Shelf-life Assessment of Food Undergoing Oxidation-A Review

Critical Reviews in Food Science and Nutrition
Sonia CalligarisMaria Cristina Nicoli

Abstract

Oxidation is the most common event leading to the end of shelf life of microbiologically stable foods. Thus, a reliable shelf-life assessment is crucial to verify how long the product will last before it becomes oxidized to an unacceptable level to the consumers. Shelf-life assessment strategies of foods and beverages suffering oxidation are critically discussed focusing on definition of the acceptability limit, as well as the choice of the proper oxidative indicators, and methodologies for shelf-life testing. Testing methodologies for shelf-life determination under actual and accelerated storage conditions are considered, highlighting possible uncertainties, pitfalls, and future research needs.

References

Feb 26, 2005·Critical Reviews in Food Science and Nutrition·Rosario Zamora, Francisco J Hidalgo
Sep 1, 2005·Journal of Agricultural and Food Chemistry·Marianne K ThomsenJens Risbo
Jan 19, 2006·Journal of Agricultural and Food Chemistry·Sonia CalligarisMaria Cristina Nicoli
Feb 16, 2006·Journal of Agricultural and Food Chemistry·Lara ManzoccoMaria Cristina Nicoli
Feb 10, 2007·Journal of Agricultural and Food Chemistry·Sonia CalligarisMaria Cristina Nicoli
Sep 15, 2007·Molecular Nutrition & Food Research·Joseph Kanner
Feb 27, 2008·Journal of Food Science·S CalligarisC M Nicoli
Jun 7, 2008·Journal of Agricultural and Food Chemistry·Lara ManzoccoMaria Cristina Nicoli
May 16, 2012·Journal of Food Science·Xiangyang LinRoger Ruan

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Citations

Jul 16, 2015·Critical Reviews in Food Science and Nutrition·Sunan Wang, Fan Zhu
Nov 15, 2018·Journal of the Science of Food and Agriculture·Gerald TumwineAnita Linnemann
Mar 7, 2021·Antioxidants·Donny W H MerkxMarie Hennebelle

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