The Stability and Shelf-Life of Food

Persis Subramaniam, David Kilcast (Herausgeber)

Buch | Hardcover

352 Seiten

2000
Woodhead Publishing Ltd (Verlag)
978-1-85573-500-2 (ISBN)

Infos

This book provides a comprehensive guide to understanding and controlling the factors that determine the shelf-life of food products.

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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.

Autor

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. Dr David Kilcast is a consultant in Sensory Quality.

Inhalt

Part 1 Analysing shelf-life: 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 H relaxation NMR to monitor starch retrogradation. Part 2 Extending shelf-life: 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.

Produkt-Details

• Erscheint lt. Verlag: 24.8.2000
• Reihe/Serie: Woodhead Publishing Series in Food Science, Technology and Nutrition
• Verlagsort: Cambridge
• Sprache: englisch
• Maße: 156 x 234 mm
• Gewicht: 670 g
• Themenwelt: Technik ► Lebensmitteltechnologie
• ISBN-10: 1-85573-500-8 / 1855735008
• ISBN-13: 978-1-85573-500-2 / 9781855735002
• Zustand: Neuware