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The stability and shelf life of food /
The stability and shelf-life of a food product are critical to its success in the market place, yet companies experience considerable difficulties in defining and understanding the factors that influence stability over a desired storage period. This book is the most comprehensive guide to understand...
| Clasificación: | Libro Electrónico |
|---|---|
| Otros Autores: | , |
| Formato: | Electrónico eBook |
| Idioma: | Inglés |
| Publicado: |
Boca Raton : Cambridge, England :
CRC Press ; Woodhead Pub.,
2000.
|
| Colección: | Woodhead Publishing in food science and technology.
|
| Temas: | |
| Acceso en línea: | Texto completo |
MARC
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| 245 | 0 | 4 | |a The stability and shelf life of food / |c edited by David Kilcast and Persis Subramaniam. |
| 260 | |a Boca Raton : |b CRC Press ; |a Cambridge, England : |b Woodhead Pub., |c 2000. | ||
| 300 | |a 1 online resource (xii, 340 pages) : |b illustrations. | ||
| 336 | |a text |b txt |2 rdacontent | ||
| 337 | |a computer |b c |2 rdamedia | ||
| 338 | |a online resource |b cr |2 rdacarrier | ||
| 490 | 1 | |a Woodhead Publishing in food science and technology | |
| 504 | |a Includes bibliographical references and index. | ||
| 505 | 0 | |a Preliminaries; Contents; Preface; 1 Introduction; 2 The glass transition and microbial stability; 3 Modelling shelf life; 4 Sensory evaluation methods for shelf life assessment; 5 Accelerated shelf life tests; 6 Advanced instrumental methods the use of 1H relaxation NMR to monitor starch retrogradation; 7 Predicting packaging characteristics to improve shelf life; 8 Sous vide products; 9 Milk and milk products; 10 Confectionery products; 11 Fruits and vegetables; 12 Fats and oils; 13 Sauces and dressings; Index. | |
| 520 | |a The stability and shelf-life of a food product are critical to its success in the market place, yet companies experience considerable difficulties in defining and understanding the factors that influence stability over a desired storage period. This book is the most comprehensive guide to understanding and controlling the factors that determine the shelf-life of food products. | ||
| 590 | |a Knovel |b ACADEMIC - Food Science | ||
| 650 | 0 | |a Food |x Storage. | |
| 650 | 0 | |a Food |x Shelf-life dating. | |
| 650 | 6 | |a Aliments |x Entreposage. | |
| 650 | 6 | |a Aliments |x Datage. | |
| 650 | 7 | |a TECHNOLOGY & ENGINEERING |x Food Science. |2 bisacsh | |
| 650 | 7 | |a Food |x Shelf-life dating |2 fast | |
| 650 | 7 | |a Food |x Storage |2 fast | |
| 700 | 1 | |a Kilcast, David. | |
| 700 | 1 | |a Subramaniam, Persis. | |
| 776 | 0 | 8 | |i Print version: |t Stability and shelf life of food. |d Boca Raton : CRC Press ; Cambridge, England : Woodhead Pub., 2000 |z 0849308577 |z 1855735008 |w (DLC) 00060864 |w (OCoLC)44683578 |
| 830 | 0 | |a Woodhead Publishing in food science and technology. | |
| 856 | 4 | 0 | |u https://appknovel.uam.elogim.com/kn/resources/kpSSLF0002/toc |z Texto completo |
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