Download Preservation And Shelf Life Extension Book PDF

Download full Preservation And Shelf Life Extension books PDF, EPUB, Tuebl, Textbook, Mobi or read online Preservation And Shelf Life Extension anytime and anywhere on any device. Get free access to the library by create an account, fast download and ads free. We cannot guarantee that every book is in the library.

Preservation and Shelf Life Extension

Preservation and Shelf Life Extension
  • Author : Tatiana Koutchma
  • Publisher :Unknown
  • Release Date :2014-03-21
  • Total pages :76
  • ISBN : 9780124166684
GET BOOK HERE

Summary : 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

PRESERVATION AND SHELF LIFE EXTENSION

PRESERVATION AND SHELF LIFE EXTENSION
  • Author : Anonim
  • Publisher :Unknown
  • Release Date :2019
  • Total pages :229
  • ISBN : 1785697366
GET BOOK HERE

Summary :

Handbook of Food Preservation

Handbook of Food Preservation
  • Author : M. Shafiur Rahman
  • Publisher :Unknown
  • Release Date :2007-07-16
  • Total pages :1088
  • ISBN : 9781420017373
GET BOOK HERE

Summary : 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

Global Markets for Controlled Intelligent Packaging, Preservation and Shelf-Life Extension for Food and Beverages -- Focus on Preservatives

Global Markets for Controlled Intelligent Packaging, Preservation and Shelf-Life Extension for Food and Beverages -- Focus on Preservatives
  • Author : BCC Research
  • Publisher :Unknown
  • Release Date :2013-04
  • Total pages :229
  • ISBN : 1569651892
GET BOOK HERE

Summary :

Baked Goods Freshness

Baked Goods Freshness
  • Author : Ronald Hebeda
  • Publisher :Unknown
  • Release Date :1996-04-30
  • Total pages :296
  • ISBN : 082479348X
GET BOOK HERE

Summary : 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.

Global Markets for Controlled Intelligent Packaging, Preservation and Shelf-Life Extension for Food and Beverages -- Focus on Packaging

Global Markets for Controlled Intelligent Packaging, Preservation and Shelf-Life Extension for Food and Beverages -- Focus on Packaging
  • Author : BCC Research
  • Publisher :Unknown
  • Release Date :2013-04
  • Total pages :229
  • ISBN : 156965199X
GET BOOK HERE

Summary :

Shelf Life

Shelf Life
  • Author : Dominic Man
  • Publisher :Unknown
  • Release Date :2015-05-06
  • Total pages :152
  • ISBN : 9781118346266
GET BOOK HERE

Summary : "Encompasses the core considerations about shelf life. Section 1 introduces shelf life, describes its relationship to food safety, and provides answers to the frequently asked questions around shelf life determination and testing which are a manager's chief concerns. Section 2 covers the science of the various ways in which food deteriorates and spoils, including the physical, chemical and microbiological changes. Section 3 looks at shelf life in practice, using case studies of different products to illustrate how shelf life may be determined in real life settings"--

Food Quality and Shelf Life

Food Quality and Shelf Life
  • Author : Charis M. Galanakis
  • Publisher :Unknown
  • Release Date :2019-06-25
  • Total pages :420
  • ISBN : 9780128171905
GET BOOK HERE

Summary : Food Quality and Shelf Life covers all aspects and challenges of food preservation, packaging and shelf-life. It provides information on the most important pillars in the field, starting with active and smart packaging materials, novel technologies, and control tools in all stages between production and consumer. The book gives emphasis to methodological approaches for sensory shelf-life estimation and the impact of packaging on sensorial properties. Researchers and professionals alike will find this reference useful, especially those who are interested in the performance evaluation of future packaging for fresh produce in the cold chain and temperature management in the supply chain. Presents insights regarding new trends in emerging technologies in the field Includes hot topics, such as modified atmosphere packaging and active materials to improve shelf-life Provides shelf-life assessment and modeling methodologies and accelerated shelf-life testing

Food Packaging

Food Packaging
  • Author : Rui M. S. da Cruz
  • Publisher :Unknown
  • Release Date :2019-11-20
  • Total pages :276
  • ISBN : 9780429663000
GET BOOK HERE

Summary : 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.

Modified Atmosphere Packaging of Foods

Modified Atmosphere Packaging of Foods
  • Author : Dong Sun Lee
  • Publisher :Unknown
  • Release Date :2021-02-16
  • Total pages :448
  • ISBN : 9781119530763
GET BOOK HERE

Summary : 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.

Global Markets for Controlled Intelligent Packaging, Preservation and Shelf-Life Extension for Food and Beverages

Global Markets for Controlled Intelligent Packaging, Preservation and Shelf-Life Extension for Food and Beverages
  • Author : BCC Research
  • Publisher :Unknown
  • Release Date :2016-06
  • Total pages :229
  • ISBN : 1622962974
GET BOOK HERE

Summary :

Food Preservation in Developing Countries: Challenges and Solutions

Food Preservation in Developing Countries: Challenges and Solutions
  • Author : Mohammad U. H. Joardder,Mahadi Hasan Masud
  • Publisher :Unknown
  • Release Date :2019-04-23
  • Total pages :245
  • ISBN : 9783030115302
GET BOOK HERE

Summary : This text identifies common mistakes and challenges in food preservation in developing countries, offering solutions which can play a significant role in reducing food waste in these countries. The book offers critical analysis of current preservation techniques for fruits and vegetables, meat, fish, dairy, and grain, identifying key mistakes and challenges and proposing effective solutions. Feasibility tests for implementing these innovative approaches are also presented. A well-rounded study of the various causes of food waste in developing nations, this book plays a key role in bringing effective food preservation methods to the developing world. Food Preservation in Developing Countries: Challenges and solutions studies common food preservation techniques for fruits and vegetables, fish, meat, dairy, and grains, pinpointing the areas where waste occurs due to transportation, contamination, and low quality post processing. Innovative potential solutions are presented, including the feasibility of implementation of these advanced preservation techniques. The book takes a critical look at barriers to proper food preservation in these regions and offers practical solutions which can be implemented in a cost effective and timely manner. With almost one third of the world's food supply wasted each year and 13% of the world's inhabitants going hungry, this is an incredibly important and timely text.

Food Shelf Life Stability

Food Shelf Life Stability
  • Author : Michael Eskin,David S. Robinson
  • Publisher :Unknown
  • Release Date :2000-09-19
  • Total pages :384
  • ISBN : 9781420036657
GET BOOK HERE

Summary : 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

The Microbiology of Safe Food

The Microbiology of Safe Food
  • Author : Stephen J. Forsythe
  • Publisher :Unknown
  • Release Date :2011-08-24
  • Total pages :496
  • ISBN : 9781444359664
GET BOOK HERE

Summary : 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

Global Markets for Controlled Intelligent Packaging, Preservation and Shelf-Life Extension for Food and Beverages -- Focus on Thermal Processing

Global Markets for Controlled Intelligent Packaging, Preservation and Shelf-Life Extension for Food and Beverages -- Focus on Thermal Processing
  • Author : BCC Research
  • Publisher :Unknown
  • Release Date :2013-04
  • Total pages :229
  • ISBN : 1569652147
GET BOOK HERE

Summary :

Minimally Processed Refrigerated Fruits and Vegetables

Minimally Processed Refrigerated Fruits and Vegetables
  • Author : Fatih Yildiz,Robert C. Wiley
  • Publisher :Unknown
  • Release Date :2017-05-11
  • Total pages :774
  • ISBN : 9781493970186
GET BOOK HERE

Summary : 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.

Physical Principles of Food Preservation

Physical Principles of Food Preservation
  • Author : Marcus Karel,Daryl Lund
  • Publisher :Unknown
  • Release Date :2003-06-20
  • Total pages :640
  • ISBN : 0203911792
GET BOOK HERE

Summary : This reference examines the properties, conditions, and theoretical principles governing the safety and efficacy of various food preservation, storage, and packaging techniques. The book analyzes methods to predict and optimize the nutrition, texture, and quality of food compounds while reducing operating cost and waste. The Second Edition contains new chapters and discussions on non-thermal processes; the mechanisms of heat transfer, including conduction, convection, radiation, and dielectric and microwave heating; the kinetic parameters of food process operations; freezing technology, using illustrative examples; recent breakthroughs in cryochemistry and cryobiology, and more.

Nonthermal Preservation of Foods

Nonthermal Preservation of Foods
  • Author : Enrique Palou
  • Publisher :Unknown
  • Release Date :1997-10-06
  • Total pages :296
  • ISBN : 0824799798
GET BOOK HERE

Summary : "Written by four experts actively researching alternatives to conventional thermal methods in food preservation. Presents information on traditional and emerging nonthermal food processing technologies in a convenient, single-source volume--offering an incisive view of the latest experimental results, state-of-the-art applications, and new developments in food preservation technology. Furnishes a thorough review of nonthermal techniques such as high hydrostatic pressure, pulsed electric fields, oscillating magnetic fields, light pulses, ionizing irradiation, the use of chemicals and bacteriocins as preservation aids, and combined methods/hurdle technology."

Global Markets for Controlled Intelligent Packaging, Preservation and Shelf-Life Extension for Food and Beverages -- Focus on Encapsulation, Irradiation and Other Applications

Global Markets for Controlled Intelligent Packaging, Preservation and Shelf-Life Extension for Food and Beverages -- Focus on Encapsulation, Irradiation and Other Applications
  • Author : BCC Research
  • Publisher :Unknown
  • Release Date :2013-04
  • Total pages :229
  • ISBN : 1569651906
GET BOOK HERE

Summary :

Food Preservation Techniques

Food Preservation Techniques
  • Author : Peter Zeuthen,Leif Bøgh-Sørensen
  • Publisher :Unknown
  • Release Date :2003-10-30
  • Total pages :400
  • ISBN : 9781855737143
GET BOOK HERE

Summary : Extending the shelf-life of foods whilst maintaining safety and quality is a critical issue for the food industry. As a result there have been major developments in food preservation techniques, which are summarised in this authoritative collection. The first part of the book examines the key issue of maintaining safety as preservation methods become more varied and complex. The rest of the book looks both at individual technologies and how they are combined to achieve the right balance of safety, quality and shelf-life for particular products. Provides an authoritative review of the development of new and old food preservation technologies and the ways they can be combined to preserve particular foods Examines the emergence of a new generation of natural preservatives in response to consumer concerns about synthetic additives Includes chapters on natural antimicrobials, bacteriocins and antimicrobial enzymes, as well as developments in membrane filtration, ultrasound and high hydrostatic pressure

Minimally Processed Refrigerated Fruits & Vegetables

Minimally Processed Refrigerated Fruits & Vegetables
  • Author : R.C. Wiley
  • Publisher :Unknown
  • Release Date :2012-12-06
  • Total pages :368
  • ISBN : 9781461523932
GET BOOK HERE

Summary : The objective of this book is to introduce, organize, and document the scientific, technical and practical aspects involved with the man ufacture, storage, distribution and marketing of minimally pro cessed refrigerated (MPR) fruits and vegetables. The overall func tion of these foods is to provide a convenient, like-fresh product for food service and retail consumers. A high level of quality accom panied by superior safety are essential requisites of MPR fruits and vegetables. Since refrigeration or chilling is essential to the quality and safety of these food products, "refrigeration" is included in the title of this book, i.e. MPRefrigerated fruits and vegetables. This swiftly emerging area of processing requires organization and unification of thinking concerning fruit and vegetable food products which are not considered commercially sterile from a classical stand point. Fruits and vegetables require very special attention because of the multitude of enzymic and respiratory factors as well as mi crobiological concerns which impact on the safety of low acid and acidified vegetables and on the economic viability of high acid fruit products of all kinds.