Naslov
Factors affecting the shelf-life of cereal based food

Autori
Galić, Kata ; Vujković, Bojan ; Ćurić, Duška ; Vujković, Ivan

Vrsta, podvrsta i kategorija rada
Radovi u zbornicima skupova, cjeloviti rad (in extenso), znanstveni

Izvornik
Proceedings of Flour-Bread '05 : 3rd International Congress and 5th Croatian Congress of Cereal Technologists / Ugarčić-Hardi, Žaneta - Osijek, 2006, 315-323

ISBN
953-7005-09-7

Skup
International Congress Flour-Bread (3 ; 2005) ; Croatian Congress of Cereal Technologists (5 ; 2005)

Mjesto i datum
Opatija, Hrvatska, 26.10.2005. - 29.10.2005

Vrsta sudjelovanja
Predavanje

Vrsta recenzije
Međunarodna recenzija

Ključne riječi
Packaging; baked goods; 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. Changes in packaging affect the whole food/package system, sometimes causing new shelf life issues to emerge. A company that begins to use high moisture barrier packaging to minimize moisture loss can sometimes experience a problem with mould growth that they had never experienced before. Although modified atmosphere packaging can delay mould growth, an off-flavour development might be observed. Any change in packaging should be fully shelf life tested to understand the mechanisms at work in the new food/package system and their potential impact on shelf life.

Izvorni jezik
Engleski

Znanstvena područja
Prehrambena tehnologija

POVEZANOST RADA