Food and Beverage Stability and Shelf Life - read free eBook in online reader or directly download on the web page. Select files or add your book in reader. Download and read online ebook Food and Beverage Stability and Shelf Life write by David Kilcast. This book was released on 2011-04-08. Food and Beverage Stability and Shelf Life available in PDF, EPUB and Kindle. 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
The Stability and Shelf-Life of Food
The Stability and Shelf-Life of Food - read free eBook in online reader or directly download on the web page. Select files or add your book in reader. Download and read online ebook The Stability and Shelf-Life of Food write by Persis Subramaniam. This book was released on 2000-08-24. The Stability and Shelf-Life of Food available in PDF, EPUB and Kindle. 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.
Handbook of Food and Beverage Stability
Handbook of Food and Beverage Stability - read free eBook in online reader or directly download on the web page. Select files or add your book in reader. Download and read online ebook Handbook of Food and Beverage Stability write by Bozzano G Luisa. This book was released on 2012-12-02. Handbook of Food and Beverage Stability available in PDF, EPUB and Kindle. 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 are presented mostly in tabular form, with a minimum of commentary whenever possible.****A total of 17 chapters (10 on food, 7 on beverages) by renowned experts in their particular fields from the United States, Europe, and Japan present a wealth of food and beverage stability information in handbook format. In particular, the chapters on fish and shellfish, cheese, and meat are remarkable in presenting data not readily available in an easily digestible form.****This handbook, encompassing as it does aging, shelf life, and stability--in short, the knowledge necessary to ensure preservation of our food supply--should help to bring about the above-mentioned synergism between chemical, agricultural, and related sciences. It is expected to fill a need, especially through the convenience of its tabular presentations. A valuable reference book containing useful information for food scienctists and technologists. As the application of science to world food supply needs becomes increasingly important, there is a greater need for improved stability and shelf life of foods and beverages. This handbook distills a great amount of information on all aspects of food and beverage stability into easily accessible, uncluttered tabular form.**A wealth of carefully selected, up-to-date information is compiled on a wide variety of foods and beverages, including:**meat and meat products**fish and shellfish**dairy products**fruits, legumes, and vegetables**bakery goods and more.**Expert researchers in the field present new information, unpublished results, and previously hard-to-find references. All food scientists and technologists will want a copy of this handbook within easy reach in the laboratory.
Chemical Deterioration and Physical Instability of Food and Beverages
Chemical Deterioration and Physical Instability of Food and Beverages - read free eBook in online reader or directly download on the web page. Select files or add your book in reader. Download and read online ebook Chemical Deterioration and Physical Instability of Food and Beverages write by Leif H Skibsted. This book was released on 2010-04-23. Chemical Deterioration and Physical Instability of Food and Beverages available in PDF, EPUB and Kindle. 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 two reviews quality deterioration associated with physical changes, such as moisture loss, gain and migration, crystallization and emulsion breakdown. Contributions in the following section outline the likely effects on different foods and beverages, including bakery products, fruit and vegetables, ready-to-eat meals and wine. With contributions from leaders in their fields, Chemical deterioration and physical instability of food and beverages is an essential reference for R&D and QA staff in the food industry and researchers with an interested in this subject. Examines chemical reactions which can negatively affect food quality and measurement Reviews quality deterioration associated with physical changes such as moisture loss, gain and migration, and crystallization Documents deterioration in specific food and beverage products including bakery products, frozen foods and wine
Shelf Life Studies of Foods and Beverages
Shelf Life Studies of Foods and Beverages - read free eBook in online reader or directly download on the web page. Select files or add your book in reader. Download and read online ebook Shelf Life Studies of Foods and Beverages write by George Charalambous. This book was released on 1993-01-01. Shelf Life Studies of Foods and Beverages available in PDF, EPUB and Kindle. The shelf life of dairy products, ice cream and frozen desserts, lipidoxidation im meat, bacterial shelf life of meat and volatile compoundsteh shelf life of fruits and vegetables, the shelf life of frozen vegetables, shelf life of cocoa products, chocolate confectionary productsmechanism of fat boloom development in chocolate, the shelf life of mayonnaise, soy sauce, salad dressings, olive oil, culinary herbs and spices, the shelf life of chiles, chemistry and stability of sulfur containing compounds in the genus allium,nature and distritution of carotenoids in foods, stability of carotenoids during the storage of foods, flavor properties and stability of a corn-based snack, the shelf lifeof citrus products,of tea,of coffee, of beer, of wine, of sakeAromas of mourvedre wines, oxidation of a sulfur compound during maturation of whisky, HPLC-CLND application to quantitate aspartame, use of modified inverse chromatography to characterize the water exchange inreal food systems,,applications of IGC for research in kinetic and thermodynamic prblems in food science, shelf life prediction of pachaged foods, physical, chemical and nutritional changes of egg yolk of freezing and egg albumen on spray drying, the shelf life of bakery foods.
