← Back to Search
Innovations In Fresh Dairy Product Packaging
M. Nobile, A. Conte
Published 2013 · Business
Download PDFAnalyze on Scholarcy
Research in dairy food ranges from innovative processing technologies to rapid testing of finished products. This chapter aims to review three different case studies dealing with dairy products to offer a summary of the variety of recent innovative solutions intended to prolong the shelf life of fresh dairy foods.
This paper references
Antimicrobial Properties of Lysozyme in Relation to Foodborne Vegetative Bacteria
B. Masschalck (2003)
Water Purification through Bioconversion of Phenol Compounds by Tyrosinase and Chemical Adsorption by Chitosan Beads
K. Yamada (2005)
Stability of shredded Mozzarella cheese under modified atmospheres
S. C. Eliot (2006)
Study on antimicrobial activity of chitosan with different molecular weights
lian-ying Zheng (2003)
Applied dairy microbiology.
E. H. Marth (2001)
Principles and applications of modified atmosphere packaging of foods
R. T. Parry (1993)
Modified atmosphere packaging to improve the microbial stability of Ricotta
D. Nobile (2009)
Preservation Methods for Minimally Processed Refrigerated Fruits and Vegetables
R. C. Wiley (1994)
Natural polysaccharide-based gels for dairy food preservation.
P. Laurienzo (2006)
MICROBIAL STABILIZATION OF INTERMEDIATE MOISTURE FOOD SURFACES II. CONTROL OF SURFACE pH
J. A. Torres (1985)
Control of Listeria monocytogenes by low-dose irradiation in combination with refrigeration in the soft whey cheese ‘Anthotyros’
A. Tsiotsias (2002)
Review: Technology, Chemistry and Microbiology of Whey Cheeses
M. Pintado (2001)
The potential application of plant essential oils as natural food preservatives in soft cheese
A. Smith-Palmer (2001)
Microbiological Aspects of Modified-Atmosphere Packaging Technology - A Review 1.
J. Farber (1991)
Microbiological, physicochemical and sensory characteristics of Cameros cheese packaged under modified atmospheres.
E. Gonzalez-Fandos (2000)
Functional properties of antimicrobial lysozyme-chitosan composite films
Su-il Park (2004)
Enhanced microbial cell lysis by the use of lysozyme immobilized on different carriers
A. Crapisi (1993)
Antimicrobial activity of individual and mixed fractions of dill, cilantro, coriander and eucalyptus essential oils.
P. Delaquis (2002)
Fate of Escherichia coli O157:H7 during the manufacture of Mozzarella cheese
G. Spano (2003)
Study on the synergic effect of natural compounds on the microbial quality decay of packed fish hamburger.
M. Corbo (2008)
Apple puree-alginate edible coating as carrier of antimicrobial agents to prolong shelf-life of fresh-cut apples
M. A. Rojas-Graü (2007)
Advances in modified atmosphere and active packaging with applications in the dairy industry.
J. D. Floros (1999)
Shelf-life Extension of Cottage Cheese by Modified Atmosphere Packaging
C. Mannheim (1996)
Inhibition of pseudomonads in cottage cheese by packaging in atmospheres containing carbon dioxide
C. J. Moir (1993)
A novel approach for calculating shelf life of minimally processed vegetables.
M. Corbo (2006)
Control of microorganisms in dairy processing: dairy product safety systems.
R. D. Byrne (2001)
Alginate coatings for preservation of minimally processed 'Gala' apples
G. Olivas (2007)
Light-induced colour and aroma changes in sliced, modified atmosphere packaged semi-hard cheeses
M. Jurić (2003)
Effect of chitosan on the biological properties of sweet basil (Ocimum basilicum L.).
H. Kim (2005)
Superior cell delivery features of poly(ethylene glycol) incorporated alginate, chitosan, and poly-L-lysine microcapsules.
T. Haque (2005)
Use of chitosan to prolong mozzarella cheese shelf life.
C. Altieri (2005)
Antibacterial Effects of Water-Soluble Low-Molecular-Weight Chitosans on Different Microorganisms
D. Gerasimenko (2004)
Chitosan as antimicrobial agent: applications and mode of action.
E. Rabea (2003)
Metal-chelating chitin derivatives via reaction of chitosan with nitrilotriacetic acid
V. E. Tikhonov (1996)
Modified Atmosphere Packaging to Maintain Direct‐Set Cottage Cheese Quality
Amruta B. Maniar (1994)
Hydrocolloid coating of cheeses
N. Kampf (2000)
Enhancement of nisin, lysozyme, and monolaurin antimicrobial activities by ethylenediaminetetraacetic acid and lactoferrin.
J. Branen (2004)
Microbiological and biochemical characteristics of Canestrato Pugliese cheese made from raw milk, pasteurized milk or by heating the curd in hot whey.
M. Albenzio (2001)
Sensory and Microbiological Shelf-Life of a Commercial Ricotta Cheese
G. Hough (1999)
Combined effects of thymol, carvacrol and temperature on the quality of non conventional poultry patties.
M. Mastromatteo (2009)
Minimally Processed Refrigerated Fruits & Vegetables
R. Wiley (2012)
Enhanced inhibition of Escherichia coli O157:H7 by lysozyme and chelators.
J. Boland (2003)
Modeling of the bacterial growth curve.
M. Zwietering (1990)
Changes in the microflora of manouri, a traditional Greek whey cheese, during storage
K. Lioliou (2001)
Quality of milk and of Canestrato Pugliese cheese from ewes exposed to different ventilation regimens.
M. Albenzio (2004)
Shelf life of Stracciatella cheese under modified-atmosphere packaging.
D. Gammariello (2009)
The Effect of Ethanol Dip and Modified Atmosphere on Prevention of Botrytis Rot of Table Grapes
A. Lichter (2005)
Active coating and modified-atmosphere packaging to extend the shelf life of Fior di Latte cheese.
A. Conte (2009)
Shelf-life Extension of Taleggio Cheese by Modified Atmosphere Packaging.
Luciano Piergiovanni (1993)
Use of active compounds for prolonging the shelf life of mozzarella cheese
M. Sinigaglia (2008)
Antimicrobial chitosan-lysozyme (CL) films and coatings for enhancing microbial safety of mozzarella cheese.
J. Duan (2007)
Antibacterial properties of plant essential oils
S. Deans (1987)
Stability of Sliced Mozzarella Cheese in Modified-Atmosphere Packaging.
R. Alves (1996)
Study on the combined effects of essential oils on microbiological quality of Fior di Latte cheese.
D. Gammariello (2010)
Innovative active packaging systems to prolong the shelf life of Mozzarella cheese.
A. Conte (2007)
Water buffalo mozzarella cheese stored in polysaccharide-based gels: correlation between prolongation of the shelf-life and physicochemical parameters.
P. Laurienzo (2008)
The effect of high pressure treatment on the functional and rheological properties of Mozzarella cheese
Ciara E. O’Reilly (2002)
Antimicrobial agents from plants: antibacterial activity of plant volatile oils
H. J. Dorman (2000)
Antimicrobial activity of clove and rosemary essential oils alone and in combination
Yu-Jie Fu (2007)
Assessment of Dairy Product Quality and Potential Shelf-Life - A Review.
J. R. Bishop (1986)
Effects of natural compounds on microbial safety and sensory quality of Fior di Latte cheese, a typical Italian cheese.
D. Gammariello (2008)
The occurrence and growth of yeasts in dairy products
G. Fleet (1987)
THE EFFECT of MODIFIED ATMOSPHERE PACKAGING ON the MICROBIAL ECOLOGY IN REQUEIJÃO, A PORTUGUESE WHEY CHEESE
M. Pintado (2000)
Modified atmosphere packaged cheddar cheese shreds: influence of fluorescent light exposure and gas type on color and production of volatile compounds.
L. M. Colchin (2001)
Inhibition of Salmonella enteritidis and Staphylococcus aureus in nutrient broth by mint essential oil
C. Tassou (2000)
A combination of chitosan, coating and modified atmosphere packaging for prolonging Fior di latte cheese shelf life
M. Nobile (2009)
Comparison of different starter systems for water-buffalo Mozzarella cheese manufacture
S. Coppola (1990)
Inhibitory effect of oregano and thyme essential oils on moulds and foodborne bacteria
N. Paster (1990)
Shelf-life of a Greek whey cheese under modified atmosphere packaging
G. Papaioannou (2007)
Chitosan: antimicrobial activity, interactions with food components and applicability as a coating on fruit and vegetables
F. Devlieghere (2004)
A STUDY ON THE SYNERGY OF MODIFIED ATMOSPHERE PACKAGING AND CHITOSAN ON STRACCIATELLA SHELF LIFE
D. Gammariello (2011)
Safety assessment of iron EDTA [sodium iron (Fe(3+)) ethylenediaminetetraacetic acid]: summary of toxicological, fortification and exposure data.
J. Heimbach (2000)