ライフサイエンスコーパス: shelf life

1 at 3 degrees C plus 2 days at 20 degrees C, shelf life).

2 values (interesting properties for sausages shelf-life).

3 ications, increasing in six days the mangoes shelf life.

4 The uncoated fruit had 6 days of shelf life.

5 spoilage and deterioration and extending the shelf life.

6 hat can adversely impact product quality and shelf life.

7 - 0.0002 ug/g) showed an improvement of meat shelf life.

8 idic biochip was found to have a much longer shelf life.

9 NPs was also evaluated as a means to improve shelf life.

10 index of fresh cut apples and prolonged the shelf life.

11 to compensate for expected losses during the shelf life.

12 ed significantly after processing and during shelf life.

13 in and fat content) and increase the product shelf life.

14 se found for control fruits at the estimated shelf life.

15 PHNPs showed high serum stability and a long shelf life.

16 control microorganism in order to extend its shelf life.

17 target for desiccation resistance to enhance shelf life.

18 essing technology to improve food safety and shelf life.

19 time could provide a tool for assessment of shelf life.

20 luated at room temperature for up to 6-month shelf life.

21 ll cause off-flavours and reduce a product's shelf life.

22 s remained with attractive red colour during shelf life.

23 at the same time that improve the product's shelf life.

24 gredient functionality and extending product shelf life.

25 stored SOSDEs do not clearly predict ambient shelf life.

26 gave a residual effect during the simulated shelf life.

27 ee and bound MRPs in low lactose milk during shelf life.

28 drous cow milk fat leads to reduction in its shelf life.

29 ntestinal survival, and stability throughout shelf life.

30 ed to ensure food quality and increase their shelf life.

31 y with response time of 5 s, along with high shelf life.

32 nalysed during the first 3-5 months of their shelf life.

33 ver, they are very delicate and have a short shelf life.

34 tion of OTR bags was beneficial in extending shelf life.

35 ase and potency testing across the vaccine's shelf life.

36 en performance, health, egg quality, and egg shelf life.

37 nses in climacteric fruit imparting a longer shelf life.

38 ard oxidative reactions and lengthen product shelf life.

39 osynthesis, and increased fruit firmness and shelf life.

40 ss strawberry quality during its postharvest shelf life.

41 s that provide an indication of the expected shelf life.

42 after 5.5 and 8.0 months of storage plus 7d shelf-life.

43 sh firmness after 8.0 months storage plus 7d shelf-life.

44 at potentially have toxic effects and reduce shelf-life.

45 ontent with no significant variations during shelf-life.

46 store red fresh meat during its refrigerated shelf-life.

47 serving microbiological safety and extending shelf-life.

48 Seafood is highly perishable and has a short shelf-life.

49 be used in acid beverages with an acceptable shelf-life.

50 nt of meat products without shortening their shelf-life.

51 ty traits such as brightness and postharvest shelf-life.

52 erms of oxidative stability and showed lower shelf-life.

53 minum tube and OVTENE(R)) during 15months of shelf-life.

54 nd nutritional profile were monitored during shelf-life.

55 lection of volatiles clearly changing during shelf-life.

56 roducts as volatiles clearly changing during shelf-life.

57 ly, but decreased 24% throughout the yoghurt shelf-life.

58 mpounds as volatiles clearly changing during shelf-life.

59 bread making with good quality and extended shelf-life.

60 to improve wines sensorial properties during shelf-life.

61 The long shelf life (18 weeks) and enhanced performance character

62 ion kinetics (rate constant, k), synergy and shelf-life (25 degrees C) (IP(25)) using Rancimat (100,

63 range from 10 to 3 x 10(9) cfu ml(-1) a long shelf-life (35 days) and high selectivity over other bac

64 s of pectin methyl esterase (PME) during the shelf life (4 degrees C-180 days) of freshly squeezed or

65 osed sensor had a response time of 45s, long shelf life (45 days) with good reproducibility and selec

66 the anthocyanin content decreased during the shelf-life (72%) regardless of the treatment.

67 ower oil salad dressing emulsion (SOSDE) and shelf life affecting conditions on aroma, anisidine valu

68 glucose (SG) coating on the extension of its shelf-life, after harvest.

69 r understanding of chemical reactions during shelf-life, an integrated analytical and engineering too

70 ere the most effective coating for extending shelf life and controlling undesirable microbial, physic

71 en shown good consumer acceptance as well as shelf life and could serve as a valuable food additive t

72 antioxidant capacity of food influences its shelf life and human health.

73 ng, higher stability and specificity, longer shelf life and low cost.

74 red in the food industry which helps predict shelf life and microbial activity.

75 can be relevant for the assessment of fruits shelf life and nutritional quality.

76 tritional properties, while increasing their shelf life and potential health effects.

77 could be a promising approach to prolong the shelf life and preserve the quality of sapodilla fruit d

78 NPs or encapsulated oil) was investigated on shelf life and quality of minimally processed pomegranat

79 Peaches have a short shelf life and require chilling during storage and trans

80 iniaturized sensors have demonstrated higher shelf life and stability at temperatures up to 40 degree

81 C-NFs confer high loading capacity, enhanced shelf life and strong antibacterial activity of linalool

82 ffect on their quality, consumer preference, shelf life and transportability.

83 Moreover, our devices show improved shelf life and ultraviolet (UV) stability (using CdSe/Zn

84 programs aimed to improve fruit quality and shelf-life and for addressing the cultivation of a speci

85 as oxidative stability, improving olive oils shelf-life and nutritional value.

86 d thyme oil (RTO, Thymus vulgaris L.) on the shelf-life and Penicillium decay of oranges during cold

87 Furthermore, the excellent shelf-life and thermal stability of peptide-based LSPR s

88 red blood cells (LPRBCs) have an abbreviated shelf-life and worsening storage lesion with age.

89 r response to achieve stable data, excellent shelf life, and its economical production.

90 %), high color-rendering indices (>93), long shelf life, and superb hydrolytic stability at ambient c

91 of radioactivity, ease of distribution, long shelf life, and the prevalence of MRI scanners.

92 ilized to minimize contamination and enhance shelf-life, and administered intravenously to mimic, lev

93 oreover, while their long-term stability and shelf-life, and their aesthetics and functional utility

94 The safety and shelf-life are related to the presence of food spoilage

95 Multiple time use and relatively long shelf-life are superior to the existing modality.

96 ositive appraisals of stressors have a short shelf life as a mechanism of resilience, do not draw on

97 technology can be applied to increase their shelf life, as also for phytosanitary purposes.

98 d, easy-to-use optoelectronic system for the shelf-life assessment of squid in cold storage.

99 er harvest and 9months storage plus 7days of shelf life at 20 degrees C.

100 Thus, silk fibroin coatings enhance fruits' shelf life at room conditions by reducing cell respirati

101 l climacteric fruit with a short postharvest shelf life at room temperature.

102 The new formulation has a shelf-life at 30 degrees C of at least 6 months, which i

103 ng mutations' that slow ripening and improve shelf life, but adversely affect flavor and color.

104 nal quality of gluten-free bread during 5day shelf life by means of chemico-physical and nutritional

105 TLE addition increased linseed oil shelf-life by 31% (Rancimat) and by 42% (stability kinet

106 r extract of propolis extended the product's shelf-life by approximately 6 days, whereas the 0.5% wat

107 A package was created that extends apple shelf-life by slowing Penicillium expansum growth.

108 NG also significantly increased the shelf-life (by 21 days) of minced beef, as well as inhib

109 from WPI coating, as indicated by prolonged shelf-life, cancellation of osmotic effects in the prese

110 om temperature, RT), was studied to evaluate shelf-life comparatively to refrigeration (RF, 4 degrees

111 properties which frequently cause a shorter shelf life compared to conventional food packaging mater

112 estigated for five months, under accelerated shelf-life, compared to the synthetic antioxidant, butyl

113 dine-doped tomatoes were also maintained for shelf-life concerns.

114 (adulterated/unadulterated), or evaluate the shelf-life condition (expired/unexpired).

115 or 6 months, followed by exposure to ambient shelf life conditions (20 degrees C under air) for 2 wee

116 Besides increasing the product shelf-life, conservation processes should be innocuous t

117 texture, maintenance of food functionality, shelf-life, cost and consumer acceptability.

118 To extend shelf life, decrease readout time, and make tags robust

119 s been suggested through studies of the long-shelf life delayed fruit deterioration (dfd) tomato geno

120 for stability testing, multivitamin products shelf-life determination as well as routine assay analys

121 age at room temperature, it presents a short shelf life due to the high respiratory rate, and consequ

122 l (VOO), the organoleptic attributes and the shelf life due to their antioxidant capabilities.

123 ropical fruit highly perishable with a short shelf-life due to intense metabolic activity after harve

124 L.) are highly perishable and have a limited shelf life, due to postharvest desiccation and senescenc

125 der in vitro gastrointestinal conditions and shelf-life during storage were compared with the most co

126 The study reports shelf-life enhancement of candied mango by infusion of g

127 constantly, can extend Tarocco "Sant'Alfio" shelf life enhancing total anthocyanin content.

128 An improved quality benchmarking and shelf life evaluation of freshly harvested black tiger s

129 ivities on-par with benchtop equipment and a shelf life exceeding 6 months.

130 uct sensor demonstrates reusability and good shelf-life, exhibiting remarkable selectivity over a wid

131 ckaging strategies gave the best result (83% shelf life extension at 25 degrees C).

132 were obtained with 0%O2/40%CO2, promoting a shelf life extension of almost 12 days more comparing to

133 ons on a retail display, thus supporting the shelf life extension of pasteurized milk in a fully recy

134 The aim of this study was the shelf life extension of whole-wheat breadsticks through

135 t the rosemary extract addition yields a 42% shelf life extension, higher than that observed using ni

136 roxide is added to milk as an adulterant for shelf life extension.

137 effectively performs a food preservative for shelf-life extension as clarified from the retardation o

138 s for pest removal, sprouting inhibition and shelf-life extension of food products.

139 browning is one of the major constraints for shelf-life extension of lotus root slices.

140 xtract of propolis resulted in a significant shelf-life extension of the shibuta fillets, i.e. by app

141 on food with respect to nutritional quality, shelf-life extension, toxicological aspects, legislation

142 tested dispersions, CEO-ChNPs extended aril shelf life for 54 days while uncoated arils became unusa

143 ipoxygenase, resulting in a relatively short shelf life for whole grain rice.

144 erial and fungal growth in breads, extending shelf-life for 21 days.

145 In conclusion, HS increased watermelon juice shelf-life for at least 58days, indicating a great poten

146 It provides long-term shelf-life for different liquids enables precise dispens

147 ce of a PCL shell layer thus provides longer shelf-life for the CL gels in a wet environment and sust

148 however significantly (p <= 0.05) increased shelf life from <1 day to >12 days; Duralox-MANC was par

149 during storage, which led to an increase in shelf life from around 6 to 15 days.

150 sulforaphane significantly increased during shelf life in E. sativa cultivars.

151 i.e. high polyphenolic content, or increased shelf life in the form of decreased browning that may be

152 lling injury (PCI) reduces fruit quality and shelf-life in tomato (Solanum lycopersicum L.).

153 le conclusions about the evaluation of a new shelf life indicator.

154 ic insight into how flavonoids influence the shelf life, information that could be used to improve th

155 Postharvest shelf life is one of the most important traits for comme

156 d that altered ripening in WLT fruits during shelf life is probably due, in part, to cold-induced des

157 e and 14% methanol) to foods to extend their shelf-life is considered to be a common practice in Bang

158 ility, high cost, contamination risks, short shelf-life, low portability, performance variability, an

159 r, the first-generation ICG-NPs have a short shelf life (<1 month).

160 play, eight compounds were proposed as odour shelf-life markers.

161 on reactions, which lead to the reduction of shelf life, nutritional quality, development of unpleasa

162 d unaltered when stored at 6 degrees C for a shelf life of 18 and 22 weeks, respectively.

163 e preparation of imipenem solution and has a shelf life of 2 years.

164 of 4-37 degrees C, with an estimated ambient shelf life of 200 days.

165 tandard temperature of heat treatment with a shelf life of 21days.

166 d packed in 25mu polypropylene bags showed a shelf life of 21days.

167 s C, and 90% RH for 60days, plus a simulated shelf life of 2days at 20 degrees C.

168 s, color, texture and microbial load, over a shelf life of 30 days.

169 measurements (n=5) did not exceed 7%, with a shelf life of 30 days.

170 The control strawberries had a shelf life of 5 and 3 days, whereas coating enhanced the

171 over a commercial storage simulation using a shelf life of 56days at two preservation temperature (7

172 Microsphere with tiger nut milk presented a shelf life of 60 days.

173 prediction model was applied to predict the shelf life of an experimental batch of gluten-free rusks

174 Potential of lycopene extract to enhance the shelf life of anhydrous cow milk fat was evaluated by me

175 easy storage of preimmobilized assays with a shelf life of at least 3 months.

176 Based on microbiological data, shelf life of beef was 5-6days for AP samples packaged u

177 e, aerobic, vacuum or high O2, to extend the shelf life of beef.

178 ucting multi-site studies and increasing the shelf life of biological data beyond the original study

179 n find their applicability for extending the shelf life of bread by 2 days as compared with the unmod

180 nfluence of the Au/TiO2 on the extending the shelf life of bread was observed.

181 ameters and could be proposed to prolong the shelf life of broccoli during cold storage.

182 rogels without FA, potentially extending the shelf life of butter.

183 grade may act as promising media to enhance shelf life of citral.

184 Shelf life of commercial cranberry syrup irradiated with

185 rsely affect their stability, and reduce the shelf life of each individual component, making the cont

186 We propose that the shelf life of EVOOs can be determined from their initial

187 tic horse mackerel and was used to study the shelf life of fish under refrigeration.

188 sions is an important factor determining the shelf life of food products.

189 y offers a promising approach to improve the shelf life of foods without altering the organoleptical

190 ed on natural antioxidants for extending the shelf life of fresh minced meat at industrial scale.

191 es, thus being a promising way to extend the shelf life of fresh minced meat for about two days.

192 both the elicitors were able to increase the shelf life of fruits as evidenced by the increased level

193 ge, which represents a gain of 6 days in the shelf life of guavas 'Pedro Sato'.

194 ppia gracilis Schauer genotypes (EOM) on the shelf life of guavas during storage at room temperature

195 The shelf life of milk and its products is strongly influenc

196 ombination of pretreatment with packaging on shelf life of minimally processed cilantro leaves (MPCL)

197 The efficacy of AITC in extending the shelf life of minimally processed shredded cabbage and i

198 Furthermore, the shelf life of more than 24 h and the scanning window of

199 quality indicators for the estimation of the shelf life of opened cans using the migration of specifi

200 ntenance of food safety and extension of the shelf life of packaged foods.

201 ctive film was also measured to evaluate the shelf life of packaged meat.

202 adays, food industry is focused on improving shelf life of products by controlling its lipid oxidatio

203 This study aims to extend the shelf life of red guavas 'Pedro Sato' using edible coati

204 oved to be efficient for the prolongation of shelf life of Ricotta cheese.

205 ratures of 4-56 degrees C, with an estimated shelf life of seven months.

206 f 5 and 3 days, whereas coating enhanced the shelf life of strawberries to 8 and 5 days when stored a

207 encapsulating and extending the postharvest shelf life of strawberries.

208 This work significantly increases the shelf life of the new-generation ICG-NPs (>6 months).

209 d (QIM) to further assess both freshness and shelf life of the studied shrimp samples.

210 Shelf life of the studied shrimp was most likely to be 8

211 practice by promoting improved stability and shelf life of therapeutic proteins in formulation, or mo

212 n a constant donor supply due to the limited shelf life of these cells.

213 need for technologies to extend post-harvest shelf life of these fruits.

214 The shelf life of tomato (Solanum lycopersicum) fruit is det

215 nformation that could be used to improve the shelf life of tomato and, potentially, other soft fruit.

216 We compared the shelf life of tomato fruit that accumulate different fla

217 Based on safe limits of microbial load, the shelf life of treated juice was extended by 6days as com

218 s an anti-bacterial agent for prolonging the shelf life of tuna fish.

219 crobiological changes affect the quality and shelf life of vacuum packaged low processed rainbow trou

220 ed) of 144 days closely predicted the actual shelf-life of 142 days for control samples stored in EVO

221 to a sodium erythorbate solution, yielding a shelf-life of 15 months.

222 bricated sensor showed good stability with a shelf-life of 20 days.

223 0min can significantly increase refrigerated shelf-life of abalone without affecting chemical or phys

224 DBAP containing ICp or ICsa can maximize the shelf-life of apples injured by P. expansum, validating

225 Ozone at 0.9mumolmol(-1) extended the shelf-life of chilli peppers.

226 Bloom reduces the shelf-life of chocolate and affects its visual and tacti

227 This level of SG coating extended the shelf-life of cucumbers up to 30 days with least reducti

228 s one of the most important factors limiting shelf-life of fatty food products, where the use of acti

229 followed by high pressure processing on the shelf-life of fillets of pike (Esox lucius) were examine

230 It also prolongs the shelf-life of food by protecting from chemical and micro

231 antimicrobial agents to increase safety and shelf-life of food products.

232 environment and food, resulting in extended shelf-life of food.

233 To extend the postharvest shelf-life of green bell pepper (Capsicum annuum L.), an

234 d D were the best formulations for extending shelf-life of guava up to 40days versus seven days of un

235 lysis indicated that untreated fillets had a shelf-life of less than 2.5 months, while all antioxidan

236 mato lycopene-rich extract (TLE) addition on shelf-life of linseed oil was evaluated.

237 Antioxidant treatments prolonged shelf-life of mackerel.

238 This study aimed to evaluate the shelf-life of mechanically filleted well-fed Atlantic ma

239 loyed, by the citrus industry, to extend the shelf-life of oranges for fresh market use and juice pro

240 The shelf-life of plain oatcakes and oatcakes containing a n

241 elaborated coatings pronouncedly improve the shelf-life of Ricotta cheese.

242 eatment could cause a 4-days increase in the shelf-life of shrimp compared to the control, PT1% and P

243 novel antifungal preservative to improve the shelf-life of stored maize samples against fungal and af

244 The shelf-life of the compound chocolate with the incorporat

245 sea-freighted fruits, covering the relevant shelf-life of the fruits.

246 , colour, texture, antioxidant activity, and shelf-life of the GuCa during storage (5 degrees C, 28 d

247 In addition, the shelf-life of the novel device was evaluated, highlighti

248 is work investigates chemical changes during shelf-life of thermally and high pressure high temperatu

249 Shelf-life of these seasonal, perishable vegetables can

250 however, changes in bioactive compounds and shelf-life of treated products have not been thoroughly

251 tic limitations of oxytocin, including short shelf life outside the cold chain, mean that misoprostol

252 and dried in a microfluidic chip with a long shelf life over 60 days.

253 cant delay of on-vine ripening and prolonged shelf life over untransformed fruits.

254 hibited specific ripening delay and extended shelf-life phenotypes, including delayed color developme

255 heological properties, sensorial attributes, shelf-life, physical properties such as melting, crystal

256 lute need, uncertain daily demand, and short shelf life, platelet products are frequently wasted due

257 objective of this research was to develop a shelf life prediction model of gluten-free rusks.

258 colorant with bioactive properties; and ii) shelf-life predictions.

259 r modifying the technological-functional and shelf-life properties of wheat milling products.

260 elite and local cultivars during postharvest shelf life (PSL).

261 e) were used to evaluate chemical effects on shelf life, quality and sensory acceptability of fresh-c

262 es C and 54 degrees C had 10, 12 and 14 d of shelf-life, respectively.

263 cks, such as poor colloidal stability, short shelf-life, restricted and expensive conditions of prepa

264 after different lengths of CS and subsequent shelf life ripening (SLR) in pools of fruits from siblin

265 Furthermore, operational and shelf-life stability measurements showcase the first exa

266 The shelf life, stability, and reproducibility have also bee

267 age at 1 degrees C for 7 days including 36 h shelf life storage at 20 degrees C.

268 oxidative stability during barrel ageing and shelf life storage remains a challenge.

269 , harvesting and processing, with subsequent shelf life storage.

270 ed significantly over time and peaked during shelf life storage.

271 The estimated shelf life (t90) for hydrolysis of the prodrug at 4 degr

272 wer oil (HOSO) was compared over accelerated shelf life testing (45 degrees C, 6 weeks); with and wit

273 as quality indices (markers) for accelerated shelf-life testing (ASLT).

274 A also acts as an enzyme stabilizer, and the shelf-life testing result shows that enzyme activity can

275 Ps were more active and stable with a longer shelf life than native enzyme molecules.

276 d trees has a higher oxidative stability and shelf life than untreated trees.

277 ter quality and health attributes during the shelf-life than did the control samples.

278 cheaper, more accessible, and have a longer shelf-life than healthier options, such as fruit, vegeta

279 For the purpose of increasing food shelf-life the industries employ different techniques, b

280 to potential overages to cover losses during shelf life, the actual vitamin D concentration of fortif

281 To study non-equilibrium effects during food shelf life, the emulsions were stored in a PLA pack (tra

282 ees C and during cold storage and subsequent shelf life, the main effect being observed for those fru

283 ensor demonstrated high specificity and long shelf life thus, pointing towards a promising applicatio

284 a change that could give a potential longer shelf life to the olive oil.

285 t 300MPa for 10min extended the refrigerated shelf-life to four times that of unprocessed controls.

286 This 72 h shelf life under ambient conditions represents an opport

287 ost-harvest deterioration leads to a limited shelf-life up to 5-7 days.

288 ent against lipid peroxidation to extend its shelf-life up to two months.

289 Controlling the rate of softening to extend shelf life was a key target for researchers engineering

290 OM (CH-CS-EOM3) were added to guavas and the shelf life was evaluated.

291 Shelf life was studied at four temperatures (20, 27, 35,

292 The increase in shelf-life was due to the extremely low water vapor tran

293 with this film showed a two-day increase in shelf-life when compared to non-coated guavas.

294 ell as high colour stability during a 30-day shelf-life when compared with the commercial colourant E

295 t replacer and preservative to increase food shelf life with better organoleptic attributes than bitt

296 could solve the sedimentation problem during shelf life with minimally affecting bioactive and physic

297 y showed that it is possible to extend guava shelf life with ZnO nanostructured coatings with 100%Q o

298 ging systems on industrial durum wheat bread shelf-life, with regard to thermoformed packaging (TF) a

299 -wave) power for 7.0 min provided 90 days of shelf life without a notable change in FFA content of ri

300 red as a promising technique to maintain the shelf life, without drastically affecting the nutritiona