The Stability and Shelf-life of Food (Woodhead Publishing in Food Science and Technology) - Hardcover

Hardcover

ISBN 10: 0849308577 ISBN 13: 9780849308574

Publisher: CRC Press, 2000

Synopsis

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.

About this title

Review

Once you have tackled the first 20 pages, you will not put the book down., Food and Beverage Reporter
Read the case studies section - these things are happening to all of us., Food and Beverage Reporter
...a useful insight. ...very informative., Food Technology in New Zealand

About the Author

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.

Edition details

• Publisher: CRC Press
• Publication date: 2000
• Language: English
• ISBN 10: 0849308577
• ISBN 13: 9780849308574
• Binding: Hardcover
• Edition number: 1
• Number of pages: 350
• Editor: Kilcast David, Subramaniam Persis