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" Understanding and measuring the shelf-life of food / "
edited by R. Steele.
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BL
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| Record Number
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992724
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| Doc. No
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b747094
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| Title & Author
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Understanding and measuring the shelf-life of food /\ edited by R. Steele.
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| Publication Statement
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Boca Raton :: CRC Press ;Cambridge :: Woodhead Pub.,, 2004.
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| Series Statement
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Woodhead Publishing in food science and technology
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| Page. NO
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1 online resource (xiii, 407 pages).
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| ISBN
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1855737329
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: 185573902X
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: 9781855737327
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: 9781855739024
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0849325560
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1280373067
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9780849325564
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9781280373060
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| Bibliographies/Indexes
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Includes bibliographical references and index.
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| Abstract
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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 1 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 2 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.
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| Subject
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Food spoilage.
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Food-- Shelf-life dating.
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Food spoilage.
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Food-- Shelf-life dating.
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MEDICAL-- Forensic Medicine.
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MEDICAL-- Preventive Medicine.
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MEDICAL-- Public Health.
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Food Microbiology.
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Food Preservation.
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| Dewey Classification
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614.31
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| LC Classification
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TP374.5.U53 2004eb
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| Added Entry
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Steele, R.
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