Preservation And Shelf Life Extension

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Preservation and Shelf Life Extension

Tatiana Koutchma

Author : Tatiana Koutchma
Publisher : Elsevier
Page : 76 pages
File Size : 41,7 Mb
Release : 2014-03-21
Category : Technology & Engineering
ISBN : 9780124166684

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Preservation and Shelf Life Extension by Tatiana Koutchma Pdf

Preservation and Shelf Life Extension focuses on the basic principles of ultraviolet light technology as applied in low-UV transmittance treatments of food fluids and solid foods. It describes the features of UV light absorption in food fluids and available commercial systems, and provides case studies for UV treatment of fresh juices, dairy products, wines, and beer. The book also includes information on various continuous and pulsed UV sources and processing systems, as well as examples of specific treatments for fruits, vegetables, meat and poultry products. Addresses preservation and shelf-life extension of foods and food plant safety improvement Explores non-thermal and non-chemical alternatives for preservation and shelf-life extension of fluid foods, drinks and beverages, and for solid foods Written by an internationally recognized expert in ultraviolet light, high hydrostatic pressure processing, and microwave heating

Baked Goods Freshness

Ronald Hebeda

Author : Ronald Hebeda
Publisher : CRC Press
Page : 300 pages
File Size : 53,9 Mb
Release : 1996-04-30
Category : Technology & Engineering
ISBN : 082479348X

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Baked Goods Freshness by Ronald Hebeda Pdf

This work offers comprehensive coverage of the staling process that occurs upon ageing in baked goods. It covers in detail the technologies for maintaining freshness, including the use of crumb softeners, enzymes, packaging and preservatives, and models the theory of staling on the basis of molecular configuration. The work presents current methods for determining the degree of staling by instrumental and organoleptic testing, addresses regulatory and labelling requirements for antistaling ingredients, and more.

Food Packaging

Rui M. S. da Cruz

Author : Rui M. S. da Cruz
Publisher : CRC Press
Page : 289 pages
File Size : 50,9 Mb
Release : 2019-11-11
Category : Science
ISBN : 9780429665721

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Food Packaging by Rui M. S. da Cruz Pdf

Food Packaging: Innovations and Shelf-life covers recently investigated developments in food packaging and their influence in food quality preservation, shelf-life extension, and simulation techniques. Additionally, the book discusses the environmental impact and sustainable solutions of food packaging. This book is divided into seven chapters, written by worldwide experts. The book is an ideal reference source for university students, food engineers and researchers from R&D laboratories working in the area of food science and technology. Professionals from institutions related to food packaging.

Handbook of Food Preservation

M. Shafiur Rahman

Author : M. Shafiur Rahman
Publisher : CRC Press
Page : 1088 pages
File Size : 52,7 Mb
Release : 2007-07-16
Category : Technology & Engineering
ISBN : 9781420017373

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Handbook of Food Preservation by M. Shafiur Rahman Pdf

The processing of food is no longer simple or straightforward, but is now a highly inter-disciplinary science. A number of new techniques have developed to extend shelf-life, minimize risk, protect the environment, and improve functional, sensory, and nutritional properties. The ever-increasing number of food products and preservation techniques cr

Advanced Strategies to Preserve Quality and Extend Shelf Life of Foods

Matteo Del Nobile,Amalia Conte

Author : Matteo Del Nobile,Amalia Conte
Publisher : Unknown
Page : 0 pages
File Size : 41,7 Mb
Release : 2022
Category : Electronic
ISBN : 303653914X

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Advanced Strategies to Preserve Quality and Extend Shelf Life of Foods by Matteo Del Nobile,Amalia Conte Pdf

This book includes recent research activities in the field of food quality assurance and shelf-life extension. The goal is to broaden our current knowledge of advanced approaches to guaranteeing the maintenance of the properties of packaged products during storage. Preservation strategies based on vacuum packaging, innovative active packaging, emerging technologies, and horticultural by-products are widely discussed in specific chapters. Taken together, these research studies constitute clear evidence that achieving food shelf-life extension is still a complex and multifaceted process. The book reflects advances made in the field and, with the addition of a chapter also covering the secondary shelf-life topic, it will provide the latest research for academics working in the field of novel processing, antimicrobial/antioxidant substances, by-product recycling and active packaging. The research collected in this book is ideal for those working in the food quality industry.

Shelf Life

Dominic Man

Author : Dominic Man
Publisher : John Wiley & Sons
Page : 152 pages
File Size : 53,6 Mb
Release : 2015-03-20
Category : Technology & Engineering
ISBN : 9781118346242

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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.

Shelf Life and Food Safety

Basharat Nabi Dar,Manzoor Ahmad Shah,Shabir Ahmad Mir

Author : Basharat Nabi Dar,Manzoor Ahmad Shah,Shabir Ahmad Mir
Publisher : CRC Press
Page : 414 pages
File Size : 54,6 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.

Food Shelf Life Stability

Michael Eskin,David S. Robinson

Author : Michael Eskin,David S. Robinson
Publisher : CRC Press
Page : 384 pages
File Size : 45,7 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

Modified Atmosphere Packaging of Foods

Dong Sun Lee

Author : Dong Sun Lee
Publisher : John Wiley & Sons
Page : 448 pages
File Size : 52,5 Mb
Release : 2021-02-16
Category : Technology & Engineering
ISBN : 9781119530763

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Modified Atmosphere Packaging of Foods by Dong Sun Lee Pdf

A complete guide to the principles and practical application of modified atmosphere packaging Modified atmosphere packaging (MAP) is one of the most cost-effective, versatile, and commonly used methods of preserving food products available today. Employed in both ambient and chilled conditions, it can prolong shelf-life and preserve the quality of a wide array of items via careful processes of atmospheric engineering. The essential scientific principles underlying this technology can, however, be difficult to grasp and effectively apply. With Modified Atmosphere Packaging of Foods, esteemed food science professor Dong Sun Lee provides a thorough and practical explanation of all aspects of MAP. Chapters covering the development, impact, and day-to-day application of the technique give a well-rounded understanding of its pivotal role in the food industry, while accounts of other active packaging methods help to provide broader context. This important new book includes: Detailed guidance on all aspects of MAP – from its scientific background to its practical application Information on how specific MAP products may be developed according to their particular engineering principles Coverage of the related active and intelligent packaging techniques Discussion of relevant food safety issues and regulations Containing vital information for industry professionals and food science researchers alike, Modified Atmosphere Packaging of Foods is an essential text for all those working to improve the quality and shelf-life of the food we eat.

Minimally Processed Refrigerated Fruits and Vegetables

Fatih Yildiz,Robert C. Wiley

Author : Fatih Yildiz,Robert C. Wiley
Publisher : Springer
Page : 774 pages
File Size : 41,6 Mb
Release : 2017-05-11
Category : Science
ISBN : 9781493970186

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Minimally Processed Refrigerated Fruits and Vegetables by Fatih Yildiz,Robert C. Wiley Pdf

The first edition of Minimally Processed and Refrigerated Fruits and Vegetables, edited by Robert C. Wiley and Fatih Yildiz, was published in 1994. At the time of publication, this was a new concept and was well-received by the scientific community. Minimally processed foods are whole plant tissues (the identity of the plant tissue is recognized by consumers), which may contain active enzymes, live tissues, and plant cells. These are some of the basics for the healthy food design. The overall function of these foods is to provide convenient (ready-to-serve, ready-to cook, free of any pesticides and contaminants),like-fresh products for food service and retail consumers. Minimally Processed and Refrigerated Foods (MPR) have been popular in many countries. The following are some of the advantages offered by MPR produce foods: 1. Ease of portion control in the food service industry 2. Lower transportation cost (all inedible portions of the produce are removed prior to transportation) 3. No waste is generated at the point of consumption 4. Utilization and recycling of the waste is much easier 5. Value-added new fruit and vegetable products and meal development is possible and easy 6. No requirement is needed for phytosanitary control during trade 7-No glycation end products formation during processing, 8.Degree of food processing is minimized for optimal health of human, the processing plant for MPR produce, which is not addressed in any other books on this topic, will be described in this second edition. Also, comparison of minimal processing technologies with other technologies was explained in the first publication and will be updated in this second edition. During the last 200 years the purpose of food processing was a-safety(sterilization, Pasteurization,1804 Nicholas Apert,Pasteur 1867), and b-prevention of deficiency diseases(Enrichments),but MPR foods provides a two new dimensions to food processing ; a-Prevention of chronic diseases(bioactive compounds) and b-Optimum health (functional foods,Superfoods,Neutraceuticals, and Medical foods) for human.

The Microbiology of Safe Food

Stephen J. Forsythe

Author : Stephen J. Forsythe
Publisher : John Wiley & Sons
Page : 513 pages
File Size : 44,5 Mb
Release : 2011-08-24
Category : Technology & Engineering
ISBN : 9781444359664

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The Microbiology of Safe Food by Stephen J. Forsythe Pdf

Food production is an increasingly complex and global enterprise, and public awareness of poisoning outbreaks is higher than ever. This makes it vital that companies in the food chain maintain scrupulous standards of hygiene and are able to assure customers of the safety of their products. This book reviews the production of food and the level of microorganisms that humans ingest, covering both food pathogens and food spoilage organisms. The comprehensive contents include: the dominant foodborne microorganisms; the means of their detection; microbiological criteria and sampling plans; the setting of microbial limits for end-product testing; predictive microbiology; the role of HACCP; the setting of Food Safety Objectives; relevant international regulations and legislation. This updated and expanded second edition contains much important new information on emerging microbiological issues of concern in food safety, including: microbiological risk assessment; bacterial genomics and bioinformatics; detergents and disinfectants, and the importance of hygiene practice personnel. The book is essential reading for all those studying food science, technology and food microbiology. It is also a valuable resource for government and food company regulatory personnel, quality control officers, public health inspectors, environmental health officers, food scientists, technologists and microbiologists. Web-based sources of information and other supporting materials for this book can be found at www.wiley.com/go/forsythe

Multifunctional Composites

Phuong Nguyen-Tri

Author : Phuong Nguyen-Tri
Publisher : MDPI
Page : 200 pages
File Size : 51,6 Mb
Release : 2021-04-01
Category : Science
ISBN : 9783036504926

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Multifunctional Composites by Phuong Nguyen-Tri Pdf

With the progress in nanotechnology and associated production methods, composite materials are becoming lighter, cheaper, more durable, and more versatile. At present, great progress has been made in the design, preparation, and characterization of composite materials, making them smarter and versatile. By creating new properties using suitable fillers and matrix, functional composites can meet the most challenging standards of users, especially in high-tech industries. Advanced composites reinforced by high-performance carbon fibers and nanofillers are popular in the automotive and aerospace industries thanks to their significant advantages, such as high specific strength to weight ratio and noncorrosion properties. In addition to the improvement of the mechanical performance, composite materials today are designed to provide new functions dealing with antibacterial, self-cleaning, self-healing, super-hard, and solar reflective properties for desired end-use applications. On the other hand, composite materials can contribute to mitigating environmental issues by providing renewable energy technologies in conjunction with multifunctional, lightweight energy storage systems with high performance and noncorrosive properties. They are also used to prepare a new generation of batteries and directly contribute to H2 production or CO2 reduction in fuels and chemicals. This Special Issue aims to collect articles reporting on recent developments dealing with preparative methods, design, properties, structure, and characterization methods as well as promising applications of multifunctional composites. It covers potential applications in various areas, such as anticorrosion, photocatalyst, absorbers, superhydrophobic, self-cleaning, antifouling/antibacterial, renewable energy, energy storage systems, construction, and electronics. The modeling and simulation of processes involving the design and preparation of functional and multifunctional composites as well as experimental studies involving these composites are all covered in this Special Issue.

Minimally Processed Foods

Mohammed Wasim Siddiqui,Mohammad Shafiur Rahman

Author : Mohammed Wasim Siddiqui,Mohammad Shafiur Rahman
Publisher : Springer
Page : 306 pages
File Size : 48,6 Mb
Release : 2014-10-29
Category : Technology & Engineering
ISBN : 9783319106779

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Minimally Processed Foods by Mohammed Wasim Siddiqui,Mohammad Shafiur Rahman Pdf

The safety and efficacy of minimal food processing depends on the use of novel preservation technologies. This book first examines what is meant by minimally processed foods, including fresh-cut, cooked-chilled, and part-baked products. Next explored are the technologies or methods to produce quality products in terms of safety and nutrition, including: edible coating, natural preservatives (i.e., antimicrobial, flavour enhancer, anti-browning), advanced packaging (active, antimicrobial, and modified or controlled atmosphere), and selected non-thermal techniques (high pressure, pulsed electric field, ultrasound, light). Preservation of food is crucial to achieving a secure and safe global food supply with the desired sensory quality. In addition, the increasing consumer demand for safe, ready-to-serve, ready-to-eat-and-cook products with minimal chemical preservatives has raised expectations. However, foods deemed minimally processed, such as fresh-cut fruits and vegetables, cooked-chilled, and half-baked foods, are delicate products that need special care in preparation, processing, storage, and handling. As a result, new technologies to develop minimally processed foods have aggressively advanced. Minimally Processed Foods: Technologies for Safety, Quality, and Convenience explores both the definition of minimally processed foods and the methods and technologies used to achieve the safety and nutritional value consumers demand. About the Editors Mohammed Wasim Siddiqui, Bihar Agricultural University, Sabour, Bhagalpur, India Mohammad Shafiur Rahman, Sultan Qaboos University, Al-khod, Oman

Application of Alternative Food-Preservation Technologies to Enhance Food Safety and Stability

Antonio Bevilacqua,Maria Rosaria Corbo,Milena Sinigaglia

Author : Antonio Bevilacqua,Maria Rosaria Corbo,Milena Sinigaglia
Publisher : Bentham Science Publishers
Page : 215 pages
File Size : 54,8 Mb
Release : 2010-12-02
Category : Technology & Engineering
ISBN : 9781608050963

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Application of Alternative Food-Preservation Technologies to Enhance Food Safety and Stability by Antonio Bevilacqua,Maria Rosaria Corbo,Milena Sinigaglia Pdf

"The book covers the applications of some alternative approaches for prolonging food shelf life. The book describes the role of food safety objectives, natural compounds (such as oils and microbial enzymes), pressure and atmospheric techniques and alternat"

Comprehensive Biotechnology

Anonim

Author : Anonim
Publisher : Elsevier
Page : 4876 pages
File Size : 43,5 Mb
Release : 2019-07-17
Category : Science
ISBN : 9780444640475

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Comprehensive Biotechnology by Anonim Pdf

Comprehensive Biotechnology, Third Edition, Six Volume Set unifies, in a single source, a huge amount of information in this growing field. The book covers scientific fundamentals, along with engineering considerations and applications in industry, agriculture, medicine, the environment and socio-economics, including the related government regulatory overviews. This new edition builds on the solid basis provided by previous editions, incorporating all recent advances in the field since the second edition was published in 2011. Offers researchers a one-stop shop for information on the subject of biotechnology Provides in-depth treatment of relevant topics from recognized authorities, including the contributions of a Nobel laureate Presents the perspective of researchers in different fields, such as biochemistry, agriculture, engineering, biomedicine and environmental science

Preservation And Shelf Life Extension

Preservation and Shelf Life Extension by Tatiana Koutchma Pdf

Baked Goods Freshness by Ronald Hebeda Pdf

Food Packaging by Rui M. S. da Cruz Pdf

Handbook of Food Preservation by M. Shafiur Rahman Pdf

Advanced Strategies to Preserve Quality and Extend Shelf Life of Foods by Matteo Del Nobile,Amalia Conte Pdf

Shelf Life by Dominic Man Pdf

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

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

Modified Atmosphere Packaging of Foods by Dong Sun Lee Pdf

Minimally Processed Refrigerated Fruits and Vegetables by Fatih Yildiz,Robert C. Wiley Pdf

The Microbiology of Safe Food by Stephen J. Forsythe Pdf

Multifunctional Composites by Phuong Nguyen-Tri Pdf

Minimally Processed Foods by Mohammed Wasim Siddiqui,Mohammad Shafiur Rahman Pdf

Application of Alternative Food-Preservation Technologies to Enhance Food Safety and Stability by Antonio Bevilacqua,Maria Rosaria Corbo,Milena Sinigaglia Pdf

Comprehensive Biotechnology by Anonim Pdf

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