Shelf Life Evaluation Of Foods
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Shelf Life Evaluation Of Foods
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Author : Dominic Man
language : en
Publisher: Springer Science & Business Media
Release Date : 2000-07-31
Shelf Life Evaluation Of Foods written by Dominic Man and has been published by Springer Science & Business Media this book supported file pdf, txt, epub, kindle and other format this book has been release on 2000-07-31 with Business & Economics categories.
The best-selling first edition of this contributed book established itself as a highly practical and authoritative source of information on shelf-life evaluation. Every food manufacturer is concerned about shelf life, as are the major retailers and ingredient suppliers. Increasing consumer interest in food safety, quality and date marking, competitive pressures from retailers and extensive legislative changes have combined to give this subject new significance. A proper evaluation of shelf life must be grounded on sound scientific prinicles, supported by up-to-date techniques. This book begins with six chapters reviewing the principles of shelf-life evaluation, followed by ten chapters on a number of selected food products such as chilled yogurt and other dairy desserts, seafood, and meat. The latest edition has been expanded to include new chapters on HACCP, preservation technology and shelf life, and minimally processed, ready-to-eat ambient-stable meat products. Sufficient information on the principles and practice of shelf life evaluation has been included for the beginner as well as for those who are more experienced in this area.
Shelf Life Evaluation Of Foods
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Author : Adrian Jones
language : en
Publisher: Springer
Release Date : 2012-12-06
Shelf Life Evaluation Of Foods written by Adrian Jones and has been published by Springer this book supported file pdf, txt, epub, kindle and other format this book has been release on 2012-12-06 with Technology & Engineering categories.
The subject of shelf life of foods is not a new one. Increasing consumer interest in food safety, quality and date marking, competitjve pressures from retailers and extensive legislative changes, however, have combined to give the subject a new significance. The proper and correct determina tion of shelf life is of course fundamental to Good Manufacturing Practice (GMP) for the food and drink industry. Manufacturers who aim to produce safe, wholesome and attractive food products 'right the first time' and 'right every time' will already know the importance of proper shelf life evaluation. Incorrect shelf lives can potentially bring about dire legal, safety or financial consequences. This is not to belittle the difficulty of failing to meet consumer expectations consistently as a result of shelf lives that have been arrived at unreliably. A proper evaluation of shelf life must be grounded on sound scientific principles, supported by up-to-date techniques in food science and tech nology. This book, therefore, begins with five chapters reviewing the prin ciples of shelf life evaluation. These are followed by ten chapters on a number of selected food products. All the authors either have first hand experience on the practice of shelf life evaluation or are involved in research of the subject. Because of the diversity and complexity of food products now available, no attempt has been made to cover every product group, let alone every product conceivable.
Shelf Life Evaluation Of Foods
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Author : C.M.D. Man
language : en
Publisher: Springer
Release Date : 1998-12-31
Shelf Life Evaluation Of Foods written by C.M.D. Man and has been published by Springer this book supported file pdf, txt, epub, kindle and other format this book has been release on 1998-12-31 with Technology & Engineering categories.
This highly practical, important new book summarizes concisely and authoritatively information on the shelf like evaluation of foods. The first part of the book covers basic principles, while the remaining chapters cover specific commodities and product groups.
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.
Shelf Life Evaluation Of Foods
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Author : Adrian Jones
language : en
Publisher:
Release Date : 1995-12-31
Shelf Life Evaluation Of Foods written by Adrian Jones and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 1995-12-31 with categories.
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 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.
Understanding And Measuring The Shelf Life Of Food
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Author : R. Steele
language : en
Publisher: Elsevier
Release Date : 2004-05-10
Understanding And Measuring The Shelf Life Of Food written by R. Steele and has been published by Elsevier this book supported file pdf, txt, epub, kindle and other format this book has been release on 2004-05-10 with Technology & Engineering 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
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
Sensory Shelf Life Estimation Of Food Products
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Author : Guillermo Hough
language : en
Publisher: CRC Press
Release Date : 2010-05-25
Sensory Shelf Life Estimation Of Food Products written by Guillermo Hough and has been published by CRC Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2010-05-25 with Technology & Engineering categories.
Complying with food regulations and, more importantly, quality standards, requires practical and reliable methods to estimate a product's shelf life. Emphasizing the importance of the consumer's perception of when food has reached the end of its shelf life, Sensory Shelf Life Estimation of Food Products provides a tool for adequately predicting sen