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Published on: 2010-05-25
Released on: 2010-05-25
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Complying with food regulations and, more importantly, quality standards, requires practical and reliable methods to estimate a product’s shelf life. Emphasizing the importance of the consumer’s perception of when food has reached the end of its shelf life, Sensory Shelf Life Estimation of Food Products provides a tool for adequately predicting sensory shelf life (SSL).The book delineates the basics of sensory analysis and how it applies to shelf-life studies and includes discussions of experimental design aspects, survival analysis methodology, and its extensions. It provides detailed instructions and software functions for performing SSL estimations, accompanied by data sets and the R Statistical Package functions that are available for download. The author presents the cut-off point methodology used to estimate SSL when the survival analysis methods get complicated. He includes a chapter on accelerated storage covering kinetics, calculations of prediction confidence intervals and potential pitfalls. He also examines extensions of survival analysis statistics to other areas of food quality such as optimum concentration of ingredients and optimum cooking temperatures.Microbiologically stable foods, such as biscuits or mayonnaise, will have their shelf-life defined by the changes in their sensory properties. Many fresh foods, such as yogurt or pasta, after relatively prolonged storage may be microbiologically safe to eat but rejected due to changes in their sensory properties. Shelf life in most food products is determined by sensory issues instead of microbiological or chemical concerns. This book offers key techniques for experimental design, storage, consumer testing procedures, and calculations. It includes methods for accelerated storage experiments, thoroughly explains statistical data treatment, and includes practical examples. Kinetics of Microbial Inactivation for Alternative Food ... Kinetics of Microbial Inactivation for Alternative Food Processing Technologies -- High Pressure Processing CODEX Alimentarius: List of Standards CAC/GL 71-2009: Guidelines for the Design and Implementation of National Regulatory Food Safety Assurance Programmes Associated with the Use of Veterinary Drugs in ... Fruits International Society for Horticultural Science Fruits The International Journal of Tropical and Subtropical Horticulture (ISSN 0248-1294 print and ISSN 1625-967X electronic) a leading scientific journal ... Meat technology update - meatupdate.csiro.au meat technology update Antioxidant Activity and Total Phenolics in Selected ... The antioxidant activities and total phenolics of 28 plant products including sunflower seeds flaxseeds wheat germ buckwheat and several fruits vegetables and ... ISO - ISO Standards - ISO/TC 34 - Food products Standard and/or project Stage ICS TC; ISO 488:2008 (IDF 105:2008) Milk -- Determination of fat content -- Gerber butyrometers: 90.20: 67.260: ISO/TC 34/SC 5 BIOCHEMISTRY OF FOOD SPOILAGE BIOCHEMISTRY OF FOOD SPOILAGE Charul1 Jayanti Tokas2 Shalini Jain3 and Hariom Yadav4 1Department of Biochemistry CCS HAU Hisar Haryana India Titanium Dioxide Nanoparticles in Food and Personal Care ... Titanium dioxide is a common additive in many food personal care and other consumer products used by people which after use can enter the sewage system and ... Accelerated Shelf Life Evaluation of Instant Noodles Made ... Accelerated Shelf Life Evaluation of Instant Noodles Made with Fortified Flour Summary of Findings Background In 2013 the Food Fortification Initiative (FFI ... By Area - Homepage XVI World Congress of Food Science ... Don't forget that you can find words on this web page by pressing CTRL+F: If you have difficulties with the physical CD autostart click here
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