Food Quality and Shelf Life

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Immobilization on PS Beads Polymer Bead Peptide Spacer Molecule
Concentration (mg/ml) of SMPS required to give a 3 log reduction in counts in buffer in 10, 30, or 60 min at 25°C • ORGANISM 10 MIN 30 MIN 60 MIN. • E. coli 0157:H7 8 5 4 • S. typhimurium 18 17 8 • S. liquefasciens 8 5 ND • P. fluorescens 7 5 3 • B. subtltis 3 3 2 • L.monocytogenes 12 5 3 • S. aureus >60 57 50 • K. marxiamus 16 9 8
Page 1 and 2: Food Quality and Shelf Life (Shelf
Page 3 and 4: Food Quality • Degree to which a
Page 5 and 6: What is the Shelf Life of Milk? •
Page 7 and 8: Time to Deteriorate is Relative •
Page 9 and 10: Selected Measurable Food Quality Fa
Page 11 and 12: Modes of Food Deterioration • Bio
Page 13 and 14: Modes of Food Deterioration • Phy
Page 15 and 16: Peroxide Value Peanut Snack Shelf L
Page 17 and 18: Recent Packaging Technologies to Ex
Page 19 and 20: Examples of Emerging Packaging Tech
Page 21: Scanell et al 2000 Nisin Impregnate
Page 26 and 27: Example: Selective/Adjusting Barrie
Page 28 and 29: Optimizing Film Permeation for Cut
Page 30 and 31: Perm Selectivity & Cut Apples Under
Page 32 and 33: Recommended Gas Composition for Fru
Page 34: ANTIBODY GRID LASER DIFFRACTION PAT

Food Quality and Shelf Life

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