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Shelf Life of Food and Drugs

The following sources are recommended by a professor whose research specialty is the shelf life of food and drugs.


Six Superlative Sources

· Carstensen, J.T. (2000) Drug Stability, Principles and Practices, Third Edition, Marcel Dekker.

· Labuza, T.P., and Szybist, L.M. (1999) Current Practices and Regulations Regarding Open Dating of Food Products. Retail Food Industry Center, University of Minnesota, Working Paper 99-01.

· Labuza, T.P. (1985) An integrated approach to food chemistry: Illustrative cases. In: Food Chemistry. O.R. Fennema, ed. Marcel Dekker.

· Labuza, T.P. (1984) Application of chemical kinetics to deterioration of foods. J. Chem. Educ., 61(4):348-58.

· Labuza, T.P. (1982) Shelf-Life Dating of Foods. Food and Nutrition Press.

· Labuza, T.P., Tannenbaum, S.R., and Karel, M. (1969) Water content and stability of low-moisture and intermediate-moisture foods. Food Technol., 24:543-50.

Other Excellent Sources

· Cole, B.R., and Leadbeater, L. (1966) A critical assessment of an accelerated storage test. J. Phar. Pharmcol., 18:101-11.

· Davies, O.L., and Hudson, H.E. (1993) Stability of drugs: Accelerated storage tests. In: Statistics in the Pharmaceutical Industry. Marcel Dekker.

· Duddu, S.P., and Weller, K. (1996) Importance of glass transition temperature in accelerated stability testing of amorphous solids: Case study using a lyophilized aspirin formulation. Journal of Pharmaceutical Sciences, 85(Mar):345-47.

· The Federal Register

· Fu, B., Taoukis, P.S., and Labuza, T.P. (1992) Theoretical design of a variable activation energy time-temperature integrator for prediction of food or drug shelf life. Drug Dev. Ind. Pharm., 18(8):829-50.

· Gateway to Government Food Safety Information.

· Kommanaboyina, B., and Rhodes, C.T. (1999) Trends in stability testing, with emphasis on stability during distribution and storage. Drug Development and Industrial Pharmacy, 25(7):857-68.

· Labuza, T.P., and Breene, W.M. (1989) Applications of "active packaging" for improvement of shelf-life and nutritional quality of fresh and extended shelf-life foods. J. Food Process. Preserv., 13(1):1-69.

· Labuza, T.P., and Kamman, J. (1983) Reaction kinetics and accelerated tests simulation as a function of temperature. In: Applications of Computers in Food Research, Saguy, I. (ed.), Chapter 8. Marcel Dekker.

· Labuza, T.P., and Riboh, D. (1982) Theory and application of Arrhenius kinetics to the prediction of nutrient losses in foods: Degradation, keeping, quality, temperature, quality controls, analysis, models. Food Technol., 36:66-74.

· Labuza, T.P. (1971) Kinetics of lipid oxidation in foods. Crit. Rev. Food Sci., 2:355-404.

· McMeekin, T.A., et al. (1993) Predictive Microbiology: Theory and Application. Research Studies Press Ltd.; J. Wiley and Sons.

· Saguy, I., and Karel, M. (1980) Modeling of quality deterioration during food processing and storage. Food Technol., 34(2):78-85.

· Taoukis, P.S., El Meskine, A., and Labuza, T.P. (1988) Moisture transfer and shelf life of packaged foods. In: Food and Packaging Interactions, ACS Symposium Series No. 365, J.H. Hotchkiss (ed.), Chapter 19, 243-61.

· U.S. Department of Agriculture, Food Safety and Inspection Services (1998) Compliance Assistance. U.S. Government Printing Office.

· U.S. Food and Drug Administration

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