
The Stability and Shelf Life of Food
Description
Key Features
- Thoroughly revised and updated edition of a very popular and well regarded book
- Includes dedicated chapters covering the shelf-life and stability of specific products making this book ideal for those working in industry
- Presents a wide coverage of the processes and factors influencing shelf-life, the evaluation of stability and shelf-life and the stability and shelf-life of particular products makes this book valuable for both academics and those working in industry
Readership
Product Development Managers working within the food industry; Technical Managers in the food industry; Quality Control Managers and Personnel in the food industry; Academics working in the area of food quality research.
Table of Contents
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
Product details
- No. of pages: 612
- Language: English
- Copyright: © Woodhead Publishing 2016
- Published: May 24, 2016
- Imprint: Woodhead Publishing
- eBook ISBN: 9780081004364
- Hardcover ISBN: 9780081004357
About the Editors
P Subramaniam
Affiliations and Expertise
Peter Wareing
Affiliations and Expertise
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