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Understanding and measuring the shelf-life of food

Author: R Steele
Publisher: Boca Raton : CRC Press ; Cambridge : Woodhead Pub., 2004.
Series: Woodhead Publishing in food science and technology.
Edition/Format:   eBook : Document : EnglishView all editions and formats
Summary:
The shelf-life of a product is critical in determining both its quality and profitability. This important collection reviews the key factors in determining shelf-life and how it can be measured. Part 1 examines the factors affecting shelf-life and spoilage, including individual chapters on the major types of food spoilage, the role of moisture and temperature, spoilage yeasts, the Maillard reaction and the factors  Read more...
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Genre/Form: Electronic books
Additional Physical Format: Print version:
Understanding and measuring the shelf-life of food.
Boca Raton : CRC Press ; Cambridge : Woodhead Pub., 2004
(OCoLC)56122590
Material Type: Document, Internet resource
Document Type: Internet Resource, Computer File
All Authors / Contributors: R Steele
ISBN: 185573902X 9781855739024 1855737329 9781855737327
OCLC Number: 56123491
Description: 1 online resource (xiii, 407 pages).
Contents: The major types of food spoilage : an overview / R.P. Singh, B.A. Anderson --
Shelf-life and moisture management / R. Esse, A. Saari --
Temperature and food stability : analysis and control / P.S. Taoukis, M.C. Giannakourou --
Genetic and physiological factors affecting colour and firmness / R.E. Schouten [and others] --
Spoilage yeasts / T. Deak --
Factors affecting the Maillard reaction / A. Arnoldi --
Factors affecting lipid oxidation / M.H. Gordon --
Lipolysis in lipid oxidation / C. Davies --
Ways of measuring shelf-life and spoilage / T.K. Singh, K.R. Cadwallader --
Verification and validation of food spoilage models / G.D. Betts, S.J. Walker --
Measuring and modelling the glass transition temperature / I.A. Farhat --
Detecting spoilage yeasts / V. Loureiro, M. Malfeito-Ferreira, A. Carreira --
Measuring lipid oxidation / J.W. Irwin, N. Hedges --
Accelerated shelf-life tests / S. Mizrahi --
Shelf-life testing / C.M.D. Man --
Lipid oxidation and the shelf-life of muscle foods / P.A. Morrissey, J.P. Kerry.
Series Title: Woodhead Publishing in food science and technology.
Responsibility: edited by R. Steele.

Abstract:

The shelf-life of a product is critical in determining both its quality and profitability. This important collection reviews the key factors in determining shelf-life and how it can be measured.  Read more...

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...a valuable reference on the subject for food science professionals, researchers and students alike., Food Australia...a good grounding and contemporary overview of issues which affect shelf-life. Read more...

 
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