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Full 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.
Contents
Food Spoilage and Food Safety. Shelf Life and Food Safety: Analysis, Methods, and Techniques. Sensory Methods for Shelf Life Assessment of Foods. Modeling of the Shelf Life of Foods. Food Quality and Food Safety Assessment in Supply Chain. Food Product Development: Science, Shelf Life, and Quality. Packaging of Foods: Science, Shelf Life & Quality. Active Packaging of Foods: Science, Shelf Life, and Quality. Fresh and Refrigerated Foods: Science, Shelf Life, and Quality. Dried Foods: Science, Shelf Life, and Quality. Frozen Foods: Science, Shelf Life, and Quality. Thermal Treatment of Foods: Science, Shelf Life, and Quality. Thermal Treatment of Foods: Science, Shelf Life, and Quality. Non-Thermal Processing of Foods: Science, Shelf Life, and Quality. Chemical Treatment of Foods: Science, Shelf Life, and Quality. Natural Preservatives for Improvement of Shelf Life. Active Packaging of Foods. Smart Packaging for Managing and Monitoring Shelf Life and Food Safety. Aseptic Packaged Food: Science, Shelf Life, and Quality. Foods with Edible Coatings: Science, Shelf Life, and Quality. Instrumental Methods for Food Safety and Shelf Life Assessment. Hygienic Design and Cleaning. Food Quality and Safety Regulation Issues.
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