Sentence examples for increased shelf life from inspiring English sources

Although films containing carbon nanotube increased shelf life of Mazafati dates compared to controls, some of the characteristics of sensory were lost.

They became popular in the late 1980s because they increased shelf life and were, supposedly, a healthier alternative to traditional cholesterol-raising saturated fats, such as beef tallow.

Emulsifiers and enzymes are used as anti-staling agents in bakery products, providing increased shelf life, which is especially interesting for industrialized breads, such as pan bread.

Increased shelf life (based on ascorbic acid retention) was achieved for high pressurised compared to thermally pasteurised juice, ranging from 49% (storage at 15 °C) to 112% (storage at 0 °C).

Tomatoes genetically engineered to overexpress anthocyanins had an increased shelf life in comparison to wild-type-cultivated tomatoes, with the transgenic tomatoes demonstrating reduced susceptibility to the fungal pathogen Botrytis cinerea.

The potential commercial applications (increased shelf life, reduced plant architecture) of transgene-encoded auto-regulated cytokinin biosynthesis in this ornamental plant and the production of male sterile lines to prevent undesirable gene flow between the genetically modified plants and related species are also discussed.

Because of their monotonous diet, their flesh is so bland that processors inject them with saline solution and vegetable oils, improving "mouthfeel" while at the same time increasing shelf life and adding weight.

Ultraviolet (UV) light (λ = 250 nm) was assessed to increase shelf life of sea bass (Dicentrarchus labrax).

The purpose of packaging is to preserve food against spoilage (chemical, biological, physical and microbiological) and also to increase shelf life; thus, transportation is better and easier.

The purpose of this work is to study the high-temperature performance of Cr3C2 CoNiCrAlY coating and explore the potential application of this coating to prolong the life of tooling and dies while reducing maintenance and increasing shelf life and dimensional control.

Results suggest that these consumers were more accepting of corn chips that had been modified to increase shelf life as opposed to increasing farmer yields; however, willingness-to-pay premiums for these value-added corn chips were extremely small relative to corn chips that contained no genetically engineered corn.