Cargando…
Understanding and measuring the shelf-life of food /
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...
| Clasificación: | Libro Electrónico |
|---|---|
| Otros Autores: | |
| Formato: | Electrónico eBook |
| Idioma: | Inglés |
| Publicado: |
Boca Raton : Cambridge :
CRC Press ; Woodhead Pub.,
2004.
|
| Colección: | Woodhead Publishing in food science and technology.
|
| Temas: | |
| Acceso en línea: | Texto completo |
| Sumario: | 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 underlying lipid oxidation. Part 2 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. |
|---|---|
| Descripción Física: | 1 online resource (xiii, 407 pages). |
| Bibliografía: | Includes bibliographical references and index. |
| ISBN: | 185573902X 9781855739024 1855737329 9781855737327 |