Understanding and Measuring the Shelf-Life of Food

Understanding and Measuring the Shelf-Life of Food

1st Edition - May 10, 2004

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  • Editor: R. Steele
  • eBook ISBN: 9781855739024

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The shelf-life of a product is critical in determining both its quality and profitability. This important collection reviews the key factors in determining shelf-life and how it can be measured.Part one examines the factors affecting shelf-life and spoilage, including individual chapters on the major types of food spoilage, the role of moisture and temperature, spoilage yeasts, the Maillard reaction and the factors underlying lipid oxidation. Part two addresses the best ways of measuring the shelf-life of foods, with chapters on modelling food spoilage, measuring and modelling glass transition, detecting spoilage yeasts, measuring lipid oxidation, the design and validation of shelf-life tests and the use of accelerated shelf-life tests.Understanding and measuring the shelf-life of food is an important reference for all those concerned with extending the shelf-life of food.

Key Features

  • Reviews the key factors in determining shelf-life and how they can be measured
  • Examines the importance of the shelf-life of a product in determining its quality and profitability
  • Brings together the leading international experts in the field


Food science professionals, food science researchers, food manufacturers, students and academics

Table of Contents

  • Part 1 Factors affecting shelf-life and spoilage: The major types of food spoilage: An overview; Shelf-life and moisture management; Temperature and food stability: Analysis and control; Genetic and physiological factors affecting colour and firmness; Spoilage yeasts; Factors affecting the Maillard reaction; Factors affecting lipid oxidation; Lipolysis in lipid oxidation. Part 2 Measuring shelf-life and spoilage: Ways of measuring shelf-life and spoilage; Verification and validation of food spoilage models; Measuring and modelling the glass transition temperature; Detecting spoilage yeasts; Measuring lipid oxidation; Accelerated shelf-life tests; Shelf-life testing; Lipid oxidation and the shelf-life of muscle foods.

Product details

  • No. of pages: 448
  • Language: English
  • Copyright: © Woodhead Publishing 2004
  • Published: May 10, 2004
  • Imprint: Woodhead Publishing
  • eBook ISBN: 9781855739024

About the Editor

R. Steele

Dr Rob Steele is Head of the Packaging Materials Development Section of Food Science Australia.

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