Understanding and Measuring the Shelf-Life of Food
R. Steele (Redaktør)
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 one 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 underlying lipid oxidation. Les mer
Part one 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 underlying lipid oxidation. Les mer
- Vår pris
- 3460,-
(Innbundet)
Fri frakt!
Leveringstid:
Ikke i salg
Innbundet
Innbundet
Vår pris:
3460,-
(Innbundet)
Fri frakt!
Leveringstid:
Ikke i salg
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 one 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 underlying lipid oxidation. Part two addresses the best ways of measuring the shelf-life of foods, with chapters on modelling food spoilage, measuring and modelling glass transition, detecting spoilage yeasts, measuring lipid oxidation, the design and validation of shelf-life tests and the use of accelerated shelf-life tests.
Understanding and measuring the shelf-life of food is an important reference for all those concerned with extending the shelf-life of food.
Part one 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 underlying lipid oxidation. Part two addresses the best ways of measuring the shelf-life of foods, with chapters on modelling food spoilage, measuring and modelling glass transition, detecting spoilage yeasts, measuring lipid oxidation, the design and validation of shelf-life tests and the use of accelerated shelf-life tests.
Understanding and measuring the shelf-life of food is an important reference for all those concerned with extending the shelf-life of food.
- FAKTA
-
Utgitt:
2004
Forlag: Elsevier Science & Technology
Innbinding: Innbundet
Språk: Engelsk
Sider: 448
ISBN: 9781855737327
- KATEGORIER:
- SERIE:
- VURDERING
-
Gi vurdering
Les vurderinger
Part 1 Factors affecting shelf-life and spoilage: The major types of food spoilage: An overview; Shelf-life and moisture management;
Temperature and food stability: Analysis and control; Genetic and physiological factors affecting colour and firmness; Spoilage
yeasts; Factors affecting the Maillard reaction; Factors affecting lipid oxidation; Lipolysis in lipid oxidation. Part 2 Measuring
shelf-life and spoilage: Ways of measuring shelf-life and spoilage; Verification and validation of food spoilage models; Measuring
and modelling the glass transition temperature; Detecting spoilage yeasts; Measuring lipid oxidation; Accelerated shelf-life
tests; Shelf-life testing; Lipid oxidation and the shelf-life of muscle foods.
Dr Rob Steele is Head of the Packaging Materials Development Section of Food Science Australia.