Understanding and Measuring the Shelf-Life of Food

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.
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Food science professionals, food science researchers, food manufacturers, students and academics


Book information

  • Published: May 2004
  • Imprint: Woodhead Publishing
  • ISBN: 978-1-85573-732-7


…a valuable reference on the subject for food science professionals, researchers and students alike., Food Australia
…a good grounding and contemporary overview of issues which affect shelf-life. …a useful guide for students and teachers., International Journal of Food Science and Technology
…aimed at all those involved in the food chain and, in general, it serves the needs of food industry practitioners well., International Journal of Food Science and Technology

Table of Contents

Part 1 Factors affecting shelf-life and spoilage: The major types of food spoilage: An overview; Shelf-life and moisture management; Temperature and food stability: Analysis and control; Genetic and physiological factors affecting colour and firmness; Spoilage yeasts; Factors affecting the Maillard reaction; Factors affecting lipid oxidation; Lipolysis in lipid oxidation. Part 2 Measuring shelf-life and spoilage: Ways of measuring shelf-life and spoilage; Verification and validation of food spoilage models; Measuring and modelling the glass transition temperature; Detecting spoilage yeasts; Measuring lipid oxidation; Accelerated shelf-life tests; Shelf-life testing; Lipid oxidation and the shelf-life of muscle foods.