Shelf-life of food products can be regarded as the period of time during which a product
could be stored until it becomes unacceptable from safety, nutritional, or sensory …

Sensory analysis represents a decisive step during the various stages of food product
development. For probiotic, prebiotic, and synbiotic foods, which have shown continuous …

A comprehensive and accessible textbook, Food Packaging: Principles and Practice,
Second Edition presents an integrated approach to understanding the principles underlying …

The importance of food packaging hardly needs emphasizing since only a handful of foods
are sold in an unpackaged state. With an increasing focus on sustainability and cost …

Controlling the hygrothermal conditions around fresh fruit and vegetables is vital for their
preservation. Therefore, cold chain stakeholders often measure temperature along the …

The level of quality that food maintains as it travels down the production-to-consumption
path is largely determined by the chemical, biochemical, physical, and microbiological …

Consumers' perceptions of the quality of fresh produce at the point of purchase and point of
consumption play an important role in decisions about what to buy, eat and discard. Apple …

Dalam kegiatan produksi dan pengembangan produk pangan dalam kemasan, informasi
umur simpan menjadi hal yang harus ditampilkan dalam label kemasan. Konsumen berhak …

Complying with food regulations and, more importantly, quality standards, requires practical
and reliable methods to estimate a product's shelf life. Emphasizing the importance of the …

Consumer demand for healthier foods with improved taste and convenience has urged the
food industry to develop functional foods added with bioactive ingredients that can …