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Inactivation of Listeria monocytogenes on beef bologna and cheddar cheese using polyvinylidene chloride films containing sorbic acid.

• Author(s) : LIMJAROEN P., RYSER E., LOCKHART H., et al.
• Publication date: 2005/06
• Languages : English
• Keywords : Listeria, Slice, Beef, Sausage, Meat product, Inhibition, Packaging, Cheese, Sorbic acid
• Source: Ital. J. Food Sci. - vol. 70 - n. 5

IIR document

Amélioration de la durée de conservation et de la qualité de fruits et légumes frais : rétention superficielle d'agents de conservation avec des films et des enrobages comestibles.

Improvement of fresh fruits and vegetables shelf life and quality: surface retention of preservative agents using edible films and coatings.

• Author(s) : SAVOYE F. de, DALLE-ORE F., GONTARD N., GUILBERT S.
• Publication date: 1994/09/07
• Languages : French
• Keywords : Enhancement, Coating (food), Microbiology, Vegetable, Fruit, Sorbic acid
• Source: Refrigeration and the Quality of Fresh Vegetables.
• Formats : PDF

Antimicrobial effect of a natural food composition at 5 ºC in the control of candida metapsilosis in ranch sauce.

• Author(s) : HERNANDEZ-CANOVAS J. D., GUILLEN-LOPEZ I., VIZCAINO-MILLA P., ANDREO-LOPEZ M. I., SÁNCHEZ-RUBIO M., TABOADA-RODRÍGUEZ A., MARÍN-INIESTA F.
• Publication date: 2020/11/11
• Languages : English
• Source: X Congreso Ibérico y VIII Congreso Iberoamericano de Ciencias y Técnicas del Frío, CYTEF 2020.
• Formats : PDF

Flavour characteristics of irradiated apple cider during storage: effect of packaging materials and sorbate addition.

• Author(s) : CROOK L. R., BOYLSTON T. D.
• Publication date: 2004/09
• Languages : English
• Source: Ital. J. Food Sci. - vol. 69 - n. 7

Water vapor sorption characteristics of calcium chloride-anodized alumina composites.

• Author(s) : SUWA Y., KUMITA M., OTANI Y.
• Publication date: 2014/03/02
• Languages : English
• Source: International sorption heat pump conference (ISHPC2014), College Park, United States, March 31-April 2, 2014.
• Formats : PDF

Optimising cold storage to boost antioxidants and anthocyanins in blood oranges

A study by the University of Florida found that storage temperatures ranging from 6 to 12 °C significantly enhance anthocyanin, phenolic content, and antioxidants content in in ‘Budd...

• Publication date : 2024/11/06
• Subjects: Technology

Comparison of the nutritional values of fresh and frozen fruits and vegetables

Researchers compared nutritional values between frozen, fresh and fresh-stored fruits and vegetables.

• Publication date : 2017/06/27

Advances in Phase Change Materials boost efficiency of food and health cold chains

A recent article published in the International Journal of Refrigeration reviews PCMs in laboratory and commercial cold chain applications along with possible solutions to mitigate their...

• Publication date : 2025/10/16
• Subjects: Technology