The Stability and Shelf-Life of Food PDF Download

Author: Persis Subramaniam
Publisher: Elsevier
ISBN: 1855736586
Category : Technology & Engineering
Languages : en
Pages : 353

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Book Description
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.

Author: David Kilcast
Publisher: Elsevier
ISBN: 0857092545
Category : Technology & Engineering
Languages : en
Pages : 880

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Book Description
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

Author: Min Hu
Publisher: Elsevier
ISBN: 163067057X
Category : Technology & Engineering
Languages : en
Pages : 582

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Book Description
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

Author: Neason Akivah Michael Eskin
Publisher: CRC Press
ISBN: 9780849389764
Category : Technology & Engineering
Languages : en
Pages : 370

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Book Description
"With information on the role of biotechnology and insights on future research and developments in the field, Food Shelf Life Stability is an indispensable guide for professionals."--BOOK JACKET.

Author: Charis M. Galanakis
Publisher: Academic Press
ISBN: 0128171901
Category : Business & Economics
Languages : en
Pages : 418

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Book Description
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

Author: R. Steele
Publisher: Woodhead Publishing
ISBN: 9781855737327
Category : Cooking
Languages : en
Pages : 434

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Book Description
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

Author: Peter J. Taormina
Publisher: Springer Nature
ISBN: 3030543757
Category : Food
Languages : en
Pages : 167

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Book Description
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.

Author: Maria Cristina Nicoli
Publisher: CRC Press
ISBN: 1439846030
Category : Technology & Engineering
Languages : en
Pages : 315

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Book Description
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. Definin

Author: Irwin A. Taub
Publisher: CRC Press
ISBN: 9781420048988
Category : Technology & Engineering
Languages : en
Pages : 576

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Book Description
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.

Author: Dominic Man
Publisher: John Wiley & Sons
ISBN: 1405149930
Category : Technology & Engineering
Languages : en
Pages : 129

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Book Description
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'.