Comprendre et mesurer la durée de conservation des produits alimentaires.

Understanding and measuring the shelf life of food.

Type de monographie : Ouvrage

Résumé

This book, part of the "Woodhead Publishing in food science and technology" series, reviews the key factors in determining shelf life and how they can be measured. Extract from the table of contents: 1. Factors affecting shelf life and spoilage: the major types of food spoilage: an overview; shelf life and moisture management (effects of moisture on the storage stability of food); temperature and food stability: analysis and control (shelf-life prediction and management: time-temperature relationships); genetic and physiological factors affecting colour and firmness; spoilage yeasts; factors affecting the Maillard reaction; factors affecting lipid oxidation; lipolysis in lipid oxidation). 2. Measuring shelf life and spoilage: ways of measuring shelf life and spoilage; verification and validation of food spoilage models; measuring and modelling the glass transition temperature; detecting spoilage yeasts; measuring lipid oxidation; accelerated shelf-life tests; shelf-life testing; lipid oxidation and the shelf life of muscle foods.

Détails

Titre original : Understanding and measuring the shelf life of food.
Identifiant de la fiche : 2004-3081
Langues : Anglais
Sujet : Généralités
Édition : Woodhead publishing - Etats-unis/Etats-unis/Royaume-uni/Royaume-uni
Date d'édition : 2004
ISBN : 1855737329
Source : Source : 420 p. (16 x 24); fig.; phot.; tabl.; ref.; index; GBP 125/USD 205.
Document disponible en consultation à la bibliothèque du siège de l'IIF uniquement.

Indexation