Preservation and Shelf Life Extension

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

Produk Detail:

  • Author : Tatiana Koutchma
  • Publisher : Elsevier
  • Pages : 76 pages
  • ISBN : 0124166687
  • Rating : 4/5 from 21 reviews
CLICK HERE TO GET THIS BOOKPreservation and Shelf Life Extension

Preservation and Shelf Life Extension

Preservation and Shelf Life Extension
  • Author : Tatiana Koutchma
  • Publisher : Elsevier
  • Release : 21 March 2014
GET THIS BOOKPreservation and Shelf Life Extension

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,

Food Packaging

Food Packaging
  • Author : Rui M. S. da Cruz
  • Publisher : CRC Press
  • Release : 11 November 2019
GET THIS BOOKFood Packaging

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 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

Handbook of Food Preservation

Handbook of Food Preservation
  • Author : M. Shafiur Rahman
  • Publisher : CRC Press
  • Release : 16 July 2007
GET THIS BOOKHandbook of Food Preservation

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

Shelf Life

Shelf Life
  • Author : Dominic Man
  • Publisher : John Wiley & Sons
  • Release : 15 April 2008
GET THIS BOOKShelf Life

The crucial subject of the shelf life of food products affects the manufacture, processing, distribution, sale and consumption of all foods. It is a hot topic that is on the mind of every 21st Century consumer and cannot be ignored. Following the clear and concise style of the Blackwell Food Industry Briefing Series, Shelf Life allows the reader to dip in and discover or re-discover how to manage shelf life of foods looking at definitions, regulations, responsibilities, and the important

The Meat We Eat

The Meat We Eat
  • Author : John R. Romans
  • Publisher : Prentice Hall
  • Release : 19 May 2021
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The latest edition is ideal for anyone interested in meat science. It explains the variety of steps taken in the conversion of whole live animals into nutritious and appetizing food for human consumption.

Bacteriocins of Lactic Acid Bacteria

Bacteriocins of Lactic Acid Bacteria
  • Author : Dallas G. Hoover,Larry R. Steenson
  • Publisher : Academic Press
  • Release : 28 June 2014
GET THIS BOOKBacteriocins of Lactic Acid Bacteria

Bacteriocins of Lactic Acid Bacteria is based on the 1990 Annual Meeting of the Institute of Food Technologists held in Dallas, Texas. It describes a number of well-characterized bacteriocins and, where possible, discusses practical applications for those that have been defined thus far from the lactic acid bacteria. The book begins with an introductory overview of naturally occurring antibacterial compounds. This is followed by discussions of methods of detecting bacteriocins and biochemical procedures for extraction and purification; genetics and cellular regulation

Breadmaking

Breadmaking
  • Author : S P Cauvain
  • Publisher : Elsevier
  • Release : 25 April 2012
GET THIS BOOKBreadmaking

The first edition of Breadmaking: Improving quality quickly established itself as an essential purchase for baking professionals and researchers in this area. With comprehensively updated and revised coverage, including six new chapters, the second edition helps readers to understand the latest developments in bread making science and practice. The book opens with two introductory chapters providing an overview of the breadmaking process. Part one focuses on the impacts of wheat and flour quality on bread, covering topics such as wheat

Fresh-Cut Fruits and Vegetables

Fresh-Cut Fruits and Vegetables
  • Author : Mohammed Wasim Siddiqui
  • Publisher : Academic Press
  • Release : 10 November 2019
GET THIS BOOKFresh-Cut Fruits and Vegetables

Fresh-Cut Fruits and Vegetables: Technologies and Mechanisms for Safety Control covers conventional and emerging technologies in one single source to help industry professionals maintain and enhance nutritional and sensorial quality of fresh-cut fruits and vegetables from a quality and safety perspective. The book provides available literature on different approaches used in fresh-cut processing to ensure safety and quality. It discusses techniques with the aim of preserving quality and safety in sometimes unpredictable environments. Sanitizers, antioxidants, texturizers, natural additives, fortificants, probiotics,

Potential of Essential Oils

Potential of Essential Oils
  • Author : Hany El-Shemy
  • Publisher : BoD – Books on Demand
  • Release : 26 September 2018
GET THIS BOOKPotential of Essential Oils

Essential oils have recently received much attention globally due to the increased use of essential oils as well as the positive impacts from economic backgrounds. New compounds of essential oils have been discovered from medicinal plants and used in anti-disease treatment as well as in most houses as a source of natural flavor. This book covers some interesting research topics for essential oils, including identification of active ingredients from wild and medicinal plants. This book will add significant value for

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