The Stability and Shelf Life of Food

Part One. Deteriorative Processes and Factors Influencing Shelf Life

1. Microbiological Spoilage of Foods and Beverages

• 1.1. Introduction
• 1.2. Spoilage Microorganisms of Foods and Beverages
• 1.3. Factors Affecting Microbial Growth in Foods and Beverages
• 1.4. Assessment of Microbiological Spoilage of Foods and Beverages
• 1.5. Predicting Microbiological Spoilage of Foods and Beverages
• 1.6. Control of Microbiological Spoilage of Foods and Beverages
• 1.7. Future Trends
• 1.8. Sources of Further Information and Advice

2. Chemical Deterioration and Physical Instability of Foods and Beverages

• 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
• 2.8. Sources of Further Information

3. Packaging and Food and Beverage Shelf Life

• 3.1. Introduction
• 3.2. Role of Packaging in Extending Food and Beverage Shelf Life
• 3.3. Major Packaging Materials
• 3.4. Key Package Properties Related to Shelf Life
• 3.5. Predicting Shelf Life of Packaged Foods and Beverages
• 3.6. Packaging Migrants and Food and Beverage Shelf Life
• 3.7. Future Trends
• 3.8. Sources of Further Information and Advice

4. Effects of Food and Beverage Storage, Distribution, Display, and Consumer Handling on Shelf Life

• 4.1. Introduction
• 4.2. Overview of the Cold Chain
• 4.3. Storage Life
• 4.4. Sectors of the Cold Chain and Their Influence on Food Quality and Safety
• 4.5. Future Trends
• 4.6. Sources of Further Information and Advice

5. Smart Packaging for Monitoring and Managing Food and Beverage Shelf Life

• 5.1. Introduction
• 5.2. Freshness Indicators
• 5.3. Leak Indicators
• 5.4. Time–Temperature Integrators
• 5.5. Future Trends

Part Two. Methods for Shelf Life and Stability Evaluation

6. Food Storage Trials

• 6.1. Introduction
• 6.2. Food Deterioration and Spoilage
• 6.3. Storage Trials
• 6.4. Future Trends

7. Sensory Evaluation Methods for Food and Beverage Shelf Life Assessment

• 7.1. Introduction
• 7.2. Background to Sensory Evaluation
• 7.3. Why Do We Measure Sensory Shelf Life?
• 7.4. Methods
• 7.5. Selection and Training of Assessors
• 7.6. References for Sensory Shelf Life Assessment
• 7.7. Ethical Considerations
• 7.8. Design of Sensory Shelf Life Tests
• 7.9. Analysis of Sensory Shelf Life Data
• 7.10. Accelerated Shelf Life Test
• 7.11. Future Trends

8. Advances in Instrumental Methods for Shelf Life Evaluation

• 8.1. Introduction
• 8.2. Assessing Food Appearance
• 8.3. Measurement of Relative Humidity, Moisture, and Water Activity
• 8.4. Texture Evaluation
• 8.5. Evaluation of Rheological Properties of Liquid and Semisolid Foods
• 8.6. Assessing Lipid Oxidation
• 8.7. Electronic Nose
• 8.8. Electronic Tongue
• 8.9. Infrared Spectroscopy
• 8.10. Microbiological Test
• 8.11. Future Trends
• 8.12. Sources of Further Information and Advice

9. Modeling the Microbiological Shelf Life of Foods and Beverages

• 9.1. Introduction
• 9.2. Predictive Models
• 9.3. Applying Predictive Models to Particular Foods
• 9.4. Additional Practical Considerations

Part Three. The Stability and Shelf Life of Particular Products

10. Beer Shelf Life and Stability

• 10.1. Introduction
• 10.2. Review of the Brewing Process
• 10.3. Biological Instability
• 10.4. Physical Instability
• 10.5. Flavor Stability
• 10.6. Foam Stability
• 10.7. Gushing
• 10.8. Light Stability
• 10.9. Conclusions

11. Shelf Life of Wine

• 11.1. Introduction
• 11.2. Factors Affecting Wine Stability and Shelf Life
• 11.3. Sensory Changes During In-Bottle Storage
• 11.4. Determining Shelf Life
• 11.5. Measures to Extend Shelf Life
• 11.6. Sensory Significance of Shelf Life Changes
• 11.7. Future Trends
• 11.8. Sources of Further Information and Advice

12. The Stability and Shelf Life of Fruit Juices and Soft Drinks

• 12.1. Introduction
• 12.2. Factors Influencing the Stability of Fruit Juices and Soft Drinks
• 12.3. Ensuring Product Stability and Extending Shelf Life
• 12.4. Shelf Life Determination
• 12.5. Future Trends

13. The Stability and Shelf Life of Coffee Products

• 13.1. Introduction
• 13.2. Main Critical Events Affecting the Stability and Shelf Life of Coffee Products
• 13.3. Ensuring Stability and Extending the Shelf Life of Coffee
• 13.4. Evaluating the Shelf Life of Coffee
• 13.5. Future Trends

14. Emerging Technologies to Extend the Shelf Life and Stability of Fruits and Vegetables

• 14.1. Introduction
• 14.2. Stability and Shelf Life of Fruits and Vegetables
• 14.3. Extending the Shelf Life of Fruit and Vegetables
• 14.4. Stability Through Integrated Postharvest Treatments
• 14.5. Controlled, Modified Atmosphere, and Active Packaging for Longer Shelf Life
• 14.6. Stability Through Nondestructive Quality Estimation
• 14.7. Future Trends

15. Bread and Other Bakery Products

• 15.1. Introduction
• 15.2. A Brief Overview of the Manufacture of Bakery Products
• 15.3. The Key “Fresh” Characteristics of Bakery Products
• 15.4. Factors Affecting the Stability of Bread and Other Bakery Products
• 15.5. Evaluating the Shelf Life of Bread and Other Bakery Products
• 15.6. Ensuring Stability and Extending the Shelf Life of Bread and Other Bakery Products
• 15.7. Future Trends

16. The Stability and Shelf Life of Fats and Oils

• 16.1. Introduction
• 16.2. Mechanisms of Oxidation and Hydrolysis in Fats and Oils
• 16.3. Factors Affecting the Stability and Shelf Life of Fats and Oils
• 16.4. Evaluating the Shelf Life of Fats and Oils
• 16.5. Ensuring Stability and Extending the Shelf Life of Fats and Oils
• 16.6. Effect of High-Temperature Storage and Use of Oils
• 16.7. Future Trends
• 16.8. Sources of Further Information and Advice

17. Seafood

• 17.1. Introduction
• 17.2. Factors Affecting the Stability and Shelf Life of Seafood
• 17.3. Fermented Fish Products
• 17.4. Microorganisms Involved in Seafood Spoilage
• 17.5. Microbiological Safety Issues
• 17.6. Evaluation of the Shelf Life of Seafood
• 17.7. Future Trends
• 17.8. Sources of Further Information and Advice

18. The Stability and Shelf Life of Meat and Poultry

• 18.1. Introduction
• 18.2. Factors Affecting the Stability and Shelf Life of Meat and Poultry
• 18.3. Evaluating the Shelf Life of Meat and Poultry
• 18.4. Ensuring Stability and Extending the Shelf Life of Meat and Poultry
• 18.5. Future Trends
• 18.6. Sources of Further Information and Advice

19. The Stability and Shelf Life of Confectionery Products

• 19.1. Introduction
• 19.2. Factors Affecting Shelf Life
• 19.3. Chocolate and Chocolate Products
• 19.4. Sugar Glass
• 19.5. Toffee
• 19.6. Gums and Jellies
• 19.7. Aerated Confectionery
• 19.8. Sources of Further Information and Advice