Food and beverage stability and shelf life [electronic resource] / edited by David Kilcast and Persis Subramaniam
- 其他作者：
- 其他題名：
- Woodhead Publishing in food science, technology, and nutrition ;
- Woodhead Publishing series in food science.
- 出版： Cambrdige ;Philadelphia : Woodhead Pub. 2011.
- 叢書名： Woodhead publishing series in food science, technology and nutrition ;no. 210
- 主題： Food--Storage. , Food--Shelf-life dating.
- ISBN： 9781845697013 (electronic bk.) 、 1845697014 (electronic bk.)
- URL：
click for full text
- 書目註：Includes bibliographical references and index.
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讀者標籤：
- 系統號： 005235971 | 機讀編目格式
館藏資訊
The stability and shelf life of foods and beverages are critical to their success in the market place, yet companies can experience considerable difficulties in defining and understanding the factors that influence stability over a desired storage period. This volume focuses on product stability and shelf life. Ensuring that foods and beverages remain stable during the required shelf life is critical to their success in the market place, yet companies experience difficulties in this area. Food and beverage stability and shelf life provides a comprehensive guide to factors influencing stability, methods of stability and shelf life assessment and the stability and shelf life of major products. Part one describes important food and beverage quality deterioration processes, including microbiological spoilage and physical instability. Chapters in this section also investigate the effects of ingredients, processing and packaging on stability, among other factors. Part two describes methods for stability and shelf life assessment including food storage trials, accelerated testing and shelf life modelling. Part three reviews the stability and shelf life of a wide range of products, including beer, soft drinks, fruit, bread, oils, confectionery products, milk and seafood. With its distinguished editors and international team of expert contributors, Food and beverage stability and shelf life is a valuable reference for professionals involved in quality assurance and product development and researchers focussing on food and beverage stability.
摘要註
AnnotationEnsuring that foods and beverages remain stable during the required shelf life is critical to their success in the market place, yet companies experience difficulties in this area.Food and beverage stability and shelf lifeprovides a comprehensive guide to factors influencing stability, methods of stability and shelf life assessment and the stability and shelf life of major products.Part 1 describes important food and beverage quality deterioration processes, including microbiological spoilage and physical instability. Chapters in this section also investigate the effects of ingredients, processing and packaging on stability, among other factors. Part 2 describes methods for stability and shelf life assessment including food storage trials, accelerated testing and shelf life modeling. Part 3 reviews the stability and shelf life of a wide range of products, including beer, soft drinks, fruit, bread, oils, confectionery products, milk and seafood --Source other than Library of Congress.
內容註
I. Deteriorative processes and factors influencing shelf life. 1. Microbiological spoilage of foods and beverages G-J. E. Nychas and E. Panagou 2. Chemical deterioration and physical instability of foods and beverages / F. Kong and R. P. Singh 3. Moisture loss, gain and migration in foods / G. Roudaut and F. Debeaufort 4. Insect and mite penetration and contamination of packaged foods / C. H. Bell 5. The influence of ingredients on product stability and shelf life / N. W. G. Young and G. R. O'Sullivan 6. Processing and food beverage shelf life / M. Brown 7. Packaging and food and beverage shelf life / G. L. Robertson 8. Effects of food and beverage storage, distribution, display and consumer handling on shelf life / J. Evans 9. Smart packaging for monitoring and managing food and beverage shelf life / P. S. Taoukis II. Methods for shelf life and stability evaluation. 10. Food storage trials: an introduction / C. M. D. Man 11. Sensory evaluation methods for food shelf life assessment / D. Kilcast 12. Advances in instrumental methods to determine food quality deterioration / F. Kong and R. P. Singh 13. Modelling microbiological shelf life of foods and beverages / A. Ame?