Food and beverage stability and shelf life
Ensuring that foods and beverages remain stable during the required shelf life is critical to their success in the market place, yet companies experience difficulties in this area. Food and beverage stability and shelf life provides a comprehensive guide to factors influencing stability, methods of...
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| Other Authors: | , |
|---|---|
| Format: | eBook |
| Language: | English |
| Published: |
Oxford ; Philadelphia :
Woodhead Pub.,
2011.
|
| Series: | Woodhead Publishing in food science, technology, and nutrition ;
no. 210. |
| Subjects: | |
| ISBN: | 9781613440292 1613440294 9780857092540 0857092545 1845697014 9781845697013 |
| Physical Description: | 1 online resource (xxx, 849 pages) : illustrations. |
Cover
Table of contents
| LEADER | 04344cam a2200445 a 4500 | ||
|---|---|---|---|
| 001 | kn-ocn781382771 | ||
| 003 | OCoLC | ||
| 005 | 20240717213016.0 | ||
| 006 | m o d | ||
| 007 | cr cn||||||||| | ||
| 008 | 120323s2011 paua ob 001 0 eng d | ||
| 040 | |a SINTU |b eng |e pn |c SINTU |d HNK |d KNOVL |d OCLCQ |d YDXCP |d E7B |d OCLCQ |d KNOVL |d OCLCF |d KNOVL |d IDEBK |d OPELS |d N$T |d KNOVL |d OCLCQ |d CCO |d STF |d LOA |d ICA |d OCLCQ |d LVT |d COCUF |d AGLDB |d K6U |d OCLCQ |d PIFAG |d FVL |d OCLCQ |d U3W |d WRM |d D6H |d OCLCQ |d VTS |d CEF |d RRP |d OTZ |d OCLCQ |d ESU |d UX1 |d UKCRE |d AJS |d OCLCO |d OCLCQ |d OCLCO |d OCLCQ |d OCLCL |d SXB |d OCLCQ |d OCLCO |d OCLCQ | ||
| 020 | |a 9781613440292 |q (electronic bk.) | ||
| 020 | |a 1613440294 |q (electronic bk.) | ||
| 020 | |a 9780857092540 |q (electronic bk.) | ||
| 020 | |a 0857092545 |q (electronic bk.) | ||
| 020 | |a 1845697014 |q (electronic bk.) | ||
| 020 | |a 9781845697013 |q (electronic bk.) | ||
| 035 | |a (OCoLC)781382771 |z (OCoLC)780256390 |z (OCoLC)962189179 |z (OCoLC)972013426 |z (OCoLC)991939219 |z (OCoLC)1037722941 |z (OCoLC)1038664075 |z (OCoLC)1153553354 | ||
| 245 | 0 | 0 | |a Food and beverage stability and shelf life / |c edited by David Kilcast and Persis Subramaniam. |
| 260 | |a Oxford ; |a Philadelphia : |b Woodhead Pub., |c 2011. | ||
| 300 | |a 1 online resource (xxx, 849 pages) : |b illustrations. | ||
| 336 | |a text |b txt |2 rdacontent | ||
| 337 | |a computer |b c |2 rdamedia | ||
| 338 | |a online resource |b cr |2 rdacarrier | ||
| 490 | 1 | |a Woodhead Publishing series in food science, technology and nutrition ; |v no. 210 | |
| 504 | |a Includes bibliographical references and index. | ||
| 506 | |a Plný text je dostupný pouze z IP adres počítačů Univerzity Tomáše Bati ve Zlíně nebo vzdáleným přístupem pro zaměstnance a studenty | ||
| 520 | |a Ensuring that foods and beverages remain stable during the required shelf life is critical to their success in the market place, yet companies experience difficulties in this area. Food and beverage stability and shelf life provides a comprehensive guide to factors influencing stability, methods of stability and shelf life assessment and the stability and shelf life of major products. Part one describes important food and beverage quality deterioration processes, including microbiological spoilage and physical instability. Chapters in this section also investigate the effects of ingredients, processing and packaging on stability, among other factors. Part two describes methods for stability and shelf life assessment including food storage trials, accelerated testing and shelf life modelling. Part three reviews the stability and shelf life of a wide range of products, including beer, soft drinks, fruit, bread, oils, confectionery products, milk and seafood. With its distinguished editors and international team of expert contributors, Food and beverage stability and shelf life is a valuable reference for professionals involved in quality assurance and product development and researchers focussing on food and beverage stability. A comprehensive guide to factors influencing stability, methods of stability and shelf life assessment and the stability and shelf life of major productsDescribes important food and beverage quality deterioration processes exploring microbiological spoilage and physical instabilityInvestigate the effects of ingredients, processing and packaging on stability and documents methods for stability and shelf life assessment. | ||
| 505 | 0 | |a pt. 1. Deteriorative processes and factors influencing shelf life -- pt. 2. Methods for shelf life and stability evaluation -- pt. 3. The stability and shelf life of particular products. | |
| 590 | |a Knovel |b Knovel (All titles) | ||
| 650 | 0 | |a Food |x Storage. | |
| 650 | 0 | |a Food |x Shelf-life dating. | |
| 655 | 7 | |a elektronické knihy |7 fd186907 |2 czenas | |
| 655 | 9 | |a electronic books |2 eczenas | |
| 700 | 1 | |a Kilcast, David. |1 https://id.oclc.org/worldcat/entity/E39PCjBQxrxv4BWD4BgfWrbBKd | |
| 700 | 1 | |a Subramaniam, Persis. |1 https://id.oclc.org/worldcat/entity/E39PCjCwcjQhCV3t3DgPhYdQD3 | |
| 776 | 0 | 8 | |i Print version: |t Food and beverage stability and shelf life. |d Oxford : Woodhead Pub. |z 9781845697013 |w (OCoLC)732339584 |
| 830 | 0 | |a Woodhead Publishing in food science, technology, and nutrition ; |v no. 210. | |
| 856 | 4 | 0 | |u https://proxy.k.utb.cz/login?url=https://app.knovel.com/hotlink/toc/id:kpFBSSL001/food-and-beverage?kpromoter=marc |y Full text |
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