The Stability and Shelf Life of Food

Produk Detail:
  • Author : Persis Subramaniam
  • Publisher : Elsevier
  • Pages : 352 pages
  • ISBN : 1855736586
  • Rating : /5 from reviews
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Download or Read online The Stability and Shelf Life of Food full in PDF, ePub and kindle. this book written by Persis Subramaniam and published by Elsevier which was released on 24 August 2000 with total page 352 pages. We cannot guarantee that The Stability and Shelf Life of Food book is available in the library, click Get Book button and read full online book in your kindle, tablet, IPAD, PC or mobile whenever and wherever You Like. 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.

The Stability and Shelf Life of Food

The Stability and Shelf Life of Food
  • Author : Persis Subramaniam,David Kilcast
  • Publisher : Elsevier
  • Release : 24 August 2000
GET THIS BOOK The Stability and Shelf Life of Food

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 Quality and Shelf Life

Food Quality and Shelf Life
  • Author : Charis M. Galanakis
  • Publisher : Academic Press
  • Release : 08 June 2019
GET THIS BOOK Food Quality and Shelf Life

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

Shelf Life Evaluation of Foods

Shelf Life Evaluation of Foods
  • Author : Adrian Jones
  • Publisher : Springer
  • Release : 06 December 2012
GET THIS BOOK Shelf Life Evaluation of Foods

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

Food Safety and Quality Based Shelf Life of Perishable Foods

Food Safety and Quality Based Shelf Life of Perishable Foods
  • Author : Peter J. Taormina
  • Publisher : Springer Nature
  • Release : 21 June 2021
GET THIS BOOK Food Safety and Quality Based Shelf Life of Perishable Foods

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

Sensory Shelf Life Estimation of Food Products

Sensory Shelf Life Estimation of Food Products
  • Author : Guillermo Hough
  • Publisher : CRC Press
  • Release : 25 May 2010
GET THIS BOOK Sensory Shelf Life Estimation of Food Products

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 sensory shelf life (SSL). The book delineates the basics of sensory analysis and how it applies to shelf-life studies and includes discussions of experimental design aspects, survival

Understanding and Measuring the Shelf Life of Food

Understanding and Measuring the Shelf Life of Food
  • Author : R. Steele
  • Publisher : Woodhead Publishing
  • Release : 24 May 2004
GET THIS BOOK Understanding and Measuring the Shelf Life of Food

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

Food and Beverage Stability and Shelf Life

Food and Beverage Stability and Shelf Life
  • Author : David Kilcast,Persis Subramaniam
  • Publisher : Elsevier
  • Release : 08 April 2011
GET THIS BOOK Food and Beverage Stability and Shelf Life

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

Novel Strategies to Improve Shelf Life and Quality of Foods

Novel Strategies to Improve Shelf Life and Quality of Foods
  • Author : Santosh K. Mishra,Megh R. Goyal
  • Publisher : Unknown
  • Release : 26 November 2020
GET THIS BOOK Novel Strategies to Improve Shelf Life and Quality of Foods

"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 Packaging

Food Packaging
  • Author : Rui M. S. da Cruz
  • Publisher : CRC Press
  • Release : 20 November 2019
GET THIS BOOK Food Packaging

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 Shelf Life Stability

Food Shelf Life Stability
  • Author : Michael Eskin,David S. Robinson
  • Publisher : CRC Press
  • Release : 19 September 2000
GET THIS BOOK Food Shelf Life Stability

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

Agri food Quality II

Agri food Quality II
  • Author : M. Hägg,R. Ahvenainen,A. M. Evers,K. Tiilikkala
  • Publisher : Woodhead Publishing
  • Release : 21 June 1999
GET THIS BOOK Agri food Quality II

The quality of our food is increasingly under the spotlight as consumer demand for high quality products grows. The theme of Agri-Food Quality II is the quality management of plant based food materials throughout the production chain, from field to table. There are discussions on areas including plant breeding, modification of cultivation technology and harvesting and storage techniques. With contributions from international experts, Agri-Food Quality II will be of great interest to food scientists, agriculturalists or indeed anyone involved with

Shelf Life Assessment of Food

Shelf Life Assessment of Food
  • Author : Maria Cristina Nicoli
  • Publisher : CRC Press
  • Release : 11 May 2012
GET THIS BOOK Shelf Life Assessment of Food

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.

Shelf Life

Shelf Life
  • Author : Dominic Man
  • Publisher : John Wiley & Sons
  • Release : 23 March 2015
GET THIS BOOK Shelf Life

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