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Journal of texture studies, ISSN 0022-4901, 1969
Journal
2004, Woodhead Publishing in food science and technology., ISBN 1855737329, xiv, 407
Book
2011, Woodhead Publishing series in food science, technology and nutrition, ISBN 1845697014, Volume no. 210., xxx, 849
Ensuring that foods and beverages remain stable during the required shelf life is critical to their success in the market place, yet companies experience... 
Shelf-life dating | Storage | Food | Food spoilage | Preservation | Beverages | Deterioration
Book
Journal Article
2012, Food preservation technology series, ISBN 1439846006, xiii, 302
Book
Food chemistry, ISSN 0308-8146, 2019, Volume 272, pp. 643 - 652
•CUR/βCD emulsion was used to prepare antioxidant preservation coating.•Grass carp fillet was treated by gelatin coating enriched with CUR/βCD... 
Shelf life | Grass carp (Ctenopharyngodon idellus) | CUR/βCD emulsion | Fish gelatin-based coating
Journal Article
International journal of food science & technology, ISSN 1365-2621, 2006, Volume 41, Issue 1, pp. 1 - 21
Summary Flavours can be among the most valuable ingredients in any food formula. Even small amounts of some aroma substance can be expensive, and because they... 
inclusion | microcapsules | volatile molecules | Core retention | shelf‐life | Shelf-life | Microcapsules | Inclusion | Volatile molecules | shelf-life | core retention | PARTICLE STRUCTURE | FOOD PROTEINS | FOOD SCIENCE & TECHNOLOGY | WHEY-PROTEIN | PROTEIN-BASED MICROCAPSULES | MICROENCAPSULATION PROPERTIES | ORANGE OIL | AROMA COMPOUNDS | ANHYDROUS MILKFAT | BETA-CYCLODEXTRIN | OXIDATIVE STABILITY
Journal Article
Food science & technology, ISSN 0023-6438, 2019, Volume 99, pp. 379 - 386
Chemical, microbiological and sensorial properties were investigated depending on the storage time to understand the impacts of gamma irradiation at doses of 4... 
Gamma irradiation | Shelf life | Frog leg | Biogenic amines | Microbiological quality | FATTY-ACID-COMPOSITION | FOOD SCIENCE & TECHNOLOGY | BREAM | RADIATION | MEAT | FISH | SHELF-LIFE EXTENSION | FROZEN | SPARUS-AURATA FILLETS
Journal Article
Journal of agricultural science and technology, ISSN 1680-7073, 2018, Volume 20, Issue 6, pp. 1149 - 1160
Journal Article
Food chemistry, ISSN 0308-8146, 2017, Volume 233, pp. 101 - 109
•Oregano extract was added to lamb burger in comparison to sodium erythorbate.•Antioxidant capacities were set by the Folin-Ciocalteu, DPPH and FRAP... 
Antioxidant capacity | Oregano | Shelf life | Natural antioxidant | Phenolic compounds | STORAGE | QUALITY | LIPID OXIDATION | PROTEIN OXIDATION | FOOD SCIENCE & TECHNOLOGY | IRON | MEAT | IN-VITRO | NUTRITION & DIETETICS | SHELF-LIFE | COLOR | CHEMISTRY, APPLIED | Antioxidants | Animals | Oxidation-Reduction | Thiobarbituric Acid Reactive Substances | Sheep | Meat Products | Origanum | Analysis
Journal Article