Preservation and Shelf Life Extension

Book Preservation and Shelf Life Extension Cover

Read or download book entitled Preservation and Shelf Life Extension written by Tatiana Koutchma and published by Elsevier in PDF, EPUB and Kindle Format. Click Get This Book button to download or read online books. Join over 650.000 happy Readers and READ as many books as you like. We cannot guarantee that Preservation and Shelf Life Extension book is available in the library.

  • Publisher : Elsevier
  • Release : 21 March 2014
  • ISBN : 9780124166684
  • Page : 76 pages
  • Rating : 4.5/5 from 103 voters

Download Preservation and Shelf Life Extension in PDF, Epub and Kindle

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

GET THIS BOOK

Preservation and Shelf Life Extension

Preservation and Shelf Life Extension
  • Author : Tatiana Koutchma
  • Publisher : Elsevier
  • Release Date : 2014-03-21
  • ISBN : 9780124166684
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,

Handbook of Food Preservation

Handbook of Food Preservation
  • Author : M. Shafiur Rahman
  • Publisher : CRC Press
  • Release Date : 2007-07-16
  • ISBN : 9781420017373
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

Food Packaging

Food Packaging
  • Author : Rui M. S. da Cruz
  • Publisher : CRC Press
  • Release Date : 2019-11-20
  • ISBN : 9780429663000
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

Baked Goods Freshness

Baked Goods Freshness
  • Author : Ronald Hebeda
  • Publisher : CRC Press
  • Release Date : 1996-04-30
  • ISBN : 082479348X
GET THIS BOOKBaked Goods Freshness

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.

Shelf Life

Shelf Life
  • Author : Dominic Man
  • Publisher : John Wiley & Sons
  • Release Date : 2015-05-06
  • ISBN : 9781118346266
GET THIS BOOKShelf Life

"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

Modified Atmosphere Packaging of Foods

Modified Atmosphere Packaging of Foods
  • Author : Dong Sun Lee
  • Publisher : John Wiley & Sons
  • Release Date : 2021-02-16
  • ISBN : 9781119530763
GET THIS BOOKModified Atmosphere Packaging of Foods

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

Food Shelf Life Stability

Food Shelf Life Stability
  • Author : Michael Eskin,David S. Robinson
  • Publisher : CRC Press
  • Release Date : 2000-09-19
  • ISBN : 9781420036657
GET THIS BOOKFood Shelf Life Stability

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 : John Wiley & Sons
  • Release Date : 2011-08-24
  • ISBN : 9781444359664
GET THIS BOOKThe Microbiology of Safe Food

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

Minimally Processed Refrigerated Fruits and Vegetables

Minimally Processed Refrigerated Fruits and Vegetables
  • Author : Fatih Yildiz,Robert C. Wiley
  • Publisher : Springer
  • Release Date : 2017-05-11
  • ISBN : 9781493970186
GET THIS BOOKMinimally Processed Refrigerated Fruits and Vegetables

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

Multifunctional Composites

Multifunctional Composites
  • Author : Phuong Nguyen-Tri
  • Publisher : MDPI
  • Release Date : 2021-04-01
  • ISBN : 9783036504926
GET THIS BOOKMultifunctional Composites

With the progress in nanotechnology and associated production methods, composite materials are becoming lighter, cheaper, more durable, and more versatile. At present, great progress has been made in the design, preparation, and characterization of composite materials, making them smarter and versatile. By creating new properties using suitable fillers and matrix, functional composites can meet the most challenging standards of users, especially in high-tech industries. Advanced composites reinforced by high-performance carbon fibers and nanofillers are popular in the automotive and aerospace

Minimally Processed Refrigerated Fruits & Vegetables

Minimally Processed Refrigerated Fruits & Vegetables
  • Author : R.C. Wiley
  • Publisher : Springer Science & Business Media
  • Release Date : 2012-12-06
  • ISBN : 9781461523932
GET THIS BOOKMinimally Processed Refrigerated Fruits & Vegetables

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

Comprehensive Biotechnology

Comprehensive Biotechnology
  • Author : Anonim
  • Publisher : Elsevier
  • Release Date : 2019-07-17
  • ISBN : 9780444640475
GET THIS BOOKComprehensive Biotechnology

Comprehensive Biotechnology, Third Edition unifies, in a single source, a huge amount of information in this growing field. The book covers scientific fundamentals, along with engineering considerations and applications in industry, agriculture, medicine, the environment and socio-economics, including the related government regulatory overviews. This new edition builds on the solid basis provided by previous editions, incorporating all recent advances in the field since the second edition was published in 2011. Offers researchers a one-stop shop for information on the subject of

Food Quality and Shelf Life

Food Quality and Shelf Life
  • Author : Charis M. Galanakis
  • Publisher : Academic Press
  • Release Date : 2019-06-25
  • ISBN : 9780128171905
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

Application of Alternative Food-Preservation Technologies to Enhance Food Safety and Stability

Application of Alternative Food-Preservation Technologies to Enhance Food Safety and Stability
  • Author : Antonio Bevilacqua,Maria Rosaria Corbo,Milena Sinigaglia
  • Publisher : Bentham Science Publishers
  • Release Date : 2010-12-02
  • ISBN : 9781608050963
GET THIS BOOKApplication of Alternative Food-Preservation Technologies to Enhance Food Safety and Stability

"The book covers the applications of some alternative approaches for prolonging food shelf life. The book describes the role of food safety objectives, natural compounds (such as oils and microbial enzymes), pressure and atmospheric techniques and alternat"

Food Irradiation Technologies

Food Irradiation Technologies
  • Author : Amilcar L Antonio,Sandra Cabo Verde,Isabel C F R Ferreira
  • Publisher : Royal Society of Chemistry
  • Release Date : 2017-12-19
  • ISBN : 9781788013925
GET THIS BOOKFood Irradiation Technologies

Food preservation by irradiation is gaining recognition as a technology that is more environmentally benign than other current processes such as post-harvest chemical fumigation, it has less impact on thermally sensitive compounds than thermal decontamination technologies such as hot water or steam, and the technology is more accessible and cheaper. As the technical and economic feasibility, as well as the level of consumer acceptance, have increased its use has been growing fast. International organizations including the Food and Agriculture Organization