The stability and shelf life of food

The stability and shelf-life of a food product are critical to its success in the market place, yet companies experience considerable difficulties in defining and understanding the factors that influence stability over a desired storage period. This book is the most comprehensive guide to understand...

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Bibliographic Details
Other Authors Kilcast, David, Subramaniam, Persis
Format Electronic eBook
LanguageEnglish
Published Boca Raton : Cambridge, England : CRC Press ; Woodhead Pub., 2000.
SeriesWoodhead Publishing in food science and technology.
Subjects
Food > Storage.
Food > Shelf-life dating.
elektronické knihy
electronic books
Online AccessFull text
ISBN1855736586
9781855736580
1591241642
9781591241645
1855735008
9781855735002
0849308577
9780849308574
Physical Description1 online resource (xii, 340 pages) : illustrations.

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Table of Contents:
  • Preliminaries; Contents; Preface; 1 Introduction; 2 The glass transition and microbial stability; 3 Modelling shelf life; 4 Sensory evaluation methods for shelf life assessment; 5 Accelerated shelf life tests; 6 Advanced instrumental methods the use of 1H relaxation NMR to monitor starch retrogradation; 7 Predicting packaging characteristics to improve shelf life; 8 Sous vide products; 9 Milk and milk products; 10 Confectionery products; 11 Fruits and vegetables; 12 Fats and oils; 13 Sauces and dressings; Index.

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