Food Quality And Shelf Life

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Food Quality and Shelf Life

Charis M. Galanakis
Food Quality and Shelf Life Book PDF

Author : Charis M. Galanakis
Publisher : Academic Press
Page : 418 pages
File Size : 48,7 Mb
Release : 2019-06-25
Category : Business & Economics
ISBN : 9780128171905

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Food Quality and Shelf Life by Charis M. Galanakis Pdf

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

Food Safety and Quality-Based Shelf Life of Perishable Foods

Peter J. Taormina,Margaret D. Hardin
Food Safety and Quality Based Shelf Life of Perishable Foods Book PDF

Author : Peter J. Taormina,Margaret D. Hardin
Publisher : Springer Nature
Page : 167 pages
File Size : 55,7 Mb
Release : 2021
Category : Food
ISBN : 9783030543754

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Food Safety and Quality-Based Shelf Life of Perishable Foods by Peter J. Taormina,Margaret D. Hardin Pdf

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.

Shelf Life Evaluation of Foods

Adrian Jones
Shelf Life Evaluation of Foods Book PDF

Author : Adrian Jones
Publisher : Springer
Page : 333 pages
File Size : 49,8 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.

Shelf Life and Food Safety

Basharat Nabi Dar,Manzoor Ahmad Shah,Shabir Ahmad Mir
Shelf Life and Food Safety Book PDF

Author : Basharat Nabi Dar,Manzoor Ahmad Shah,Shabir Ahmad Mir
Publisher : CRC Press
Page : 414 pages
File Size : 50,9 Mb
Release : 2022-06-01
Category : Technology & Engineering
ISBN : 9781000586084

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Shelf Life and Food Safety by Basharat Nabi Dar,Manzoor Ahmad Shah,Shabir Ahmad Mir Pdf

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.

Understanding and Measuring the Shelf-Life of Food

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

Author : R. Steele
Publisher : Woodhead Publishing
Page : 434 pages
File Size : 52,5 Mb
Release : 2004-05-10
Category : Cooking
ISBN : 1855737329

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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

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 : 44,5 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.

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 : 53,6 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

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 : 48,5 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

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 : 53,6 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

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 : 41,5 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.

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 : 54,7 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

Shelf Life Evaluation of Foods

Dominic Man,C.M.D. Man,Adrian A. Jones
Shelf Life Evaluation of Foods Book PDF

Author : Dominic Man,C.M.D. Man,Adrian A. Jones
Publisher : Springer Science & Business Media
Page : 314 pages
File Size : 51,5 Mb
Release : 2000-07-31
Category : Business & Economics
ISBN : 0834217821

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Shelf Life Evaluation of Foods by Dominic Man,C.M.D. Man,Adrian A. Jones Pdf

The best-selling first edition of this contributed book established itself as a highly practical and authoritative source of information on shelf-life evaluation. Every food manufacturer is concerned about shelf life, as are the major retailers and ingredient suppliers. Increasing consumer interest in food safety, quality and date marking, competitive pressures from retailers and extensive legislative changes have combined to give this subject new significance. A proper evaluation of shelf life must be grounded on sound scientific prinicles, supported by up-to-date techniques. This book begins with six chapters reviewing the principles of shelf-life evaluation, followed by ten chapters on a number of selected food products such as chilled yogurt and other dairy desserts, seafood, and meat. The latest edition has been expanded to include new chapters on HACCP, preservation technology and shelf life, and minimally processed, ready-to-eat ambient-stable meat products. Sufficient information on the principles and practice of shelf life evaluation has been included for the beginner as well as for those who are more experienced in this area.

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 : 55,7 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

Novel Strategies to Improve Shelf-Life and Quality of Foods

Santosh K. Mishra,Megh R. Goyal
Novel Strategies to Improve Shelf Life and Quality of Foods Book PDF

Author : Santosh K. Mishra,Megh R. Goyal
Publisher : CRC Press
Page : 320 pages
File Size : 46,8 Mb
Release : 2020-11-25
Category : Science
ISBN : 9781000765144

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Novel Strategies to Improve Shelf-Life and Quality of Foods by Santosh K. Mishra,Megh R. Goyal Pdf

This volume focuses on food preservation prior to distribution and sale, which is a major challenge in the tropical climates of most developing nations. In order to assure that food products are safe for human consumption, due importance must be given to the quality and safety aspects of production, processing, and distribution. This volume provides an informative overview of recent research on the therapeutic potential of various new and natural compounds along with novel technologies for enhanced shelf-life longevity and food safety. It also looks at the antimicrobial constituents of different sources and the history of their use as biopreservatives. It includes scientific evaluations of their use as alternative or potential biopreservatives. Focusing on real-life applications in consumer and food products, the book is divided into three parts, covering health and quality aspects of food preservation, applications of novel biomolecules for quality and safety of foods, and novel research techniques in food biopreservation.

Shelf Life

Dominic Man
Shelf Life Book PDF

Author : Dominic Man
Publisher : John Wiley & Sons
Page : 152 pages
File Size : 55,6 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.