Author: Publisher:
ISBN:
Category : Agriculture
Languages : en
Pages : 464
Book Description
Irish Journal of Agricultural and Food Research
Author: Irish Journal of Agricultural Research
Author: 1st Annual Research Group Meeting
Author: 19th Annual Research Group Meeting
Author: Irish Grassland and Animal Production AssociationPublisher:
ISBN:
Category :
Languages : en
Pages :
Book Description
Irish Journal of Food Science and Technology
Author: Irish Journal Of Agriculture Research
Author: Irish Journal of Agricultural Economics and Rural Sociology
Author: 22nd Annual Food Science and Technology Research Conference
Author: Irish Journal of Agricultural Research
Author: Shelf Life and Food Safety
Author: Basharat Nabi DarPublisher: CRC Press
ISBN: 100058612X
Category : Technology & Engineering
Languages : en
Pages : 501
Book Description
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.