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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 --- Food --- Shelf-life dating --- Storage

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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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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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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.

Microbiology. --- Food—Biotechnology. --- Quality control. --- Reliability. --- Industrial safety. --- Nutrition   . --- Food Microbiology. --- Food Science. --- Quality Control, Reliability, Safety and Risk. --- Nutrition. --- Alimentation --- Food --- Nutrition --- Health --- Physiology --- Diet --- Dietetics --- Digestion --- Food habits --- Malnutrition --- Industrial accidents --- Industries --- Job safety --- Occupational hazards, Prevention of --- Occupational health and safety --- Occupational safety and health --- Prevention of industrial accidents --- Prevention of occupational hazards --- Safety, Industrial --- Safety engineering --- Safety measures --- Safety of workers --- Accidents --- System safety --- Dependability --- Trustworthiness --- Conduct of life --- Factory management --- Industrial engineering --- Reliability (Engineering) --- Sampling (Statistics) --- Standardization --- Quality assurance --- Quality of products --- Microbial biology --- Biology --- Microorganisms --- Health aspects --- Prevention --- Shelf-life dating. --- Safety measures. --- 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