Foods are complex ecosystems constituted by the environment and the microorganisms that live in it. The food environment consists of intrinsic factors such as pH, water activity, and nutritional components and extrinsic ...

The effect of high hydrostatic pressure on antioxidant activity, total phenolic compounds, physicochemical characteristics, color, pectin methylesterase activity, and microbiological count were evaluated during the shelf ...

This study determined the sensory shelf life of a commercial brand of chocolate and carrot cupcakes, aiming at increasing the current 120 days of shelf life to 180. Appearance, texture, flavor and overall quality of cakes ...

For predicting the shelf life of processed cheese stored at 7-8 C, Elman single and multilayer models were developed and compared. The input variables used for developing the models were soluble nitrogen, pH; standard plate ...

The objective of this study was to evaluate the shelf-life of peeled giant river prawn Macrobrachium rosenbergii stored directly in contact with ice (DCI), and without direct contact with ice (WCI). The prawns from DCI ...

Perishability is a characteristic that affects several production systems. The loss of the value of a product over time creates challenges and opportunities to integrate the production and distribution planning, increases ...