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

Tsoka, S

dc.contributor.author	Tsoka, S	en
dc.date.accessioned	2014-03-01T01:47:30Z
dc.date.available	2014-03-01T01:47:30Z
dc.date.issued	1998	en
dc.identifier.issn	08905436	en
dc.identifier.uri	https://dspace.lib.ntua.gr/xmlui/handle/123456789/25240
dc.relation.uri	http://www.scopus.com/inward/record.url?eid=2-s2.0-0031855142&partnerID=40&md5=6efffb263926ee6d3cfdc47f441fdb01	en
dc.subject.other	colorimetry	en
dc.subject.other	food	en
dc.subject.other	shelf life	en
dc.title	Time temperature integration for chilled food shelf life monitoring using enzyme-substrate systems	en
heal.type	journalArticle	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.journalName	Food Biotechnology	en
dc.identifier.volume	12	en
dc.identifier.issue	1-2	en
dc.identifier.spage	139	en
dc.identifier.epage	155	en