Shelf-Life Studies of Foods and Beverages.A food producer today faces a considerable challenge in attempting to bring any product up to the exacting standards demanded by the consumer. Foods must be safe, nutritious, pleasing to the eye, available, convenient and yet still be reasonably priced in order to stand a chance in the market place. Shelf-life is a critical factor in this equation, particularly when one considers the long distances and time periods between the manufacturer dispatching the goods and their arrival at the retail destination. In terms of consumer acceptability an economic feasibility shelf-life is of paramount importance and because of this shelf-life extension and prediction have become one of the prime objectives of scientists working in areas such as raw materials, processing, packaging, transportation and preparation of foods. This book, which appears seven years after its predecessor, offers the reader a wealth of the most up-to-date views and results on areas such as the effects on shelf-life of extrusion, irradiation irradiation /ir·ra·di·a·tion/ (i-ra?de-a´shun) 1. radiotherapy. 2. the dispersion of nervous impulse beyond the normal path of conduction. 3. and types of packaging. The list of contributing experts demonstrates a wide variety of backgrounds, disciplines and nationalities, giving a wide yet informed body of opinion to a large range of topics. This is demonstrated by the following selection from the list of chapter titles: The shelf life of dairy products dairy products dairy npl → produits laitier dairy products dairy npl → Milchprodukte pl, Molkereiprodukte pl ; The shelf life of ice cream and froze n desserts; Lipid oxidation in meat; Mechanisms and control; Bacterial shelf-life of meat and volatile compounds produced by selected meat spoil-age organisms; The shelf-life of fish and shellfish shellfish, popular name for certain edible mollusks (see Mollusca), e.g., oysters, clams, and scallops, and for certain edible crustaceans, e.g., crabs, lobsters, and shrimps. All are aquatic invertebrates with shells; they are not fish. ; Extension of shelf-life of meats and fish by irradiation; The shelf-life of fruits and vegetables; The shelf-life of frozen vegetables Frozen vegatables (also freeze-dried vegetables) are commercially packaged vegetables that are sold in the frozen section of the store, usually packaged in either rectangular boxes or plastic bags. ; The shelf-life of agaricus mushrooms; The shelf-life of peanuts and peanut products; The shelf-life of cocoa products produced as ingredients for the food industry; The shelf-life of chocolate confectionary products; Mechanism of fat bloom development in chocolate; The shelf-life of soy sauce; The shelf-life of mayonnaise and salad dressings; Quality and shelf-life problems of olive oil olive oil, pale yellow to greenish oil obtained from the pulp of olives by separating the liquids from solids. Olive oil was used in the ancient world for lighting, in the preparation of food, and as an anointing oil for both ritual and cosmetic purposes. ; The shelf-life of culinary herbs and spices It may never be fully completed or, depending on its its nature, it may be that it can never be completed. However, new and revised entries in the list are always welcome. This is a list of culinary "herbs and spices". ; The shelf-life of chilies and chile-containing products; Chemistry and stability of sulphur-containing compounds in the genus allium allium Any plant of a large genus (Allium) of bulbous, onion- or garlic-scented herbs of the lily family, including the onion, garlic, chive, leek, and shallot. Allium species are found in most regions of the world except the tropics and New Zealand and Australia. ; Nature and distribution of carotenoids Carotenoids Carotenoids are yellow to deep-red pigments. Mentioned in: Vitamin A Deficiency carotenoids (k during the storage of foods; Shelf-life prediction of packaged foods; The shelf-life of sake; and The shelf-life of bakery foods. |
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