by Basharat Nabi Dar, Manzoor Ahmad Shah, Shabir Ahmad Mir
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.
