Preservation And Shelf Life Extension
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Preservation And Shelf Life Extension
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Author : Tatiana Koutchma
language : en
Publisher: Elsevier
Release Date : 2014-03-21
Preservation And Shelf Life Extension written by Tatiana Koutchma and has been published by Elsevier this book supported file pdf, txt, epub, kindle and other format this book has been release on 2014-03-21 with Technology & Engineering categories.
Preservation and Shelf Life Extension focuses on the basic principles of ultraviolet light technology as applied in low-UV transmittance treatments of food fluids and solid foods. It describes the features of UV light absorption in food fluids and available commercial systems, and provides case studies for UV treatment of fresh juices, dairy products, wines, and beer. The book also includes information on various continuous and pulsed UV sources and processing systems, as well as examples of specific treatments for fruits, vegetables, meat and poultry products. Addresses preservation and shelf-life extension of foods and food plant safety improvement Explores non-thermal and non-chemical alternatives for preservation and shelf-life extension of fluid foods, drinks and beverages, and for solid foods Written by an internationally recognized expert in ultraviolet light, high hydrostatic pressure processing, and microwave heating
Advanced Strategies To Preserve Quality And Extend Shelf Life Of Foods
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Author : Matteo Del Nobile
language : en
Publisher:
Release Date : 2022
Advanced Strategies To Preserve Quality And Extend Shelf Life Of Foods written by Matteo Del Nobile and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 2022 with categories.
This book includes recent research activities in the field of food quality assurance and shelf-life extension. The goal is to broaden our current knowledge of advanced approaches to guaranteeing the maintenance of the properties of packaged products during storage. Preservation strategies based on vacuum packaging, innovative active packaging, emerging technologies, and horticultural by-products are widely discussed in specific chapters. Taken together, these research studies constitute clear evidence that achieving food shelf-life extension is still a complex and multifaceted process. The book reflects advances made in the field and, with the addition of a chapter also covering the secondary shelf-life topic, it will provide the latest research for academics working in the field of novel processing, antimicrobial/antioxidant substances, by-product recycling and active packaging. The research collected in this book is ideal for those working in the food quality industry.
Global Markets For Controlled Intelligent Packaging Preservation And Shelf Life Extension For Food And Beverages Focus On Preservatives
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Author : BCC Research
language : en
Publisher:
Release Date : 2013-04
Global Markets For Controlled Intelligent Packaging Preservation And Shelf Life Extension For Food And Beverages Focus On Preservatives written by BCC Research and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 2013-04 with categories.
Baked Goods Freshness
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Author : Ronald Hebeda
language : en
Publisher: CRC Press
Release Date : 1996-04-30
Baked Goods Freshness written by Ronald Hebeda and has been published by CRC Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 1996-04-30 with Technology & Engineering categories.
This work offers comprehensive coverage of the staling process that occurs upon ageing in baked goods. It covers in detail the technologies for maintaining freshness, including the use of crumb softeners, enzymes, packaging and preservatives, and models the theory of staling on the basis of molecular configuration. The work presents current methods for determining the degree of staling by instrumental and organoleptic testing, addresses regulatory and labelling requirements for antistaling ingredients, and more.
Food Packaging
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Author : Rui M. S. da Cruz
language : en
Publisher: CRC Press
Release Date : 2019-11-11
Food Packaging written by Rui M. S. da Cruz and has been published by CRC Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2019-11-11 with Science categories.
Food Packaging: Innovations and Shelf-life covers recently investigated developments in food packaging and their influence in food quality preservation, shelf-life extension, and simulation techniques. Additionally, the book discusses the environmental impact and sustainable solutions of food packaging. This book is divided into seven chapters, written by worldwide experts. The book is an ideal reference source for university students, food engineers and researchers from R&D laboratories working in the area of food science and technology. Professionals from institutions related to food packaging.
Handbook Of Food Preservation
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Author : M. Shafiur Rahman
language : en
Publisher: CRC Press
Release Date : 2007-07-16
Handbook Of Food Preservation written by M. Shafiur Rahman and has been published by CRC Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2007-07-16 with Technology & Engineering categories.
The processing of food is no longer simple or straightforward, but is now a highly inter-disciplinary science. A number of new techniques have developed to extend shelf-life, minimize risk, protect the environment, and improve functional, sensory, and nutritional properties. The ever-increasing number of food products and preservation techniques cr
Global Markets For Controlled Intelligent Packaging Preservation And Shelf Life Extension For Food And Beverages
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Author : BCC Research
language : en
Publisher:
Release Date : 2013-03
Global Markets For Controlled Intelligent Packaging Preservation And Shelf Life Extension For Food And Beverages written by BCC Research and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 2013-03 with Technology & Engineering categories.
Shelf Life
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Author : Dominic Man
language : en
Publisher: John Wiley & Sons
Release Date : 2015-03-20
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 2015-03-20 with Technology & Engineering categories.
Shelf life, a term recognised in EU/UK food legislation, may bedefined as the period of time for which a food product will remainsafe and fit for use, provided that it is kept in defined storageconditions. During this period, the product should retain itsdesired sensory, chemical, physical, functional and microbiologicalcharacteristics, as well as accurately comply with any nutritionalinformation printed on the label. Shelf lifetherefore refers to a number of different aspects; each foodproduct has a microbiological shelf life, a chemical shelf life,and a sensory (or organoleptic) shelf life. These categoriesreflect the different ways in which a food product will deteriorateover time. Ultimately the shelf life of a food product is intendedto reflect the overall effect of these different aspects. Shelf life has always been an important facet of industrial foodpreparation and production, as food and drink are often produced inone area and then distributed to other areas for retailing andconsumption. Globalised distribution and supply chains make itimperative that food should survive the transit between producerand consumer – as a perishable commodity, food carries a highrisk of spoilage. As such, a realistic, workable and reproducibleshelf life has to be determined every time a new food product isdeveloped and marketed; shelf life determination of food has becomean integral part of food safety, quality assurance, productdevelopment, marketing, and consumer behaviour. Dominic Mans Shelf Life, now in a revised and updatedsecond edition, encompasses the core considerations about shelflife. Section 1 introduces shelf life, describes its relationshipto food safety, and provides answers to the frequently askedquestions around shelf life determination and testing which are amanagers chief concerns. Section 2 covers the science of thevarious ways in which food deteriorates and spoils, including thephysical, chemical and microbiological changes. Section 3 looks atshelf life in practice, using case studies of different products toillustrate how shelf life may be determined in real life settings.This book will be invaluable to both practitioners and students inneed of a succinct and comprehensive overview of shelf lifeconcerns and topics.
Minimally Processed Foods
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Author : Mohammed Wasim Siddiqui
language : en
Publisher: Springer
Release Date : 2014-10-29
Minimally Processed Foods written by Mohammed Wasim Siddiqui and has been published by Springer this book supported file pdf, txt, epub, kindle and other format this book has been release on 2014-10-29 with Technology & Engineering categories.
The safety and efficacy of minimal food processing depends on the use of novel preservation technologies. This book first examines what is meant by minimally processed foods, including fresh-cut, cooked-chilled, and part-baked products. Next explored are the technologies or methods to produce quality products in terms of safety and nutrition, including: edible coating, natural preservatives (i.e., antimicrobial, flavour enhancer, anti-browning), advanced packaging (active, antimicrobial, and modified or controlled atmosphere), and selected non-thermal techniques (high pressure, pulsed electric field, ultrasound, light). Preservation of food is crucial to achieving a secure and safe global food supply with the desired sensory quality. In addition, the increasing consumer demand for safe, ready-to-serve, ready-to-eat-and-cook products with minimal chemical preservatives has raised expectations. However, foods deemed minimally processed, such as fresh-cut fruits and vegetables, cooked-chilled, and half-baked foods, are delicate products that need special care in preparation, processing, storage, and handling. As a result, new technologies to develop minimally processed foods have aggressively advanced. Minimally Processed Foods: Technologies for Safety, Quality, and Convenience explores both the definition of minimally processed foods and the methods and technologies used to achieve the safety and nutritional value consumers demand. About the Editors Mohammed Wasim Siddiqui, Bihar Agricultural University, Sabour, Bhagalpur, India Mohammad Shafiur Rahman, Sultan Qaboos University, Al-khod, Oman
Global Markets For Controlled Intelligent Packaging Preservation And Shelf Life Extension For Food And Beverages Focus On Packaging
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Author : BCC Research
language : en
Publisher:
Release Date : 2013-04
Global Markets For Controlled Intelligent Packaging Preservation And Shelf Life Extension For Food And Beverages Focus On Packaging written by BCC Research and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 2013-04 with categories.