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Shelf life assessment of food

Author: Maria Cristina Nicoli
Publisher: Boca Raton [Fla.] : CRC Press, 2012.
Series: Food preservation technology series.
Edition/Format:   eBook : Document : EnglishView all editions and formats
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Genre/Form: Electronic books
Material Type: Document, Internet resource
Document Type: Internet Resource, Computer File
All Authors / Contributors: Maria Cristina Nicoli
ISBN: 9781439846032 1439846030 1439846006 9781439846001
OCLC Number: 808961473
Description: 1 online resource (xiii, 302 pages) : illustrations.
Contents: Ch. 1. An introduction to food shelf life : definitions, basic concepts, and regulatory aspects / Maria Cristina Nicoli --
ch. 2. The shelf life assessment process / Maria Cristina Nicoli --
ch. 3. The acceptability limit / Lara Manzocco --
ch. 4. Critical indicators in shelf life assessment / Sonia Calligaris and Lara Manzocco --
ch. 5. Modeling shelf life using chemical, physical, and sensory indicators / Sonia Calligaris, Lara Manzocco, and Corrado Lagazio --
ch. 6. Modeling shelf life using microbial indicators / Judith Kreyenschmidt and Rolf Ibald --
ch. 7. Modeling shelf life using survival analysis methodologies / Lorena Garitta and Guillermo Hough --
ch. 8. Packaging-food interactions in shelf life modeling / Luciano Piergiovanni and Sara Limbo --
ch. 9. Case studies / Monica Anese [and others].
Series Title: Food preservation technology series.
Responsibility: edited by Maria Cristina Nicoli.

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