Shelf Life and Food Safety
414Shelf Life and Food Safety
414Hardcover
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Overview
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.
Product Details
ISBN-13: | 9780367540173 |
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Publisher: | CRC Press |
Publication date: | 06/01/2022 |
Pages: | 414 |
Product dimensions: | 7.00(w) x 10.00(h) x (d) |
About the Author
Manzoor Ahmad Shah (Ph.D.) is working as Assistant Professor at the Government Degree College for Women, Anantnag, Jammu and Kashmir, India. He has received MSc degree from Islamic University of Science & Technology, Awantipora, India, and PhD (Food Technology) from Pondicherry University, Puducherry, India. The author was awarded with the gold medal for outstanding performance during his MSc degree program. Dr. Shah has more than 40 publications in the internationally reputed journals and books. He has edited four book related to Food Science and Technology. He is an active reviewer for several international scientific journals of repute. He has attended several national and international conferences, workshops, and seminars.
Shabir Ahmad Mir (Ph.D.) obtained his Ph.D. in Food Technology from Pondicherry University, Puducherry, India. He is presently an Assistant Professor at the Government College for Women, M. A. Road, Srinagar, India. He received the best Ph.D. Thesis Award for outstanding research in the field of food technology. He has organized several conferences and workshops in Food Science and Technology. Dr. Mir has published numerous international papers, book chapters and edited ten books.