The stability and shelf life of food.

Type of monograph: Book

Summary

This book is part of "Woodhead Publishing series in food science and technology". The stability and shelf life of a food product is critical to its success in the market place. Consumers now more than ever expect safe, nutritious, attractive products that are convenient to use and low in price. This book provides comprehensive coverage of this key issue.Extract from the table of contents: analysing shelf life (the 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 1H relaxation NMR to monitor starch retrogradation); case studies (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).

Details

Original title: The stability and shelf life of food.
Record ID : 2001-2569
Languages: English
Publication: Woodhead publishing - United kingdom/United kingdom/United states/United states
Publication date: 2000/09
ISBN: 1855735008
Source: Source: 352 p. (16 x 24); fig.; tabl.; ref.; index; GBP 115
Document available for consultation in the library of the IIR headquarters only.

Indexing

Themes: Refrigeration and perishable products: general information;
Food engineering;
Packaging;
Fruit;
Vegetables;
Milk and dairy products;
Precooked food
Keywords: Food industry; Food; Milk; Microbiology; Vacuum; Quality; Stability; Sauce; Dairy product; Modelling; Vegetable; Testing; Packaging; Fruit; Storage life; Chocolate