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Understanding and Measuring the Shelf-Life of Food

The shelf-life of a product is critical in determining both its quality and profitability. This important collection reviews the key;

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Food Shelf Life Stability

on temperature, water content, and time-dependant phenomena affecting the shelf life of low and intermediate moisture foods. The remaining;

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Shelf Life 2Nd Edition

Shelf life, a term recognised in EU/UK food legislation, may be defined as the period of time for which a food product will remain safe and;

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Food Safety and Quality-Based Shelf Life of Perishable Foods

This book addresses the shelf life of foods, a key factor in determining how food is distributed and consequently where and when different;

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Shelf Life Assessment of Food

Determining accurate shelf life data for foods is essential for assuring food quality and protecting consumers from the effects;

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Shelf Life Assessment of Food

Determining accurate shelf life data for foods is essential for assuring food quality and protecting consumers from the effects;

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Food and Beverage Stability and Shelf Life

Ensuring that foods and beverages remain stable during the required shelf life is critical to their success in the market place, yet;

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Oxidative Stability and Shelf Life of Foods Containing Oils and Fats

an evaluation of methods for studies on the oxidative stability and shelf life of bulk oils/fats, fried oils and foods, food emulsions, dried;

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Food Packaging and Shelf Life

just where reductions can effectively be made. Food Packaging and Shelf Life: A Practical Guide provides package developers with the;

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Food Quality and Shelf Life

stages between production and consumer. The book gives emphasis to methodological approaches for sensory shelf-life estimation and the impact;

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The Stability and Shelf Life of Food

The second edition of The Stability and Shelf-life of Food is a fully revised and thoroughly updated edition of this highly-successful;

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Sensory Shelf Life Estimation of Food Products

shelf life. Emphasizing the importance of the consumer's perception of when food has reached the end of its shelf life, Sensory Shelf Life;

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Emerging Technologies for Shelf-Life Enhancement of Fruits

shelf-life extender of fruits. Emerging Technologies for Shelf-Life Enhancement of Fruits considers the fundamental issues and will be an;

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Food Packaging

and shelf-life extension. The book also reviews sustainable and environmentally friendly packaging solutions. The book includes the;

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Food Packaging

and shelf-life extension. The book also reviews sustainable and environmentally friendly packaging solutions. The book includes the;

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Nanoscience and Nanotechnology in Foods and Beverages

, and brand protection. This book provides a basic understanding of the nanoscience and nanotechnology and their applications to different food;

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Food Canning Technology

better understanding of the nature of biochemical changes, and aids in the improvement of product quality and shelf-life.;

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Essential Oils in Food Processing: Chemistry, Safety and Applications

shelf-life and maintaining the safety of foods. Essential Oils in Food Processing offers researchers in food science a guide to the chemistry;

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Nutraceutical and Functional Food Components

components. This second edition also assesses shelf-life, sensory characteristics, and the profile of food products. Covering the most important;

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Food Materials Science and Engineering

food systems with improved shelf-life and quality attributes will be highlighted in the book.;

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Nutraceutical and Functional Food Components

Nutraceutical and Functional Food Components: Effects of Innovative Processing Techniques presents the latest information on the;

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Ultraviolet Light in Food Technology

producing food products with longer shelf-life, more safe, and with higher nutritional quality. The new edition of Ultraviolet Light in Food;

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Non-Equilibrium States and Glass Transitions in Foods

to understand and control non-equilibrium states and glass transitions in food, an essential element in maintaining the shelf-life and;

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Handbook of Food Science and Technology

, engineering, physical sciences, biochemistry, chemistry and microbiology are used in order to get a detailed understanding of the nature of food and;

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Modified Atmosphere Packaging of Foods

chilled conditions, it can prolong shelf-life and preserve the quality of a wide array of items via careful processes of atmospheric engineering;

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Food Colloids

texture and shelf-life of multiphase food materials. This book provides essential new findings by experts in the field on specific topics;

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Application of Polyphenols in Foods and Food Models

of polyphenols additions on the product's shelf-life, processing and recovery of polyphenols from plant materials, antioxidant and antiproliferative;

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