ENGLISH

The Stability and Shelf-life of Food

By David Kilcast , Persis Subramaniam

Book information

Publisher
CRC Press
Year
2000
ISBN
0849308577, 9780849308574, 9781855736580, 9781855735002, 1855735008
Open Library ID
OL8258772M
Language
english
Format
PDF
Filesize
3 MB (3609487 bytes)
Series
Woodhead Publishing in Food Science and Technology
Edition
1
Pages
350\337
Scanned
yes
Time added
2011-04-28 18:43:47

Description

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.

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