Quality and Storage

Data on sterility and analytical controls Bioavailability and bioequivalence information Information abont raw materials and finished products Miscellaneous information on the quality of the drug or medication 

---

Jensen C, Lauridsen C and Bertelsen G (1998), Dietary vitamin E quality and storage stability of pork and poultry , Trends Food Sci Technol 9, 62-72. 

Law 480 blends corn-soy and corn-soy-milk, with respect to protein quality by animal assay, organoleptic quality and storage... 

Speck, P., F. Escher, and J. Solms. Effect of salt pretreatment on quality and storage stability of air-dried carrots. Lebensm Wiss Technol 1977 10 308. Widholm, J. Selection and characterization of a Daucus carota cell line resistant to four amino acid analogs. J Exp Bot 1978 29 1111. 

Moinuddin, Umar, S. (2004). Influenee of eombined applieation of potassium and sulfur on yield, quality, and storage behavior of potato. Commun. Soil Sci. Plant Anal., 35(7-8), 1047-1060. 

Additional negative photosensitive compositions, (I) and (II), were prepared by Hayashi et al. (1) that had excellent image quality and storage stability properties. 

Numerous studies have been conducted on SFE of com germ. Christianson et al. [99] and List et al. [100], respectively, compared the composition and stability of oils obtained by SFE, or recovered by conventional hexane extraction. The quality and storage characteristics of the defatted germ flour obtained by SFE were superior to those of germ flours obtained by hexane... 

Essentially, a food additive brings some benefit to the consumer and is not used to disguise faulty food processing or handling techniques. A food additive does not substantially reduce the nutritive value of the food and does not pose any health hazard to the consumer. Thus, food additives should be used for the preservation of food, to maintain its nutritive quality and storage quality, and for organoleptic acceptance by the consumer. 

The effects of food ingredients on thermal transitions and physicochemical properties are of importance to the processing and properties of starch-based products, and can play major roles in the quality and storage stability of tapioca starch-containing products. For the food scientist, it remains vital to understand the role of ingredients and their properties, with the understanding that results can vary with the conditions of use. 

The rate of senescence of fruits and vegetables is influenced by the calcium content of the tissue (Poovaiah 1986.) When fruits and vegetables are treated with calcium solutions, the quality and storage life of the products can be extended. 

These unified concepts, based on water dynamics and glass dynamics, have been used to explain and predict the functional and rheological properties of food systems during processing and their effects on time-dependent structural and mechanical factors related to quality and storage stability of food microstructures. 

Purification, assessment of quality and storage of conjugates obtained by chemical linkage... 

Fernandez, P.P., Sanz, P.D., Mohna-Garcia, A.D., Otero, L., Guignon, B., andVaudagna, S.R. 2007. Conventional freezing plus high pressure-low temperature treatment Physical properties, microbial quality and storage stability of beef meat. Meat Science 11 616-625. 

Krebbers, B., Matser, A.M., Koets, M., and Berg, R.W. van den. 2002. Quality and storage stability of high pressure preserved green beans. Journal of Food Engineering 54 27-33. 

Rooney, M.L. (1987) Modern approaches to packaging for improvement of quality and storage life. Proc. 8th National Convention, RACI, Cereal Chemistry Division, Royal Australian Chemical Institute, Sydney. 

Hung, S.S.O. Shnger, S.J. Studies of chemical methods for assessing oxidative quality and storage stabhity of feeding oils. J. Am. Oil Chem. Soc. 1981, 58, 785-788. 

---