The Stability and Shelf-Life of Food

Edited by

  • David Kilcast, Consultant, UK (Volume 2)
  • P Subramaniam, Leatherhead Food Research, UK

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.
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Audience

Food scientists and technologists

 

Book information

  • Published: August 2000
  • Imprint: Woodhead Publishing
  • ISBN: 978-1-85573-500-2

Reviews

Once you have tackled the first 20 pages, you will not put the book down., Food and Beverage Reporter
Read the case studies section - these things are happening to all of us., Food and Beverage Reporter
…a useful insight. …very informative., Food Technology in New Zealand



Table of Contents

Part 1 Analysing shelf-life: Glass transition and microbial stability; Modelling shelf-life; Sensory evaluation methods for shelf-life assessment; Accelerated shelf-life tests; Advanced instrumental methods: The use of H relaxation NMR to monitor starch retrogradation. Part 2 Extending shelf-life: Predicting packaging characteristics to improve shelf-life; Sous vide products; Milk and milk products; Confectionery products; Fruits and vegetables; Fats and oils; Sauces and dressings.