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Author : Gary Paulsen
Publisher : Simon and Schuster
ISBN 13 : 0689841809
Total Pages : 195 pages
Book Rating : 4.04/5 ( download)
Download or read book Shelf Life written by Gary Paulsen and published by Simon and Schuster. This book was released on 2003-08 with total page 195 pages. Available in PDF, EPUB and Kindle. Book excerpt: See:
Author : Nadia Wassef
Publisher : Farrar, Straus and Giroux
ISBN 13 : 0374600198
Total Pages : 148 pages
Book Rating : 4.98/5 ( download)
Download or read book Shelf Life written by Nadia Wassef and published by Farrar, Straus and Giroux. This book was released on 2021-10-05 with total page 148 pages. Available in PDF, EPUB and Kindle. Book excerpt: “As a bookseller, I loved Shelf Life for the chance to peer behind the curtain of Diwan, Nadia Wassef’s Egyptian bookstore—the way that the personal is inextricable from the professional, the way that failure and success are often lovers, the relationship between neighborhoods and books and life. Nadia’s story is for every business owner who has ever jumped without a net, and for every reader who has found solace in the aisles of a bookstore.” —Emma Straub, author of All Adults Here “Shelf Life is such a unique memoir about career, life, love, friendship, motherhood, and the impossibility of succeeding at all of them at the same time. It is the story of Diwan, the first modern bookstore in Cairo, which was opened by three women, one of whom penned this book. As a bookstore owner I found this fascinating. As a reader I found it fascinating. Blunt, honest, funny.” —Jenny Lawson, author of Broken (in the best possible way) The warm and winning story of opening a modern bookstore where there were none, Shelf Life: Chronicles of a Cairo Bookseller recounts Nadia Wassef’s troubles and triumphs as a founder and manager of Cairo-based Diwan The streets of Cairo make strange music. The echoing calls to prayer; the raging insults hurled between drivers; the steady crescendo of horns honking; the shouts of street vendors; the television sets and radios blaring from every sidewalk. Nadia Wassef knows this song by heart. In 2002, with her sister, Hind, and their friend, Nihal, she founded Diwan, a fiercely independent bookstore. They were three young women with no business degrees, no formal training, and nothing to lose. At the time, nothing like Diwan existed in Egypt. Culture was languishing under government mismanagement, and books were considered a luxury, not a necessity. Ten years later, Diwan had become a rousing success, with ten locations, 150 employees, and a fervent fan base. Frank, fresh, and very funny, Nadia Wassef’s memoir tells the story of this journey. Its eclectic cast of characters features Diwan’s impassioned regulars, like the demanding Dr. Medhat; Samir, the driver with CEO aspirations; meditative and mythical Nihal; silent but deadly Hind; dictatorial and exacting Nadia, a self-proclaimed bitch to work with—and the many people, mostly men, who said Diwan would never work. Shelf Life is a portrait of a country hurtling toward revolution, a feminist rallying cry, and an unapologetic crash course in running a business under the law of entropy. Above all, it is a celebration of the power of words to bring us home.
Author : Dominic Man
Publisher : Springer Science & Business Media
ISBN 13 : 9780834217829
Total Pages : 314 pages
Book Rating : 4.21/5 ( download)
Download or read book Shelf Life Evaluation of Foods written by Dominic Man and published by Springer Science & Business Media. This book was released on 2000-07-31 with total page 314 pages. Available in PDF, EPUB and Kindle. Book excerpt: The best-selling first edition of this contributed book established itself as a highly practical and authoritative source of information on shelf-life evaluation. Every food manufacturer is concerned about shelf life, as are the major retailers and ingredient suppliers. Increasing consumer interest in food safety, quality and date marking, competitive pressures from retailers and extensive legislative changes have combined to give this subject new significance. A proper evaluation of shelf life must be grounded on sound scientific prinicles, supported by up-to-date techniques. This book begins with six chapters reviewing the principles of shelf-life evaluation, followed by ten chapters on a number of selected food products such as chilled yogurt and other dairy desserts, seafood, and meat. The latest edition has been expanded to include new chapters on HACCP, preservation technology and shelf life, and minimally processed, ready-to-eat ambient-stable meat products. Sufficient information on the principles and practice of shelf life evaluation has been included for the beginner as well as for those who are more experienced in this area.
Author : R. Steele
Publisher : Woodhead Publishing
ISBN 13 : 9781855737327
Total Pages : 434 pages
Book Rating : 4.29/5 ( download)
Download or read book Understanding and Measuring the Shelf-Life of Food written by R. Steele and published by Woodhead Publishing. This book was released on 2004-05-10 with total page 434 pages. Available in PDF, EPUB and Kindle. Book excerpt: The shelf-life of a product is critical in determining both its quality and profitability. This important collection reviews the key factors in determining shelf-life and how it can be measured. Part one examines the factors affecting shelf-life and spoilage, including individual chapters on the major types of food spoilage, the role of moisture and temperature, spoilage yeasts, the Maillard reaction and the factors underlying lipid oxidation. Part two addresses the best ways of measuring the shelf-life of foods, with chapters on modelling food spoilage, measuring and modelling glass transition, detecting spoilage yeasts, measuring lipid oxidation, the design and validation of shelf-life tests and the use of accelerated shelf-life tests. Understanding and measuring the shelf-life of food is an important reference for all those concerned with extending the shelf-life of food. Reviews the key factors in determining shelf-life and how they can be measured Examines the importance of the shelf-life of a product in determining its quality and profitability Brings together the leading international experts in the field
Author : Gordon L. Robertson
Publisher : CRC Press
ISBN 13 : 1420078453
Total Pages : 404 pages
Book Rating : 4.59/5 ( download)
Download or read book Food Packaging and Shelf Life written by Gordon L. Robertson and published by CRC Press. This book was released on 2009-12-21 with total page 404 pages. Available in PDF, EPUB and Kindle. Book excerpt: The importance of food packaging hardly needs emphasizing since only a handful of foods are sold in an unpackaged state. With an increasing focus on sustainability and cost-effectiveness, responsible companies no longer want to over-package their food products, yet many remain unsure just where reductions can effectively be made. Food Packaging and
Author : Dominic Man
Publisher : John Wiley & Sons
ISBN 13 : 1118346246
Total Pages : 152 pages
Book Rating : 4.42/5 ( download)
Download or read book Shelf Life written by Dominic Man and published by John Wiley & Sons. This book was released on 2015-03-20 with total page 152 pages. Available in PDF, EPUB and Kindle. Book excerpt: Shelf life, a term recognised in EU/UK food legislation, may bedefined as the period of time for which a food product will remainsafe and fit for use, provided that it is kept in defined storageconditions. During this period, the product should retain itsdesired sensory, chemical, physical, functional and microbiologicalcharacteristics, as well as accurately comply with any nutritionalinformation printed on the label. Shelf lifetherefore refers to a number of different aspects; each foodproduct has a microbiological shelf life, a chemical shelf life,and a sensory (or organoleptic) shelf life. These categoriesreflect the different ways in which a food product will deteriorateover time. Ultimately the shelf life of a food product is intendedto reflect the overall effect of these different aspects. Shelf life has always been an important facet of industrial foodpreparation and production, as food and drink are often produced inone area and then distributed to other areas for retailing andconsumption. Globalised distribution and supply chains make itimperative that food should survive the transit between producerand consumer – as a perishable commodity, food carries a highrisk of spoilage. As such, a realistic, workable and reproducibleshelf life has to be determined every time a new food product isdeveloped and marketed; shelf life determination of food has becomean integral part of food safety, quality assurance, productdevelopment, marketing, and consumer behaviour. Dominic Mans Shelf Life, now in a revised and updatedsecond edition, encompasses the core considerations about shelflife. Section 1 introduces shelf life, describes its relationshipto food safety, and provides answers to the frequently askedquestions around shelf life determination and testing which are amanagers chief concerns. Section 2 covers the science of thevarious ways in which food deteriorates and spoils, including thephysical, chemical and microbiological changes. Section 3 looks atshelf life in practice, using case studies of different products toillustrate how shelf life may be determined in real life settings.This book will be invaluable to both practitioners and students inneed of a succinct and comprehensive overview of shelf lifeconcerns and topics.
Author : Maria Cristina Nicoli
Publisher : CRC Press
ISBN 13 : 1439846030
Total Pages : 315 pages
Book Rating : 4.32/5 ( download)
Download or read book Shelf Life Assessment of Food written by Maria Cristina Nicoli and published by CRC Press. This book was released on 2012-05-11 with total page 315 pages. Available in PDF, EPUB and Kindle. Book excerpt: Determining accurate shelf life data for foods is essential for assuring food quality and protecting consumers from the effects of degradation. With a proper balance of theory and practical examples, Shelf Life Assessment of Food presents the essential criteria and current methodologies for obtaining accurate and reliable shelf life dating. Definin
Author : Charis Michel Galanakis
Publisher : Academic Press
ISBN 13 : 012817191X
Total Pages : 420 pages
Book Rating : 4.12/5 ( download)
Download or read book Food Quality and Shelf Life written by Charis Michel Galanakis and published by Academic Press. This book was released on 2019-06-08 with total page 420 pages. Available in PDF, EPUB and Kindle. Book excerpt: 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 to methodological approaches for sensory shelf-life estimation and the impact of packaging on sensorial properties. Researchers and professionals alike will find this reference useful, especially those who are interested in the performance evaluation of future packaging for fresh produce in the cold chain and temperature management in the supply chain. Presents insights regarding new trends in emerging technologies in the field Includes hot topics, such as modified atmosphere packaging and active materials to improve shelf-life Provides shelf-life assessment and modeling methodologies and accelerated shelf-life testing
Author : Basharat Nabi Dar
Publisher : CRC Press
ISBN 13 : 1000586081
Total Pages : 414 pages
Book Rating : 4.84/5 ( download)
Download or read book Shelf Life and Food Safety written by Basharat Nabi Dar and published by CRC Press. This book was released on 2022-06-01 with total page 414 pages. Available in PDF, EPUB and Kindle. Book excerpt: 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.
Author : Michael Eskin
Publisher : CRC Press
ISBN 13 : 1420036653
Total Pages : 384 pages
Book Rating : 4.57/5 ( download)
Download or read book Food Shelf Life Stability written by Michael Eskin and published by CRC Press. This book was released on 2000-09-19 with total page 384 pages. Available in PDF, EPUB and Kindle. Book excerpt: 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
