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Stabilité et durée de conservation des produits alimentaires.

The stability and shelf life of food.

Auteurs : KILCAST D., SUBRAMANIAM P.

Type de monographie : Ouvrage

Résumé

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).

Détails

  • Titre original : The stability and shelf life of food.
  • Identifiant de la fiche : 2001-2569
  • Langues : Anglais
  • Édition : Woodhead Publishing - États-unis/États-unis/Royaume-uni/Royaume-uni
  • Date d'édition : 09/2000
  • ISBN : 1855735008
  • Source : Source : 352 p. (16 x 24); fig.; tabl.; ref.; index; GBP 115
  • Document disponible en consultation à la bibliothèque du siège de l'IIF uniquement.

Indexation