Sensory Shelf Life Estimation of Food Products PDF Download
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Author: Guillermo Hough
Publisher: CRC Press
ISBN: 1420092944
Category : Technology & Engineering
Languages : en
Pages : 266
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Book Description
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 predicting sen
Author: Guillermo Hough
Publisher: CRC Press
ISBN: 1420092944
Category : Technology & Engineering
Languages : en
Pages : 266
Get Book Here
Book Description
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 predicting sen
Author: Charis M. Galanakis
Publisher: Academic Press
ISBN: 0128171901
Category : Technology & Engineering
Languages : en
Pages : 418
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Book Description
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.
Author: Persis Subramaniam
Publisher: Elsevier
ISBN: 1855736586
Category : Technology & Engineering
Languages : en
Pages : 353
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Book Description
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.
Author: R. Steele
Publisher: Woodhead Publishing
ISBN: 9781855737327
Category : Cooking
Languages : en
Pages : 434
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Book Description
The shelf-life of a product is critical in determining both its quality and profitability. This important collection reviews the key factors in determining shelf-life and how it can be measured. Part one examines the factors affecting shelf-life and spoilage, including individual chapters on the major types of food spoilage, the role of moisture and temperature, spoilage yeasts, the Maillard reaction and the factors underlying lipid oxidation. Part two addresses the best ways of measuring the shelf-life of foods, with chapters on modelling food spoilage, measuring and modelling glass transition, detecting spoilage yeasts, measuring lipid oxidation, the design and validation of shelf-life tests and the use of accelerated shelf-life tests. Understanding and measuring the shelf-life of food is an important reference for all those concerned with extending the shelf-life of food. Reviews the key factors in determining shelf-life and how they can be measured Examines the importance of the shelf-life of a product in determining its quality and profitability Brings together the leading international experts in the field
Author: David Kilcast
Publisher: Elsevier
ISBN: 0857092545
Category : Technology & Engineering
Languages : en
Pages : 880
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Book Description
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
Author: Aaron L. Brody
Publisher: CRC Press
ISBN: 1420004328
Category : Technology & Engineering
Languages : en
Pages : 612
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Book Description
Written by world class authorities, this volume discusses formulation, sensory, and consumer testing, package design, commercial production, and product launch and marketing. Offering the same caliber of information that made the widely adopted first edition so popular, the second edition introduces new concepts in staffing, identifying and measuring consumer desires, engineering scale-up from the kitchen, lab, or pilot plant; and generating product concepts. Applying insights from real life experience, contributors probe the retail environment, covering optimization, sensory analysis, package design, and the increasingly important role of the research chef or culinologist in providing the basic recipe.
Author: Fadi Aramouni
Publisher: DEStech Publications, Inc
ISBN: 1605951129
Category : Technology & Engineering
Languages : en
Pages : 392
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Book Description
Explains the basics of food technology and new product development from initial planning through formulation, market research, manufacturing and product launchCarefully outlined test protocols plus quantified sensory, financial and feasibility analysisRecaps key technical concepts across the entire food science curriculum Developed as a comprehensive guide to how food products are planned, budgeted, manufactured and launched, this original textbook forms a cohesive introduction to all phases of food product development. A unique feature of the book is that it reviews the main concepts of food chemistry, ingredient functionality, additives, processing, quality control, safety, package labeling and more-—virtually the entire food technology curriculum. With this specialized information as context, the book spells out the procedures needed to formulate, cost-justify and test market safe and profitable new products that meet regulatory guidelines and consumer expectations. The technical exposition is highlighted by case studies of novel food items introduced by U.S. companies. Syllabus-ready and furnished with back-of-chapter questions and projects, the volume is highly suited for university courses, including the capstone, as well as in-house and team training short courses in industry.
Author: Michele Suman
Publisher: Royal Society of Chemistry
ISBN: 1788011244
Category : Business & Economics
Languages : en
Pages : 288
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Book Description
Mass spectrometric techniques have developed over recent years to offer ever increasing solutions to solving problems in food processing and packaging. Even the smallest amount of contamination in food can cause a problem for food production companies, thus they are keen to find speedy and efficient quality control methods. This book outlines how ingredients and their interrelationship with processing and packaging have developed with the exploitation of mass spectrometry and gives practical protocols to stake holders showing the flexibility of this technique. With huge relevance worldwide, this book will appeal to food packaging scientists and mass spectrometry practitioners alike.
Author: Theodore P. Labuza
Publisher: John Wiley & Sons
ISBN: 0470384883
Category : Technology & Engineering
Languages : en
Pages : 249
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Book Description
Open dating plays a vital role in the distribution of the food products from the farm or place of manufacturing to the consumer's home. One principle is that the shelf life is a function of the distribution conditions and can be looked at as the percentage of consumers a manufacturer is willing to displease. Thus, one purpose of an open date is to give consumers enough time to purchase a food product and store it at home for a reasonable period of time before the product reaches the end of shelf-life in terms of some degree of quality change that is still acceptable. If products are not stored or rotated properly in distribution, then older products or those of lesser quality and perhaps compromised safety because of abuse during distribution chain and causing loss of confidence in the food category. Presently, the lack of uniformity among manufacturers and across state borders has made the practice of open dating confusing and misleading for consumers, retailers and the government. This book addresses these issues, and provides scientific and legal background to both evaluate and influence federally-regulated open-dating legislation in this country
Author: Maria Cristina Nicoli
Publisher: CRC Press
ISBN: 1439846006
Category : Technology & Engineering
Languages : en
Pages : 319
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Book Description
Determining accurate shelf life data for foods is essential for assuring food quality and protecting consumers from the effects of degradation. With a proper balance of theory and practical examples, Shelf Life Assessment of Food presents the essential criteria and current methodologies for obtaining accurate and reliable shelf life dating. Defining the process through a series of sequential steps, the book assists and supports researchers and food industry operators in planning a shelf life study that best suits their needs. Offering an integrated view of the present status of shelf life assessment, the book covers: Definitions, basic concepts, and regulatory aspects of food shelf life The shelf life assessment process, including preliminary steps, testing, modeling, and monitoring Methods for determining acceptability limits Critical indicators in shelf life assessment Real-time and accelerated shelf life testing Microbial indicators for shelf life prediction and determination Survival analysis methodologies and their role in modeling shelf life The effect of packaging materials properties in food shelf life assessment The book concludes with a series of case studies involving fresh-cut apple slices, fruit juices, frozen pasta, cheese breadsticks, coffee, frozen shrimp, and fruit-based noncarbonated soft drinks. Each case study begins with a brief presentation of the product and the problem most relevant to the product’s shelf life. The studies first define acceptability limits and identify the indicators of quality loss. Next, the book examines expiration time assessment by instrumental or sensory tools. Providing researchers and food industry operators with up-to-date data and procedures, this volume surveys the most critical factors and methods for obtaining accurate and reliable shelf life dating.
