The Stability and Shelf-Life of Food
Published on 24. August 2000
Book
Hardback
352 pages
978-1-85573-500-2 (ISBN)
Description
The stability and shelf-life of a food product are critical to its success in the market place, yet companies experience considerable difficulties in defining and understanding the factors that influence stability over a desired storage period. This book is the most comprehensive guide to understanding and controlling the factors that determine the shelf-life of food products.
Reviews / Votes
"Once you have tackled the first 20 pages, you will not put the book down." --Food and Beverage Reporter"Read the case studies section - these things are happening to all of us." --Food and Beverage Reporter
"...a useful insight. ...very informative." --Food Technology in New Zealand
More details
Series
Language
English
Place of publication
Cambridge
United Kingdom
Publishing group
Elsevier Science & Technology
Dimensions
Height: 234 mm
Width: 156 mm
Weight
670 gr
ISBN-13
978-1-85573-500-2 (9781855735002)
Copyright in bibliographic data and cover images is held by Nielsen Book Services Limited or by the publishers or by their respective licensors: all rights reserved.
Schweitzer Classification
Other editions
New editions
Persis Subramaniam | Peter Wareing
The Stability and Shelf Life of Food
Book
05/2016
2nd Edition
Woodhead Publishing Ltd
€257.93
Shipment within 15-20 days
Additional editions
Persis Subramaniam | David Kilcast
The Stability and Shelf-Life of Food
E-Book
08/2000
Woodhead Publishing
€215.00
Available for download
Persons
Persis Subramaniam works at Leatherhead Food Research Association, one of the world's leading international research, information and training centres for the food and drinks industry. Dr David Kilcast is a consultant in Sensory Quality.
Content
Part 1 Analysing shelf-life: Glass transition and microbial stability; Modelling shelf-life; Sensory evaluation methods for shelf-life assessment; Accelerated shelf-life tests; Advanced instrumental methods: The use of H relaxation NMR to monitor starch retrogradation. Part 2 Extending shelf-life: Predicting packaging characteristics to improve shelf-life; Sous vide products; Milk and milk products; Confectionery products; Fruits and vegetables; Fats and oils; Sauces and dressings.