Understanding and Measuring the Shelf-Life of Food
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.
Food science professionals, food science researchers, food manufacturers, students and academics
- Published: May 2004
- Imprint: Woodhead Publishing
- ISBN: 978-1-85573-732-7
â¦a valuable reference on the subject for food science professionals, researchers and students alike., Food Australia
â¦a good grounding and contemporary overview of issues which affect shelf-life. â¦a useful guide for students and teachers., International Journal of Food Science and Technology
â¦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