Sentence examples for shelf life increase from inspiring English sources

Raw fruit and vegetables saw their shelf life increase by up to one day in a study involveing produce being sprayed with an electrically charged solution that kills bacteria responsible for spoilage.

The sausages were stable for at least 42 days, which represents a shelf life increase of at least this time with respect to the control sausages (in commercial plastic casings).

Monte Carlo simulation allowed quantification of the relative impact of the reduction of oxygen pressure and temperature on the decrease in respiration rate and the potential shelf life increase of RTE rocket leaves.

These aspects, together with the extension of the shelf life, would increase the market value of ready-to-cut vegetables.

High numbers of bacteria can reduce shelf life and increase early food spoilage.

Results from this study show that fruits and vegetables are often handled under adverse environmental conditions, resulting in produce with poor quality and shorter shelf life, and increased waste at the retail and consumer levels.

defer.add img); Essential Oils can be added to the toner for improving the shelf life and increasing its nourishing properties.

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.

Sodium lactate (SL) is a GRAS additive that is widely used to enhance flavor, control microbial growth, and increase shelf life of meat, poultry, and fish products [ 19– 22].

They are used to inhibit the growth of bacteria and increase shelf life.

Lactobacilli, as the largest group of lactic acid bacteria, produce large amounts of antimicrobial metabolites such as organic acids, fatty acids, ammonia, hydrogen peroxide, diacetyl and bacteriocin, which inhibit the growth of pathogenic bacteria and increase shelf life of food.