Benjamin Graham reigns as one of the greatest investment thinkers of the 20th century. Author of the bestseller Security Analysis, he has influenced many Wall Street legends including Warren Buffett, Mario D, John Neff and John Bogle. Now, readers can discover Storage and Stability, his 1937 study on supply and demand, production and consumption, and their impact on value investing.
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.
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.
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
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
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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
When caring for patients, medication stability should be the least of your worries. Extended Stability for Parenteral Drugs, Fifth Edition, is the indispensable go-to reference for anyone working in alternate site infusion or preparing sterile compounds. This new edition will help you safely extend beyond-use dating of parenteral medications to minimize waste and reduce costs. What''s New in This Edition? � 160 updated monographs, including 10 new to this edition: o Acetaminophen o Ceftaroline fosamil o Coagulation Factor XIII o Doripenem o Ethanol lock o Ibuprofen o Pantoprazole o Telavancin o Toclizumab o Ziconotide acetate � 24 parenteral nutrition monographs include additional considerations for calcium and phosphate solubility. � Monograph updates include revisions to several container types and new information for elastometric infusion device brands. The Applying Stability Data in Patient Care section now includes a nursing perspective, a primer on the types of vascular access devices used in medication administration, and important considerations for pH, osmolality, concentration, and administration devices. With expanded tables and enhanced references, Extended Stability for Parenteral Drugs, Fifth Edition, is the only publication that brings key stability data on the most commonly used IV solutions, medications, and administration devices, together in one convenient, easy-to-use guide.
This book presents an analysis of the results of studies of motor fuels ageing, conducted in laboratory and model conditions, in terms of building a system operating on-line, allowing continuous assessment of the operational usability of gasoline and diesel fuels, including those containing the addition of ethanol and FAME, respectively. This research was carried out in the framework of the project: "A system for the continuous control of the degree and rate of the liquid fuels ageing process during storage, which received co-funding from the European Regional Development Fund under the Operational Programme "Innovative Economy". The book presents an evaluation of the impact of fuel production processes on its stability and an analysis of changes in normative parameters of fuels during their storage and use. The book presents also the results of tests on the corrosive effects of fuels during storage processes. This project was co-financed by the European Regional Development Fund under the Operational Programme "Innovative Economy".
This handbook is the first to cover all aspects of stability testing in pharmaceutical development. Written by a group of international experts, the book presents a scientific understanding of regulations and balances methodologies and best practices.
