Naslov
Shelf Life of Packaged Bakery Goods : A Review

Autori
Galić, Kata ; Ćurić, Duška ; Gabrić, Domagoj

Izvornik
Critical reviews in food science and nutrition (1040-8398) 49 (2009), 5; 405-426

Vrsta, podvrsta i kategorija rada
Radovi u časopisima, pregledni rad, znanstveni

Ključne riječi
active packaging ; baked goods ; kinetics ; modelling ; modified atmosphere ; shelf-life.

Sažetak
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 flavour 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 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.

Izvorni jezik
Engleski

Znanstvena područja
Prehrambena tehnologija

POVEZANOST RADA