Total System Approach to Predict Shelf Life of Packaged Food Products

2009 ◽  
pp. 46-46-5 ◽  
Author(s):  
SW Gyeszly
Keyword(s):  
Shelf Life ◽  
System Approach ◽  
Food Products ◽  
Total System ◽  
Packaged Food

A survey of food allergen labeling and undeclared allergen residues in pre-packaged food products imported from Thailand

Food Control ◽  
2021 ◽  
Vol 124 ◽  
pp. 107881
Author(s):  
Chatchaporn Uraipong ◽  
Phuttachat Kaewdang ◽  
Nicki Shwe Yee ◽  
Masahiro Shoji ◽  
Nanju Alice Lee
Keyword(s):  
Food Allergen ◽  
Food Products ◽  
Packaged Food ◽  
Allergen Labeling

Processing and Value Addition of Bamboo Shoots for Utilization as Food Products

2020 ◽  
Vol 27 (1) ◽  
pp. 27-32
Author(s):  
Ashok Kumar Pandey ◽  
Keyword(s):  
Shelf Life ◽  
Value Added ◽  
Cost Effective ◽  
Nutrient Content ◽  
Food Products ◽  
Value Addition ◽  
Mineral Contents ◽  
Bamboo Shoots ◽  
Processed Products ◽  
Edible Products

Bamboo shoots being low in fat, high in dietary fiber and rich in mineral contents have been consumed traditionally by the people world over. Besides nutrients it also contains some anti-nutrients e.g. cyanogens. Due to seasonal availability of bamboo shoots, processing for reducing anti-nutrients in raw shoots while keeping nutrients intact and enhancement of shelf life of the value added products assume great significance for its utilization. This paper focuses on post harvest processing and value addition of bamboo shoots for its utilization as food products. Juvenile bamboo shoots of Bambusa bambos, B. tulda, Dendrocalamus asper and D. strictus were collected and processed, by boiling in brine solution, to remove the anti-nutrients (cyanogen). A simple, efficient and cost effective processing method for bamboo shoots was developed. This method significantly reduces the amount of cyanogens and retains considerable amount of nutrients and thus may be utilized for processing of bamboo shoots. Different value added edible products viz. chunks or bari (by adding pulses), pickle, sauce and papad (by adding potato) were prepared. All products were good in taste and texture. Nutritional analysis was done to determine the shelf life of the products. The nutrient content of processed products (chunks, sauce, pickle and papad) showed a gradual decrease and need to be consumed within 6 months from the date of making. However, in case of papad the carbohydrate content did not decrease much but the taste was not acceptable after 8 months. Whereas, in case of pickles, even nutrient content decreased but the product was acceptable even after two years after preparation as it was good in taste and texture. Thus, processing and value addition practices can be considered as key to the future of sustainable management of bamboo resources because they not only provide quality edible products but also enable harvesters/collectors to get better income opportunities.

scholarly journals Study of Consumer Awareness on Food Labelling and Use of Pack Information for Purchase of Pre-Packaged Food Products

2017 ◽  
Vol 4 (4) ◽  
Author(s):  
Samit Dutta ◽  
Deval Patel
Keyword(s):  
Informed Choice ◽  
Food Products ◽  
Food Labelling ◽  
Food Label ◽  
Labelling Information ◽  
Packaged Foods ◽  
Prepackaged Foods ◽  
And Gender ◽  
Packaged Food ◽  
Study Participants

Purpose – Liberalization of trade, globalization and development in food science and technology has resulted in an increase in trade and consumption of pre-packaged foods. Reading food labelling information is important to assist in making informed choices of food. This study determined level of awareness on pre-packaged food labelling information among consumers in Anand city of Gujarat, India, their perception on the importance of such information and various factors influencing in reading and using food labels. Design/methodology/approach – A semi structured questionnaire was used to collect information from consumers who were found purchasing prepackaged foods in selected modern format retail stores. The obtained data were computed to determine relationships and associations between various factors and the use of food labelling information among consumers in the area of study. Findings – Study revealed that 86.7 per cent of the study participants reported to read labeling information prior purchase of pre-packaged foods. However, only a third of respondents were very much informed about food labelling and computed awareness scores. It was observed that level of education and gender difference had statistically significant association with awareness scores and perception of importance of food labelling. 83.3 per cent of respondents mentioned price of food as the factor for motivating them to read food label before purchase of the food item. Practical implications – Deliberate efforts may be needed to improve food labelling, provide education to consumers to raise their awareness on importance of reading and use of food labelling information to make an informed choice of the food. Originality/value – Determines level of awareness about labelling information among consumers of pre-packaged food products.

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