The Stability and Shelf-Life of Food

The Stability and Shelf-Life of Food

by Persis Subramaniam
     
 

ISBN-10: 1855735008

ISBN-13: 9781855735002

Pub. Date: 08/28/2000

Publisher: Elsevier Science

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

Overview

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.

Product Details

ISBN-13:
9781855735002
Publisher:
Elsevier Science
Publication date:
08/28/2000
Series:
Woodhead Publishing Series in Food Science, Technology and Nutrition Series, #48
Pages:
352
Product dimensions:
9.30(w) x 6.40(h) x 1.20(d)

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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