Search for dissertations about: "shelf-life"

Showing result 1 - 5 of 49 swedish dissertations containing the word shelf-life.

  1. 1. Carrot Juice Processing - Effects on Various Quality Aspects

    Author : Charlotte Alklint; Livsmedelsteknik; []
    Keywords : TEKNIK OCH TEKNOLOGIER; ENGINEERING AND TECHNOLOGY; TEKNIK OCH TEKNOLOGIER; ENGINEERING AND TECHNOLOGY; modified atmosphere; shelf-life; accelerated storage; isothermal calorimetry; pressing; expression method; colour; dietary fibre; carotene; composition; carrot pomace; carrot juice; carrot pulp; acidification; Food and drink technology; Livsmedelsteknik;

    Abstract : Carrots are a cold-weather crop well suited for cultivation in the south of Sweden. Carrots are generally rather inexpensive, with a market price below € 1 /kg (Sweden, 2003), whereas fresh carrot juice has a price of around € 5 /kg. READ MORE

  2. 2. Reactions in the System Nitro-cellulose/ Diphenylamine with Special Reference to the Formation of a Stabilizing Product Bonded to Nitro-cellulose

    Author : Torbjörn Lindblom; Bengt Nygård; Sten-Eric Lindquist; Uppsala universitet; []
    Keywords : NATURAL SCIENCES; NATURVETENSKAP; NATURVETENSKAP; NATURAL SCIENCES; Analytical chemistry; Nitro-cellulose; NC; Propellant; Stabilizer; Diphenylamine; DPA; Stability; Shelf-life; Chemometry; FTIR; HPLC; Microcalorimetry; Analytisk kemi; Analytical chemistry; Analytisk kemi;

    Abstract : The methods HPLC, microcalorimetry and FTIR together with chemometry, provide good analytical tools to follow the degradation of nitro-cellulose.The degradation products formed from diphenylamine (DPA) during storage can be followed with HPLC. FTIR, together with chemometry, also gives the precision needed for safety control of propellants. READ MORE

  3. 3. Antioxidant-Impregnated Polymers / Antioxidant Ability and Interactions with Food

    Author : Carolina Wessling; Institutionen för livsmedelsteknik; []
    Keywords : MEDICIN OCH HÄLSOVETENSKAP; MEDICAL AND HEALTH SCIENCES; MEDICIN OCH HÄLSOVETENSKAP; MEDICAL AND HEALTH SCIENCES; Food and drink technology; shelf-life; interactions; packaging; polymers; BHT; antioxidants; a-tocopherol; Livsmedelsteknik;

    Abstract : Interactions between antioxidant-impregnated low-density polyethylene (LDPE) and polypropylene (PP), and oxygen-sensitive foods have been investigated. BHT and a-tocopherol are two antioxidants commonly used in both foods and polymers. In general, BHT was rapidly lost from LDPE film in contact with various foodstuffs. READ MORE

  4. 4. Dynamically predicted shelf-life service : Exploring and evaluating a potential sustainable food supply chain innovation

    Author : Malin Göransson; Förpackningslogistik; []
    Keywords : TEKNIK OCH TEKNOLOGIER; ENGINEERING AND TECHNOLOGY; TEKNIK OCH TEKNOLOGIER; ENGINEERING AND TECHNOLOGY; TEKNIK OCH TEKNOLOGIER; ENGINEERING AND TECHNOLOGY; TEKNIK OCH TEKNOLOGIER; TEKNIK OCH TEKNOLOGIER; TEKNIK OCH TEKNOLOGIER; ENGINEERING AND TECHNOLOGY; ENGINEERING AND TECHNOLOGY; ENGINEERING AND TECHNOLOGY; Supply chain; Packaging logistics; Food quality; Food waste; Sustainable innovation; supply chain; Packaging logistics; Food quality; Food waste; Sustainable innovation;

    Abstract : Roughly one third of all the food produced worldwide goes to waste. The global goals for sustainable development set by the United Nations in 2015 call for a 50% reduction of food waste per capita by 2030. We thus face several major food waste challenges that need academic and practical attention. READ MORE

  5. 5. Pre-harvest factors affecting quality and shelf-life in raspberries and blackberries (Rubus spp. L.)

    Author : Liaqat Ali; Sveriges lantbruksuniversitet; Sveriges lantbruksuniversitet; []
    Keywords : LANTBRUKSVETENSKAPER; AGRICULTURAL SCIENCES;

    Abstract : Fruit including berries have been demonstrated to exhibit a broad spectrum of benefits including protection against cardiovascular, neurological, and lung diseases, as well as having antioxidant, antimicrobial, anti-inflammatory, anti- diabetic and anti-aging properties. These protective effects are reported to be due to their high content of bioactive compounds, such as vitamin C, vitamin E, phenolic acids, ellagitannins, flavonoids and carotenoids. READ MORE