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Shelf Life of Packaged Bakery Goods : A Review
- Publication Year :
- 2009
-
Abstract
- Packaging requirements for fresh bakery goods are often minimal as many of the products are for immediate consumption. However, packaging can be an important factor in extending the shelf life of other cereal-based goods (toast, frozen products, biscuits, cakes, pastas). Some amount of the texture changes and flavor loss manifest over the shelf life of a soft-baked good can usually be minimized or delayed by effective use of packaging materials. The gains in the extension of shelf life will be application specific. It is recognized that defining the shelf life of a food is a difficult task and is an area of intense research for food product development scientists (food technologists, microbiologists, packaging experts). Proper application of chemical kinetic principles to food quality loss allows for efficiently designing appropriate shelf-life tests and maximizing the useful information that can be obtained from the resulting data. In the development of any new food product including reformulating, change of packaging, or storage/distribution condition (to penetrate into a new market), one important aspect is the knowledge of shelf life.
- Subjects :
- Quality Control
Time Factors
Food Handling
Active packaging
Sensation
Food technology
Shelf life
Industrial and Manufacturing Engineering
Permeability
Food Preservation
active packaging
baked goods
kinetics
modelling
modified atmosphere
shelf-life
Food science
business.industry
Food Packaging
Temperature
Water
General Medicine
Bread
Manufacturing engineering
Food packaging
Product (business)
Oxygen
Modified atmosphere
New product development
Food Microbiology
Food Technology
Thermodynamics
Food quality
business
Edible Grain
Mathematics
Food Science
Subjects
Details
- Language :
- English
- Database :
- OpenAIRE
- Accession number :
- edsair.doi.dedup.....a43b380c51ed9e175b83977341a26d41