Understanding and Measuring the Shelf-Life of Food
Published on 21. May 2004
Book
Hardback
407 pages
978-0-8493-2556-4 (ISBN)
Description
The shelf-life of a product is critical in determining both its quality and profitability. Understanding and Measuring the Shelf-Life of Food reviews the key factors in determining shelf-life and how it can be measured. Part 1 examines the factors affecting shelf-life and spoilage, with 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 2 addresses the best ways of measuring the shelf-life of foods, with chapters on verification and validation of food spoilage models, measuring and modelling the glass transition temperature, detecting spoilage yeasts, and measuring lipid oxidation.
Featuring contributions from an international panel of authors, this is a valuable reference for all those concerned with extending the shelf-life of food.
Featuring contributions from an international panel of authors, this is a valuable reference for all those concerned with extending the shelf-life of food.
More details
Language
English
Place of publication
London
United Kingdom
Target group
Professional and scholarly
Dimensions
Height: 235 mm
Width: 156 mm
Weight
771 gr
ISBN-13
978-0-8493-2556-4 (9780849325564)
Copyright in bibliographic data is held by Nielsen Book Services Limited or its licensors: all rights reserved.
Schweitzer Classification
Content
Factors Affecting Shelf-Life and Spoilage
The Major Types of Food Spoilage: An Overview, R.P. Singh and B.A. Anderson
Shelf-Life and Moisture Management, R. Esse and A. Saari
Temperature and Food Stability: Analysis and Control, P.S. Taoukis and M.A. Giannakourou
Genetic and Physiological Factors Affecting Colour and Firmness, R.E. Schouten, O. van Kooten, H. Jalink, I.F. Kappers. J.F.H. Snel, and W. Jordi
Spoilage Yeasts, T. Deak
Factors Affecting the Maillard Reaction, A. Arnoldi
Factors Affecting Lipid Oxidation, M.H. Gordon
Lipolysis in Lipid Oxidation, C. Davies
Measuring Shelf-Life and Spoilage
Ways of Measuring Shelf-Life and Spoilage, T.K. Singh and K.R. Caldwallader
Verification and Validation of Food Spoilage Models, G.D. Betts and S.J. Walker
Measuring and Modelling the Glass Transition Temperature, I.A. Farhat
Detecting Spoilage Yeasts, V. Loureiro, M. Malfeito-Ferreira, and A. Carreira
Measuring Lipid Oxidation, J.W. Irwin and N. Hedges
Accelerated Shelf-Life Tests, S. Mizrahi
Shelf-Life Testing, C.M.D. Man
Lipid Oxidation and the Shelf-Life of Muscle Foods, P.A. Morrissey and J.P Kerry
The Major Types of Food Spoilage: An Overview, R.P. Singh and B.A. Anderson
Shelf-Life and Moisture Management, R. Esse and A. Saari
Temperature and Food Stability: Analysis and Control, P.S. Taoukis and M.A. Giannakourou
Genetic and Physiological Factors Affecting Colour and Firmness, R.E. Schouten, O. van Kooten, H. Jalink, I.F. Kappers. J.F.H. Snel, and W. Jordi
Spoilage Yeasts, T. Deak
Factors Affecting the Maillard Reaction, A. Arnoldi
Factors Affecting Lipid Oxidation, M.H. Gordon
Lipolysis in Lipid Oxidation, C. Davies
Measuring Shelf-Life and Spoilage
Ways of Measuring Shelf-Life and Spoilage, T.K. Singh and K.R. Caldwallader
Verification and Validation of Food Spoilage Models, G.D. Betts and S.J. Walker
Measuring and Modelling the Glass Transition Temperature, I.A. Farhat
Detecting Spoilage Yeasts, V. Loureiro, M. Malfeito-Ferreira, and A. Carreira
Measuring Lipid Oxidation, J.W. Irwin and N. Hedges
Accelerated Shelf-Life Tests, S. Mizrahi
Shelf-Life Testing, C.M.D. Man
Lipid Oxidation and the Shelf-Life of Muscle Foods, P.A. Morrissey and J.P Kerry