The Stability and Shelf Life of Food Books

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The Stability and Shelf Life of Food


The Stability and Shelf Life of Food
  • Author : Persis Subramaniam
  • Publisher : Elsevier
  • Release : 2000-08-24
  • ISBN : 9781855736580
  • Language : En, Es, Fr & De
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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 and Beverage Stability and Shelf Life


Food and Beverage Stability and Shelf Life
  • Author : David Kilcast
  • Publisher : Elsevier
  • Release : 2011-04-08
  • ISBN : 9780857092540
  • Language : En, Es, Fr & De
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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 and Beverage Stability and Shelf Life


Food and Beverage Stability and Shelf Life
  • Author : Persis Subramaniam
  • Publisher : Woodhead Publishing
  • Release : 2011-04
  • ISBN : 0081016832
  • Language : En, Es, Fr & De
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Ensuring that foods and beverages remain stable during the required shelf life is critical to their success in the marketplace, yet companies experience difficulties in this area. This text provides a comprehensive guide to factors influencing stability, methods of stability and shelf life assessment, and more.

Food Shelf Life Stability


Food Shelf Life Stability
  • Author : Michael Eskin
  • Publisher : CRC Press
  • Release : 2000-09-19
  • ISBN : 9781420036657
  • Language : En, Es, Fr & De
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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

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
  • Release : 2016-01-19
  • ISBN : 9781630670573
  • Language : En, Es, Fr & De
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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