The Stability and Shelf Life of Food

Book The Stability and Shelf Life of Food Cover

Download book entitled The Stability and Shelf Life of Food by Persis Subramaniam and published by Elsevier in PDF, EPUB and Kindle. Read The Stability and Shelf Life of Food book directly from your devices anywhere anytime. Click Download Book button to get book file. Read some info about this book below.

  • Publisher : Elsevier
  • Release : 24 August 2000
  • ISBN : 9781855736580
  • Page : 352 pages
  • Rating : 4.5/5 from 103 voters

The Stability and Shelf Life of Food Book PDF 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.

DOWNLOAD BOOK

The Stability and Shelf-Life of Food

The Stability and Shelf-Life of Food
  • Author : Persis Subramaniam,David Kilcast
  • Publisher : Elsevier
  • Release Date : 2000-08-24
  • ISBN : 9781855736580
DOWNLOAD BOOKThe 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 and Beverage Stability and Shelf Life

Food and Beverage Stability and Shelf Life
  • Author : David Kilcast,Persis Subramaniam
  • Publisher : Elsevier
  • Release Date : 2011-04-08
  • ISBN : 9780857092540
DOWNLOAD BOOKFood 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

Food Shelf Life Stability

Food Shelf Life Stability
  • Author : Michael Eskin,David S. Robinson
  • Publisher : CRC Press
  • Release Date : 2000-09-19
  • ISBN : 9781420036657
DOWNLOAD BOOKFood 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

Oxidative Stability and Shelf Life of Foods Containing Oils and Fats

Oxidative Stability and Shelf Life of Foods Containing Oils and Fats
  • Author : Min Hu,Charlotte Jacobsen
  • Publisher : Elsevier
  • Release Date : 2016-01-19
  • ISBN : 9781630670573
DOWNLOAD BOOKOxidative Stability and Shelf Life of Foods Containing Oils and Fats

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

Understanding and Measuring the Shelf-Life of Food

Understanding and Measuring the Shelf-Life of Food
  • Author : R. Steele
  • Publisher : Woodhead Publishing
  • Release Date : 2004-05-24
  • ISBN : 1855737329
DOWNLOAD BOOKUnderstanding 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

Shelf Life Assessment of Food

Shelf Life Assessment of Food
  • Author : Maria Cristina Nicoli
  • Publisher : CRC Press
  • Release Date : 2012-05-11
  • ISBN : 9781439846001
DOWNLOAD BOOKShelf 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 Evaluation of Foods

Shelf Life Evaluation of Foods
  • Author : Adrian Jones
  • Publisher : Springer
  • Release Date : 2012-12-06
  • ISBN : 9781461520955
DOWNLOAD BOOKShelf 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 Quality and Shelf Life

Food Quality and Shelf Life
  • Author : Charis M. Galanakis
  • Publisher : Academic Press
  • Release Date : 2019-06-25
  • ISBN : 9780128171905
DOWNLOAD BOOKFood 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

Shelf Life
  • Author : Dominic Man
  • Publisher : John Wiley & Sons
  • Release Date : 2015-05-06
  • ISBN : 9781118346266
DOWNLOAD BOOKShelf Life

"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

The Stability and Shelf Life of Food

The Stability and Shelf Life of Food
  • Author : Persis Subramaniam,Peter Wareing
  • Publisher : Woodhead Publishing
  • Release Date : 2016-05-24
  • ISBN : 9780081004364
DOWNLOAD BOOKThe Stability and Shelf Life of Food

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.

Food Storage Stability

Food Storage Stability
  • Author : Irwin A. Taub,R. Paul Singh
  • Publisher : CRC Press
  • Release Date : 1997-12-29
  • ISBN : 1420048988
DOWNLOAD BOOKFood Storage Stability

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

Sensory Shelf Life Estimation of Food Products

Sensory Shelf Life Estimation of Food Products
  • Author : Guillermo Hough
  • Publisher : CRC Press
  • Release Date : 2010-05-25
  • ISBN : 1420092944
DOWNLOAD BOOKSensory 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

Confectionery and Chocolate Engineering

Confectionery and Chocolate Engineering
  • Author : Ferenc A. Mohos
  • Publisher : John Wiley & Sons
  • Release Date : 2017-02-06
  • ISBN : 9781118939772
DOWNLOAD BOOKConfectionery and Chocolate Engineering

Confectionery and chocolate manufacture has been dominated by large-scale industrial processing for several decades. It is often the case though, that a trial and error approach is applied to the development of new products and processes, rather than verified scientific principles. Confectionery and Chocolate Engineering: Principles and Applications, Second edition, adds to information presented in the first edition on essential topics such as food safety, quality assurance, sweets for special nutritional purposes, artizan chocolate, and confectioneries. In addition, information is

Food Packaging and Shelf Life

Food Packaging and Shelf Life
  • Author : Gordon L. Robertson
  • Publisher : CRC Press
  • Release Date : 2009-12-21
  • ISBN : 9781420078459
DOWNLOAD BOOKFood Packaging and Shelf Life

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

Medical Foods from Natural Sources

Medical Foods from Natural Sources
  • Author : Meera Kaur
  • Publisher : Springer Science & Business Media
  • Release Date : 2008-12-10
  • ISBN : 9780387793788
DOWNLOAD BOOKMedical Foods from Natural Sources

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