Novel Technologies for Shelf-Life Extension of Food Products as a Competitive Advantage: A Review

Lohita, Beesetti; Srijaya, Mupparapu

doi:10.1007/978-3-031-51647-4_24

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Cited by 4 publications

References 55 publications

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In vitro bioactivities and shelf life protective properties of sumac extracts against foodborne pathogens and computational analysis of sumac compounds

Toksoz,

Turkmenoglu,

Berber

et al. 2024

Food Bioscience

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In vitro bioactivities and shelf life protective properties of sumac extracts against foodborne pathogens and computational analysis of sumac compounds

Toksoz,

Turkmenoglu,

Berber

et al. 2024

Food Bioscience

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Farsi gum (zedo gum) coating incorporated with Lactobacillus sakei; a novel shelf-life extension for Turkey breast during refrigerated storage

Amini,

Aslani,

Isvand

et al. 2025

Food Control

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Adaptive and predictive approaches to mitigate the impact of milk seasonality on composition, processing technologies and quality of milk powders

Hamed,

Galli,

Hogan

et al. 2024

Int J of Dairy Tech

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The diverse composition of milk throughout the year can potentially impact subsequent processing in the dairy industry and the quality of the final products. This fluctuation in milk composition is influenced by direct and indirect factors like seasonal variability. Milk powders are produced through a complex process and are intended for various end uses and require consistency of composition along with desirable physical and functional properties. This review aims to report technical challenges and limitations related to the functional and quality characteristics of milk powder and highlight recent approaches used to mitigate seasonally related differences in milk composition.

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Novel Technologies for Shelf-Life Extension of Food Products as a Competitive Advantage: A Review

Cited by 4 publications

References 55 publications

In vitro bioactivities and shelf life protective properties of sumac extracts against foodborne pathogens and computational analysis of sumac compounds

In vitro bioactivities and shelf life protective properties of sumac extracts against foodborne pathogens and computational analysis of sumac compounds

Farsi gum (zedo gum) coating incorporated with Lactobacillus sakei; a novel shelf-life extension for Turkey breast during refrigerated storage

Adaptive and predictive approaches to mitigate the impact of milk seasonality on composition, processing technologies and quality of milk powders

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