Food And Beverage Stability And Shelf Life

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Food and Beverage Stability and Shelf Life

David Kilcast,Persis Subramaniam
Food and Beverage Stability and Shelf Life Book PDF

Author : David Kilcast,Persis Subramaniam
Publisher : Elsevier
Page : 864 pages
File Size : 52,7 Mb
Release : 2011-04-08
Category : Technology & Engineering
ISBN : 9780857092540

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Food and Beverage Stability and Shelf Life by David Kilcast,Persis Subramaniam Pdf

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

The Stability and Shelf-Life of Food

Persis Subramaniam,David Kilcast
The Stability and Shelf Life of Food Book PDF

Author : Persis Subramaniam,David Kilcast
Publisher : Elsevier
Page : 352 pages
File Size : 54,9 Mb
Release : 2000-08-24
Category : Technology & Engineering
ISBN : 9781855736580

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The Stability and Shelf-Life of Food by Persis Subramaniam,David Kilcast Pdf

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.

The Stability and Shelf-life of Food

David Kilcast,Persis Subramaniam
The Stability and Shelf life of Food Book PDF

Author : David Kilcast,Persis Subramaniam
Publisher : Woodhead Publishing
Page : 356 pages
File Size : 48,5 Mb
Release : 2000-09-21
Category : Cooking
ISBN : 0849308577

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The Stability and Shelf-life of Food by David Kilcast,Persis Subramaniam Pdf

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.

Handbook of Food and Beverage Stability

Gerard Meurant
Handbook of Food and Beverage Stability Book PDF

Author : Gerard Meurant
Publisher : Elsevier
Page : 840 pages
File Size : 46,9 Mb
Release : 2012-12-02
Category : Technology & Engineering
ISBN : 9780323139298

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Handbook of Food and Beverage Stability by Gerard Meurant Pdf

FROM THE PREFACE: Fortunately, chemistry--the root of all life processes--is becoming better understood and more accessible. A strong synergism between the chemical, agricultural, and related sciences is highly desirable. This handbook attempts to provide in easily accessible detail up-to-date information relevant to the stability of foods and beverages. Highly qualified scientists have compiled an extraordinary amount of data on the chemical, biochemical, and microbiological stability, along with sensory aspects, of selected foods and beverages. These data have been distilled and are presented mostly in tabular form, with a minimum of commentary whenever possible.****A total of 17 chapters (10 on food, 7 on beverages) by renowned experts in their particular fields from the United States, Europe, and Japan present a wealth of food and beverage stability information in handbook format. In particular, the chapters on fish and shellfish, cheese, and meat are remarkable in presenting data not readily available in an easily digestible form.****This handbook, encompassing as it does aging, shelf life, and stability--in short, the knowledge necessary to ensure preservation of our food supply--should help to bring about the above-mentioned synergism between chemical, agricultural, and related sciences. It is expected to fill a need, especially through the convenience of its tabular presentations. A valuable reference book containing useful information for food scienctists and technologists. As the application of science to world food supply needs becomes increasingly important, there is a greater need for improved stability and shelf life of foods and beverages. This handbook distills a great amount of information on all aspects of food and beverage stability into easily accessible, uncluttered tabular form.**A wealth of carefully selected, up-to-date information is compiled on a wide variety of foods and beverages, including:**meat and meat products**fish and shellfish**dairy products**fruits, legumes, and vegetables**bakery goods and more.**Expert researchers in the field present new information, unpublished results, and previously hard-to-find references. All food scientists and technologists will want a copy of this handbook within easy reach in the laboratory.

Shelf Life Studies of Foods and Beverages

George Charalambous
Shelf Life Studies of Foods and Beverages Book PDF

Author : George Charalambous
Publisher : Elsevier Publishing Company
Page : 1204 pages
File Size : 46,5 Mb
Release : 1993-01-01
Category : Science
ISBN : 0444894594

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Shelf Life Studies of Foods and Beverages by George Charalambous Pdf

The shelf life of dairy products, ice cream and frozen desserts, lipidoxidation im meat, bacterial shelf life of meat and volatile compoundsteh shelf life of fruits and vegetables, the shelf life of frozen vegetables, shelf life of cocoa products, chocolate confectionary productsmechanism of fat boloom development in chocolate, the shelf life of mayonnaise, soy sauce, salad dressings, olive oil, culinary herbs and spices, the shelf life of chiles, chemistry and stability of sulfur containing compounds in the genus allium,nature and distritution of carotenoids in foods, stability of carotenoids during the storage of foods, flavor properties and stability of a corn-based snack, the shelf lifeof citrus products,of tea,of coffee, of beer, of wine, of sakeAromas of mourvedre wines, oxidation of a sulfur compound during maturation of whisky, HPLC-CLND application to quantitate aspartame, use of modified inverse chromatography to characterize the water exchange inreal food systems,,applications of IGC for research in kinetic and thermodynamic prblems in food science, shelf life prediction of pachaged foods, physical, chemical and nutritional changes of egg yolk of freezing and egg albumen on spray drying, the shelf life of bakery foods.

Shelf Life

Dominic Man
Shelf Life Book PDF

Author : Dominic Man
Publisher : John Wiley & Sons
Page : 152 pages
File Size : 45,6 Mb
Release : 2015-03-23
Category : Technology & Engineering
ISBN : 9781118346259

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Shelf Life by Dominic Man Pdf

Shelf life, a term recognised in EU/UK food legislation, may bedefined as the period of time for which a food product will remainsafe and fit for use, provided that it is kept in defined storageconditions. During this period, the product should retain itsdesired sensory, chemical, physical, functional and microbiologicalcharacteristics, as well as accurately comply with any nutritionalinformation printed on the label. Shelf lifetherefore refers to a number of different aspects; each foodproduct has a microbiological shelf life, a chemical shelf life,and a sensory (or organoleptic) shelf life. These categoriesreflect the different ways in which a food product will deteriorateover time. Ultimately the shelf life of a food product is intendedto reflect the overall effect of these different aspects. Shelf life has always been an important facet of industrial foodpreparation and production, as food and drink are often produced inone area and then distributed to other areas for retailing andconsumption. Globalised distribution and supply chains make itimperative that food should survive the transit between producerand consumer – as a perishable commodity, food carries a highrisk of spoilage. As such, a realistic, workable and reproducibleshelf life has to be determined every time a new food product isdeveloped and marketed; shelf life determination of food has becomean integral part of food safety, quality assurance, productdevelopment, marketing, and consumer behaviour. Dominic Mans Shelf Life, now in a revised and updatedsecond edition, encompasses the core considerations about shelflife. Section 1 introduces shelf life, describes its relationshipto food safety, and provides answers to the frequently askedquestions around shelf life determination and testing which are amanagers chief concerns. Section 2 covers the science of thevarious ways in which food deteriorates and spoils, including thephysical, chemical and microbiological changes. Section 3 looks atshelf life in practice, using case studies of different products toillustrate how shelf life may be determined in real life settings.This book will be invaluable to both practitioners and students inneed of a succinct and comprehensive overview of shelf lifeconcerns and topics.

Chemical Deterioration and Physical Instability of Food and Beverages

Leif H Skibsted,Jens Risbo,Mogens L Andersen
Chemical Deterioration and Physical Instability of Food and Beverages Book PDF

Author : Leif H Skibsted,Jens Risbo,Mogens L Andersen
Publisher : Elsevier
Page : 824 pages
File Size : 44,7 Mb
Release : 2010-04-23
Category : Technology & Engineering
ISBN : 9781845699260

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Chemical Deterioration and Physical Instability of Food and Beverages by Leif H Skibsted,Jens Risbo,Mogens L Andersen Pdf

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 Shelf Life Stability

Michael Eskin,David S. Robinson
Food Shelf Life Stability Book PDF

Author : Michael Eskin,David S. Robinson
Publisher : CRC Press
Page : 384 pages
File Size : 43,7 Mb
Release : 2000-09-19
Category : Technology & Engineering
ISBN : 9781420036657

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Food Shelf Life Stability by Michael Eskin,David S. Robinson Pdf

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

Shelf Life Assessment of Food

Maria Cristina Nicoli
Shelf Life Assessment of Food Book PDF

Author : Maria Cristina Nicoli
Publisher : CRC Press
Page : 315 pages
File Size : 50,6 Mb
Release : 2012-05-11
Category : Technology & Engineering
ISBN : 9781439846032

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Shelf Life Assessment of Food by Maria Cristina Nicoli Pdf

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

Sensory Shelf Life Estimation of Food Products

Guillermo Hough
Sensory Shelf Life Estimation of Food Products Book PDF

Author : Guillermo Hough
Publisher : CRC Press
Page : 264 pages
File Size : 54,5 Mb
Release : 2010-05-25
Category : Technology & Engineering
ISBN : 1420092944

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Sensory Shelf Life Estimation of Food Products by Guillermo Hough Pdf

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 analysis methodology, and its extensions. It provides detailed instructions and software functions for performing SSL estimations, accompanied by data sets and the R Statistical Package functions that are available for download. The author presents the cut-off point methodology used to estimate SSL when the survival analysis methods get complicated. He includes a chapter on accelerated storage covering kinetics, calculations of prediction confidence intervals and potential pitfalls. He also examines extensions of survival analysis statistics to other areas of food quality such as optimum concentration of ingredients and optimum cooking temperatures. Microbiologically stable foods, such as biscuits or mayonnaise, will have their shelf-life defined by the changes in their sensory properties. Many fresh foods, such as yogurt or pasta, after relatively prolonged storage may be microbiologically safe to eat but rejected due to changes in their sensory properties. Shelf life in most food products is determined by sensory issues instead of microbiological or chemical concerns. This book offers key techniques for experimental design, storage, consumer testing procedures, and calculations. It includes methods for accelerated storage experiments, thoroughly explains statistical data treatment, and includes practical examples.

Food Packaging and Shelf Life

Gordon L. Robertson
Food Packaging and Shelf Life Book PDF

Author : Gordon L. Robertson
Publisher : CRC Press
Page : 404 pages
File Size : 40,8 Mb
Release : 2009-12-21
Category : Technology & Engineering
ISBN : 9781420078459

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Food Packaging and Shelf Life by Gordon L. Robertson Pdf

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

Understanding and Measuring the Shelf-Life of Food

R. Steele
Understanding and Measuring the Shelf Life of Food Book PDF

Author : R. Steele
Publisher : Elsevier
Page : 448 pages
File Size : 54,5 Mb
Release : 2004-05-10
Category : Technology & Engineering
ISBN : 9781855739024

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Understanding and Measuring the Shelf-Life of Food by R. Steele Pdf

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

Oxidative Stability and Shelf Life of Foods Containing Oils and Fats

Min Hu,Charlotte Jacobsen
Oxidative Stability and Shelf Life of Foods Containing Oils and Fats Book PDF

Author : Min Hu,Charlotte Jacobsen
Publisher : Elsevier
Page : 564 pages
File Size : 45,6 Mb
Release : 2016-01-19
Category : Science
ISBN : 9781630670573

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Oxidative Stability and Shelf Life of Foods Containing Oils and Fats by Min Hu,Charlotte Jacobsen Pdf

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

Preservatives and Preservation Approaches in Beverages

Alexandru Grumezescu,Alina-Maria Holban
Preservatives and Preservation Approaches in Beverages Book PDF

Author : Alexandru Grumezescu,Alina-Maria Holban
Publisher : Academic Press
Page : 558 pages
File Size : 45,6 Mb
Release : 2019-07-17
Category : Technology & Engineering
ISBN : 9780128166864

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Preservatives and Preservation Approaches in Beverages by Alexandru Grumezescu,Alina-Maria Holban Pdf

Preservatives for the Beverage Industry, Volume Fifteen, a new release in The Science of Beverages series, is a valuable resource that discusses preservatives and their impact in the beverage industry, including potential health impacts. The book takes a broad, multidisciplinary approach to explore both conventional and novel approaches of the types and uses of preservatives. The latest applications and techniques to reduce the use of non-natural or health-threatening preservation elements are also covered. This is a must-have reference for anyone who needs to increase their technical-scientific knowledge in this field. Includes information on the use of hurdle technology in the preservation of beverages Provides the latest research and impact of antimicrobial use in the beverages industry Presents the benefits and risks of preservatives to ensure safety in beverage products

Shelf Life Evaluation of Foods

Adrian Jones
Shelf Life Evaluation of Foods Book PDF

Author : Adrian Jones
Publisher : Springer
Page : 333 pages
File Size : 45,9 Mb
Release : 2012-12-06
Category : Technology & Engineering
ISBN : 9781461520955

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Shelf Life Evaluation of Foods by Adrian Jones Pdf

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 'right every time' will already know the importance of proper shelf life evaluation. Incorrect shelf lives can potentially bring about dire legal, safety or financial consequences. This is not to belittle the difficulty of failing to meet consumer expectations consistently as a result of shelf lives that have been arrived at unreliably. A proper evaluation of shelf life must be grounded on sound scientific principles, supported by up-to-date techniques in food science and tech nology. This book, therefore, begins with five chapters reviewing the prin ciples of shelf life evaluation. These are followed by ten chapters on a number of selected food products. All the authors either have first hand experience on the practice of shelf life evaluation or are involved in research of the subject. Because of the diversity and complexity of food products now available, no attempt has been made to cover every product group, let alone every product conceivable.