Preservation and Shelf Life Extension

Preservation and Shelf Life Extension
Author: Tatiana Koutchma
Publsiher: Elsevier
Total Pages: 76
Release: 2014-03-21
ISBN 10: 0124166687
ISBN 13: 9780124166684
Language: EN, FR, DE, ES & NL

Preservation and Shelf Life Extension Book Review:

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

PRESERVATION AND SHELF LIFE EXTENSION

PRESERVATION AND SHELF LIFE EXTENSION
Author: Anonim
Publsiher: Unknown
Total Pages: 135
Release: 2019
ISBN 10: 9781785697364
ISBN 13: 1785697366
Language: EN, FR, DE, ES & NL

PRESERVATION AND SHELF LIFE EXTENSION Book Review:

Global Markets for Controlled Intelligent Packaging Preservation and Shelf Life Extension for Food and Beverages Focus on Preservatives

Global Markets for Controlled Intelligent Packaging  Preservation and Shelf Life Extension for Food and Beverages    Focus on Preservatives
Author: BCC Research
Publsiher: Unknown
Total Pages: 135
Release: 2013-04
ISBN 10: 9781569651896
ISBN 13: 1569651892
Language: EN, FR, DE, ES & NL

Global Markets for Controlled Intelligent Packaging Preservation and Shelf Life Extension for Food and Beverages Focus on Preservatives Book Review:

Global Markets for Controlled Intelligent Packaging Preservation and Shelf Life Extension for Food and Beverages Focus on Packaging

Global Markets for Controlled Intelligent Packaging  Preservation and Shelf Life Extension for Food and Beverages    Focus on Packaging
Author: BCC Research
Publsiher: Unknown
Total Pages: 135
Release: 2013-04
ISBN 10: 9781569651995
ISBN 13: 156965199X
Language: EN, FR, DE, ES & NL

Global Markets for Controlled Intelligent Packaging Preservation and Shelf Life Extension for Food and Beverages Focus on Packaging Book Review:

Global Markets for Controlled Intelligent Packaging Preservation and Shelf Life Extension for Food and Beverages

Global Markets for Controlled Intelligent Packaging  Preservation and Shelf Life Extension for Food and Beverages
Author: BCC Research
Publsiher: Unknown
Total Pages: 135
Release: 2016-06
ISBN 10: 9781622962976
ISBN 13: 1622962974
Language: EN, FR, DE, ES & NL

Global Markets for Controlled Intelligent Packaging Preservation and Shelf Life Extension for Food and Beverages Book Review:

Handbook of Food Preservation

Handbook of Food Preservation
Author: M. Shafiur Rahman
Publsiher: CRC Press
Total Pages: 1088
Release: 2007-07-16
ISBN 10: 1420017373
ISBN 13: 9781420017373
Language: EN, FR, DE, ES & NL

Handbook of Food Preservation Book Review:

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 Quality and Shelf Life

Food Quality and Shelf Life
Author: Charis M. Galanakis
Publsiher: Academic Press
Total Pages: 420
Release: 2019-06-25
ISBN 10: 0128171901
ISBN 13: 9780128171905
Language: EN, FR, DE, ES & NL

Food Quality and Shelf Life Book Review:

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

Global Markets for Controlled Intelligent Packaging Preservation and Shelf Life Extension for Food and Beverages Focus on Thermal Processing

Global Markets for Controlled Intelligent Packaging  Preservation and Shelf Life Extension for Food and Beverages    Focus on Thermal Processing
Author: BCC Research
Publsiher: Unknown
Total Pages: 135
Release: 2013-04
ISBN 10: 9781569652145
ISBN 13: 1569652147
Language: EN, FR, DE, ES & NL

Global Markets for Controlled Intelligent Packaging Preservation and Shelf Life Extension for Food and Beverages Focus on Thermal Processing Book Review:

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
Author: BCC Research
Publsiher: Unknown
Total Pages: 135
Release: 2013-04
ISBN 10: 9781569651902
ISBN 13: 1569651906
Language: EN, FR, DE, ES & NL

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

Food Packaging

Food Packaging
Author: Rui M. S. da Cruz
Publsiher: CRC Press
Total Pages: 276
Release: 2019-11-11
ISBN 10: 0429665725
ISBN 13: 9780429665721
Language: EN, FR, DE, ES & NL

Food Packaging Book Review:

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.

Food Packaging

Food Packaging
Author: Rui M. S. da Cruz
Publsiher: CRC Press
Total Pages: 276
Release: 2019-11-11
ISBN 10: 0429665725
ISBN 13: 9780429665721
Language: EN, FR, DE, ES & NL

Food Packaging Book Review:

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.

Shelf Life

Shelf Life
Author: Dominic Man
Publsiher: John Wiley & Sons
Total Pages: 152
Release: 2015-05-06
ISBN 10: 1118346262
ISBN 13: 9781118346266
Language: EN, FR, DE, ES & NL

Shelf Life Book Review:

"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 real life settings"--

Adding Life to Foods

Adding Life to Foods
Author: Paula Kalamaris,Paul T. Kraly
Publsiher: Unknown
Total Pages: 135
Release: 2003-01-01
ISBN 10: 9781569651469
ISBN 13: 1569651469
Language: EN, FR, DE, ES & NL

Adding Life to Foods Book Review:

Modified Atmosphere Packaging of Foods

Modified Atmosphere Packaging of Foods
Author: Dong Sun Lee
Publsiher: John Wiley & Sons
Total Pages: 448
Release: 2021-02-16
ISBN 10: 1119530768
ISBN 13: 9781119530763
Language: EN, FR, DE, ES & NL

Modified Atmosphere Packaging of Foods Book Review:

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 Packaging of Foods, esteemed food science professor Dong Sun Lee provides a thorough and practical explanation of all aspects of MAP. Chapters covering the development, impact, and day-to-day application of the technique give a well-rounded understanding of its pivotal role in the food industry, while accounts of other active packaging methods help to provide broader context. This important new book includes: Detailed guidance on all aspects of MAP – from its scientific background to its practical application Information on how specific MAP products may be developed according to their particular engineering principles Coverage of the related active and intelligent packaging techniques Discussion of relevant food safety issues and regulations Containing vital information for industry professionals and food science researchers alike, Modified Atmosphere Packaging of Foods is an essential text for all those working to improve the quality and shelf-life of the food we eat.

Food Shelf Life Stability

Food Shelf Life Stability
Author: Michael Eskin,David S. Robinson
Publsiher: CRC Press
Total Pages: 384
Release: 2000-09-19
ISBN 10: 1420036653
ISBN 13: 9781420036657
Language: EN, FR, DE, ES & NL

Food Shelf Life Stability Book Review:

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

Minimally Processed Refrigerated Fruits and Vegetables

Minimally Processed Refrigerated Fruits and Vegetables
Author: Fatih Yildiz,Robert C. Wiley
Publsiher: Springer
Total Pages: 774
Release: 2017-05-11
ISBN 10: 1493970186
ISBN 13: 9781493970186
Language: EN, FR, DE, ES & NL

Minimally Processed Refrigerated Fruits and Vegetables Book Review:

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 of these foods is to provide convenient (ready-to-serve, ready-to cook, free of any pesticides and contaminants),like-fresh products for food service and retail consumers. Minimally Processed and Refrigerated Foods (MPR) have been popular in many countries. The following are some of the advantages offered by MPR produce foods: 1. Ease of portion control in the food service industry 2. Lower transportation cost (all inedible portions of the produce are removed prior to transportation) 3. No waste is generated at the point of consumption 4. Utilization and recycling of the waste is much easier 5. Value-added new fruit and vegetable products and meal development is possible and easy 6. No requirement is needed for phytosanitary control during trade 7-No glycation end products formation during processing, 8.Degree of food processing is minimized for optimal health of human, the processing plant for MPR produce, which is not addressed in any other books on this topic, will be described in this second edition. Also, comparison of minimal processing technologies with other technologies was explained in the first publication and will be updated in this second edition. During the last 200 years the purpose of food processing was a-safety(sterilization, Pasteurization,1804 Nicholas Apert,Pasteur 1867), and b-prevention of deficiency diseases(Enrichments),but MPR foods provides a two new dimensions to food processing ; a-Prevention of chronic diseases(bioactive compounds) and b-Optimum health (functional foods,Superfoods,Neutraceuticals, and Medical foods) for human.

The Microbiology of Safe Food

The Microbiology of Safe Food
Author: Stephen J. Forsythe
Publsiher: John Wiley & Sons
Total Pages: 496
Release: 2011-08-24
ISBN 10: 1444359665
ISBN 13: 9781444359664
Language: EN, FR, DE, ES & NL

The Microbiology of Safe Food Book Review:

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 their detection; microbiological criteria and sampling plans; the setting of microbial limits for end-product testing; predictive microbiology; the role of HACCP; the setting of Food Safety Objectives; relevant international regulations and legislation. This updated and expanded second edition contains much important new information on emerging microbiological issues of concern in food safety, including: microbiological risk assessment; bacterial genomics and bioinformatics; detergents and disinfectants, and the importance of hygiene practice personnel. The book is essential reading for all those studying food science, technology and food microbiology. It is also a valuable resource for government and food company regulatory personnel, quality control officers, public health inspectors, environmental health officers, food scientists, technologists and microbiologists. Web-based sources of information and other supporting materials for this book can be found at www.wiley.com/go/forsythe

Minimally Processed Refrigerated Fruits Vegetables

Minimally Processed Refrigerated Fruits   Vegetables
Author: R.C. Wiley
Publsiher: Springer Science & Business Media
Total Pages: 368
Release: 1994-04-30
ISBN 10: 9780412055713
ISBN 13: 0412055716
Language: EN, FR, DE, ES & NL

Minimally Processed Refrigerated Fruits Vegetables Book Review:

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.

Multifunctional Composites

Multifunctional Composites
Author: Phuong Nguyen-Tri
Publsiher: MDPI
Total Pages: 200
Release: 2021-04-01
ISBN 10: 3036504923
ISBN 13: 9783036504926
Language: EN, FR, DE, ES & NL

Multifunctional Composites Book Review:

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 industries thanks to their significant advantages, such as high specific strength to weight ratio and noncorrosion properties. In addition to the improvement of the mechanical performance, composite materials today are designed to provide new functions dealing with antibacterial, self-cleaning, self-healing, super-hard, and solar reflective properties for desired end-use applications. On the other hand, composite materials can contribute to mitigating environmental issues by providing renewable energy technologies in conjunction with multifunctional, lightweight energy storage systems with high performance and noncorrosive properties. They are also used to prepare a new generation of batteries and directly contribute to H2 production or CO2 reduction in fuels and chemicals. This Special Issue aims to collect articles reporting on recent developments dealing with preparative methods, design, properties, structure, and characterization methods as well as promising applications of multifunctional composites. It covers potential applications in various areas, such as anticorrosion, photocatalyst, absorbers, superhydrophobic, self-cleaning, antifouling/antibacterial, renewable energy, energy storage systems, construction, and electronics. The modeling and simulation of processes involving the design and preparation of functional and multifunctional composites as well as experimental studies involving these composites are all covered in this Special Issue.

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
Publsiher: Bentham Science Publishers
Total Pages: 207
Release: 2010-12-02
ISBN 10: 1608050963
ISBN 13: 9781608050963
Language: EN, FR, DE, ES & NL

Application of Alternative Food Preservation Technologies to Enhance Food Safety and Stability Book Review:

"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"