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Preservation and Shelf Life Extension

Preservation and Shelf Life Extension
UV Applications for Fluid Foods

by Tatiana Koutchma

  • Publisher : Elsevier
  • Release : 2014-03-21
  • Pages : 76
  • ISBN : 0124166687
  • Language : En, Es, Fr & De
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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

Food Packaging

Food Packaging
Innovations and Shelf-Life

by Rui M. S. da Cruz

  • Publisher : CRC Press
  • Release : 2019-11-11
  • Pages : 276
  • ISBN : 0429665725
  • Language : En, Es, Fr & De
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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 packaging.

Global Markets for Controlled Intelligent Packaging, Preservation and Shelf-Life Extension for Food and Beverages -- Focus on Encapsulation, Irradiation and Other Applications

Global Markets for Controlled Intelligent Packaging, Preservation and Shelf-Life Extension for Food and Beverages -- Focus on Encapsulation, Irradiation and Other Applications
A Book

by BCC Research

  • Publisher : Unknown Publisher
  • Release : 2013-04
  • Pages : 329
  • ISBN : 9781569651902
  • Language : En, Es, Fr & De
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Food Quality and Shelf Life

Food Quality and Shelf Life
A Book

by Charis M. Galanakis

  • Publisher : Academic Press
  • Release : 2019-06-25
  • Pages : 420
  • ISBN : 0128171901
  • Language : En, Es, Fr & De
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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 the performance evaluation of future packaging for fresh produce in the cold chain and temperature management in the supply chain. Presents insights regarding new trends in emerging technologies in the field Includes hot topics, such as modified atmosphere packaging and active materials to improve shelf-life Provides shelf-life assessment and modeling methodologies and accelerated shelf-life testing

Dosimetry, Tolerance, and Shelf Life Extension Related to Disinfestation of Fruits and Vegetables by Gamma Irradiation

Dosimetry, Tolerance, and Shelf Life Extension Related to Disinfestation of Fruits and Vegetables by Gamma Irradiation
A Book

by Anonim

  • Publisher : Unknown Publisher
  • Release : 1966
  • Pages : 329
  • ISBN : 9876543210XXX
  • Language : En, Es, Fr & De
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Handbook of cheese in health: production, nutrition and medical sciences

Handbook of cheese in health: production, nutrition and medical sciences
Production, nutrition and medical sciences

by Victor R. Preedy,Ronald Ross Watson,Vinood B. Patel

  • Publisher : Wageningen Academic Publishers
  • Release : 2013-10-21
  • Pages : 880
  • ISBN : 9086867669
  • Language : En, Es, Fr & De
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Cheeses are one of the most diverse food commodities known. They have a wide range of regional and geographical differences in manufacture, taste, texture, colour and contribution to the diet. Because cheese is an important source of macro- and micro-nutrients it can be seen as a valuable product in human nutrition. However, some consider that traditionally manufactured cheeses may not contribute to optimal health. For this reason, there is a drive to produce types with reduced or modified fat or salt contents. Another aspect that affects human health is that cheese may also harbour harmful pathogens in some circumstances. To gain a holistic understanding of cheese in health, nutritionists and dieticians have a fundamental need to grasp the process of cheese manufacture, while cheese manufacturers benefit by understanding the health related aspects of cheese. This handbook bridges the intellectual and trans-disciplinary divide and provides a balanced overview of cheese in relation to health. Experts provide a comprehensive coverage of subjects in relation to cheese production, nutrition and medical sciences, such as composition and health benefits, toxicology, metabolic and nutritional effects and microbiology.

Minimally Processed Foods

Minimally Processed Foods
Technologies for Safety, Quality, and Convenience

by Mohammed Wasim Siddiqui,Mohammad Shafiur Rahman

  • Publisher : Springer
  • Release : 2014-10-29
  • Pages : 306
  • ISBN : 3319106775
  • Language : En, Es, Fr & De
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The safety and efficacy of minimal food processing depends on the use of novel preservation technologies. This book first examines what is meant by minimally processed foods, including fresh-cut, cooked-chilled, and part-baked products. Next explored are the technologies or methods to produce quality products in terms of safety and nutrition, including: edible coating, natural preservatives (i.e., antimicrobial, flavour enhancer, anti-browning), advanced packaging (active, antimicrobial, and modified or controlled atmosphere), and selected non-thermal techniques (high pressure, pulsed electric field, ultrasound, light). Preservation of food is crucial to achieving a secure and safe global food supply with the desired sensory quality. In addition, the increasing consumer demand for safe, ready-to-serve, ready-to-eat-and-cook products with minimal chemical preservatives has raised expectations. However, foods deemed minimally processed, such as fresh-cut fruits and vegetables, cooked-chilled, and half-baked foods, are delicate products that need special care in preparation, processing, storage, and handling. As a result, new technologies to develop minimally processed foods have aggressively advanced. Minimally Processed Foods: Technologies for Safety, Quality, and Convenience explores both the definition of minimally processed foods and the methods and technologies used to achieve the safety and nutritional value consumers demand. About the Editors Mohammed Wasim Siddiqui, Bihar Agricultural University, Sabour, Bhagalpur, India Mohammad Shafiur Rahman, Sultan Qaboos University, Al-khod, Oman

Nuclear Science Abstracts

Nuclear Science Abstracts
A Book

by Anonim

  • Publisher : Unknown Publisher
  • Release : 1976
  • Pages : 329
  • ISBN : 9876543210XXX
  • Language : En, Es, Fr & De
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Food Analysis and Preservation

Food Analysis and Preservation
Current Research Topics

by Michael G. Kontominas

  • Publisher : CRC Press
  • Release : 2012-07-23
  • Pages : 214
  • ISBN : 1466560053
  • Language : En, Es, Fr & De
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This important book focuses on specific topics in food analysis and preservation investigated in the Laboratory of Food Chemistry and Technology at the University Ioannina, Greece, over the past five years. The book specifically targets consumer protection. Foods are being processed to preserve quality and prevent spoilage caused by physical, chemical, and mostly microbiological agents. In this sense, microbiology is inherently related to food preservation. This book provides invaluable information regarding food substrates, toxicology, nutritional content, microbiology, and more. The experimental investigations in this book focus on information regarding chemical and microbiological analysis as well as nonthermal methods of food preservation such as active packaging, essential oils, chitosan, ozonation, irradiation, bacteriocins, etc. This important book emphasizes the interrelationships between food analysis, food processing and preservation, and food microbiology, which will be invaluable for food scientists around the world.

Progress in Food Preservation

Progress in Food Preservation
A Book

by Rajeev Bhat,Gopinadham Paliyath

  • Publisher : John Wiley & Sons
  • Release : 2012-03-05
  • Pages : 630
  • ISBN : 0470655852
  • Language : En, Es, Fr & De
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This volume presents a wide range of new approaches aimed at improving the safety and quality of food products and agricultural commodities. Each chapter provides in-depth information on new and emerging food preservation techniques including those relating to decontamination, drying and dehydration, packaging innovations and the use of botanicals as natural preservatives for fresh animal and plant products. The 28 chapters, contributed by an international team of experienced researchers, are presented in five sections, covering: Novel decontamination techniques Novel preservation techniques Active and atmospheric packaging Food packaging Mathematical modelling of food preservation processes Natural preservatives This title will be of great interest to food scientists and engineers based in food manufacturing and in research establishments. It will also be useful to advanced students of food science and technology.

New Methods of Food Preservation

New Methods of Food Preservation
A Book

by Grahame W. Gould

  • Publisher : Springer Science & Business Media
  • Release : 1995-12-31
  • Pages : 324
  • ISBN : 9780834213418
  • Language : En, Es, Fr & De
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Index.

The Meat We Eat

The Meat We Eat
A Book

by John R. Romans

  • Publisher : Prentice Hall
  • Release : 2001
  • Pages : 1112
  • ISBN : 9876543210XXX
  • Language : En, Es, Fr & De
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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.

Oxidative Stability and Shelf Life of Foods Containing Oils and Fats

Oxidative Stability and Shelf Life of Foods Containing Oils and Fats
A Book

by Min Hu,Charlotte Jacobsen

  • Publisher : Elsevier
  • Release : 2016-01-19
  • Pages : 564
  • ISBN : 163067057X
  • Language : En, Es, Fr & De
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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 the application of various evaluation methods to studies of oxidative stability and shelf life in oils and fats and oils and fats-containing foods in the food and pet food industries Discusses oxidative stability and shelf life of low-moisture (dry) food, including dry pet food Discusses lipid co-oxidation with protein because a number of food products contain both lipids and proteins Directed mainly toward readers working in the food and pet food industries

Nuclear Science Abstracts

Nuclear Science Abstracts
A Book

by Anonim

  • Publisher : Unknown Publisher
  • Release : 1973
  • Pages : 329
  • ISBN : 9876543210XXX
  • Language : En, Es, Fr & De
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Bacteriocins of Lactic Acid Bacteria

Bacteriocins of Lactic Acid Bacteria
A Book

by Dallas G. Hoover,Larry R. Steenson

  • Publisher : Academic Press
  • Release : 2014-06-28
  • Pages : 298
  • ISBN : 1483273679
  • Language : En, Es, Fr & De
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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 of bacteriocins; bacteriocins based on the genera of lactic acid bacteria Lactococcus, Lactobacillus, Pediococcus, and Leuconostoc, and related bacteria such as Carnobacterium and Propionibacterium; and the regulatory and political aspects for commercial use of these substances. The final chapter sets out the prognosis for the future of this dynamic area. The information contained in this book should benefit those with interest in the potential for industrial use of bacteriocins as preservative ingredients. Anyone interested in lactic acid bacteria or the biosynthesis, regulation, and mechanisms of inhibition of these proteinaceous compounds will also appreciate the material presented. These include food scientists, microbiologists, food processors and product physiologists, food toxicologists, and food and personal product regulators.

Minimally Processed Refrigerated Fruits & Vegetables

Minimally Processed Refrigerated Fruits & Vegetables
A Book

by R.C. Wiley

  • Publisher : Springer Science & Business Media
  • Release : 1994-04-30
  • Pages : 368
  • ISBN : 9780412055713
  • Language : En, Es, Fr & De
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Introduction to minimally processed refrigerated fruits and vegetables; Initial preparation, handling, and distribution of minimally processed refrigerated fruits; Preservation methods for minimally processed refrigerated fruits and vegetables; Packing of minimally processed fruits and vegetables; Some biological and physical principles underlying modified atmosphere packaging; Microbiological spoilage and pathogens in minimally processed refrigerated fruits and vegetables; Nutritional quality of fruits and vegetables subjetc to minimally processes; Regulatory issues associated with minimally processed refrigerated foods.

Food Preservation by Irradiation

Food Preservation by Irradiation
Proceedings of an International Symposium on Food Preservation by Irradiation

by International Atomic Energy Agency

  • Publisher : Unknown Publisher
  • Release : 1978
  • Pages : 1024
  • ISBN : 9876543210XXX
  • Language : En, Es, Fr & De
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Plastics in Food Patkaging

Plastics in Food Patkaging
Properties: Design and Fabrication

by Natalie Brown

  • Publisher : CRC Press
  • Release : 1992-04-15
  • Pages : 544
  • ISBN : 9780824786854
  • Language : En, Es, Fr & De
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Abundant, detailed information on how plastics are used in modern food distribution and the qualitative and quantitative linkages between food requirements and plastics' fabrication and performance. Covers technical properties, fabrication methods, economics, design calculations, regulations, use of

Handbook of Food Preservation

Handbook of Food Preservation
A Book

by M. Shafiur Rahman

  • Publisher : CRC Press
  • Release : 2007-07-16
  • Pages : 1088
  • ISBN : 1420017373
  • Language : En, Es, Fr & De
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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

A Thermal Treatment for the Extension of Fresh Fish Shelf-life

A Thermal Treatment for the Extension of Fresh Fish Shelf-life
A Book

by Stephen David Kelleher

  • Publisher : Unknown Publisher
  • Release : 1982
  • Pages : 138
  • ISBN : 9876543210XXX
  • Language : En, Es, Fr & De
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