In recent years, consumers have become more concerned about the freshness and safety of
packaged food items with their shelf life and taste. Innovation in food packaging …

Flavor is a major sensory attribute affecting consumers' preference for cheese products.
Differences in cheesemaking change the cheese microenvironment, thereby affecting …

We aimed to assay the effectiveness of vacuum or modified atmosphere packaging in
preserving the organoleptic characteristics of already ripened slices of Stelvio Protected …

The global cheese industry faces challenges in adopting new preservation methods due to
microbiological decay and health risks associated with chemical preservatives. Ensuring the …

This study investigated the effects of different processing methods on the quality and
nutrition of soymilk, as well as the changes in storage stability (centrifugal sedimentation rate …

This study is based on the need to improve packaging sustainability in the food industry. Its
aim was to assess the performance of a recyclable plastic material for semi-hard sheep's …

Giedrė Pranaitytė Magistro baigiamasis darbas Darbo vadovė: lekt. dr. Lina Laučienė Darbo
apimtis: 54 puslapiai, 9 lentelės, 12 paveikslų ir 75 literatūros šaltiniai. Darbo tikslas …