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"Food Quality and Shelf Life is an integral reference that covers all challenges of shelf life regarding the quality of final food products. It provides practical information on the most trending areas in the field, starting with the various quality changes that occur during shelf life. It deals with water content and stability of food ingredients, emerging cold pasteurization technologies, natural antimicrobials potentially useful for food preservation, improving shelf life with encapsulation of ingredients, survival of probiotics in functional foods during their shelf life, active, intelligent, and modified atmosphere packaging, and fruit and vegetable pre-harvest and postharvest quality assessment with non-destructive techniques. Researchers, professionals, and anyone interested in food preservation and food quality will find this reference useful. Food Quality and Shelf Life is especially helpful to those who are interested in performance evaluation of future packaging for fresh produce in the cold chain and those who aspire to maintain fresh-like properties in minimally processed and tailor-made foods"--
Food --- Storage. --- Shelf-life dating.
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Food --- Microbiology. --- Shelf-life dating.
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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 tr
Voedselveiligheid --- Voedingsmiddelen : houdbaarheid --- 664.75 --- Food spoilage --- Food --- Date marking of food --- Food dating --- Freshness dating of food --- Open code dating of food --- Open dating of food --- Open shelf-life dating of food --- Pull dates of food --- Shelf-life dating of food --- Spoilage of food --- Food adulteration and inspection --- Shelf-life dating --- Labeling --- Microbiology --- Preservation --- Aliments -- Datage. --- Food -- Shelf-life dating. --- Food spoilage. --- Storage. --- Shelf-life dating.
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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.
Voeding : kwaliteitscontrole --- Voedingsmiddelen : hygiëne --- Voedingsmiddelen : bewaring --- Voedingsmiddelen : risicoanalyse --- 664.75 --- Food --- Stored products --- Date marking of food --- Food dating --- Freshness dating of food --- Open code dating of food --- Open dating of food --- Open shelf-life dating of food --- Pull dates of food --- Shelf-life dating of food --- Shelf-life dating --- Storage --- Labeling --- Engineering --- Food Science and Technology --- Shelf-life dating. --- FOOD INSPECTION --- FOOD PRESERVATION --- STANDARDS
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Food --- Shelf-life dating. --- Storage. --- Stored products --- Date marking of food --- Food dating --- Freshness dating of food --- Open code dating of food --- Open dating of food --- Open shelf-life dating of food --- Pull dates of food --- Shelf-life dating of food --- Labeling --- 547.915 --- 547.915 Fats. Oils. Lipids --- Fats. Oils. Lipids
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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 bookIncludes dedicated chapters covering the shelf-life and stability of specific products making this book ideal for those working in industryPresents 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.
Food --- Storage. --- Shelf-life dating. --- Date marking of food --- Food dating --- Freshness dating of food --- Open code dating of food --- Open dating of food --- Open shelf-life dating of food --- Pull dates of food --- Shelf-life dating of food --- Stored products --- Labeling
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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,
Food -- Preservation. --- Food -- Shelf-life dating. --- Food -- Storage. --- Food spoilage. --- Food --- Chemical & Materials Engineering --- Engineering & Applied Sciences --- Chemical Engineering --- Storage --- Shelf-life dating --- Beverages --- Deterioration. --- Preservation. --- Shelf-life dating. --- Engineering --- Food Science and Technology --- Date marking of food --- Food dating --- Freshness dating of food --- Open code dating of food --- Open dating of food --- Open shelf-life dating of food --- Pull dates of food --- Shelf-life dating of food --- Drinks --- Potable liquids --- Potables --- Food preservation --- Spoilage of food --- Liquids --- Food preservatives --- Food adulteration and inspection --- Labeling --- Microbiology --- Preservation
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Food packaging and shelf life have been the subject of remarkable research in recent years. They are so important because only by understanding a good storage system is it possible to avoid any food waste. Moreover, the best packaging has to prolong the food quality while also reducing the packaging volume or better, become itself biodegradable, and guarantee the nutritional characteristics of food products.In particular, the increasing interest in reducing packaging wastes is becoming a rising problem, just considering that food packaging alone contributes to a huge portion of total packaging wastes in the world. On the other side, consumers judge the food quality based on appearance and freshness, but also using their awareness of the environmental implications of packaging. Nowadays, many technologies can be applied to improve food quality and shelf life, such the application of edible films or coatings, from biodegradable materials or biopolymers, trying to reduce the package barrier requirements, incorporating natural bioactive compounds and lengthening shelf life making then packaging easily compostable.
asparagus --- enzyme activity --- lignin --- fiber --- weight loss --- color --- polypropylene film --- essential oil emitter --- globe artichoke genotype --- quality parameters --- microbial growth --- antioxidants’ retention --- biodegradable --- active --- natural --- essential oil --- shelf life --- antimicrobial --- sensory --- poultry --- PET --- sepiolite --- nanocomposites --- MAP --- microbiological quality --- chicken --- food packaging --- drip loss --- liquid absorbent pad --- chicken breast fillet --- texture --- sensory evaluation --- fresh-cut fruit --- pomegranate peel powder --- natural preservative --- by-product --- sustainable approach --- Lepidium sativum --- potato --- browning index --- oil uptake --- antioxidant activity --- Malvasia --- sweet wine --- shelf-life --- accelerated shelf-life test --- 5-hydroxymethylfurfural --- 2-furaldehyde --- antimicrobial activity --- fish storability --- prickly pear cactus --- by-products --- zero-waste --- biomaster-silver --- SANAFOR® --- tapioca starch --- polybutylene succinate
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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.
olive oil by-products --- breaded fish --- fish shelf life --- fish quality --- sustainable food --- film --- whey protein isolate --- tarragon essential oil --- brook trout --- refrigerated storage --- physicochemical quality --- microbiological quality --- sensory quality --- shelf-life --- sweet cherry --- nanoemulsion coating --- cracking --- fruit quality, nutraceutical value --- crosslinking --- fresh fish --- spoilage --- chilling/refrigeration --- freezing --- edible coatings --- hyperbaric storage --- algae extracts --- antioxidants --- fish preservatives --- total carotenoids --- total phenolics --- trout fillets --- Ceylon spinach --- Basella alba --- ultrasonication --- antioxidant --- antibacterial activity --- pork --- Sus scrofa --- household food waste --- stability evaluation --- sensory acceptability --- period after opening (PAO) --- blackberry --- gray mold --- pathogens --- storage quality --- ozone treatment --- enoki mushroom --- ZnONPs --- propolis --- pullulan/chitosan --- antibacterial --- antioxidant activity --- meat packaging --- volatile organic compounds --- HS-SPME-GC/MS --- Italian sparkling wines --- cork stoppers --- bottle aging --- antimicrobial polymers --- antimicrobial peptides --- food safety --- food packaging --- instrumental color --- overwrapped packaging --- simulated retail display --- TBARS --- vacuum packaging --- fruit and vegetable by-products --- food shelf life --- by-products recycling --- n/a
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This Special Issue presents a range of recent technologies and innovations to help the agricultural and food industry to manage and minimize postharvest losses, enhance reliability and sustainability, and generate high-quality products that are both healthy and appealing to consumers. It focuses on three main topics of food storage and preservation technologies, food processing technologies, and the applications of advanced mathematical modelling and computer simulations. This presentation of the latest research and information is particularly useful for people who are working in or associated with the fields of agriculture, the agri-food chain and technology development and promotion.
persimmon fruit --- drying methods --- computational intelligence methods --- artificial neural network model --- support vector machine model --- k-nearest neighbors --- milk quality --- high pressure processing --- pasteurization --- milk storage --- shelf life --- bulk hazelnut kernels --- mechanical properties --- heating temperature --- oil efficiency --- relaxation process --- common beans --- beans classification --- hard-to-cook --- bean softening --- piper nigrum --- dimensions --- mass --- maturity levels --- modelling --- food security --- food quality --- agricultural production --- crop storage and processing --- food distribution --- smart digital technology --- industry 4.0 --- refrigeration --- deterioration --- cavitation --- dosage --- hurdle technology --- microorganisms --- nonthermal --- decontamination --- bulk weight --- hop cones size distribution --- chemical analysis --- energy consumption --- postharvest storage --- food packaging and shelf-life --- bitter kola --- food preservation --- alligator pepper --- underutilized seeds --- cassava --- storage --- PPD --- starch --- shelf-life --- postharvest losses --- biorational pesticides --- chemical profile --- fumigant toxicity --- modeling --- optimization --- S. hortensis --- S. intermedia --- n/a
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