Understanding and Measuring the Shelf-Life of Food

Nonfiction, Science & Nature, Technology, Food Industry & Science
Cover of the book Understanding and Measuring the Shelf-Life of Food by , Elsevier Science
View on Amazon View on AbeBooks View on Kobo View on B.Depository View on eBay View on Walmart
Author: ISBN: 9781855739024
Publisher: Elsevier Science Publication: May 10, 2004
Imprint: Woodhead Publishing Language: English
Author:
ISBN: 9781855739024
Publisher: Elsevier Science
Publication: May 10, 2004
Imprint: Woodhead Publishing
Language: English

The shelf-life of a product is critical in determining both its quality and profitability. This important collection reviews the key factors in determining shelf-life and how it can be measured.

Part one examines the factors affecting shelf-life and spoilage, including individual chapters on the major types of food spoilage, the role of moisture and temperature, spoilage yeasts, the Maillard reaction and the factors underlying lipid oxidation. Part two addresses the best ways of measuring the shelf-life of foods, with chapters on modelling food spoilage, measuring and modelling glass transition, detecting spoilage yeasts, measuring lipid oxidation, the design and validation of shelf-life tests and the use of accelerated shelf-life tests.

Understanding and measuring the shelf-life of food is an important reference for all those concerned with extending the shelf-life of food.

  • Reviews the key factors in determining shelf-life and how they can be measured
  • Examines the importance of the shelf-life of a product in determining its quality and profitability
  • Brings together the leading international experts in the field
View on Amazon View on AbeBooks View on Kobo View on B.Depository View on eBay View on Walmart

The shelf-life of a product is critical in determining both its quality and profitability. This important collection reviews the key factors in determining shelf-life and how it can be measured.

Part one examines the factors affecting shelf-life and spoilage, including individual chapters on the major types of food spoilage, the role of moisture and temperature, spoilage yeasts, the Maillard reaction and the factors underlying lipid oxidation. Part two addresses the best ways of measuring the shelf-life of foods, with chapters on modelling food spoilage, measuring and modelling glass transition, detecting spoilage yeasts, measuring lipid oxidation, the design and validation of shelf-life tests and the use of accelerated shelf-life tests.

Understanding and measuring the shelf-life of food is an important reference for all those concerned with extending the shelf-life of food.

More books from Elsevier Science

Cover of the book New Approaches of Protein Function Prediction from Protein Interaction Networks by
Cover of the book Aspects of Explosives Detection by
Cover of the book Oil Trading Manual by
Cover of the book Lignocellulosic Fibre and Biomass-Based Composite Materials by
Cover of the book Linear Feedback Controls by
Cover of the book Ideas of Quantum Chemistry by
Cover of the book The Effect of UV Light and Weather by
Cover of the book Advances in Heterocyclic Chemistry by
Cover of the book Coronaviruses by
Cover of the book Poultry Quality Evaluation by
Cover of the book Materials for Sustainable Energy by
Cover of the book Therapist's Guide to Pediatric Affect and Behavior Regulation by
Cover of the book Comprehensive Utilization of Citrus By-Products by
Cover of the book Environmental Stresses in Soybean Production by
Cover of the book MICRO 2016: Fate and Impact of Microplastics in Marine Ecosystems by
We use our own "cookies" and third party cookies to improve services and to see statistical information. By using this website, you agree to our Privacy Policy