Understanding and Measuring the Shelf-Life of Food
Understanding and Measuring the Shelf-Life of Food

Author: R. Steele

Publisher: Elsevier

Published: 2004-05-10

Total Pages: 422

ISBN-13: 185573902X

DOWNLOAD EBOOK

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

Understanding and Measuring the Shelf-Life of Food
Understanding and Measuring the Shelf-Life of Food

Author: R. Steele

Publisher: Woodhead Publishing

Published: 2004-05-10

Total Pages: 434

ISBN-13: 9781855737327

DOWNLOAD EBOOK

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

Sensory Shelf Life Estimation of Food Products
Sensory Shelf Life Estimation of Food Products

Author: Guillermo Hough

Publisher: CRC Press

Published: 2010-05-25

Total Pages: 266

ISBN-13: 1420092944

DOWNLOAD EBOOK

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 sen

Food Packaging and Shelf Life
Food Packaging and Shelf Life

Author: Gordon L. Robertson

Publisher: CRC Press

Published: 2009-12-21

Total Pages: 404

ISBN-13: 1420078453

DOWNLOAD EBOOK

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

Chemical Deterioration and Physical Instability of Food and Beverages
Chemical Deterioration and Physical Instability of Food and Beverages

Author: Leif H Skibsted

Publisher: Elsevier

Published: 2010-04-23

Total Pages: 820

ISBN-13: 1845699262

DOWNLOAD EBOOK

For a food product to be a success in the marketplace it must be stable throughout its shelf-life. Quality deterioration due to chemical changes and alterations in condition due to physical instability are not always recognised, yet can be just as problematic as microbial spoilage. This book provides an authoritative review of key topics in this area. Chapters in part one focus on the chemical reactions which can negatively affect food quality, such as oxidative rancidity, and their measurement. Part two reviews quality deterioration associated with physical changes, such as moisture loss, gain and migration, crystallization and emulsion breakdown. Contributions in the following section outline the likely effects on different foods and beverages, including bakery products, fruit and vegetables, ready-to-eat meals and wine. With contributions from leaders in their fields, Chemical deterioration and physical instability of food and beverages is an essential reference for R&D and QA staff in the food industry and researchers with an interested in this subject. - Examines chemical reactions which can negatively affect food quality and measurement - Reviews quality deterioration associated with physical changes such as moisture loss, gain and migration, and crystallization - Documents deterioration in specific food and beverage products including bakery products, frozen foods and wine

Food and Beverage Stability and Shelf Life
Food and Beverage Stability and Shelf Life

Author: David Kilcast

Publisher: Elsevier

Published: 2011-04-08

Total Pages: 880

ISBN-13: 0857092545

DOWNLOAD EBOOK

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
Oxidative Stability and Shelf Life of Foods Containing Oils and Fats

Author: Min Hu

Publisher: Elsevier

Published: 2016-01-19

Total Pages: 582

ISBN-13: 163067057X

DOWNLOAD EBOOK

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
The Stability and Shelf Life of Food

Author: Persis Subramaniam

Publisher: Woodhead Publishing

Published: 2016-05-24

Total Pages: 618

ISBN-13: 0081004362

DOWNLOAD EBOOK

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
The Stability and Shelf-Life of Food

Author: Persis Subramaniam

Publisher: Elsevier

Published: 2000-08-24

Total Pages: 353

ISBN-13: 1855736586

DOWNLOAD EBOOK

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.

Mass Transport & Reactive Barriers in Packaging
Mass Transport & Reactive Barriers in Packaging

Author: Stanislav Solovyov

Publisher: DEStech Publications, Inc

Published: 2008

Total Pages: 554

ISBN-13: 1932078649

DOWNLOAD EBOOK

Presents a systematic and comprehensive presentation of the theory and practice of polymer barrier films. Starting from a presentation of how gases and liquid solutes permeate films, this book explains the performance limits of polymer barriers under multiple packaging conditions.