Food and Beverage Stability and Shelf Life

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

Produk Detail:

  • Author : David Kilcast
  • Publisher : Elsevier
  • Pages : 864 pages
  • ISBN : 0857092545
  • Rating : 5/5 from 1 reviews
CLICK HERE TO GET THIS BOOKFood and Beverage Stability and Shelf Life

Food and Beverage Stability and Shelf Life

Food and Beverage Stability and Shelf Life
  • Author : David Kilcast,Persis Subramaniam
  • Publisher : Elsevier
  • Release : 08 April 2011
GET THIS BOOKFood and Beverage Stability and Shelf Life

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

Food and Beverage Stability and Shelf Life

Food and Beverage Stability and Shelf Life
  • Author : Persis Subramaniam,David Kilcast
  • Publisher : Woodhead Publishing
  • Release : 01 April 2011
GET THIS BOOKFood and Beverage Stability and Shelf Life

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.

Handbook of Food and Beverage Stability

Handbook of Food and Beverage Stability
  • Author : Gerard Meurant
  • Publisher : Elsevier
  • Release : 02 December 2012
GET THIS BOOKHandbook of Food and Beverage Stability

FROM THE PREFACE: Fortunately, chemistry--the root of all life processes--is becoming better understood and more accessible. A strong synergism between the chemical, agricultural, and related sciences is highly desirable. This handbook attempts to provide in easily accessible detail up-to-date information relevant to the stability of foods and beverages. Highly qualified scientists have compiled an extraordinary amount of data on the chemical, biochemical, and microbiological stability, along with sensory aspects, of selected foods and beverages. These data have been distilled and

The Stability and Shelf-Life of Food

The Stability and Shelf-Life of Food
  • Author : Persis Subramaniam,David Kilcast
  • Publisher : Elsevier
  • Release : 24 August 2000
GET THIS BOOKThe Stability and Shelf-Life of Food

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.

Chemical Deterioration and Physical Instability of Food and Beverages

Chemical Deterioration and Physical Instability of Food and Beverages
  • Author : Leif H Skibsted,Jens Risbo,Mogens L Andersen
  • Publisher : Elsevier
  • Release : 23 April 2010
GET THIS BOOKChemical Deterioration and Physical Instability of Food and Beverages

For a food product to be a success in the marketplace it must be stable throughout its shelf-life. Quality deterioration due to chemical changes and alterations in condition due to physical instability are not always recognised, yet can be just as problematic as microbial spoilage. This book provides an authoritative review of key topics in this area. Chapters in part one focus on the chemical reactions which can negatively affect food quality, such as oxidative rancidity, and their measurement. Part

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,Charlotte Jacobsen
  • Publisher : Elsevier
  • Release : 19 January 2016
GET THIS BOOKOxidative Stability and Shelf Life of Foods Containing Oils and Fats

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

Food Quality and Shelf Life

Food Quality and Shelf Life
  • Author : Charis M. Galanakis
  • Publisher : Academic Press
  • Release : 25 June 2019
GET THIS BOOKFood Quality and Shelf Life

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

Understanding and Measuring the Shelf-Life of Food

Understanding and Measuring the Shelf-Life of Food
  • Author : R. Steele
  • Publisher : Woodhead Publishing
  • Release : 24 May 2004
GET THIS BOOKUnderstanding and Measuring the Shelf-Life of Food

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

Food Packaging and Shelf Life

Food Packaging and Shelf Life
  • Author : Gordon L. Robertson
  • Publisher : CRC Press
  • Release : 21 December 2009
GET THIS BOOKFood Packaging and Shelf Life

The importance of food packaging hardly needs emphasizing since only a handful of foods are sold in an unpackaged state. With an increasing focus on sustainability and cost-effectiveness, responsible companies no longer want to over-package their food products, yet many remain unsure just where reductions can effectively be made. Food Packaging and

Food and Beverage Packaging Technology

Food and Beverage Packaging Technology
  • Author : Richard Coles,Mark J. Kirwan
  • Publisher : John Wiley & Sons
  • Release : 25 February 2011
GET THIS BOOKFood and Beverage Packaging Technology

Now in a fully revised and updated second edition, this volume provides a contemporary overview of food processing/packaging technologies. It acquaints the reader with food preservation processes, shelf life and logistical considerations, as well as packaging materials, machines and processes necessary for a wide range of packaging presentations. The new edition addresses environmental and sustainability concerns, and also examines applications of emerging technologies such as RFID and nanotechnology. It is directed at packaging technologists, those involved in the design

The Stability and Shelf Life of Food

The Stability and Shelf Life of Food
  • Author : Persis Subramaniam,Peter Wareing
  • Publisher : Woodhead Publishing
  • Release : 24 May 2016
GET THIS BOOKThe Stability and Shelf Life of Food

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.

Shelf Life Assessment of Food

Shelf Life Assessment of Food
  • Author : Maria Cristina Nicoli
  • Publisher : CRC Press
  • Release : 11 May 2012
GET THIS BOOKShelf Life Assessment of Food

Determining accurate shelf life data for foods is essential for assuring food quality and protecting consumers from the effects of degradation. With a proper balance of theory and practical examples, Shelf Life Assessment of Food presents the essential criteria and current methodologies for obtaining accurate and reliable shelf life dating. Defining the process through a series of sequential steps, the book assists and supports researchers and food industry operators in planning a shelf life study that best suits their needs.

Encyclopedia of Food and Health

Encyclopedia of Food and Health
  • Author : Anonim
  • Publisher : Academic Press
  • Release : 26 August 2015
GET THIS BOOKEncyclopedia of Food and Health

The Encyclopedia of Food and Health provides users with a solid bridge of current and accurate information spanning food production and processing, from distribution and consumption to health effects. The Encyclopedia comprises five volumes, each containing comprehensive, thorough coverage, and a writing style that is succinct and straightforward. Users will find this to be a meticulously organized resource of the best available summary and conclusions on each topic. Written from a truly international perspective, and covering of all areas of

Shelf Life

Shelf Life
  • Author : Dominic Man
  • Publisher : John Wiley & Sons
  • Release : 23 March 2015
GET THIS BOOKShelf Life

Shelf life, a term recognised in EU/UK food legislation, may bedefined as the period of time for which a food product will remainsafe and fit for use, provided that it is kept in defined storageconditions. During this period, the product should retain itsdesired sensory, chemical, physical, functional and microbiologicalcharacteristics, as well as accurately comply with any nutritionalinformation printed on the label. Shelf lifetherefore refers to a number of different aspects; each foodproduct has a microbiological shelf life, a chemical

Handbook of Food and Beverage Stability

Handbook of Food and Beverage Stability
  • Author : George Charalambous
  • Publisher : Unknown Publisher
  • Release : 28 October 1986
GET THIS BOOKHandbook of Food and Beverage Stability

FROM THE PREFACE: Fortunately, chemistry--the root of all life processes--is becoming better understood and more accessible. A strong synergism between the chemical, agricultural, and related sciences is highly desirable. This handbook attempts to provide in easily accessible detail up-to-date information relevant to the stability of foods and beverages. Highly qualified scientists have compiled an extraordinary amount of data on the chemical, biochemical, and microbiological stability, along with sensory aspects, of selected foods and beverages. These data have been distilled and