Apple Academic Press
This important book focuses on specific topics in food analysis and preservation investigated in the Laboratory of Food Chemistry and Technology at the University Ioannina, Greece, over the past five years. The book specifically targets consumer protection. Foods are being processed to preserve quality and prevent spoilage caused by physical, chemi
Introduction. Determination of DSP Toxins in Mussels and Decontamination Using Ozonation. Effect of Light on Vitamin Loss and Shelf Life of Pasteurized Milk Packages in PET Bottles. Differentiation of Greek Extra Virgin Oils According to Cultivar and Geographical Origin. Effect of Irradiation on the Migration of ATBC Plasticizer from P(VdC-VC) Films Into Fish Fillets. Evaluation of Bag-in-Box as Packaging Material for Dry White Wine. Effect of Ozonation in Combination with Packaging and Refrigeration on Shelf Life Extension of Fresh Tomatoes. Combined Effect of Essential Oils and Nisin on Shelf-Life Extension of Meat Stored at 4 . Combined Effect of Essential Oils and Nisin on the Survival of Listeria. Shelf-Life Extension of Ground Meat, Stored at 4 : Using Chitosan and an Oxygen Absorber. Control of E. coli O157:H7 in Stirred Yogurt Using Mastic and Almond Essential Oils.