The Stability And Shelf Life Of Food

The Stability And Shelf Life Of Food Book PDF
✏Book Title : The Stability and Shelf Life of Food
✏Author : Persis Subramaniam
✏Publisher : Woodhead Publishing
✏Release Date : 2016-05-24
✏Pages : 612
✏ISBN : 9780081004364
✏Available Language : English, Spanish, And French

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✏The Stability and Shelf Life of Food Book Summary : The second edition of The Stability and Shelf-life of Food is a fully revised and thoroughly updated edition of this highly-successful book. This new edition covers methods for shelf-life and stability evaluation, reviewing the modelling and testing of the deterioration of products as well as the use of sensory evaluation methods for testing food spoilage. The first part of the book focuses on deteriorative processes and factors influencing shelf-life, covering aspects such as chemical deterioration, physical instability and microbiological spoilage. The effects of process and packaging on the stability and shelf-life of products are also covered in this part. Part Two reviews the methods for shelf life and stability evaluation. These include sensory evaluation methods and instrumental methods to determine food quality deterioration. The final section of the book covers stability of important ingredient categories, from oils and fats, to beverages such as beer, wine, coffee and fruit juices, in addition to bakery products and meats. With updated chapters reflecting advances made in the field and with the addition of new chapters covering the stability and shelf-life a variety of products, this new edition will provide the latest research for both academics working in the field of food quality as well as providing essential information for food scientists working in industry. Thoroughly revised and updated edition of a very popular and well regarded book Includes dedicated chapters covering the shelf-life and stability of specific products making this book ideal for those working in industry Presents a wide coverage of the processes and factors influencing shelf-life, the evaluation of stability and shelf-life and the stability and shelf-life of particular products makes this book valuable for both academics and those working in industry

The Stability And Shelf Life Of Food Book PDF
✏Book Title : The Stability and Shelf Life of Food
✏Author : Persis Subramaniam
✏Publisher : Elsevier
✏Release Date : 2000-08-24
✏Pages : 352
✏ISBN : 9781855736580
✏Available Language : English, Spanish, And French

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✏The Stability and Shelf Life of Food Book Summary : 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 And Beverage Stability And Shelf Life Book PDF
✏Book Title : Food and Beverage Stability and Shelf Life
✏Author : David Kilcast
✏Publisher : Elsevier
✏Release Date : 2011-04-08
✏Pages : 864
✏ISBN : 9780857092540
✏Available Language : English, Spanish, And French

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✏Food and Beverage Stability and Shelf Life Book Summary : 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 Book PDF
✏Book Title : Oxidative Stability and Shelf Life of Foods Containing Oils and Fats
✏Author : Min Hu
✏Publisher : Elsevier
✏Release Date : 2016-01-19
✏Pages : 564
✏ISBN : 9781630670573
✏Available Language : English, Spanish, And French

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✏Oxidative Stability and Shelf Life of Foods Containing Oils and Fats Book Summary : 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

The Stability And Shelf Life Of Food Book PDF
✏Book Title : The Stability and Shelf life of Food
✏Author : David Kilcast
✏Publisher : Woodhead Publishing
✏Release Date : 2000-09-21
✏Pages : 340
✏ISBN : 0849308577
✏Available Language : English, Spanish, And French

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✏The Stability and Shelf life of Food Book Summary : 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 ✍ Michael Eskin

Food Shelf Life Stability Book PDF
✏Book Title : Food Shelf Life Stability
✏Author : Michael Eskin
✏Publisher : CRC Press
✏Release Date : 2000-09-19
✏Pages : 384
✏ISBN : 9781420036657
✏Available Language : English, Spanish, And French

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✏Food Shelf Life Stability Book Summary : 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

Understanding And Measuring The Shelf Life Of Food Book PDF
✏Book Title : Understanding and Measuring the Shelf Life of Food
✏Author : R. Steele
✏Publisher : Woodhead Publishing
✏Release Date : 2004-05-24
✏Pages : 407
✏ISBN : 1855737329
✏Available Language : English, Spanish, And French

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✏Understanding and Measuring the Shelf Life of Food Book Summary : 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 Evaluation Of Foods Book PDF
✏Book Title : Shelf Life Evaluation of Foods
✏Author : C.M.D. Man
✏Publisher : Springer Science & Business Media
✏Release Date : 2000-07-31
✏Pages : 272
✏ISBN : 0834217821
✏Available Language : English, Spanish, And French

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✏Shelf Life Evaluation of Foods Book Summary : 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.

The Stability And Shelf Life Of Food Book PDF
✏Book Title : The Stability and Shelf life of Food
✏Author : David Kilcast
✏Publisher : CRC Press
✏Release Date : 2000-09-21
✏Pages : 350
✏ISBN : 0849308577
✏Available Language : English, Spanish, And French

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✏The Stability and Shelf life of Food Book Summary : The stability of foods and assessment of the shelf-life of foods are major issues for the entire food and drink industry. Companies are experiencing considerable difficulties in defining and understanding the factors that influence stability over the desired storage period. The Stability and Shelf-Life of Food discusses the tools that can be used to measure shelf-life, what determines shelf-life and the ways it can be extended. It concludes with chapters on the shelf-life of specific foods, including fruits and vegetables, baked foods, dairy products, oils, and fats. Edited by the head of sensory science at an internationally-renowned center for sensory and shelf-life analysis, the collection brings together a range of European and US experts to assess such issues as the use of sensory, instrumental, and accelerated tests to measure shelf-life, the complex range of factors which determine the stability of food, and how these can be used to extend the shelf-life of particular products.

📒Shelf Life Assessment Of Food ✍ Maria Cristina Nicoli

Shelf Life Assessment Of Food Book PDF
✏Book Title : Shelf Life Assessment of Food
✏Author : Maria Cristina Nicoli
✏Publisher : CRC Press
✏Release Date : 2012-05-11
✏Pages : 316
✏ISBN : 9781439846001
✏Available Language : English, Spanish, And French

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✏Shelf Life Assessment of Food Book Summary : 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 Packaging And Shelf Life ✍ Gordon L. Robertson

Food Packaging And Shelf Life Book PDF
✏Book Title : Food Packaging and Shelf Life
✏Author : Gordon L. Robertson
✏Publisher : CRC Press
✏Release Date : 2009-12-21
✏Pages : 404
✏ISBN : 9781420078459
✏Available Language : English, Spanish, And French

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✏Food Packaging and Shelf Life Book Summary : The importance of food packaging hardly needs emphasizing since only a handful of foods are sold in an unpackaged state. With an increasing focus on sustainability and cost-effectiveness, responsible companies no longer want to over-package their food products, yet many remain unsure just where reductions can effectively be made. Food Packaging and

Sensory Shelf Life Estimation Of Food Products Book PDF
✏Book Title : Sensory Shelf Life Estimation of Food Products
✏Author : Guillermo Hough
✏Publisher : CRC Press
✏Release Date : 2010-05-25
✏Pages : 264
✏ISBN : 1420092944
✏Available Language : English, Spanish, And French

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✏Sensory Shelf Life Estimation of Food Products Book Summary : 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 analysis methodology, and its extensions. It provides detailed instructions and software functions for performing SSL estimations, accompanied by data sets and the R Statistical Package functions that are available for download. The author presents the cut-off point methodology used to estimate SSL when the survival analysis methods get complicated. He includes a chapter on accelerated storage covering kinetics, calculations of prediction confidence intervals and potential pitfalls. He also examines extensions of survival analysis statistics to other areas of food quality such as optimum concentration of ingredients and optimum cooking temperatures. Microbiologically stable foods, such as biscuits or mayonnaise, will have their shelf-life defined by the changes in their sensory properties. Many fresh foods, such as yogurt or pasta, after relatively prolonged storage may be microbiologically safe to eat but rejected due to changes in their sensory properties. Shelf life in most food products is determined by sensory issues instead of microbiological or chemical concerns. This book offers key techniques for experimental design, storage, consumer testing procedures, and calculations. It includes methods for accelerated storage experiments, thoroughly explains statistical data treatment, and includes practical examples.

📒Shelf Life ✍ Dominic Man

Shelf Life Book PDF
✏Book Title : Shelf Life
✏Author : Dominic Man
✏Publisher : John Wiley & Sons
✏Release Date : 2015-05-06
✏Pages : 152
✏ISBN : 9781118346266
✏Available Language : English, Spanish, And French

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✏Shelf Life Book Summary : "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 manager's 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"--

📒Food Quality And Shelf Life ✍ Charis M. Galanakis

Food Quality And Shelf Life Book PDF
✏Book Title : Food Quality and Shelf Life
✏Author : Charis M. Galanakis
✏Publisher : Academic Press
✏Release Date : 2019-06-25
✏Pages : 420
✏ISBN : 9780128171905
✏Available Language : English, Spanish, And French

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✏Food Quality and Shelf Life Book Summary : 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

Shelf Life Studies Of Foods And Beverages Book PDF
✏Book Title : Shelf Life Studies of Foods and Beverages
✏Author : George Charalambous
✏Publisher : Elsevier Publishing Company
✏Release Date : 1993-01-01
✏Pages : 1204
✏ISBN : 0444894594
✏Available Language : English, Spanish, And French

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✏Shelf Life Studies of Foods and Beverages Book Summary : 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.

An Evaluation Of The Role Of Microbiological Criteria For Foods And Food Ingredients Book PDF
✏Book Title : An Evaluation of the Role of Microbiological Criteria for Foods and Food Ingredients
✏Author : National Research Council
✏Publisher : National Academies Press
✏Release Date : 1985-02-01
✏Pages : 458
✏ISBN : 9780309074711
✏Available Language : English, Spanish, And French

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✏An Evaluation of the Role of Microbiological Criteria for Foods and Food Ingredients Book Summary : The safety and quality of the U.S. food supply depend on a total program of careful microbiological control. Microbiological criteria, which establish acceptable levels of microorganisms in foods and food ingredients, are an essential part of such a program. Says ASM News, "This book provides not only an informed and objective evaluation of microbiological criteria for a wide variety of foods and specific pathogens and the committee's recommendations regarding those criteria, but it also provides an excellent reference book on the applied microbiological aspects of food quality assurance."

📒Freshness And Shelf Life Of Foods ✍ Keith R. Cadwallader

Freshness And Shelf Life Of Foods Book PDF
✏Book Title : Freshness and Shelf Life of Foods
✏Author : Keith R. Cadwallader
✏Publisher : Amer Chemical Society
✏Release Date : 2003
✏Pages : 330
✏ISBN : UOM:39015055915212
✏Available Language : English, Spanish, And French

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✏Freshness and Shelf Life of Foods Book Summary : Freshness and Shelf Life of Foods includes a number of disciplines which are relevant for the subject of the book: chemistry, physicis, food technology, and sensory and consumer science. Subjects include flavor, texture, characterization methods and methods to improve the freshness or shelf-life of a product. The book is both an up-to-date and comprehensive treatise of the subject, and includes a number of breakthroughs in our understanding of freshness and shelf-life of foods. This volume focuses on shelf life of foods, flavor aspects of freshness, rheological methods to determine freshness, processing of citrus in relation to retaining its fresh character, lipid oxidation in muscle foods and the food polymer science approach to studies on freshness and shelf-life. Freshness and Shelf Life of Foods focuses on the science and technology of preserving food freshness. This book discusses flavor, texture, and characterization methods to improve the freshness or shelf-life of a product.

Shelf Life Evaluation Of Foods Book PDF
✏Book Title : Shelf Life Evaluation of Foods
✏Author : C.M.D. Man
✏Publisher : Springer
✏Release Date : 1998-12-31
✏Pages : 321
✏ISBN : 0834213303
✏Available Language : English, Spanish, And French

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✏Shelf Life Evaluation of Foods Book Summary : 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.

📒Food Physics ✍ Ludger Figura

Food Physics Book PDF
✏Book Title : Food Physics
✏Author : Ludger Figura
✏Publisher : Springer Science & Business Media
✏Release Date : 2007-08-24
✏Pages : 550
✏ISBN : 9783540341949
✏Available Language : English, Spanish, And French

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✏Food Physics Book Summary : This is the first textbook in this field of increasing importance for the food and cosmetics industries. It is indispensable for future students of food technology and food chemistry as well as for engineers, technologists and technicians in the food industries. It describes the principles of food physics starting with the very basics – and focuses on the needs of practitioners without omitting important basic principles. It will be indispensable for future students of food technology and food chemistry as well as for engineers, technologists and technicians in the food industries. Food Physics deals with the physical properties of food, food ingredients and their measurement.

📒Sensory Evaluation Of Food ✍ Harry T. Lawless

Sensory Evaluation Of Food Book PDF
✏Book Title : Sensory Evaluation of Food
✏Author : Harry T. Lawless
✏Publisher : Springer Science & Business Media
✏Release Date : 2010-09-27
✏Pages : 596
✏ISBN : 1441964886
✏Available Language : English, Spanish, And French

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✏Sensory Evaluation of Food Book Summary : The ?eld of sensory science has grown exponentially since the publication of the p- vious version of this work. Fifteen years ago the journal Food Quality and Preference was fairly new. Now it holds an eminent position as a venue for research on sensory test methods (among many other topics). Hundreds of articles relevant to sensory testing have appeared in that and in other journals such as the Journal of Sensory Studies. Knowledge of the intricate cellular processes in chemoreception, as well as their genetic basis, has undergone nothing less than a revolution, culminating in the award of the Nobel Prize to Buck and Axel in 2004 for their discovery of the olfactory receptor gene super family. Advances in statistical methodology have accelerated as well. Sensometrics meetings are now vigorous and well-attended annual events. Ideas like Thurstonian modeling were not widely embraced 15 years ago, but now seem to be part of the everyday thought process of many sensory scientists. And yet, some things stay the same. Sensory testing will always involve human participants. Humans are tough measuring instruments to work with. They come with varying degrees of acumen, training, experiences, differing genetic equipment, sensory capabilities, and of course, different preferences. Human foibles and their associated error variance will continue to place a limitation on sensory tests and actionable results. Reducing, controlling, partitioning, and explaining error variance are all at the heart of good test methods and practices.

Radiation Processing For Safe Shelf Stable And Ready To Eat Food Book PDF
✏Book Title : Radiation Processing for Safe Shelf stable and Ready to eat Food
✏Author : International Atomic Energy Agency
✏Publisher :
✏Release Date : 2003
✏Pages : 260
✏ISBN : IND:30000092749690
✏Available Language : English, Spanish, And French

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✏Radiation Processing for Safe Shelf stable and Ready to eat Food Book Summary :

📒Food Storage Stability ✍ Irwin A. Taub

Food Storage Stability Book PDF
✏Book Title : Food Storage Stability
✏Author : Irwin A. Taub
✏Publisher : CRC Press
✏Release Date : 1997-12-29
✏Pages : 560
✏ISBN : 1420048988
✏Available Language : English, Spanish, And French

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✏Food Storage Stability Book Summary : 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.

Methods To Access Quality And Stability Of Oils And Fat Containing Foods Book PDF
✏Book Title : Methods to Access Quality and Stability of Oils and Fat Containing Foods
✏Author : Kathleen Warner
✏Publisher : The American Oil Chemists Society
✏Release Date : 1995-01-30
✏Pages : 220
✏ISBN : 0935315586
✏Available Language : English, Spanish, And French

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✏Methods to Access Quality and Stability of Oils and Fat Containing Foods Book Summary : Methods to Assess Quality and Stability of Oils and Fat-Containing Foods is a valuable and unique resource for food scientists and oil chemists, a welcome addition to the libraries of scientists working in product development and quality control.

Hurdle Technologies Combination Treatments For Food Stability Safety And Quality Book PDF
✏Book Title : Hurdle Technologies Combination Treatments for Food Stability Safety and Quality
✏Author : Lothar Leistner
✏Publisher : Springer Science & Business Media
✏Release Date : 2002-08-31
✏Pages : 194
✏ISBN : 0306472635
✏Available Language : English, Spanish, And French

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✏Hurdle Technologies Combination Treatments for Food Stability Safety and Quality Book Summary : Since centuries foods have been preserved by heating, chilling, drying, salting, conserving, acidification, oxygen-removal, fermenting, adding various preservatives, etc., and often these methods were applied in combinations. More recently the underlying principles of these traditional methods have been defined (i.e., F, t, aw, pH, Eh, competitive flora, various preservatives), and effective limits of these factors for microbial growth, survival, and death were established. Food preservation and also food quality depends in most cases on the empirical and now more often on the deliberate and intelligent application of combined preservative factors, i.e. on so-called hurdle technology. It also became obvious that futuristic food preservation methods (e.g., high hydrostatic pressure, high-intensity pulsed electric fields, high-intensity pulsed light, oscillating magnetic fields as well as food irradiation) are most effective in combination with additional hurdles. Thus, hurdle technology is also the key of food preservation in the future. Furthermore, basic aspects of hurdle technology (i.e., homeostasis, metabolic exhaustion, and stress reactions of microorganisms as well as the multitarget preservation of foods) have been recognized to be of fundamental importance and are increasingly studied in relation to hurdle technology. Different aspects of improvements of traditional foods and in the development of novel foods via hurdle technology have been covered recently in numerous articles and book chapters. However, Hurdle Technologies: Combination Treatments for Food Stability, Safety and Quality is the first work on hurdle technology in which all aspects, the possibilities and limitations of hurdle technology, are comprehensively outlined and evaluated. World-renowned on the subject, Leistner and Gould were instrumental in the development of the hurdle technology concept and in the last decades have obtained much practical experience in the application of this successful approach in the food industry worldwide.

Medical Foods From Natural Sources Book PDF
✏Book Title : Medical Foods from Natural Sources
✏Author : Meera Kaur
✏Publisher : Springer Science & Business Media
✏Release Date : 2008-12-10
✏Pages : 212
✏ISBN : 9780387793788
✏Available Language : English, Spanish, And French

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✏Medical Foods from Natural Sources Book Summary : Currently most published books on enteral nutrition support focus only on issues such as the rationale; specific nutrient requirements for various disease conditions; and practical approaches to the delivery, monitoring, and complications preventions while providing enteral nutrition support. None offer information relating to the developmental aspects of enteral foods, e.g. processing technology, types of ingredients, physicochemical and nutritional characteristics, shelf life evaluations, etc. These aspects are critical because they affect the overall acceptability, tolerance, and effectiveness of enteral nutrition support. Medical Foods from Natural Sources discusses the development of the enteral foods from the natural sources for the patients, such as barley, rice, eggs, milk, etc., and presents methods on how to prepare enteral foods from natural sources for use. The book fills the gap in the literature by discussing the history of enteral nutrition; interpreting the statistics regarding worldwide need for enteral nutrition support and cost involved; enumerating the processing technology to develop natural ingredients-based enteral foods; and describing the results of prospective clinical trials and case studies conducted to evaluate the effectiveness of enteral foods based on natural ingredients.

Handbook Of Food And Beverage Stability Book PDF
✏Book Title : Handbook of Food and Beverage Stability
✏Author : Gerard Meurant
✏Publisher : Elsevier
✏Release Date : 2012-12-02
✏Pages : 840
✏ISBN : 9780323139298
✏Available Language : English, Spanish, And French

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✏Handbook of Food and Beverage Stability Book Summary : FROM THE PREFACE: Fortunately, chemistry--the root of all life processes--is becoming better understood and more accessible. A strong synergism between the chemical, agricultural, and related sciences is highly desirable. This handbook attempts to provide in easily accessible detail up-to-date information relevant to the stability of foods and beverages. Highly qualified scientists have compiled an extraordinary amount of data on the chemical, biochemical, and microbiological stability, along with sensory aspects, of selected foods and beverages. These data have been distilled and are presented mostly in tabular form, with a minimum of commentary whenever possible.****A total of 17 chapters (10 on food, 7 on beverages) by renowned experts in their particular fields from the United States, Europe, and Japan present a wealth of food and beverage stability information in handbook format. In particular, the chapters on fish and shellfish, cheese, and meat are remarkable in presenting data not readily available in an easily digestible form.****This handbook, encompassing as it does aging, shelf life, and stability--in short, the knowledge necessary to ensure preservation of our food supply--should help to bring about the above-mentioned synergism between chemical, agricultural, and related sciences. It is expected to fill a need, especially through the convenience of its tabular presentations. A valuable reference book containing useful information for food scienctists and technologists. As the application of science to world food supply needs becomes increasingly important, there is a greater need for improved stability and shelf life of foods and beverages. This handbook distills a great amount of information on all aspects of food and beverage stability into easily accessible, uncluttered tabular form.**A wealth of carefully selected, up-to-date information is compiled on a wide variety of foods and beverages, including:**meat and meat products**fish and shellfish**dairy products**fruits, legumes, and vegetables**bakery goods and more.**Expert researchers in the field present new information, unpublished results, and previously hard-to-find references. All food scientists and technologists will want a copy of this handbook within easy reach in the laboratory.

Handbook Of Food Science Technology And Engineering 4 Volume Set Book PDF
✏Book Title : Handbook of Food Science Technology and Engineering 4 Volume Set
✏Author : Y. H. Hui
✏Publisher : CRC Press
✏Release Date : 2005-12-19
✏Pages : 3632
✏ISBN : 9781466507876
✏Available Language : English, Spanish, And French

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✏Handbook of Food Science Technology and Engineering 4 Volume Set Book Summary : Advances in food science, technology, and engineering are occurring at such a rapid rate that obtaining current, detailed information is challenging at best. While almost everyone engaged in these disciplines has accumulated a vast variety of data over time, an organized, comprehensive resource containing this data would be invaluable to have. The

Open Shelf Life Dating Of Food  Book PDF
✏Book Title : Open shelf life dating of food
✏Author :
✏Publisher : DIANE Publishing
✏Release Date :
✏Pages :
✏ISBN : 9781428924840
✏Available Language : English, Spanish, And French

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✏Open shelf life dating of food Book Summary :

📒Fish Processing Technology ✍ George M. Hall

Fish Processing Technology Book PDF
✏Book Title : Fish Processing Technology
✏Author : George M. Hall
✏Publisher : Springer Science & Business Media
✏Release Date : 1997-07-31
✏Pages : 292
✏ISBN : 0751402737
✏Available Language : English, Spanish, And French

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✏Fish Processing Technology Book Summary : The first edition of this unique book combined an outlining and updating of the traditional areas of fish processing technology with detailed descriptions of important new areas of work. This fully revised and updated edition continues to provide coverage of modern aspects of traditional processes, and highly practical descriptions of important new areas. All the chapters which have been kept from the first edition have been brought up-to-date, and there are four new chapters on: methods of identifying fish species; modified atmosphere packaging of fish; aspects of quality and HACCP in fish processing and temperature modeling in fish transportation.Written as an overview of the field for industrialists in developed countries wishing to improve or diversify their operation and for those teaching this aspect of food science and technology, the book is also of proven value to workers in developing countries which are expanding their fish processing industries to earn important foreign currency.

Handbook Of Nutraceuticals And Functional Foods Second Edition Book PDF
✏Book Title : Handbook of Nutraceuticals and Functional Foods Second Edition
✏Author : Robert E.C. Wildman
✏Publisher : CRC Press
✏Release Date : 2016-04-19
✏Pages : 560
✏ISBN : 9781420006186
✏Available Language : English, Spanish, And French

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✏Handbook of Nutraceuticals and Functional Foods Second Edition Book Summary : Scientific advances in this field have not only given us a better understanding of what is an optimal diet, but has allowed food and nutraceutical companies to market products with specific health claims, fortify existing foods, and even create new foods designed for a particular health benefit. Handbook of Nutraceuticals and Functional Foods, Second Edition, compiles the latest data from authoritative, scientific sources. It provides hard evidence on the prophylactic and medicinal properties of many natural foods. This handbook reviews more than 200 nutraceutical compounds. Each chapter includes the chemical properties, biochemical activity, dietary sources, and evidentiary findings for each compound. New topics include the use of exopolysaccharides from lactic acid bacteria, protein as a functional ingredient for weight loss, and nutraceuticals to be used in the adjunctive treatment of depression. Two new chapters discuss recent evidence on oxidative stress and the antioxidant requirements of athletes as well as the use of nutraceuticals for inflammation. The scientific investigation of nutrition and lifestyle changes on the pain and debilitation of osteoarthritis is the subject of another new article. The book concludes with a look at future marketing opportunities paying particular attention to the alleviation of obesity. With contributions from a panel of leading international experts, Handbook of Nutraceuticals and Functional Foods, Second Edition, provides instant access to comprehensive, cutting edge data, making it possible for food scientists, nutritionists, and researchers to utilize this ever growing wealth of information.