The Stability and Shelf Life of Food

This book PDF is perfect for those who love Technology & Engineering genre, written by Persis Subramaniam and published by Elsevier which was released on 24 August 2000 with total hardcover pages 352. You could read this book directly on your devices with pdf, epub and kindle format, check detail and related The Stability and Shelf Life of Food books below.

The Stability and Shelf Life of Food

Author	: Persis Subramaniam
File Size	: 42,7 Mb
Publisher	: Elsevier
Language	: English
Release Date	: 24 August 2000
ISBN	: 9781855736580
Pages	: 352 pages

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The Stability and Shelf Life of Food by Persis Subramaniam Book PDF Summary

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.

The Stability and Shelf Life of Food by Persis Subramaniam,David Kilcast

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The Stability and Shelf Life of Food by Persis Subramaniam,Peter Wareing

The second edition of The Stability and Shelf-life of Food is a fully revised and thoroughly updated edition of this highly-successful book. This new edition covers methods for shelf-life and stability evaluation, reviewing the modelling and testing of the deterioration of products as well as the use of sensory evaluation

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Food and Beverage Stability and Shelf Life by David Kilcast,Persis Subramaniam

Ensuring that foods and beverages remain stable during the required shelf life is critical to their success in the market place, yet companies experience difficulties in this area. Food and beverage stability and shelf life provides a comprehensive guide to factors influencing stability, methods of stability and shelf life assessment

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The Stability and Shelf life of Food by David Kilcast,Persis Subramaniam

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Oxidative Stability and Shelf Life of Foods Containing Oils and Fats by Min Hu,Charlotte Jacobsen

Oxidative Stability and Shelf Life of Foods Containing Oils and Fats focuses on food stability and shelf life, both important factors in the improvement and development of food products. This book, relevant for professionals in the food and pet food industries, presents an evaluation of methods for studies on the

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Food Shelf Life Stability by Michael Eskin,David S. Robinson

Food Shelf Life Stability provides a unique approach to understanding this critical subject by examining physical, chemical, and biochemical factors affecting food quality. The first section emphasizes the effects that water activity, glass transition, and plasticization have on temperature, water content, and time-dependant phenomena affecting

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Food Quality and Shelf Life by Charis M. Galanakis

Food Quality and Shelf Life covers all aspects and challenges of food preservation, packaging and shelf-life. It provides information on the most important pillars in the field, starting with active and smart packaging materials, novel technologies, and control tools in all stages between production and consumer. The book gives emphasis

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Shelf Life Evaluation of Foods by Adrian Jones

The subject of shelf life of foods is not a new one. Increasing consumer interest in food safety, quality and date marking, competitjve pressures from retailers and extensive legislative changes, however, have combined to give the subject a new significance. The proper and correct determina tion of shelf life is

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