Know-how for testing and evaluation methods for setting and extending expiration dates.
ISBN978-4-86043-529-5
~Preservation tests, accelerated (abuse) tests, sensory evaluation tests, and successful development case studies~
◇What are the testing and evaluation methods that guarantee quality and deliciousness within the deadline based on evidence!? ◇A collection of know-how that clearly explains various testing and evaluation methods based on scientific evidence to meet the social demand for extending shelf life, written by experts with many years of experience in food development, including specific examples from the field! ◇Also mentions methods for obtaining HACCP certification to ensure the safety and security of food that will be required in the future. ■Format: B5 size, 246 pages ■Price: 32,000 yen + tax ■Authors: Katsutoshi Yamazaki, Jin Asada ■Published by: NTS
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■Table of Contents Introduction: Market Background and Factors for Setting Extended Shelf Life Part 1: Testing Methods and Specific Approaches for Setting Shelf Life Chapter 1: Scientific Basis for Setting Shelf Life Chapter 2: Before Setting Shelf Life Chapter 3: Setting Indicators for Food Quality Deterioration Chapter 4: Validity for Setting Storage Conditions Chapter 5: Know-how on Shelf Life Setting Tests Chapter 6: Specific Evaluation Cases and Key Points for Sensory and Physical Properties Chapter 7: Specific Methods and Know-how for Storage Testing Part 2: Methods for Predicting Shelf Life Based on Reaction Engineering Chapter 1: Concept of Predicting Shelf Life through Accelerated Testing Chapter 2: Methods for Calculating Expiration Dates from Accelerated Testing Chapter 3: Practical Application of the Arrhenius Equation (Using "Japanese Dashi" as an Example) Chapter 4: Examples of Accelerated Testing Applying the Arrhenius Equation Chapter 5: Introduction of Examples of Product Design and Changes in Reaction Rates Chapter 6: Challenges in Expiration Prediction Using the Arrhenius Equation Part 3: Food Development and Technical Strategies Chapter 1: Basic Strategies for Future Development Chapter 2: Raw Materials and Processing Techniques in Food Development Chapter 3: Product Development in an Aging Society Chapter 4: Evaluation Techniques for Product Quality and Utilization Characteristics
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32,000 yen plus tax
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P2
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P2
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