will be application specific. It is recognized that defining the shelf life of a food is a difficult task and is an area of intense research for food product development scientists (food technologists, microbiologists, packaging experts). Proper application of chemical kinetic principles to food quality loss allows for efficiently designing appropriate shelf-life tests and maximizing the useful information that can be obtained from the resulting data. In the development of any new food product including reformulating, change of packaging, or storage/distribution condition (to penetrate into a new market), one important aspect is the knowledge of shelf life.
Authors:
K Galić; D Curić; D Gabrić
Related Documents :
411629 - Impact of external influences on food packaging.
21445619 - Pheromone paths attached to the substrate in meliponine bees: helpful but not obligator...
23316169 - The swallowing reflex and its significance as an airway defensive reflex.
16393819 - Plasticizers in brazilian food-packaging materials acquired on the retail market.
19610389 - Nontargeted multicomponent analytical screening of plastic food contact materials using...
16019789 - Acrylamide-occurrence in mixed concentrate feed for dairy cows and carry-over into milk.
16847679 - Chronic prevention of mu-opioid receptor (mor) g-protein coupling in the pontine parabr...
24996679 - Perinatal exposure to solvents and wheezing, eczema and food allergies at age 2.
13846309 - Relationship between feeding and satiation centers of the hypothalamus.
Publication Detail:
Type:  Journal Article; Research Support, Non-U.S. Gov't; Review    
Journal Detail:
Title:  Critical reviews in food science and nutrition     Volume:  49     ISSN:  1549-7852     ISO Abbreviation:  Crit Rev Food Sci Nutr     Publication Date:  2009 May 
Date Detail:
Created Date:  2009-04-28     Completed Date:  2009-05-28     Revised Date:  -    
Medline Journal Info:
Nlm Unique ID:  8914818     Medline TA:  Crit Rev Food Sci Nutr     Country:  United States    
Other Details:
Languages:  eng     Pagination:  405-26     Citation Subset:  IM    
Affiliation:
Faculty of Food Technology and Biotechnology, University of Zagreb, Zagreb, Croatia. kgalic@pbf.hr
Export Citation:
APA/MLA Format     Download EndNote     Download BibTex
MeSH Terms
Descriptor/Qualifier:
Bread* / analysis,  microbiology
Cereals
Food Handling / methods
Food Microbiology
Food Packaging* / instrumentation,  methods
Food Preservation* / methods
Food Technology
Mathematics
Oxygen
Permeability
Quality Control
Sensation
Temperature
Thermodynamics
Time Factors
Water
Chemical
Reg. No./Substance:
7732-18-5/Water; 7782-44-7/Oxygen

From MEDLINE®/PubMed®, a database of the U.S. National Library of Medicine


Previous Document:  A thought on the biological activities of black tea.
Next Document:  Irradiation applications in vegetables and fruits: a review.