The Stability and Shelf Life of Food

• Related titles
• Woodhead Publishing Series in Food Science, Technology and Nutrition
• 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
• Index

The second edition of The Stability and Shelf-life of Food is a fully revised and thoroughly updated edition of this highly-successful book. This new edition covers methods for shelf-life and stability evaluation, reviewing the modelling and testing of the deterioration of products as well as the use of sensory evaluation methods for testing food spoilage.

The first part of the book focuses on deteriorative processes and factors influencing shelf-life, covering aspects such as chemical deterioration, physical instability and microbiological spoilage. The effects of process and packaging on the stability and shelf-life of products are also covered in this part. Part Two reviews the methods for shelf life and stability evaluation. These include sensory evaluation methods and instrumental methods to determine food quality deterioration. The final section of the book covers stability of important ingredient categories, from oils and fats, to beverages such as beer, wine, coffee and fruit juices, in addition to bakery products and meats.

With updated chapters reflecting advances made in the field and with the addition of new chapters covering the stability and shelf-life a variety of products, this new edition will provide the latest research for both academics working in the field of food quality as well as providing essential information for food scientists working in industry.

• 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

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.