Shelf Life Evaluation of Foods
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Shelf Life Evaluation of Foods

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Published by Springer .
Written in English

Subjects:

  • Food & beverage technology,
  • Technology,
  • Technology & Industrial Arts,
  • Science/Mathematics,
  • Food Science,
  • Technology / Food Industry & Science

Book details:

The Physical Object
FormatHardcover
Number of Pages321
ID Numbers
Open LibraryOL9360741M
ISBN 100834213303
ISBN 109780834213302
OCLC/WorldCa41525227

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  This highly practical, important new book summarizes concisely and authoritatively information on the shelf like evaluation of foods. The first part of the book covers basic principles, while the remaining chapters cover specific commodities and product : A proper evaluation of shelf life must be grounded on sound scientific principles, supported by up-to-date techniques in food science and tech­ nology. This book, therefore, begins with five chapters reviewing the prin­ ciples of shelf life evaluation. These are followed by ten chapters on a number of selected food products. All the authors either have first hand experience on the practice of shelf life evaluation . A proper evaluation of shelf life must be grounded on sound scientific prinicles, supported by up-to-date techniques. This book begins with six chapters reviewing the principles of shelf-life 5/5(1). Shelf‐life Evaluation of Foods (Second edition) Edited by C.M.D Man and Adrian A. JonesGaithersberg, USA: Aspen Publishers, Pp. xv +

This book contains 15 chapters dealing with the following topics: scientific principles of shelf life evaluation; methodology of shelf life determination; principles and practice of shelf life prediction for microorganisms; packaging and food quality; preservation technology and shelf life of fish and fish products; delicatessen salads and chilled prepared fruit and vegetable products; chilled. Appendix C— Technological/ Evaluation of Shelf Life of Foods“ 89 What equation 2 means is that the percent of shelf life lost per day is constant at some constant temperature. This is the assumption used in the nomograph of figure C Mathematically, if equa-tion 2 were integrated, the amount of quality left. Complying with food regulations and, more importantly, quality standards, requires practical and reliable methods to estimate a product’s shelf life. Emphasizing the importance of the consumer’s perception of when food has reached the end of its shelf life, Sensory Shelf Life Estimation of Food Products provides a tool for adequately. A Guide to Calculating the Shelf Life of Foods 1 Information Booklet for the Food Industry A Guide to Calculating the Shelf Life of Foods _Shelf Life indd _Shelf Life indd 1 /3/05 PM1/3/05 PMFile Size: KB.

The most important factor for shelf life evaluation of food is safety, followed by quality including physical, chemical, and sensorial properties. Shelf life studies can provide important information to manufacturers and consumers to ensure a high-quality product during the storage period. 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/5(2). A proper evaluation of shelf life must be grounded on sound scientific prinicles, supported by up-to-date techniques. This book begins with six chapters reviewing the principles of shelf-life evaluation, followed by ten chapters on a number of selected food products such as chilled yogurt and other dairy desserts, seafood, and : $ A proper evaluation of shelf life must be grounded on sound scientific principles, supported by up-to-date techniques in food science and tech nology. This book, therefore, begins with five Reviews: 1.