Shelf Life Assessment of Food
CRC Press (Verlag)
978-1-138-19934-7 (ISBN)
Offering an integrated view of the present status of shelf life assessment, the book covers:
Definitions, basic concepts, and regulatory aspects of food shelf life
The shelf life assessment process, including preliminary steps, testing, modeling, and monitoring
Methods for determining acceptability limits
Critical indicators in shelf life assessment
Real-time and accelerated shelf life testing
Microbial indicators for shelf life prediction and determination
Survival analysis methodologies and their role in modeling shelf life
The effect of packaging materials properties in food shelf life assessment
The book concludes with a series of case studies involving fresh-cut apple slices, fruit juices, frozen pasta, cheese breadsticks, coffee, frozen shrimp, and fruit-based noncarbonated soft drinks. Each case study begins with a brief presentation of the product and the problem most relevant to the product’s shelf life. The studies first define acceptability limits and identify the indicators of quality loss. Next, the book examines expiration time assessment by instrumental or sensory tools.
Providing researchers and food industry operators with up-to-date data and procedures, this volume surveys the most critical factors and methods for obtaining accurate and reliable shelf life dating.
Maria Cristina Nicoli’s research activity chiefly focuses on chemical and physical factors affecting food functionality and stability. The main topics are the effect of processing on the antioxidant properties of plant derived foods, antioxidant properties of Maillard reaction products, the effect of physical state on food stability and the development of food shelf life predictive models.
An Introduction to Food Shelf Life: Definitions, Basic Concepts, and Regulatory Aspects.The Shelf Life Assessment Process. The Acceptability Limit. Critical Indicators in Shelf Life Assessment. Modeling Shelf Life Using Chemical, Physical, and Sensory Indicators. Modeling Shelf Life Using Microbial Indicators. Modeling Shelf Life Using Survival Analysis Methodologies. Packaging–Food Interactions in Shelf Life Modeling. Case Studies. Index.
| Erscheinungsdatum | 08.01.2017 |
|---|---|
| Reihe/Serie | Food Preservation Technology |
| Zusatzinfo | 93 Tables, black and white; 113 Illustrations, black and white |
| Verlagsort | London |
| Sprache | englisch |
| Maße | 156 x 234 mm |
| Gewicht | 453 g |
| Themenwelt | Technik ► Lebensmitteltechnologie |
| ISBN-10 | 1-138-19934-6 / 1138199346 |
| ISBN-13 | 978-1-138-19934-7 / 9781138199347 |
| Zustand | Neuware |
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