The Stability and Shelf-Life of Food

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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.

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Editorial Reviews

From the Publisher
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
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Product Details

Meet the Author

Dr David Kilcast is a consultant in Sensory Quality.

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.

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Table of Contents

Introduction D Kilcast and P Subramanian; Part 1: Alalyzing Shelf-Life, The glass transition and microbial stability M T Kalichevsky-Dong, Modelling shelf-life C de W Blackburn, Sensory evaluation methods for shelf-life assessment David Kilcast, Accelerated shelf-life tests S Mizrahi, Advanced instrumental methods: the use of H relaxation NMR to monitor starch retrogradation I A Farhat; Part 2: Extending Shelf-Life, Predicting packaging characteristics to improve shelf-life A Emblem, Sous vide products G A Armstrong, Milk and milk products D D Muir and Jean M Banks, Confectionery products P Subramanian, Fruits and vegetables J Aked

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