Effect of Radio Frequency Heating on Yoghurt, I: Technological Applicability, Shelf-Life and Sensorial Quality

By Siefarth Caroline   Tran Thi Bich Thao   Mittermaier Peter   Pfeiffer Thomas   Buettner Andrea  

Foods, Vol. 3, Iss. 2, 2014-05 ,pp. : 318-335

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Effects of Rosemary Oil (Rosmarinus officinalis) On The Shelf-Life of Minced Rainbow Trout (Oncorhynchus mykiss) during Refrigerated Storage

By Peiretti Pier Giorgio   Gai Francesco   Ortoffi Marco   Aigotti Riccardo   Medana Claudio  

Foods, Vol. 1, Iss. 1, 2012-12 ,pp. : 28-39

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Impact of Sweet Potato Starch-Based Nanocomposite Films Activated With Thyme Essential Oil on the Shelf-Life of Baby Spinach Leaves

By Issa Aseel   Ibrahim Salam A.   Tahergorabi Reza  

Foods, Vol. 6, Iss. 6, 2017-06 ,pp. : 43-43

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Use of Optical Oxygen Sensors in Non-Destructively Determining the Levels of Oxygen Present in Combined Vacuum and Modified Atmosphere Packaged Pre-Cooked Convenience-Style Foods and the Use of Ethanol Emitters to Extend Product Shelf-Life

By Hempel Andreas W.   Papkovsky Dmitri B.   Kerry Joseph P.  

Foods, Vol. 2, Iss. 4, 2013-11 ,pp. : 507-520

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High Pressure Treatment in Foods

By Torres Bello Edwin Fabian   González Martínez Gerardo   Klotz Ceberio Bernadette F.   Rodrigo Dolores   Martínez López Antonio  

Foods, Vol. 3, Iss. 3, 2014-08 ,pp. : 476-490

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