Food Shelf Life Stability
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The Stability And Shelf Life Of Food
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Author : Persis Subramaniam
language : en
Publisher: Elsevier
Release Date : 2000-08-24
The Stability And Shelf Life Of Food written by Persis Subramaniam and has been published by Elsevier this book supported file pdf, txt, epub, kindle and other format this book has been release on 2000-08-24 with Technology & Engineering categories.
The stability and shelf-life of a food product are critical to its success in the market place, yet companies experience considerable difficulties in defining and understanding the factors that influence stability over a desired storage period. This book is the most comprehensive guide to understanding and controlling the factors that determine the shelf-life of food products.
Food Shelf Life Stability
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Author : Michael Eskin
language : en
Publisher: CRC Press
Release Date : 2000-09-19
Food Shelf Life Stability written by Michael Eskin and has been published by CRC Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2000-09-19 with Technology & Engineering categories.
Food Shelf Life Stability provides a unique approach to understanding this critical subject by examining physical, chemical, and biochemical factors affecting food quality. The first section emphasizes the effects that water activity, glass transition, and plasticization have on temperature, water content, and time-dependant phenomena affecting
Food And Beverage Stability And Shelf Life
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Author : David Kilcast
language : en
Publisher: Elsevier
Release Date : 2011-04-08
Food And Beverage Stability And Shelf Life written by David Kilcast and has been published by Elsevier this book supported file pdf, txt, epub, kindle and other format this book has been release on 2011-04-08 with Technology & Engineering categories.
Ensuring that foods and beverages remain stable during the required shelf life is critical to their success in the market place, yet companies experience difficulties in this area. Food and beverage stability and shelf life provides a comprehensive guide to factors influencing stability, methods of stability and shelf life assessment and the stability and shelf life of major products. Part one describes important food and beverage quality deterioration processes, including microbiological spoilage and physical instability. Chapters in this section also investigate the effects of ingredients, processing and packaging on stability, among other factors. Part two describes methods for stability and shelf life assessment including food storage trials, accelerated testing and shelf life modelling. Part three reviews the stability and shelf life of a wide range of products, including beer, soft drinks, fruit, bread, oils, confectionery products, milk and seafood. With its distinguished editors and international team of expert contributors, Food and beverage stability and shelf life is a valuable reference for professionals involved in quality assurance and product development and researchers focussing on food and beverage stability. A comprehensive guide to factors influencing stability, methods of stability and shelf life assessment and the stability and shelf life of major products Describes important food and beverage quality deterioration processes exploring microbiological spoilage and physical instability Investigate the effects of ingredients, processing and packaging on stability and documents methods for stability and shelf life assessment
Oxidative Stability And Shelf Life Of Foods Containing Oils And Fats
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Author : Min Hu
language : en
Publisher: Elsevier
Release Date : 2016-01-19
Oxidative Stability And Shelf Life Of Foods Containing Oils And Fats written by Min Hu and has been published by Elsevier this book supported file pdf, txt, epub, kindle and other format this book has been release on 2016-01-19 with Science categories.
Oxidative Stability and Shelf Life of Foods Containing Oils and Fats focuses on food stability and shelf life, both important factors in the improvement and development of food products. This book, relevant for professionals in the food and pet food industries, presents an evaluation of methods for studies on the oxidative stability and shelf life of bulk oils/fats, fried oils and foods, food emulsions, dried foods, meat and meat products, and seafood in food and pet food. Focuses on the application of various evaluation methods to studies of oxidative stability and shelf life in oils and fats and oils and fats-containing foods in the food and pet food industries Discusses oxidative stability and shelf life of low-moisture (dry) food, including dry pet food Discusses lipid co-oxidation with protein because a number of food products contain both lipids and proteins Directed mainly toward readers working in the food and pet food industries
Food Storage Stability
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Author : Irwin A. Taub
language : en
Publisher: CRC Press
Release Date : 1997-12-29
Food Storage Stability written by Irwin A. Taub and has been published by CRC Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 1997-12-29 with Technology & Engineering categories.
Food Storage Stability addresses one of the foremost problems faced by food processors - how to stabilize food once it is harvested. Using a holistic approach, the book discusses the changes responsible for food quality deterioration and considers strategies for minimizing or eliminating these degradative changes. Topics include: consumer perceptions and preferences, cellular changes, conversion of major constituents to more stable products, the effect of color and texture, packaging issues, and practical strategies for storing foods frozen, chilled, or at ambient temperature. Food Storage Stability is the only treatment of this subject that covers the diverse factors that influence quality retention in foods and integrates basic concepts in storage stability with practical applications. Food scientists and technologists concerned with changes in food quality are interested in ensuring that safe and appealing food products reach consumers - this is the book that will assist them with that important goal.
Understanding And Measuring The Shelf Life Of Food
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Author : R. Steele
language : en
Publisher: Woodhead Publishing
Release Date : 2004-05-10
Understanding And Measuring The Shelf Life Of Food written by R. Steele and has been published by Woodhead Publishing this book supported file pdf, txt, epub, kindle and other format this book has been release on 2004-05-10 with Cooking categories.
The shelf-life of a product is critical in determining both its quality and profitability. This important collection reviews the key factors in determining shelf-life and how it can be measured. Part one examines the factors affecting shelf-life and spoilage, including individual chapters on the major types of food spoilage, the role of moisture and temperature, spoilage yeasts, the Maillard reaction and the factors underlying lipid oxidation. Part two addresses the best ways of measuring the shelf-life of foods, with chapters on modelling food spoilage, measuring and modelling glass transition, detecting spoilage yeasts, measuring lipid oxidation, the design and validation of shelf-life tests and the use of accelerated shelf-life tests. Understanding and measuring the shelf-life of food is an important reference for all those concerned with extending the shelf-life of food. Reviews the key factors in determining shelf-life and how they can be measured Examines the importance of the shelf-life of a product in determining its quality and profitability Brings together the leading international experts in the field
Shelf Life Studies Of Foods And Beverages
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Author : George Charalambous
language : en
Publisher: Elsevier Publishing Company
Release Date : 1993-01-01
Shelf Life Studies Of Foods And Beverages written by George Charalambous and has been published by Elsevier Publishing Company this book supported file pdf, txt, epub, kindle and other format this book has been release on 1993-01-01 with Science categories.
The shelf life of dairy products, ice cream and frozen desserts, lipidoxidation im meat, bacterial shelf life of meat and volatile compoundsteh shelf life of fruits and vegetables, the shelf life of frozen vegetables, shelf life of cocoa products, chocolate confectionary productsmechanism of fat boloom development in chocolate, the shelf life of mayonnaise, soy sauce, salad dressings, olive oil, culinary herbs and spices, the shelf life of chiles, chemistry and stability of sulfur containing compounds in the genus allium,nature and distritution of carotenoids in foods, stability of carotenoids during the storage of foods, flavor properties and stability of a corn-based snack, the shelf lifeof citrus products,of tea,of coffee, of beer, of wine, of sakeAromas of mourvedre wines, oxidation of a sulfur compound during maturation of whisky, HPLC-CLND application to quantitate aspartame, use of modified inverse chromatography to characterize the water exchange inreal food systems,,applications of IGC for research in kinetic and thermodynamic prblems in food science, shelf life prediction of pachaged foods, physical, chemical and nutritional changes of egg yolk of freezing and egg albumen on spray drying, the shelf life of bakery foods.
Shelf Life
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Author : Dominic Man
language : en
Publisher: John Wiley & Sons
Release Date : 2015-05-06
Shelf Life written by Dominic Man and has been published by John Wiley & Sons this book supported file pdf, txt, epub, kindle and other format this book has been release on 2015-05-06 with Technology & Engineering categories.
Shelf life, a term recognised in EU/UK food legislation, may be defined as the period of time for which a food product will remain safe and fit for use, provided that it is kept in defined storage conditions. During this period, the product should retain its desired sensory, chemical, physical, functional and microbiological characteristics, as well as accurately comply with any nutritional information printed on the label. Shelf life therefore refers to a number of different aspects; each food product has a microbiological shelf life, a chemical shelf life, and a sensory (or organoleptic) shelf life. These categories reflect the different ways in which a food product will deteriorate over time. Ultimately the shelf life of a food product is intended to reflect the overall effect of these different aspects. Shelf life has always been an important facet of industrial food preparation and production, as food and drink are often produced in one area and then distributed to other areas for retailing and consumption. Globalised distribution and supply chains make it imperative that food should survive the transit between producer and consumer – as a perishable commodity, food carries a high risk of spoilage. As such, a realistic, workable and reproducible shelf life has to be determined every time a new food product is developed and marketed; shelf life determination of food has become an integral part of food safety, quality assurance, product development, marketing, and consumer behaviour. Dominic Mans Shelf Life, now in a revised and updated second edition, encompasses the core considerations about shelf life. Section 1 introduces shelf life, describes its relationship to food safety, and provides answers to the frequently asked questions around shelf life determination and testing which are a managers chief concerns. Section 2 covers the science of the various ways in which food deteriorates and spoils, including the physical, chemical and microbiological changes. Section 3 looks at shelf life in practice, using case studies of different products to illustrate how shelf life may be determined in real life settings. This book will be invaluable to both practitioners and students in need of a succinct and comprehensive overview of shelf life concerns and topics.
Shelf Life Assessment Of Food
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Author : Maria Cristina Nicoli
language : en
Publisher: CRC Press
Release Date : 2012-05-11
Shelf Life Assessment Of Food written by Maria Cristina Nicoli and has been published by CRC Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2012-05-11 with Technology & Engineering categories.
Determining accurate shelf life data for foods is essential for assuring food quality and protecting consumers from the effects of degradation. With a proper balance of theory and practical examples, Shelf Life Assessment of Food presents the essential criteria and current methodologies for obtaining accurate and reliable shelf life dating. Defining the process through a series of sequential steps, the book assists and supports researchers and food industry operators in planning a shelf life study that best suits their needs. Offering an integrated view of the present status of shelf life assessment, the book covers: Definitions, basic concepts, and regulatory aspects of food shelf life The shelf life assessment process, including preliminary steps, testing, modeling, and monitoring Methods for determining acceptability limits Critical indicators in shelf life assessment Real-time and accelerated shelf life testing Microbial indicators for shelf life prediction and determination Survival analysis methodologies and their role in modeling shelf life The effect of packaging materials properties in food shelf life assessment The book concludes with a series of case studies involving fresh-cut apple slices, fruit juices, frozen pasta, cheese breadsticks, coffee, frozen shrimp, and fruit-based noncarbonated soft drinks. Each case study begins with a brief presentation of the product and the problem most relevant to the product’s shelf life. The studies first define acceptability limits and identify the indicators of quality loss. Next, the book examines expiration time assessment by instrumental or sensory tools. Providing researchers and food industry operators with up-to-date data and procedures, this volume surveys the most critical factors and methods for obtaining accurate and reliable shelf life dating.
Food Quality And Shelf Life
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Author : Charis M. Galanakis
language : en
Publisher: Academic Press
Release Date : 2019-06-25
Food Quality And Shelf Life written by Charis M. Galanakis and has been published by Academic Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2019-06-25 with Business & Economics categories.
Food Quality and Shelf Life covers all aspects and challenges of food preservation, packaging and shelf-life. It provides information on the most important pillars in the field, starting with active and smart packaging materials, novel technologies, and control tools in all stages between production and consumer. The book gives emphasis to methodological approaches for sensory shelf-life estimation and the impact of packaging on sensorial properties. Researchers and professionals alike will find this reference useful, especially those who are interested in the performance evaluation of future packaging for fresh produce in the cold chain and temperature management in the supply chain. Presents insights regarding new trends in emerging technologies in the field Includes hot topics, such as modified atmosphere packaging and active materials to improve shelf-life Provides shelf-life assessment and modeling methodologies and accelerated shelf-life testing