1 sonuçtan 1 ile 1 arası
  1. #1
    azamatpalvanov çevrimdışı Üyelik tarihi: 20.02.2016 Son online zamanı: 09.04.2021

    Mesajları
    20
    Konuları
    10
    Eklentileri
    5
    Kredisi
    260
    Harcanan
    225
    Kalan
    35

    Standart Gıdaların raf ömrünü anlama ve ölçme

    : Understanding and measuring the shelf-life of food
    : PDF
    : .....

    Part I Factors affecting shelf-life and spoilage
    1 The major types of food spoilage: an overview . . . . . . . . . . . . . . . . . 3
    R. P. Singh and B. A. Anderson University of California, USA
    1.1 Introduction . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 3
    1.2 Physical instability . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 4
    1.3 Chemical spoilage (degradation) . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 9
    1.4 Microbial spoilage . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 11
    1.5 Future trends . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 17
    1.6 Sources of further information . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 18
    1.7 References . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 19
    2 Shelf-life and moisture management . . . . . . . . . . . . . . . . . . . . . . . . . . . . 24
    R. Esse and A. Saari, Humidipak, Inc., USA
    2.1 Introduction: moisture activity and shelf-life . . . . . . . . . . . . . . . . . 24
    2.2 Water activity and moisture management . . . . . . . . . . . . . . . . . . . . 25
    2.3 The effects of moisture on the storage stability of food . . . . . . 29
    2.4 How moisture management systems work:
    the case of meat jerky . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 32
    2.5 Application of moisture management systems to food and
    other products . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 37
    2.6 Future trends . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 40
    2.7 Bibliography . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 41
    Contents
    3 Temperature and food stability: analysis and control . . . . . . . . . . 42
    P. S. Taoukis and M. C. Giannakourou, National Technical
    University of Athens, Greece
    3.1 Introduction: temperature and the shelf-life of food . . . . . . . . . . 42
    3.2 Quantifying the effect of temperature on food . . . . . . . . . . . . . . . 43
    3.3 Shelf-life testing and indices . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 52
    3.4 Shelf-life prediction and management:
    time±temperature relationships . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 53
    3.5 Future trends . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 61
    3.6 References . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 65
    4 Genetic and physiological factors affecting colour and
    firmness . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 69
    R. E. Schouten and O. van Kooten, Wageningen University and
    H. Jalink, I. F. Kappers, J. F. H Snel and W. Jordi,
    Plant Research International, The Netherlands
    4.1 Introduction . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 69
    4.2 Physiology of firmness: fruits and vegetables . . . . . . . . . . . . . . . . 70
    4.3 Methods of improving and maintaining firmness . . . . . . . . . . . . . 72
    4.4 Physiology of colour: fruits and vegetables . . . . . . . . . . . . . . . . . . 75
    4.5 Methods of improving and maintaining colour . . . . . . . . . . . . . . . 78
    4.6 Future trends . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 82
    4.7 Acknowledgements . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 85
    4.8 References . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 85
    5 Spoilage yeasts . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 91
    T. Deak, Budapest University of Economic Science, Hungary
    5.1 Introduction . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 91
    5.2 Characteristics and classification of yeasts . . . . . . . . . . . . . . . . . . . 92
    5.3 Factors affecting the growth and survival of spoilage yeasts . 97
    5.4 Diversity and frequency of food spoilage yeasts . . . . . . . . . . . . . 100
    5.5 Factors affecting the inactivation of spoilage yeasts . . . . . . . . . 103
    5.6 Future trends: alternative technologies . . . . . . . . . . . . . . . . . . . . . . . 106
    5.7 Sources of further information . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 109
    5.8 References . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 109
    6 Factors affecting the Maillard reaction . . . . . . . . . . . . . . . . . . . . . . . . . 111
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          Dosya Şifresi : www.forumfood.net
      (Şifre alanına linki yazın. Link şifredir!)
      Dosya Boyutu : 2.47 MB (Megabyte)
      İndirme Sayısı : 3 Kez





    Konu Sinan COSKUN tarafından (30.03.2020 Saat 12:46 ) değiştirilmiştir.

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