000			01654nam a2200133Ia 4500
008			220620s9999||||xx |||||||||||||| ||und||
020			_a9783040000000
245		0	_aAdvanced Strategies to Preserve Quality and Extend Shelf Life of Foods
546			_aEnglish[eng]
650			_aolive oil by-products||breaded fish||fish shelf life||fish quality||sustainable food||film||whey protein isolate||tarragon essential oil||brook trout||refrigerated storage||physicochemical quality||microbiological quality||sensory quality||shelf-life||sweet cherry||nanoemulsion coating||cracking||fruit quality, nutraceutical value||crosslinking||fresh fish||spoilage||chilling/refrigeration||freezing||edible coatings||hyperbaric storage||algae extracts||antioxidants||fish preservatives||total carotenoids||total phenolics||trout fillets||Ceylon spinach||Basella alba||ultrasonication||antioxidant||antibacterial activity||pork||Sus scrofa||household food waste||stability evaluation||sensory acceptability||period after opening (PAO)||blackberry||gray mold||pathogens||storage quality||ozone treatment||enoki mushroom||ZnONPs||propolis||pullulan/chitosan||antibacterial||antioxidant activity||meat packaging||volatile organic compounds||HS-SPME-GC/MS||Italian sparkling wines||cork stoppers||bottle aging||antimicrobial polymers||antimicrobial peptides||food safety||food packaging||instrumental color||overwrapped packaging||simulated retail display||TBARS||vacuum packaging||fruit and vegetable by-products||food shelf life||by-products recycling||n/a
700			_aDel Nobile, Matteo||Conte, Amalia
856			_uhttps://mdpi.com/books/pdfview/book/5401
942			_cEB
999			_c27101 _d27101