Shelf Life And Food Safety

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Shelf Life And Food Safety


Shelf Life And Food Safety
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Food Safety And Quality Based Shelf Life Of Perishable Foods


Food Safety And Quality Based Shelf Life Of Perishable Foods
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Author : Peter J. Taormina
language : en
Publisher: Springer Nature
Release Date : 2021

Food Safety And Quality Based Shelf Life Of Perishable Foods written by Peter J. Taormina and has been published by Springer Nature this book supported file pdf, txt, epub, kindle and other format this book has been release on 2021 with Food categories.


This book addresses the shelf life of foods, a key factor in determining how food is distributed and consequently where and when different food products are available for consumption. Shelf life is determined by several factors, including microbiological, chemical, physical, and organoleptic deterioration. Often these factors are interrelated and interdependent. The editors of this volume focus specifically on the microbial factors related to shelf life of perishable foods and food commodities. This allows for more detailed coverage of foodborne bacterial pathogens and spoilage microorganisms of concern. The initial part of the book covers the why and how of shelf life determination as well as the specific microbial pathogens and spoilage microorganisms of concern for perishable foods. Contributors address topics such as the techniques utilized for determination of shelf life, the frequency of shelf life testing for different products, the interpretation of data to make shelf life determinations, and management of shelf life of food products from the perspective of the food producer, distributor, retailer, and regulator. Three key areas impacting shelf life are addressed in detail: sanitation, processing, and packaging. The sanitation chapter explains the necessary components of cleaning and sanitizing to assure a hygienic processing environment and why that is critical to shelf life control. Traditional processing procedures are reviewed and advanced processing technologies are explored. Materials used in food packaging and the utilization of traditional and activated food packaging by product type are covered in detail. The latter two chapters of the book delve into newer techniques of analysis and explore the microbiome of food products. Implications of microbial ecology and microbial quantification in food products are discussed in chapters on genomics and in the changing dogma of meat shelf life. The primary audience for this work includes food industry quality and food safety technicians, managers, directors, and executives responsible for shelf life. Academicians and governmental researchers involved in research and teaching about food safety and quality will also find the material relevant and useful.

Shelf Life And Food Safety


Shelf Life And Food Safety
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Author : Basharat Nabi Dar
language : en
Publisher: CRC Press
Release Date : 2022

Shelf Life And Food Safety written by Basharat Nabi Dar and has been published by CRC Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2022 with Food categories.


This book presents discussions on a range of topics including food spoilage and safe preservation, packaging, and sensory aspects. It presents traditional and innovative technologies for enhancing food safety and/or increasing shelf-life, and methods for the assessment and prediction of food safety and shelf-life.

Shelf Life And Food Safety


Shelf Life And Food Safety
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Author : Basharat Nabi Dar
language : en
Publisher: CRC Press
Release Date : 2022-06-01

Shelf Life And Food Safety written by Basharat Nabi Dar and has been published by CRC Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2022-06-01 with Technology & Engineering categories.


The quality and safety of the food we eat deserves the utmost attention and is a priority for producers and consumers alike. Shelf life studies provide important information to manufacturers and consumers to ensure a high-quality food product. Various evaluation methods are used for shelf life determination and they are usually performed at the manufacturer level. Moreover, various techniques are utilized throughout the food chain that enhance the shelf life of food products. This sensitive issue is reviewed in Shelf Life and Food Safety, which brings together a group of subject experts to present up-to-date and objective discussions on a broad range of topics including food spoilage and safe preservation, packaging, and sensory aspects. The book presents both traditional and innovative technologies for enhancing food safety and increasing shelf life, along with methods for the assessment and prediction of food safety and shelf life. Key Features Overviews the issues associated with shelf life enhancement and shelf life evaluation of various food products Addresses issues important to maintaining food safety Explains how shelf life depends on factors, including ingredients for formulation, processing techniques, packaging, and storage conditions Covers shelf life evaluation methods, determinants for shelf life, food quality assessment, and basic and innovative technologies that will improve the shelf life of food products This book is the first of its kind focusing on issues related to evaluation techniques for shelf life determinants, and techniques for shelf life enhancement. It is appropriate for students, researchers, scientists, and professionals in food science and technology. It is also a helpful source of information for people involved in the food industry, food processing sector, product development, marketing, and other associated fields.

Shelf Life


Shelf Life
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Author : Dominic Man
language : en
Publisher: John Wiley & Sons
Release Date : 2008-04-15

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 2008-04-15 with Technology & Engineering categories.


The crucial subject of the shelf life of food products affects themanufacture, processing, distribution, sale and consumption of allfoods. It is a hot topic that is on the mind of every 21st Centuryconsumer and cannot be ignored. Following the clear and concisestyle of the Blackwell Food Industry Briefing Series,Shelf Life allows the reader to dip in and discover orre-discover how to manage shelf life of foods looking atdefinitions, regulations, responsibilities, and the important taskof determining the shelf life of food products. Separated into three sections, Shelf Life offers guidanceon and answers to questions every person involved with foodproducts should ask. It considers the mechanisms of fooddeterioration and the factors that can influence shelf life offoods and offers examples of how to determine the length of shelflife for different products. Dominic Man writes as a recognised expert with proven experiencein this field, and enables any reader to tackle day to day problemsrelated to shelf life of foods. Discussing the close relationshipbetween food safety and shelf life this book is an essentialresource for all food industry professionals and scholars who needto gain an overview of this extremely important subject. The book will appeal to senior students of food science andtechnology and related disciplines, and to practising foodprofessionals such as product developers and quality assurancetechnologists. Concise, easy-to-use, quick reference book. Enable user to gain a quick working knowledge of ShelfLife. Written by an expert in the field with proven experience. Part of the exciting new series 'Food Industry Briefing'.

Preservation And Shelf Life Extension


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

Novel Strategies To Improve Shelf Life And Quality Of Foods


Novel Strategies To Improve Shelf Life And Quality Of Foods
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Author : Santosh K. Mishra
language : en
Publisher: CRC Press
Release Date : 2020-11-25

Novel Strategies To Improve Shelf Life And Quality Of Foods written by Santosh K. Mishra and has been published by CRC Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2020-11-25 with Science categories.


This volume focuses on food preservation prior to distribution and sale, which is a major challenge in the tropical climates of most developing nations. In order to assure that food products are safe for human consumption, due importance must be given to the quality and safety aspects of production, processing, and distribution. This volume provides an informative overview of recent research on the therapeutic potential of various new and natural compounds along with novel technologies for enhanced shelf-life longevity and food safety. It also looks at the antimicrobial constituents of different sources and the history of their use as biopreservatives. It includes scientific evaluations of their use as alternative or potential biopreservatives. Focusing on real-life applications in consumer and food products, the book is divided into three parts, covering health and quality aspects of food preservation, applications of novel biomolecules for quality and safety of foods, and novel research techniques in food biopreservation.

Novel Strategies To Improve Shelf Life And Quality Of Foods


Novel Strategies To Improve Shelf Life And Quality Of Foods
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Author : Santosh K. Mishra
language : en
Publisher:
Release Date : 2020-11-25

Novel Strategies To Improve Shelf Life And Quality Of Foods written by Santosh K. Mishra and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 2020-11-25 with Science categories.


"This volume focuses on food preservation prior to distribution and sale, which is a major challenge in the tropical climates of most developing nations. In order to assure that food products are safe for human consumption, due importance must be given to the quality and safety aspects of production, processing, and distribution. This volume provides an informative overview of recent research on the therapeutic potential of various new and natural compounds along with novel technologies for enhanced shelf-life longevity and food safety. It also looks at the antimicrobial constituents of different sources and the history of their use as biopreservatives. It includes scientific evaluations of their use as alternative or potential biopreservatives. Focusing on real-life applications in consumer and food products, the book is divided into three parts, covering health and quality aspects of food preservation, applications of novel biomolecules for quality and safety of foods, and novel research techniques in food biopreservation. Key features: Discusses traditional natural compounds and modern technologies to reduce the spoilage of food products Looks at the therapeutics and their mechanism of actions of biological compounds for food safety Reports on new developments and novel strategies for food safety and quality improvement Novel Strategies to Improve Shelf-Life and Quality of Foods: Quality, Safety, and Health Aspects will be a useful reference for faculty and advanced students in food science as well as for food industry quality practitioners and other industry professionals in the food and dairy industries"--