| Edition |
Second edition. |
| Description |
1 online resource : illustrations. |
| Physical Medium |
monochrome |
| Description |
text file |
| Series |
Woodhead Publishing in food science, technology and nutrition ; number 297
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|
Woodhead Publishing in food science, technology, and nutrition ; no. 297.
|
| Note |
Includes index. |
| Bibliography |
Includes bibliographical references and index. |
| Contents |
Front Cover; The Stability and Shelf Life of Food; Related titles; The Stability and Shelf Life of Food; Copyright; Contents; Contributors; Woodhead Publishing Series in Food Science, Technology and Nutrition; One -- Deteriorative Processes and Factors Influencing Shelf Life; 1 -- Microbiological Spoilage of Foods and Beverages; 1.1 Introduction; 1.2 Spoilage Microorganisms of Foods and Beverages; 1.2.1 Molds and Yeasts; 1.2.2 Bacteria; 1.3 Factors Affecting Microbial Growth in Foods and Beverages; 1.3.1 Intrinsic Factors; 1.3.2 Extrinsic Factors; 1.3.3 Implicit Factors |
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1.3.4 Processing Factors1.4 Assessment of Microbiological Spoilage of Foods and Beverages; 1.5 Predicting Microbiological Spoilage of Foods and Beverages; 1.6 Control of Microbiological Spoilage of Foods and Beverages; 1.6.1 Prevention of Microbial Contamination; 1.6.2 Reduction of Microbial Contamination; 1.6.2.1 Thermal Treatments; 1.6.2.2 Nonthermal Processing Technologies; 1.6.3 Prevention of Microbial Growth; 1.6.3.1 Temperature Control; 1.6.3.2 Packaging Technologies; 1.6.3.3 Antimicrobial Agents; 1.6.3.4 Biopreservation Approaches; 1.7 Future Trends |
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1.8 Sources of Further Information and Advice1.8.1 Books and Book Chapters; 1.8.2 Predictive Models; 1.8.3 Research Projects; References; 2 -- Chemical Deterioration and Physical Instability of Foods and Beverages; 2.1 Introduction; 2.2 Chemical Deterioration and Physical Instability of Foods and Beverages; 2.2.1 Chemical Deterioration; 2.2.1.1 Lipid Oxidation; 2.2.1.2 Enzymatic Degradation; 2.2.1.3 Nonenzymatic Browning; 2.2.1.4 Light-Induced Chemical Changes; 2.2.1.5 Protein Degradation; 2.2.2 Physical Deterioration; 2.2.2.1 Mechanical Damage; 2.2.2.2 Moisture Change and Glass Transition |
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2.2.2.3 Starch Gelatinization and Retrogradation2.2.2.4 Chill Injury; 2.2.2.5 Crystal Growth; 2.2.2.6 Emulsion Breakdown; 2.3 Factors Affecting the Rate of Quality Loss Due to Chemical Deterioration and Physical Instability; 2.3.1 Extrinsic Factors; 2.3.1.1 Temperature; 2.3.1.2 Relative Humidity; 2.3.1.3 Light; 2.3.1.4 Packaging; 2.3.2 Intrinsic Factors; 2.3.2.1 Moisture and Water Activity; 2.3.2.2 pH and Total Acidity; 2.3.2.3 Oxygen; 2.3.2.4 Product Formulation and Composition; 2.4 Measuring Chemical Deterioration and Physical Instability of Foods and Beverages; 2.4.1 Sensory Panels |
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2.4.2 Instrumental Methods2.4.2.1 Physical Measurements; 2.4.2.2 Chemical Measurements; 2.5 Predicting and Monitoring Chemical Deterioration and Physical Instability of Foods and Beverages; 2.5.1 Kinetic Modeling of Food Quality Attributes; 2.5.1.1 Modeling Chemical Reactions; 2.5.1.2 Modeling Temperature Dependence of Chemical Reactions; 2.5.1.3 Determination of Kinetic Parameters; 2.5.1.4 Other Kinetic Models; 2.5.2 Time-Temperature History; 2.6 Preventing Chemical Deterioration and Physical Instability of Foods and Beverages; 2.7 Future Trends; 2.8 Sources of Further Information |
| Summary |
Annotation The second edition of The Stability and Shelf-life of Food is a fully revised and thoroughly updated edition of this highly-successful book. This new edition covers methods for shelf-life and stability evaluation, reviewing the modelling and testing of the deterioration of products as well as the use of sensory evaluation methods for testing food spoilage. The first part of the book focuses on deteriorative processes and factors influencing shelf-life, covering aspects such as chemical deterioration, physical instability and microbiological spoilage. The effects of process and packaging on the stability and shelf-life of products are also covered in this part. Part Two reviews the methods for shelf life and stability evaluation. These include sensory evaluation methods and instrumental methods to determine food quality deterioration. The final section of the book covers stability of important ingredient categories, from oils and fats, to beverages such as beer, wine, coffee and fruit juices, in addition to bakery products and meats. With updated chapters reflecting advances made in the field and with the addition of new chapters covering the stability and shelf-life a variety of products, this new edition will provide the latest research for both academics working in the field of food quality as well as providing essential information for food scientists working in industry. Thoroughly revised and updated edition of a very popular and well regarded bookIncludes dedicated chapters covering the shelf-life and stability of specific products making this book ideal for those working in industryPresents a wide coverage of the processes and factors influencing shelf-life, the evaluation of stability and shelf-life and the stability and shelf-life of particular products makes this book valuable for both academics and those working in industry. |
| Local Note |
eBooks on EBSCOhost EBSCO eBook Subscription Academic Collection - North America |
| Subject |
Food -- Storage.
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Food -- Storage. |
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Food -- Shelf-life dating.
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Food -- Shelf-life dating. |
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TECHNOLOGY & ENGINEERING -- Food Science. |
| Genre/Form |
Electronic books.
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Electronic books.
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| Added Author |
Subramaniam, Persis, editor.
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| Other Form: |
Print version: Stability and shelf life of food. Second edition. Duxford, UK : Woodhead Publishing is an imprint of Elsevier, 2016 (OCoLC)951463515 |
| ISBN |
9780081004364 (electronic book) |
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0081004362 (electronic book) |
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9780081004357 |
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0081004354 |
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