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Shelf Life

Shelf Life PDF Author: Dominic Man
Publisher: John Wiley & Sons
ISBN: 1405149930
Category : Technology & Engineering
Languages : en
Pages : 129

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Book Description
The crucial subject of the shelf life of food products affects themanufacture, processing, distribution, sale and consumption of allfoods. It is a hot topic that is on the mind of every 21st Centuryconsumer and cannot be ignored. Following the clear and concisestyle of the Blackwell Food Industry Briefing Series,Shelf Life allows the reader to dip in and discover orre-discover how to manage shelf life of foods looking atdefinitions, regulations, responsibilities, and the important taskof determining the shelf life of food products. Separated into three sections, Shelf Life offers guidanceon and answers to questions every person involved with foodproducts should ask. It considers the mechanisms of fooddeterioration and the factors that can influence shelf life offoods and offers examples of how to determine the length of shelflife for different products. Dominic Man writes as a recognised expert with proven experiencein this field, and enables any reader to tackle day to day problemsrelated to shelf life of foods. Discussing the close relationshipbetween food safety and shelf life this book is an essentialresource for all food industry professionals and scholars who needto gain an overview of this extremely important subject. The book will appeal to senior students of food science andtechnology and related disciplines, and to practising foodprofessionals such as product developers and quality assurancetechnologists. Concise, easy-to-use, quick reference book. Enable user to gain a quick working knowledge of ShelfLife. Written by an expert in the field with proven experience. Part of the exciting new series 'Food Industry Briefing'.

Shelf Life

Shelf Life PDF Author: Dominic Man
Publisher: John Wiley & Sons
ISBN: 1405149930
Category : Technology & Engineering
Languages : en
Pages : 129

View

Book Description
The crucial subject of the shelf life of food products affects themanufacture, processing, distribution, sale and consumption of allfoods. It is a hot topic that is on the mind of every 21st Centuryconsumer and cannot be ignored. Following the clear and concisestyle of the Blackwell Food Industry Briefing Series,Shelf Life allows the reader to dip in and discover orre-discover how to manage shelf life of foods looking atdefinitions, regulations, responsibilities, and the important taskof determining the shelf life of food products. Separated into three sections, Shelf Life offers guidanceon and answers to questions every person involved with foodproducts should ask. It considers the mechanisms of fooddeterioration and the factors that can influence shelf life offoods and offers examples of how to determine the length of shelflife for different products. Dominic Man writes as a recognised expert with proven experiencein this field, and enables any reader to tackle day to day problemsrelated to shelf life of foods. Discussing the close relationshipbetween food safety and shelf life this book is an essentialresource for all food industry professionals and scholars who needto gain an overview of this extremely important subject. The book will appeal to senior students of food science andtechnology and related disciplines, and to practising foodprofessionals such as product developers and quality assurancetechnologists. Concise, easy-to-use, quick reference book. Enable user to gain a quick working knowledge of ShelfLife. Written by an expert in the field with proven experience. Part of the exciting new series 'Food Industry Briefing'.

Behavioural Insights and Public Policy Lessons from Around the World

Behavioural Insights and Public Policy Lessons from Around the World PDF Author: OECD
Publisher: OECD Publishing
ISBN: 9264270485
Category :
Languages : en
Pages : 404

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Book Description
This report discusses the use and reach of behavioural insights, drawing on a comprehensive collection of over 100 applications across the world and policy sectors.

Shelf Life and Food Safety

Shelf Life and Food Safety PDF Author: Basharat Nabi Dar
Publisher: CRC Press
ISBN: 100058612X
Category : Technology & Engineering
Languages : en
Pages : 414

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Book Description
The quality and safety of the food we eat deserves the utmost attention and is a priority for producers and consumers alike. Shelf life studies provide important information to manufacturers and consumers to ensure a high-quality food product. Various evaluation methods are used for shelf life determination and they are usually performed at the manufacturer level. Moreover, various techniques are utilized throughout the food chain that enhance the shelf life of food products. This sensitive issue is reviewed in Shelf Life and Food Safety, which brings together a group of subject experts to present up-to-date and objective discussions on a broad range of topics including food spoilage and safe preservation, packaging, and sensory aspects. The book presents both traditional and innovative technologies for enhancing food safety and increasing shelf life, along with methods for the assessment and prediction of food safety and shelf life. Key Features Overviews the issues associated with shelf life enhancement and shelf life evaluation of various food products Addresses issues important to maintaining food safety Explains how shelf life depends on factors, including ingredients for formulation, processing techniques, packaging, and storage conditions Covers shelf life evaluation methods, determinants for shelf life, food quality assessment, and basic and innovative technologies that will improve the shelf life of food products This book is the first of its kind focusing on issues related to evaluation techniques for shelf life determinants, and techniques for shelf life enhancement. It is appropriate for students, researchers, scientists, and professionals in food science and technology. It is also a helpful source of information for people involved in the food industry, food processing sector, product development, marketing, and other associated fields.

Sensory Shelf Life Estimation of Food Products

Sensory Shelf Life Estimation of Food Products PDF Author: Guillermo Hough
Publisher: CRC Press
ISBN: 9781420092943
Category : Technology & Engineering
Languages : en
Pages : 264

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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 sensory shelf life (SSL). The book delineates the basics of sensory analysis and how it applies to shelf-life studies and includes discussions of experimental design aspects, survival analysis methodology, and its extensions. It provides detailed instructions and software functions for performing SSL estimations, accompanied by data sets and the R Statistical Package functions that are available for download. The author presents the cut-off point methodology used to estimate SSL when the survival analysis methods get complicated. He includes a chapter on accelerated storage covering kinetics, calculations of prediction confidence intervals and potential pitfalls. He also examines extensions of survival analysis statistics to other areas of food quality such as optimum concentration of ingredients and optimum cooking temperatures. Microbiologically stable foods, such as biscuits or mayonnaise, will have their shelf-life defined by the changes in their sensory properties. Many fresh foods, such as yogurt or pasta, after relatively prolonged storage may be microbiologically safe to eat but rejected due to changes in their sensory properties. Shelf life in most food products is determined by sensory issues instead of microbiological or chemical concerns. This book offers key techniques for experimental design, storage, consumer testing procedures, and calculations. It includes methods for accelerated storage experiments, thoroughly explains statistical data treatment, and includes practical examples.

Shelf Life Assessment of Food

Shelf Life Assessment of Food PDF Author: Maria Cristina Nicoli
Publisher: CRC Press
ISBN: 1439846030
Category : Technology & Engineering
Languages : en
Pages : 316

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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. Definin

Read the Label!

Read the Label! PDF Author: Richard Emerson
Publisher: Random House
ISBN: 1448146844
Category : Business & Economics
Languages : en
Pages : 240

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Book Description
Do you know the difference between 'Use by' and 'Best before'? Or what is meant by 'Farmhouse' or 'Home-made'? And did you know that 75% of the salt we consume each day is added by food manufacturers during preparation or processing? Read the Label! is a must-have reference book that exposes the reality of food labelling and provides comprehensive information on how food manufacturers can manipulate the facts. With an in-depth examination of the common ingredients found in our foods, information on how far you can trust the food label and clear guidance on how to make an informed decision about the products you buy, this book will change the way you shop forever.

The Waste Not, Want Not Cookbook

The Waste Not, Want Not Cookbook PDF Author: Cinda Chavich
Publisher: TouchWood Editions
ISBN: 1771511133
Category : Cooking
Languages : en
Pages : 288

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Book Description
Imagine going to the supermarket and buying three bags full of food but then dropping one in the parking lot before driving away. With the amount of food we waste, it's like we all do the equivalent of that every single week. Forty percent of food is wasted in North America. When you drop leftovers into the household trash or even the compost pile, not only are you emptying your wallet, you are also contributing to global warming. It's time to get smarter about sustainable consumerism. With more than 140 recipes organized by ingredient and countless brilliant ideas for using everything up, The Waste Not, Want Not Cookbook will show you how to shop, cook, and eat with zero waste. You'll learn how to transform leftovers into delicious new dishes, how to store and preserve foods to make them last, how to shop smart when buying in bulk, and interpret "best-before" dates. You'll even learn how to cook once and create three different meals. So heed the wisdom of your grandparents and reclaim the contents of your fridge.

Microbiological Guidelines

Microbiological Guidelines PDF Author: Collective,
Publisher: Die Keure Publishing
ISBN: 9048632781
Category : Medical
Languages : en
Pages : 480

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Book Description
Food plays an essential part in everyday life. Food should be tasty, healthy, sustainable and preferably not too expensive. But food should also be safe and with sufficient guarantees on maintaining good quality aspects until the end of shelf life. The various actors in the food supply chain have an interest in verifying the expected quality and safety by means of microbiological analyses of food. Measurement brings knowledge and microbiological guidelines help in the decision-making process for judging the acceptability of food or food production processes. The present handbook provides microbiological guidelines and current applicable EU legal criteria (status 1.1.2018) for a wide range of food categories (dairy, meat, seafoods, plant-based foods, bakery products, composite foods, shelf-stable food, water) and subcategories therein, based upon the type of food processing and intrinsic characteristics of the foods. This book can be consulted to provide quick answers on the expected microbiological contamination of foodstuff. It can help in interpretation of test results in assessing good (hygienic) practices in the production of food, determining the shelf life and ensuring food safety. The handbook also presents definitions of the wide variety of foodstuffs available and some reflections on, in particular, food safety issues or the on-going debate for some food items in assessing microbial quality. This book provides crucial information about food safety, for the use of students and professionals. EXTRACT "First we eat, then we do everything else" M.F.K. Fisher Food plays an important part in everyday life. But when being a food scientist or in the food business, food gets to be an even bigger part of your life. Our team at the Food Microbiology and Food Preservation research group (FMFP-UGent) at Ghent University during its academic tasks in education, research, scientific activities at committees, but also in interaction with many food companies and stakeholders in the food supply chain in projects or contract work, has built up considerable expertise on the microbiological analysis of a large variety of foodstuffs. Being situated in Ghent, and thus close to Brussels, the heart of Europe, we intrinsically have to understand and deal with legal EU criteria or action limits. The latter is the reason why this book is mainly oriented towards inclusion or making reference to EU legal microbiological criteria for foodstuffs as well. ABOUT THE AUTHORS The main author, Prof. Mieke Uyttendaele, leads, together with Prof. Frank Devlieghere, the Food Microbiology and Food Preservation Research Group (FMFP-UGent) at Ghent University, Belgium. Her teaching and research area covers aspects of microbiological analysis of foods, food safety and food hygiene. She has built over twenty years of experience by executing, initiating and coordinating various projects in this research discipline dealing with sampling and testing to collect baseline data on the microbial contamination of foods, looking into the virulence of food-borne pathogens, elaborating challenge testing to study the behavior of food-borne pathogens. All this information serves as an input for quality assurance and microbial risk assessment to support food safety decision-making and setting microbiological criteria. She was/is the promotor of more than 25 Ph.D students (including EU and non-EU citizens). Throughout her career, Prof. Uyttendaele has published more than 270 peer reviewed scientific papers, authored several book chapters and presented at numerous international Conferences/Workshops. Throughout the years she has also used her scientific expertise in interpretation of test results for analyses obtained in routine monitoring or analysis executed at the food service lab at FMFP-UGent.

The Theory of Hospitality and Catering Thirteenth Edition

The Theory of Hospitality and Catering Thirteenth Edition PDF Author: David Foskett
Publisher: Hachette UK
ISBN: 1471864944
Category : Study Aids
Languages : en
Pages : 834

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Book Description
Offering a complete overview of the hospitality and catering industry for over 50 years, this new edition of the essential reference text has been updated to reflect latest developments and current issues. Covering all aspects of the industry - from commodities and nutrition, to planning, resourcing and running each of the key operational areas - The Theory of Hospitality and Catering is an essential text for anyone training to work in the hospitality industry. It will be valuable to anyone completing courses in Professional Cookery and Hospitality Supervision, as well as foundation degree and first-year undergraduate hospitality management and culinary arts students. - Discusses all of the current issues affecting the industry, including environmental concerns such as traceability, seasonality and sustainability; as well as important financial considerations such as how to maximise profit and reduce food waste. - Considers latest trends and developments, including the use and impact of social media. - Updated to reflect up-to-date legislative requirements, including new allergen legislation. - Helps you to understand how theories are applied in practice with new case studies from hospitality businesses throughout.

Tackling Environmental Problems with the Help of Behavioural Insights

Tackling Environmental Problems with the Help of Behavioural Insights PDF Author: OECD
Publisher: OECD Publishing
ISBN: 9264273883
Category :
Languages : en
Pages : 168

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Book Description
This report reviews recent developments in the application of behavioural insights to encourage more sustainable consumption, investment and compliance decisions by individuals and firms.