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1

APPLICATIONS OF “ACTIVE PACKAGING” FOR IMPROVEMENT OF SHELF-LIFE AND NUTRITIONAL QUALITY OF FRESH AND EXTENDED SHELF-LIFE FOODS

T. P. LABUZA, W. M. BREENE

Journal:

Journal of Food Processing and Preservation

Year:

1989

Language:

english

File:

PDF, 3.62 MB

english, 1989

2

Comparison of Spray-drying, Drum-drying and Freeze-drying for β-Carotene Encapsulation and Preservation

STEPHANE A. DESOBRY, FLAVIA M. NETTO, THEODORE P. LABUZA

Journal:

Journal of Food Science

Year:

1997

Language:

english

File:

PDF, 241 KB

english, 1997

3

Accelerated shelf-life testing for oxidative rancidity in foods—A review

J.O. Ragnarsson, T.P. Labuza

Journal:

Year:

1977

Language:

english

File:

PDF, 986 KB

english, 1977

4

Water Activity in Foods || Measurement of Water Activity, Moisture Sorption Isotherms, and Moisture Content of Foods

Barbosa-Cnovas, Gustavo V., Fontana, Anthony J., Schmidt, Shelly J., Labuza, Theodore P.

Year:

2007

Language:

english

File:

PDF, 148 KB

english, 2007

5

Water Activity in Foods || Moisture Effects on Food's Chemical Stability

Barbosa-Cnovas, Gustavo V., Fontana, Anthony J., Schmidt, Shelly J., Labuza, Theodore P.

Year:

2007

Language:

english

File:

PDF, 329 KB

english, 2007

6

Water Activity in Foods || Effects of Water Activity (aw) on Microbial Stability: As a Hurdle in Food Preservation

Barbosa-Cnovas, Gustavo V., Fontana, Anthony J., Schmidt, Shelly J., Labuza, Theodore P.

Year:

2007

Language:

english

File:

PDF, 322 KB

english, 2007

7

Engineering factors in single-cell protein production. II. Spray drying and cell viability

Theodore P. Labuza, J. P. Le Roux, T. S. Fan, S. R. Tannenbaum

Journal:

Biotechnology and Bioengineering

Year:

1970

Language:

english

File:

PDF, 228 KB

english, 1970

8

Effect of Temperature on the Moisture Sorption Isotherms and Water Activity Shift of Two Dehydrated Foods

T. P. LABUZA, A. KAANANE, J. Y. CHEN

Journal:

Journal of Food Science

Year:

1985

Language:

english

File:

PDF, 808 KB

english, 1985

9

Effect of Raffinose on Sucrose Recrystallization and Textural Changes in Soft Cookies

Laura A. Belcourt, Theodore P. Labuza

Journal:

Journal of Food Science

Year:

2007

Language:

english

File:

PDF, 297 KB

english, 2007

10

Application of chemical kinetics to deterioration of foods

Journal:

Journal of Chemical Education

Year:

1984

Language:

english

File:

PDF, 10.79 MB

english, 1984

11

Aspartame Stability In Commercially Sterilized Flavored Dairy Beverages

Bell, Leonard N., Labuza, Theodore P.

Journal:

Journal of Dairy Science

Year:

1994

Language:

english

File:

PDF, 405 KB

english, 1994

12

Water Activity in Foods || Water Mobility in Foods

Barbosa-Cnovas, Gustavo V., Fontana, Anthony J., Schmidt, Shelly J., Labuza, Theodore P.

Year:

2007

Language:

english

File:

PDF, 1.04 MB

english, 2007

13

Water Activity in Foods || Principles of Intermediate-Moisture Foods and Related Technology

Barbosa-Cnovas, Gustavo V., Fontana, Anthony J., Schmidt, Shelly J., Labuza, Theodore P.

Year:

2007

Language:

english

File:

PDF, 368 KB

english, 2007

14

Water Activity in Foods || Water Activity Prediction and Moisture Sorption Isotherms

Barbosa-Cnovas, Gustavo V., Fontana, Anthony J., Schmidt, Shelly J., Labuza, Theodore P.

Year:

2007

Language:

english

File:

PDF, 661 KB

english, 2007

15

Death kinetics of yeast in spray drying

Hector Elizondo, T. P. Labuza

Journal:

Biotechnology and Bioengineering

Year:

1974

Language:

english

File:

PDF, 624 KB

english, 1974

16

Evaluation of Water Binding Capacity (WBC) of Food Fiber Sources

J. Y. CHEN, M. PIVA, T. P. LABUZA

Journal:

Journal of Food Science

Year:

1984

Language:

english

File:

PDF, 677 KB

english, 1984

17

Kinetics of lipid oxidation in foods

Labuza, Theodore P., Dugan, L. R.

Journal:

C R C Critical Reviews in Food Technology

Year:

1971

Language:

english

File:

PDF, 3.23 MB

english, 1971

18

Accelerated shelf-life testing of quality loss for a commercial hydrolysed hen egg white powder

Qinchun Rao, Jeancarlo R. Rocca-Smith, Tonya C. Schoenfuss, Theodore P. Labuza

Journal:

Year:

2012

Language:

english

File:

PDF, 1.16 MB

english, 2012

19

Water Activity in Foods || Appendix A: Water Activity of Saturated Salt Solutions

Barbosa-Cnovas, Gustavo V., Fontana, Anthony J., Schmidt, Shelly J., Labuza, Theodore P.

Year:

2007

Language:

english

File:

PDF, 59 KB

english, 2007

20

Shelf-life prediction: theory and application

Fu, Bin, Labuza, Theodore P.

Journal:

Year:

1993

Language:

english

File:

PDF, 1.17 MB

english, 1993

21

Water Activity in Foods || Water Activity and Physical Stability

Barbosa-Cnovas, Gustavo V., Fontana, Anthony J., Schmidt, Shelly J., Labuza, Theodore P.

Year:

2007

Language:

english

File:

PDF, 237 KB

english, 2007

22

Water Activity in Foods || Water Activity and Glass Transition

Barbosa-Cnovas, Gustavo V., Fontana, Anthony J., Schmidt, Shelly J., Labuza, Theodore P.

Year:

2007

Language:

english

File:

PDF, 528 KB

english, 2007

23

Water Activity in Foods || Introduction: Historical Highlights of Water Activity Research

Barbosa-Cnovas, Gustavo V., Fontana, Anthony J., Schmidt, Shelly J., Labuza, Theodore P.

Year:

2007

Language:

english

File:

PDF, 108 KB

english, 2007

24

Water Activity in Foods || Diffusion and Sorption Kinetics of Water in Foods

Barbosa-Cnovas, Gustavo V., Fontana, Anthony J., Schmidt, Shelly J., Labuza, Theodore P.

Year:

2007

Language:

english

File:

PDF, 286 KB

english, 2007

25

Water Activity in Foods || Water Activity: Fundamentals and Relationships

Barbosa-Cnovas, Gustavo V., Fontana, Anthony J., Schmidt, Shelly J., Labuza, Theodore P.

Year:

2007

Language:

english

File:

PDF, 256 KB

english, 2007

26

Water Activity in Foods || Frontmatter

Barbosa-Cnovas, Gustavo V., Fontana, Anthony J., Schmidt, Shelly J., Labuza, Theodore P.

Year:

2007

Language:

english

File:

PDF, 351 KB

english, 2007

27

Measurement of gel water-binding capacity of gelatin, potato starch, and carrageenan gels by suction pressure

P.P Lewicki, G.C Busk, T.P Labuza

Journal:

Journal of Colloid and Interface Science

Year:

1978

Language:

english

File:

PDF, 608 KB

english, 1978

28

The diffusion kinetics of carbon dioxide in fresh roasted and ground coffee

Brent A. Anderson, Eyal Shimoni, Rémy Liardon, Theodore P. Labuza

Journal:

Journal of Food Engineering

Year:

2003

Language:

english

File:

PDF, 361 KB

english, 2003

29

Growth kinetics for shelf-life prediction: Theory and practice

T. P. Labuza, B. Fu

Journal:

Journal of Industrial Microbiology & Biotechnology

Year:

1993

Language:

english

File:

PDF, 1.51 MB

english, 1993

30

Water activity and food polymer science: Implications of state on Arrhenius and WLF models in predicting shelf life

K.A. Nelson, T.P. Labuza

Journal:

Journal of Food Engineering

Year:

1994

Language:

english

File:

PDF, 1.59 MB

english, 1994

31

DESTRUCTION OF ASCORBIC ACID AS A FUNCTION OF WATER ACTIVITY

S. H. LEE, T. P. LABUZA

Journal:

Journal of Food Science

Year:

1975

Language:

english

File:

PDF, 386 KB

english, 1975

32

DEGRADATION KINETICS OF ASCORBIC ACID AT HIGH TEMPERATURE AND WATER ACTIVITY

B. M. LAING, D. L. SCHLUETER, T. P. LABUZA

Journal:

Journal of Food Science

Year:

1978

Language:

english

File:

PDF, 548 KB

english, 1978

33

Applicability of Time-Temperature Indicators as Shelf Life Monitors of Food Products

P.S. TAOUKIS, T.P. LABUZA

Journal:

Journal of Food Science

Year:

1989

Language:

english

File:

PDF, 661 KB

english, 1989

34

Glass Transition State Diagram of a Baked Cracker and Its Relationship to Gluten

ATHANASIOS NIKOLAIDIS, THEODORE P. LABUZA

Journal:

Journal of Food Science

Year:

1996

Language:

english

File:

PDF, 132 KB

english, 1996

35

THE PROPERTIES OF WATER IN RELATIONSHIP TO WATER BINDING IN FOODS: A REVIEW

THEODORE P. LABUZA

Journal:

Journal of Food Processing and Preservation

Year:

1977

Language:

english

File:

PDF, 1.10 MB

english, 1977

36

INFLUENCE OF TEMPERATURE AND RELATIVE HUMIDITY ON THE PHYSICAL STATES OF COTTON CANDY

THEODORE P. LABUZA, PETER S. LABUZA

Journal:

Journal of Food Processing and Preservation

Year:

2004

Language:

english

File:

PDF, 256 KB

english, 2004

37

Moisture migration and control in multi-domain foods

T.P Labuza, C.R Hyman

Journal:

Trends in Food Science & Technology

Year:

1998

Language:

english

File:

PDF, 333 KB

english, 1998

38

Effect of Cysteine on Lowering Protein Aggregation and Subsequent Hardening of Whey Protein Isolate (WPI) Protein Bars in WPI/Buffer Model Systems

Zhu, Dan, Labuza, Theodore P.

Journal:

Journal of Agricultural and Food Chemistry

Year:

2010

Language:

english

File:

PDF, 3.15 MB

english, 2010

39

Effect of water content, temperature and storage on the glass transition, moisture sorption characteristics and stickiness of β‐casein 1

Mauer, L. J., Smith, D. E., Labuza, T. P.

Journal:

International Journal of Food Properties

Year:

2000

Language:

english

File:

PDF, 932 KB

english, 2000

40

Glass Transition and Crystallization of Amorphous Trehalose-sucrose Mixtures

Roe, K. D., Labuza, T. P.

Journal:

International Journal of Food Properties

Year:

2005

Language:

english

File:

PDF, 385 KB

english, 2005

41

Assessment of the Inhibition of Ricin Toxicity by Lactose in Milk

Lumor, Stephen E., Deen, Bronwyn D., Ronningen, Ian, Smith, Kenneth, Fredrickson, Neal R., Diez-Gonzalez, Francisco, Labuza, Theodore P.

Journal:

Journal of Food Protection

Year:

2013

Language:

english

File:

PDF, 2.04 MB

english, 2013

42

The Maillard Reaction in Foods and Medicine || Ascorbic Acid as the Principal Reactant Causing Browning in an Orange Juice Model System

Labuza, Theodore P

Year:

2005

Language:

english

File:

PDF, 568 KB

english, 2005

43

Prediction for Shelf Life and Safety of Minimally Processed CAP/MAP Chilled Foods: A Review

LABUZA, THEODORE P., FU, BIN, TAOUKIS, PETROS S.

Journal:

Journal of Food Protection

Year:

1992

Language:

english

File:

PDF, 1.14 MB

english, 1992

44

Engineering factors in single-cell protein production. I. Fluid properties and concentration of yeast by evaporation

Theodore P. Labuza, Daniel Barrera Santos, Robert N. Roop

Journal:

Biotechnology and Bioengineering

Year:

1970

Language:

english

File:

PDF, 509 KB

english, 1970

45

Moisture transfer simulation in packaged cereal-fruit systems

Vimal Sapru, Theodore Labuza

Journal:

Journal of Food Engineering

Year:

1996

Language:

english

File:

PDF, 912 KB

english, 1996

46

Influence of the low-moisture state on pH and its implication for reaction kinetics

Leonard N. Bell, Theodore P. Labuza

Journal:

Journal of Food Engineering

Year:

1994

Language:

english

File:

PDF, 1.86 MB

english, 1994

47

Effects of sucrose crystallization and moisture migration on the structural changes of a coated intermediate moisture food

Tiancheng Li, Peng Zhou, Theodore P. Labuza

Journal:

Frontiers of Chemical Science and Engineering

Year:

2009

Language:

english

File:

PDF, 215 KB

english, 2009

48

Rate of Deterioration of Freeze-Dried Salmon as a Function of Relative Humidity

F. MARTINEZ, T. P. LABUZA

Journal:

Journal of Food Science

Year:

1968

Language:

english

File:

PDF, 843 KB

english, 1968

49

STABILITY OF INTERMEDIATE MOISTURE FOODS. 1. Lipid Oxidation

T. P. LABUZA, L. McNALLY, DENISE GALLAGHER, J. HAWKES, F. HURTADO

Journal:

Journal of Food Science

Year:

1972

Language:

english

File:

PDF, 605 KB

english, 1972

50

SORPTION HYSTERESIS AND CHEMICAL REACTIVITY: LIPID OXIDATION

H-E. CHOU, K. M. ACOTT, T. P. LABUZA

Journal:

Journal of Food Science

Year:

1973

Language:

english

File:

PDF, 450 KB

english, 1973

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