The Stability and Shelf-Life of Food
- 1st Edition - August 24, 2000
- Editors: Persis Subramaniam, David Kilcast
- Language: English
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… Read more
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.
Food scientists and technologists
Part 1 Analysing shelf-life: Glass transition and microbial stability; Modelling shelf-life; Sensory evaluation methods for shelf-life assessment; Accelerated shelf-life tests; Advanced instrumental methods: The use of H relaxation NMR to monitor starch retrogradation. Part 2 Extending shelf-life: Predicting packaging characteristics to improve shelf-life; Sous vide products; Milk and milk products; Confectionery products; Fruits and vegetables; Fats and oils; Sauces and dressings.
- Edition: 1
- Published: August 24, 2000
- Language: English
PS
Persis Subramaniam
Persis Subramaniam works at Leatherhead Food Research Association, one of the world's leading international research, information and training centres for the food and drinks industry.
Affiliations and expertise
Leatherhead Food Research, UKDK
David Kilcast
Dr David Kilcast is a consultant in Sensory Quality.
Affiliations and expertise
Consultant, UK (Volume 2)Read The Stability and Shelf-Life of Food on ScienceDirect