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Preservation and Shelf Life Extension

Preservation and Shelf Life Extension
  • Author : Tatiana Koutchma
  • Publsiher : Elsevier
  • Release : 21 March 2014
  • ISBN : 0124166687
  • Pages : 76 pages
  • Rating : 4/5 from 21 ratings
GET THIS BOOKPreservation and Shelf Life Extension

Summary:
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 : Tatiana Koutchma
  • Publisher : Elsevier
  • Release : 21 March 2014
GET THIS BOOKPreservation and Shelf Life Extension

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,


Food Packaging

Food Packaging
  • Author : Rui M. S. da Cruz
  • Publisher : CRC Press
  • Release : 11 November 2019
GET THIS BOOKFood Packaging

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 Quality and Shelf Life

Food Quality and Shelf Life
  • Author : Charis M. Galanakis
  • Publisher : Academic Press
  • Release : 25 June 2019
GET THIS BOOKFood Quality and Shelf Life

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




Minimally Processed Foods

Minimally Processed Foods
  • Author : Mohammed Wasim Siddiqui,Mohammad Shafiur Rahman
  • Publisher : Springer
  • Release : 29 October 2014
GET THIS BOOKMinimally Processed Foods

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,


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

Handbook of cheese in health: production, nutrition and medical sciences
  • Author : Victor R. Preedy,Ronald Ross Watson,Vinood B. Patel
  • Publisher : Wageningen Academic Publishers
  • Release : 21 October 2013
GET THIS BOOKHandbook of cheese in health: production, nutrition and medical sciences

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


Food Analysis and Preservation

Food Analysis and Preservation
  • Author : Michael G. Kontominas
  • Publisher : CRC Press
  • Release : 23 July 2012
GET THIS BOOKFood Analysis and Preservation

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


Progress in Food Preservation

Progress in Food Preservation
  • Author : Rajeev Bhat,Gopinadham Paliyath
  • Publisher : John Wiley & Sons
  • Release : 05 March 2012
GET THIS BOOKProgress in Food Preservation

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



Bacteriocins of Lactic Acid Bacteria

Bacteriocins of Lactic Acid Bacteria
  • Author : Dallas G. Hoover,Larry R. Steenson
  • Publisher : Academic Press
  • Release : 28 June 2014
GET THIS BOOKBacteriocins of Lactic Acid Bacteria

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


The Meat We Eat

The Meat We Eat
  • Author : John R. Romans
  • Publisher : Prentice Hall
  • Release : 05 March 2021
GET THIS BOOKThe Meat We Eat

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.



Minimally Processed Refrigerated Fruits & Vegetables

Minimally Processed Refrigerated Fruits & Vegetables
  • Author : R.C. Wiley
  • Publisher : Springer Science & Business Media
  • Release : 30 April 1994
GET THIS BOOKMinimally Processed Refrigerated Fruits & Vegetables

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.