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