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.


Food scientists and technologists

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.


No. of pages:
© 2000
Woodhead Publishing
eBook ISBN:
Print ISBN:

About the editors

Persis Subramaniam

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

David Kilcast

Dr David Kilcast is a consultant in Sensory Quality.

Affiliations and Expertise

Consultant, UK (Volume 2)


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