The Stability and Shelf-life of Food
Seiten
2000
Crc Press Inc (Verlag)
978-0-8493-0857-4 (ISBN)
Crc Press Inc (Verlag)
978-0-8493-0857-4 (ISBN)
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The assessment of the shelf-life of foods are major issues for the entire food and drink industry. This work discusses the tools that can be used to measure shelf-life, what determines shelf-life and the ways it can be extended. It discusses such issues as the use of sensory, instrumental, and accelerated tests to measure shelf-life.
The stability of foods and assessment of the shelf-life of foods are major issues for the entire food and drink industry. Companies are experiencing considerable difficulties in defining and understanding the factors that influence stability over the desired storage period. The Stability and Shelf-Life of Food discusses the tools that can be used to measure shelf-life, what determines shelf-life and the ways it can be extended. It concludes with chapters on the shelf-life of specific foods, including fruits and vegetables, baked foods, dairy products, oils, and fats.
Edited by the head of sensory science at an internationally-renowned center for sensory and shelf-life analysis, the collection brings together a range of European and US experts to assess such issues as the use of sensory, instrumental, and accelerated tests to measure shelf-life, the complex range of factors which determine the stability of food, and how these can be used to extend the shelf-life of particular products.
The stability of foods and assessment of the shelf-life of foods are major issues for the entire food and drink industry. Companies are experiencing considerable difficulties in defining and understanding the factors that influence stability over the desired storage period. The Stability and Shelf-Life of Food discusses the tools that can be used to measure shelf-life, what determines shelf-life and the ways it can be extended. It concludes with chapters on the shelf-life of specific foods, including fruits and vegetables, baked foods, dairy products, oils, and fats.
Edited by the head of sensory science at an internationally-renowned center for sensory and shelf-life analysis, the collection brings together a range of European and US experts to assess such issues as the use of sensory, instrumental, and accelerated tests to measure shelf-life, the complex range of factors which determine the stability of food, and how these can be used to extend the shelf-life of particular products.
Definition of Basic Principles of Shelf-Life
Modelling Shelf-Life
Glass Transition Temperature and Microbial Stability
Sensory and Texture Evaluation Methods
Sensory and Texture Evaluation Methods for Shelf-Life Testing
Accelerated Shelf-Life Tests
Advanced Instrumental Methods
Predicting Packaging to Improve Shelf-Life
Specific Foods: Dairy Products, Sous-Vide Products, Confectionery, Sauces and Dressings, Fruits and Vegetables, Baked Products, Fats and Oils
| Erscheint lt. Verlag | 21.9.2000 |
|---|---|
| Verlagsort | Bosa Roca |
| Sprache | englisch |
| Maße | 156 x 235 mm |
| Gewicht | 680 g |
| Themenwelt | Sachbuch/Ratgeber ► Essen / Trinken |
| Technik ► Lebensmitteltechnologie | |
| ISBN-10 | 0-8493-0857-7 / 0849308577 |
| ISBN-13 | 978-0-8493-0857-4 / 9780849308574 |
| Zustand | Neuware |
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