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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 |
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| Otros Autores: | |
| Formato: | Electrónico eBook |
| Idioma: | Inglés |
| Publicado: |
Boca Raton : Cambridge :
CRC Press ; Woodhead Pub.,
2004.
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| Colección: | Woodhead Publishing in food science and technology.
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| Temas: | |
| Acceso en línea: | Texto completo |
Tabla de Contenidos:
- 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.