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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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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.

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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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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