Food and Beverage Stability and Shelf Life (eBook)

David Kilcast, Persis Subramaniam (Herausgeber)

eBook Download: PDF | EPUB

2011 | 1. Auflage
864 Seiten
Elsevier Science (Verlag)
978-0-85709-254-0 (ISBN)

Infos

Ensuring that foods and beverages remain stable during the required shelf life is critical to their success in the market place, yet companies experience difficulties in this area. Food and beverage stability and shelf life provides a comprehensive guide to factors influencing stability, methods of stability and shelf life assessment and the stability and shelf life of major products.Part one describes important food and beverage quality deterioration processes, including microbiological spoilage and physical instability. Chapters in this section also investigate the effects of ingredients, processing and packaging on stability, among other factors. Part two describes methods for stability and shelf life assessment including food storage trials, accelerated testing and shelf life modelling. Part three reviews the stability and shelf life of a wide range of products, including beer, soft drinks, fruit, bread, oils, confectionery products, milk and seafood.With its distinguished editors and international team of expert contributors, Food and beverage stability and shelf life is a valuable reference for professionals involved in quality assurance and product development and researchers focussing on food and beverage stability. - A comprehensive guide to factors influencing stability, methods of stability and shelf life assessment and the stability and shelf life of major products - Describes important food and beverage quality deterioration processes exploring microbiological spoilage and physical instability - Investigate the effects of ingredients, processing and packaging on stability and documents methods for stability and shelf life assessment

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Contributor contact details

(* = main contact)

Editors

Dr David Kilcast,     Consultant in Food and Beverage Sensory Quality. E-mail address: [e-mail]

Persis Subramaniam,     Leatherhead Food Research, Randalls Road, Leatherhead KT22 7RY, UK. E-mail address: [e-mail]

Chapter 1

George-John E. Nychas* and Efstathios Panagou,     Department of Food Science Technology & Human Nutrition, Laboratory of Microbiology and Biotechnology of Foods, Agricultural University of Athens, Iera odos 75, Athens 11855, Greece. E-mail address: [e-mail]

Chapters 2 and 12

Fanbin Kong and R. Paul Singh*,     Department of Biological and Agricultural Engineering, University of California, Davis, Davis, CA 95616, USA. E-mail address: [e-mail]

Chapter 3

Gaëlle Roudaut*,     Department of Water, Active Molecules, Macromolecules and Activities, EMMA EA 581, AgroSup-Dijon, Université de Bourgogne, 1 esplanade Erasme, 21 000 Dijon, France. E-mail address: [e-mail]

Frédéric Debeaufort

Department of Water, Active Molecules, Macromolecules and Activities, EMMA EA 581, AgroSup-Dijon, Université de Bourgogne, 1 esplanade Erasme, 21 000 Dijon, France

IUT-Dijon, 7 Blvd Docteur Petitjean, BP 17867, 21078 Dijon Cedex, France

Chapter 4

Dr Christopher H. Bell,     Food and Environment Research Agency, Sand Hutton, York YO41 1LZ, UK. E-mail address: [e-mail]

Chapter 5

Professor Niall W.G. Young* [e-mail]

Danisco A/S, Multiple Food Applications, Edwin Rahrs Vej 38, 8220 Brabrand, Denmark

University of Chester, Environmental Quality and Food Safety Research Unit, Department of Biological Sciences, Parkgate Road, Chester CH1 4BJ, UK

Geoffrey R. O’Sullivan,     Danisco A/S, Multiple Food Applications, Edwin Rahrs Vej 38, 8220 Brabrand, Denmark. E-mail address: [e-mail]

Chapter 6

Martyn Brown,     MHB Consulting, 41 College Road, The Historic Dockyard, Chatham ME4 4JS, UK. E-mail address: [e-mail]

Chapter 7

Professor Gordon L. Robertson,     University of Queensland and Food Packaging Environment, 6066 Lugano Drive, Hope Island, QLD 4212, Australia. E-mail address: [e-mail]

Chapter 8

Dr Judith Evans,     London South Bank University, Churchill Building, Langford, Bristol BS40 5DU, UK. E-mail address: [e-mail]

Chapter 9

Dr Petros S. Taoukis,     National Technical University of Athens, School of Chemical Engineering, Division IV – Product and Process Development, Laboratory of Food Chemistry and Technology, Iroon Polytechniou 5, 15780 Athens, Greece. E-mail address: [e-mail]

Chapter 10

Dr Dominic Man,     London South Bank University, London. E-mail address: [e-mail]

Chapter 11

Dr David Kilcast,     Consultant in Food and Beverage Sensory Quality & Leatherhead Food International. E-mail address: [e-mail]

Chapter 13

Alejandro Amézquita*, Denis Kan-King-Yu and Yvan Le Marc,     Safety & Environmental Assurance Centre, Unilever R&D Colworth, Sharnbrook MK44 1LQ, UK. E-mail address: [e-mail]

Chapter 14

Dr Maria J. Sousa Gallagher*, DrPramod V. Mahajan and DrZhengyong Yan,     Department of Process & Chemical Engineering, College of Science, Engineering and Food Science, University College Cork, UCC, College Road, Cork, Ireland. E-mail address: [e-mail]

Chapter 15

Professor Shimon Mizrahi,     Technion-Israel Institute of Technology, Israel. E-mail address: [e-mail]

Chapter 16

Dr Evangelia Komitopoulou,     Leatherhead Food Research, Randalls Road, Leatherhead KT22 7RY, UK. E-mail address: [e-mail]

Chapter 17

Professor Graham G. Stewart* and ProfessorFergus G. Priest,     International Centre for Brewing and Distilling, Heriot-Watt University, Riccarton, Edinburgh EH14 4AS, UK. E-mail address: [e-mail]

Chapter 18

Dr Ronald S. Jackson,     Cool Climate Oenology and Viticulture Institute (CCOVI), Brock University, 500 Glenridge Avenue, St Catharines, Ontario, Canada L2S 3A1. E-mail address: [e-mail]

Chapter 19

Dr Philip Ashurst,     Ashurst and Associates, Reachfar, Middleton-on-the-Hill, Ludlow SY8 4BD, UK. E-mail address: [e-mail]

Chapter 20

Lauren L. Rogers,     Consultant, 17 Alma Street, Leek ST13 8EH, UK. E-mail address: [e-mail]

Chapter 21

Lara Manzocco*, Sonia Calligaris and Maria Cristina Nicoli,     Department of Food Science, University of Udine, via Sondrio 2a, 33100 Udine, Italy. E-mail address: [e-mail]

Chapter 22

Dr Maria J. Sousa Gallagher* and DrPramod V. Mahajan,     Department of Process & Chemical Engineering, College of Science, Engineering and Food Science, University College Cork, UCC, College Road, Cork, Ireland. E-mail address: [e-mail]

Chapter 23

Dr Stanley P. Cauvain* and DrLinda S. Young [e-mail],     BakeTran, 97 Guinions Road, High Wycombe HP13 7NU, UK. E-mail address: [e-mail]

Chapter 24

Geoff Talbot,     The Fat Consultant, Suite 250, St Loyes House, 20 St Loyes Street, Bedford MK40 1ZL, UK. E-mail address: [e-mail]

Chapter 25

Persis Subramaniam,     Leatherhead Food Research, Randalls Road, Leatherhead KT22 7RY. E-mail address: [e-mail]

Chapter 26

Dr Rachel Burch,     Leatherhead Food Research, Randalls Road, Leatherhead KT22 7RY, UK. E-mail address: [e-mail]

Chapter 27

Professor David Donald Muir,     Consultant, 26 Pennyvenie Way, Girdle Toll, Irvine KA11 1QQ, UK. E-mail address: [e-mail]

Chapter 28

Fidel Toldrá*,     Instituto de Agroquímica y Tecnología de Alimentos (CSIC), Avenue Agustín Escardino 7, 46980 Paterna...

Produkt-Details

• Erscheint lt. Verlag: 8.4.2011
• Sprache: englisch
• Themenwelt: Technik ► Lebensmitteltechnologie
• Themenwelt: Wirtschaft
• ISBN-10: 0-85709-254-5 / 0857092545
• ISBN-13: 978-0-85709-254-0 / 9780857092540