The stability and shelf life of food / edited by David Kilcast and Persis Subramaniam.
Series: Woodhead Publishing in food science and technology2000Description: 1 online resource (xii, 340 pages) : illustrationsContent type:- text
- computer
- online resource
- 1855736586
- 9781855736580
- 1591241642
- 9781591241645
- 1855735008
- 9781855735002
- TP373.3 .S73 2000
eBooks
Includes bibliographical references and index.
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.
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 understanding and controlling the factors that determine the shelf-life of food products.
Elsevier ScienceDirect All Books