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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 tr
Voedselveiligheid --- Voedingsmiddelen : houdbaarheid --- 664.75 --- Food spoilage --- Food --- Date marking of food --- Food dating --- Freshness dating of food --- Open code dating of food --- Open dating of food --- Open shelf-life dating of food --- Pull dates of food --- Shelf-life dating of food --- Spoilage of food --- Food adulteration and inspection --- Shelf-life dating --- Labeling --- Microbiology --- Preservation --- Aliments -- Datage. --- Food -- Shelf-life dating. --- Food spoilage.
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For a food product to be a success in the marketplace it must be stable throughout its shelf-life. Quality deterioration due to chemical changes and alterations in condition due to physical instability are not always recognised, yet can be just as problematic as microbial spoilage. This book provides an authoritative review of key topics in this area.Chapters in part one focus on the chemical reactions which can negatively affect food quality, such as oxidative rancidity, and their measurement. Part two reviews quality deterioration associated with physical changes, such as moisture lo
Engineering --- Food Science and Technology --- Voedselveiligheid --- Voedingsmiddelen : houdbaarheid --- 664.75 --- Food --- Food. --- Preservation. --- Food industry and trade. --- Beverage industry. --- Drink industry --- Food industry and trade --- Bottling --- Food preparation industry --- Food processing --- Food processing industry --- Food technology --- Food trade --- Agricultural processing industries --- Processed foods --- Processing --- Beverages --- Organic chemistry processes
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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.
Voeding : kwaliteitscontrole --- Voedingsmiddelen : hygiëne --- Voedingsmiddelen : bewaring --- Voedingsmiddelen : risicoanalyse --- 664.75 --- Food --- Stored products --- Date marking of food --- Food dating --- Freshness dating of food --- Open code dating of food --- Open dating of food --- Open shelf-life dating of food --- Pull dates of food --- Shelf-life dating of food --- Shelf-life dating --- Storage --- Labeling --- Engineering --- Food Science and Technology --- Shelf-life dating. --- FOOD INSPECTION --- FOOD PRESERVATION --- STANDARDS
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The ability to trace and authenticate a food product is of major concern to the food industry. This important topic is reviewed extensively in this authoritative text on current and emerging techniques.Part one deals with analytical techniques applied to food authentication. There are chapters on both established and developing technologies, as well as discussions of chemometrics and data handling. Part two relates these methodologies to particular food and beverage products, such as meat, dairy products, cereals and wine. In part three traceability is reviewed in detail, looking at th
Food adulteration and inspection. --- Food contamination --- Agrotechnology and Food Sciences. Food Sciences --- Analysis. --- Food Chemistry --- Additives and Contaminants --- Voedingsmiddelen : analyse --- Voedingsmiddelen : traceerbaarheid --- 664.75 --- Additives and Contaminants. --- Food adulteration and inspection --- Contaminated food --- Food --- Foods, Contaminated --- Contamination (Technology) --- Analysis of food --- Food, Pure --- Food inspection --- Inspection of food --- Pure food --- Adulterations --- Consumer protection --- Public health --- Sanitary chemistry --- Analysis --- Contamination --- Adulteration --- Inspection --- Health & Biological Sciences --- Diet & Clinical Nutrition
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Due to increasing consumer demand for safe, high quality, ethical foods, the production and consumption of organic food and produce has increased rapidly over the past two decades. In recent years the safety and quality of organic foods has been questioned. If consumer confidence and demand in the industry is to remain high, the safety, quality and health benefits of organic foods must be assured. With its distinguished editor and team of top international contributors, Handbook of organic food safety and quality provides a comprehensive review of the latest research in the area.Part o
Agrotechnology and Food Sciences. Food Sciences --- Food Contamination --- Food Industry --- Food --- Health Food --- Natural foods --- Organic farming --- Safety Management --- Food Quality and Safety. --- prevention & control. --- standards. --- Quality --- Safety measures --- methods. --- Voedselveiligheid --- Voeding : kwaliteitscontrole --- Biologische voeding --- 664.75 --- Ecological agriculture --- Organic agriculture --- Organic crops --- Organic cultivation --- Organic production of crops --- Organiculture --- Regenerative agriculture --- Agriculture --- Food, Natural --- Health foods --- Natural food --- Organic food --- Organic foods --- Organically grown foods --- Whole foods --- Wholefood --- Foods --- Dinners and dining --- Home economics --- Table --- Cooking --- Diet --- Dietaries --- Gastronomy --- Nutrition --- Primitive societies
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