Food and Beverage Stability and Shelf Life

1st Edition

Editors: David Kilcast Persis Subramaniam
Hardcover ISBN: 9781845697013
eBook ISBN: 9780857092540
Imprint: Woodhead Publishing
Published Date: 8th April 2011
Page Count: 864
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Table of Contents

Contributor contact details

Woodhead Publishing Series in Food Science, Technology and Nutrition

Preface

Part I: Deteriorative processes and factors influencing shelf life

Chapter 1: Microbiological spoilage of foods and beverages

Abstract:

1.1 Introduction

1.2 Spoilage of foods and beverages; a microbiological approach: microbes vs indigenous enzymes

1.3 Factors affecting the rate of microbiological spoilage of foods and beverages

1.4 Evaluating, monitoring and measuring microbiological spoilage of foods and beverages

1.5 Predicting microbiological spoilage of foods and beverages

1.6 Preventing microbiological spoilage of foods and beverages

1.7 Future trends

Chapter 2: Chemical deterioration and physical instability of foods and beverages

Abstract:

2.1 Introduction

2.2 Chemical deterioration and physical instability of foods and beverages

2.3 Factors affecting the rate of quality loss due to chemical deterioration and physical instability

2.4 Measuring chemical deterioration and physical instability of foods and beverages

2.5 Predicting and monitoring chemical deterioration and physical instability of foods and beverages

2.6 Preventing chemical deterioration and physical instability of foods and beverages

2.7 Future trends

Chapter 3: Moisture loss, gain and migration in foods

Abstract:

3.1 Introduction: moisture loss, gain and migration in foods and quality deterioration

3.2 Mechanism of the moisture transfers in food products

3.3 Measuring, monitoring and predicting moisture loss, gain and migrations

3.4 Moisture loss, gain and migration related to the shelf life

3.5 Conditions for moisture migration and foods affected by moisture transfer

Chapter 4: Insect and mite penetration and contamination of packaged foods

Abstract:


Description

Ensuring that foods and beverages remain stable during the required shelf life is critical to their success in the market place, yet companies experience difficulties in this area. Food and beverage stability and shelf life provides a comprehensive guide to factors influencing stability, methods of stability and shelf life assessment and the stability and shelf life of major products.

Part one describes important food and beverage quality deterioration processes, including microbiological spoilage and physical instability. Chapters in this section also investigate the effects of ingredients, processing and packaging on stability, among other factors. Part two describes methods for stability and shelf life assessment including food storage trials, accelerated testing and shelf life modelling. Part three reviews the stability and shelf life of a wide range of products, including beer, soft drinks, fruit, bread, oils, confectionery products, milk and seafood.

With its distinguished editors and international team of expert contributors, Food and beverage stability and shelf life is a valuable reference for professionals involved in quality assurance and product development and researchers focussing on food and beverage stability.

Key Features

  • A comprehensive guide to factors influencing stability, methods of stability and shelf life assessment and the stability and shelf life of major products
  • Describes important food and beverage quality deterioration processes exploring microbiological spoilage and physical instability
  • Investigate the effects of ingredients, processing and packaging on stability and documents methods for stability and shelf life assessment

Readership

Professionals involved in quality assurance and product development and researchers focusing on food and beverage stability


Details

No. of pages:
864
Language:
English
Copyright:
© Woodhead Publishing 2011
Published:
Imprint:
Woodhead Publishing
eBook ISBN:
9780857092540
Hardcover ISBN:
9781845697013
Paperback ISBN:
9780081016831

Reviews

Ensuring that foods and beverages remain stable during the required shelf life is critical to their success in the market place, yet companies experience difficulties in this area. Food and beverage stability and shelf life provides a comprehensive guide to factors influencing stability, methods of stability and shelf life assessment and the stability and shelf life of major products.

Part one describes important food and beverage quality deterioration processes, including microbiological spoilage and physical instability. Chapters in this section also investigate the effects of ingredients, processing and packaging on stability, among other factors. Part two describes methods for stability and shelf life assessment including food storage trials, accelerated testing and shelf life modelling. Part three reviews the stability and shelf life of a wide range of products, including beer, soft drinks, fruit, bread, oils, confectionery products, milk and seafood.

With its distinguished editors and international team of expert contributors, Food and beverage stability and shelf life is a valuable reference for professionals involved in quality assurance and product development and researchers focussing on food and beverage stability.


About the Editors

David Kilcast Editor

Dr David Kilcast is a consultant in Sensory Quality.

Affiliations and Expertise

Consultant, UK (Volume 2)

Persis Subramaniam Editor

Persis Subramaniam works at Leatherhead Food Research Association, one of the world's leading international research, information and training centres for the food and drinks industry.

Affiliations and Expertise

Leatherhead Food Research, UK