Time temperature integration for chilled food shelf life monitored using enzyme-substrate systems

Tsoka, S; Taoukis, PS; Christakopoulos, P; Kekos, D; Macris, BJ

dc.contributor.author	Tsoka, S	en
dc.contributor.author	Taoukis, PS	en
dc.contributor.author	Christakopoulos, P	en
dc.contributor.author	Kekos, D	en
dc.contributor.author	Macris, BJ	en
dc.date.accessioned	2014-03-01T01:14:15Z
dc.date.available	2014-03-01T01:14:15Z
dc.date.issued	1998	en
dc.identifier.issn	0890-5436	en
dc.identifier.uri	https://dspace.lib.ntua.gr/xmlui/handle/123456789/12953
dc.subject	Enzyme	en
dc.subject	Shelf Life	en
dc.subject.classification	Biotechnology & Applied Microbiology	en
dc.subject.classification	Food Science & Technology	en
dc.subject.other	INDICATORS	en
dc.title	Time temperature integration for chilled food shelf life monitored using enzyme-substrate systems	en
heal.type	journalArticle	en
heal.identifier.primary	10.1080/08905439809549948	en
heal.identifier.secondary	http://dx.doi.org/10.1080/08905439809549948	en
heal.language	English	en
heal.publicationDate	1998	en
heal.abstract	Time Temperature Integrators (TTI) are simple devices to monitor temperature exposure history and relate it to food shelf life behaviour. Four colorimetric enzyme reaction systems are proposed as the basis for TTI use and results for their kinetic characterisation under isothermal conditions are presented. Nonisothermal experiments have shown that the proposed system response reflected accurately the dynamic nature of the environment temperature. The reliability of the proposed TTI systems was demonstrated by a case study on chilled fish shelf life prediction after storage temperature abuse.	en
heal.publisher	MARCEL DEKKER INC	en
heal.journalName	FOOD BIOTECHNOLOGY	en
dc.identifier.doi	10.1080/08905439809549948	en
dc.identifier.isi	ISI:000074699100010	en
dc.identifier.volume	12	en
dc.identifier.issue	1-2	en
dc.identifier.spage	139	en
dc.identifier.epage	155	en